Sweet and Salty Strawberry Cream Trifle

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Sponge Cake

  • 1/3 Cup Vegetable Oil
  • 4 Eggs, Divided
  • 1/2 Cup Water
  • 1 Tbsp Vanilla Extract
  • 1 1/2 Cups All Purpose Flour
  • 1 Cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt

Cream Cheese Whipped Cream

  • 8 oz Cream Cheese, Softened
  • 1 Cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1 1/2 Cup Heavy Whipping Cream


  • 1 Cup Pretzel Crumbs


  • 3 Cups Strawberries, Sliced


Sponge Cake Directions

  1. Preheat oven to 350 degrees F and line a 9x13 cake pan with parchment paper
  2. In a mixing bowl with whisk attachment, combine oil and egg yolks and whisk until combined
  3. Slowly add water and vanilla extract until foamy
  4. On low speed, add in flour, 1/3 of the sugar, baking powder and salt
  5. Pour the mixture into another bowl and set aside
  6. Whisk egg whites until stiff peak
  7. Slowly add in the remaining sugar to the egg whites
  8. Fold the egg whites into the egg yolk mixture until fully combined
  9. Pour batter into a 9x13 cake pan
  10. Bake for 15-20 minutes or until cake springs back at the touch
  11. Allow the cake to cool completely before cutting and layering

Cream Cheese Whipped Cream Directions

  1. In a mixing bowl with paddle attachment, beat cream cheese, sugar, vanilla extract and
  2. salt
  3. In another bowl, whisk heavy whipping cream to soft peaks
  4. Fold the whipped cream into the cream cheese mixture until it is combined and fluffy


  1. In a large trifle bowl or 4 stemless wine glasses spoon cream cheese whipped cream into the bowl or glasses
  2. Cut the sponge cake into cubes and add a layer of cake on top of the cream cheese whipped cream
  3. Add sliced strawberries to cover the cake layer
  4. Repeat each layer with cream cheese whipped cream, cubed sponge cake and sliced strawberries
  5. Add cream cheese whipped cream as the final layer and garnish with pretzel crumbs and fresh mint