This Strawberry Almond Trifle is a great way to use leftover pound cake! It is easy to assemble, can be made ahead of time, and works well for serving at a party.
What is in Strawberry Almond Trifle?
This trifle is made with pound cake, cream cheese whipped cream, fresh strawberries, and toasted almond slivers! It is easy to assemble and can be eaten right away. However, it is also very delicious if eaten the next day because the cream cheese and cake taste better and better the longer they are together!
Use Pound Cake in Strawberry Almond Trifle
I used a Buttermilk Pound Cake with vanilla and almond flavor for this recipe. However, you can use any pound cake with or without the almond flavor. You can also use a layer cake or your favorite store-bought cake. However, if you make the cake, just be sure it is at room temperature and not warm before using it in this recipe because the whipped cream needs to stay cold.
One of the things that makes this recipe so delicious is the almonds. Toast them for just a couple of minutes in a non-stick skillet to enhance their flavor. Once they start to brown, remove them from the heat and pour them onto a heat-safe plate to stop them from further toasting in the pan.
This recipe calls for 1 1/2 pounds of strawberries which is a little over 4 cups of sliced strawberries. You can always add more if you like, but keep one or more strawberries uncut for decorating the top of the dessert.
This almond-flavored whipped cream tastes like a no-bake cheesecake filling with cream cheese, sour cream, and whipping cream. It is easy to put together but remember to have the dairy ingredients cold. Store this dessert in the refrigerator. Enjoy!