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Individual Strawberry Cheesecake Trifles

  • Writer: Editorial Staff
    Editorial Staff
  • Feb 19
  • 2 min read

Perfectly layered, beautifully simple, and irresistibly sweet



Sweet, creamy, and perfectly portioned, these Individual Strawberry Cheesecake Trifles are a dessert that feels both elegant and effortless. Created by Woodhill Cottage founder Jenny McCain, each layered glass delivers rich cheesecake, fresh strawberries, and a touch of indulgence in every spoonful. Ideal for gatherings or intimate dinners, this make-ahead dessert is as beautiful to serve as it is satisfying to enjoy.


just the facts


Prep time: 20 minutes

Total time: 2 hours and 35 minutes

Servings: 4 (9 oz glasses)


Ingredients


  • 1 quart fresh strawberries, hulled and diced

  • 1/4 cup granulated sugar

  • 1/2 teaspoon fresh lemon juice

  • 1/4 cup plus 2 Tbsp. Woodhill Cottage Strawberry Conserve, divided

  • 1 (8-oz) pkg. cream cheese, at room temperature

  • 1 3/4 cups heavy cream, divided

  • 3/4 cup confectioner’s sugar, divided, plus 1/4 cup

  • 1 teaspoon vanilla extract, divided

  • 1/2 teaspoon freshly grated lemon zest

  • 1 (10.75-oz) pkg frozen pound cake, thawed


Instructions


  1. Combine half of the strawberries, granulated sugar and lemon juice in a medium bowl. Allow berries to macerate for 10 minutes.


  2. Stir in 3 tablespoons of the Strawberry Conserve and set mixture aside.


  3. In a large mixing bowl combine 3/4 cup of the heavy cream, 3/4 cup confectioner’s sugar and 1/2 teaspoon of the vanilla with an electric mixer until creamy, soft peaks form. Set mixture aside.


  4. In a separate bowl, beat cream cheese until soft. Add remaining 1 1/4 cups of the heavy cream, remaining 1/4 cup confectioner’s sugar, and 1/2 teaspoon of the vanilla extract and beat with an electric mixer until smooth and creamy and slightly stiffened.


  5. Fold the whipped cream mixture and the lemon zest by hand into the cream cheese mixture, just until combined.


  6. Slice pound cake into 8 equal slices. Spread the remaining 3 tablespoons Strawberry Conserve over the top of each cake slice. Cut each cake slice into 6 equal squares.


  7. Arrange 4 cake squares in the bottom of four, 9-oz glasses. Top each with 2 tablespoons of the Strawberry Conserve mixture.


  8. Add 1/4 cup of the cheesecake filling mixture on top of the Strawberry Conserve mixture. Repeat layers 1 time.


  9. Top each with remaining Strawberry Conserve mixture and chill for 2 hours or overnight.


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