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Several glass jars with strawberry cream trifle, white surface.

Easy Strawberry Cream Trifle

This easy strawberry trifle is a quick and incredibly delicious dessert combining flavors that pair wonderfully! It comes together in no time if you use a purchased pound cake.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings



For the olive oil cake:

  • 1 cup (130g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, at room temperature
  • 3/4 cup (150g) sugar
  • 1/2 cup (115ml) whole milk, at room temperature
  • 1/3 cup (80ml) olive oil

To assemble the trifles:

  • 1/4 pound (1/2 kg) fresh strawberries, rinsed and cut into small chunks
  • 2 tablespoons powdered sugar
  • 3/4 cup (200g) whipping or double cream, cold
  • 2 tablespoons cream cheese (cold)
  • 1 cup (300g) dulce de leche or lemon curd or thick caramel sauce


For the olive oil cake:

  1. Preheat oven to 350ºF / 180ºC.
  2. Butter or spray a 9x4inch loaf pan, or similar and line the bottom and two sides with parchment paper.
  3. In a large bowl start beating egg while adding sugar slowly. Beat for 4-5 minutes, until very foamy and light in color.
  4. Add half the flour, baking powder and salt (all sifted, I do it directly over the batter) and mix lightly.
  5. Add half olive oil and milk and mix a bit.
  6. Repeat with rest of dry ingredients and wet ingredients, mixing until no dry streaks remain, but not too much. We want to keep air in the batter.
  7. Pour into the pan and bake for 30 minutes, or until a tester comes out dry.
  8. Let cool completely on a wire rack before using.
  9. You can wrap it well in plastic wrap and keep for a few days in the fridge.

To assemble the trifles:

  1. Use a large glass serving bowl or individual jars.
  2. Put strawberry chunks in a bowl with the powdered sugar, mix a bit and let rest while you prepare the rest.
  3. Beat cream with cream cheese until beginning to make soft peaks. It should be a bit firm, but careful not to beat it too much.
  4. Now make the layers. I build it with a layer of cake, one of cream, a large dollop of dulce de leche, and some strawberries. Repeat if you like. Decorate with half a strawberry.
  5. Keep refrigerated until serving time.


  • Cake: the olive oil cake in this recipe is phenomenal and can be frozen, but you can substitute a purchased one if in a hurry.
  • Cream layer: make sure you add the layer of cream after the layer of cake so it moistens it enough. You want to bite into a soft cake, not a dry one.
  • Strawberries: dice them in small bites. You want to fit all layers in one spoon. I use them fresh and cut them at the last minute, but you can cut them, add a few tablespoons of sugar and let them macerate for half an hour until they release their juice. This way they will add more moisture to the dessert. Take into account that it will not last as long since the extra liquid from the fruit will add a lot more moisture and the layers will become mushy quicker.
  • Dulce de leche: it can be easily bought online, and I recommend brands like Cachafaz and Havanna. But caramel sauce can be used if you need too. It's a different consistency and flavor, but it will work.
  • Sweetness: depending on how sweet you like your desserts, add more or less sugar to the whipped cream or use a sweeter cake. Or add more dulce de leche.
  • Ratios: you can change the ratios of the layers depending on what you like more or less. I use a lot of strawberries and not so much whipped cream for example.
  • Author: Paula Montenegro
  • Prep Time: 60 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Layering
  • Cuisine: International


  • Serving Size: 1/6
  • Calories: 624
  • Sugar: 58.7 g
  • Sodium: 304.4 mg
  • Fat: 31.2 g
  • Carbohydrates: 80.1 g
  • Fiber: 2.2 g
  • Protein: 9 g
  • Cholesterol: 86 mg

Keywords: strawberry trifle