This lovely, delicate Strawberry / Raspberry Trifle Cake With Puff Pastry has everything you could ask for when craving something sweet! It’s layered with my light, creamy lime whipped cream, graham crackers, and flaky, crispy puff pastry. Airy and refreshing, it’s the perfect treat for a summer day!
This beautifully layered dessert is surprisingly easy to make! Using a springform pan and store-bought puff pastry dough, the structure comes together effortlessly. The best part? It only takes 20 minutes to bake the pastry; after that, all that’s left is assembling the layers. It’s also incredibly versatile; you can use any fruit you like, and it will pair perfectly with this recipe!
Firstly, I would like to celebrate my exciting milestone of 20,000 Instagram followers this past week. I created this fresh Strawberry Puff Pastry Trifle Napoleon Cake! It was so exciting to put this together—it’s inspired by the classic European Napoleon cake, but with my fun twist. I wanted to make something that felt light, easy, and festive, yet still looked elegant and impressive. The layers of crisp puff pastry, creamy filling, and fresh strawberries came together beautifully, and the addition of graham crackers added an extra layer of flavor and texture that I love. Lastly, this pastry is the perfect dessert to mark such a joyful moment with all of you!
I’m truly honored and beyond grateful to have reached 20K followers! This milestone means the world to me! I wouldn’t be here without the incredible support, encouragement, and love from each and every one of you. Your kind messages, comments, and constant encouragement have made this journey so meaningful and inspiring. Thank you for believing in me, for cheering me on, and for being a part of this amazing community. I’m so excited to continue growing and creating with you all by my side!
XOXO – Sylvia
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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE BEST STRAWBERRY / RASPBERRY TRIFLE CAKE
- WHAT KIND OF CAKE IS USED IN TRIFLE CAKE?
- WHEN TO ARRANGE YOUR TRIFLE-CAKE?
- 🍴INGREDIENTS YOU’LL NEED TO MAKE THE BEST STRAWBERRY / RASPBERRY TRIFLE CAKE WITH PUFF PASTRY
- STEPS TO MAKE THIS STRAWBERRY / RASPBERRY TRIFLE CAKE WITH PUFF PASTRY RECIPE
- JUMP TO RECIPE CARD
WHAT KIND OF CAKE IS USED IN TRIFLE CAKE?
Sponge cake and Ladyfingers soaked in wine are typically used in a trifle cake, but you can also use puff pastry. Traditional trifle cakes are typically made with sponge cake or ladyfingers soaked in sherry. However, puff pastry can also be used for a delicious twist. Trifles are usually layered with fresh fruit and filled with whipped cream or custard, making them both versatile and indulgent.
WHEN TO ARRANGE YOUR TRIFLE-CAKE?
If you’re planning to make this recipe with puff pastry, I recommend enjoying it the same day. The Graham crackers tend to absorb moisture quickly, especially around the edges, which can make the cake too soft and difficult to release from the springform pan without falling apart. For best results, assemble the trifle cake and serve it within an hour. If you need to prepare it ahead of time, I suggest waiting to add the graham crackers until just before serving, after removing the cake from the pan, then placing them around the sides for the perfect finish.
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🍴INGREDIENTS YOU’LL NEED TO MAKE THE BEST STRAWBERRY / RASPBERRY TRIFLE CAKE WITH PUFF PASTRY
Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store, or you can shop online. (Detailed ingredients in Recipe Card down below)
Cake Layers / Topping
- Package of Fresh Strawberries
- Package of Fresh Raspberries
- Honey Graham Crackers
- Puff Pastry – Long Roll
Raspberry Lime Whipped Cream
- Fresh Raspberries
- Heavy Whipping Cream
- Village Style Sour Cream
- Vanilla Extract
- Fresh Lime Juice
Items Needed for This Recipe
- Rubber Spatula
- Springform Pan
- Parchment Paper
- Piping Bag for frosting or resealable ziplock bag (Large)
STEPS TO MAKE THIS STRAWBERRY / RASPBERRY TRIFLE CAKE WITH PUFF PASTRY RECIPE
Step 1: Thaw the puff pastry dough in the refrigerator overnight to ensure it’s ready to use. Preheat your oven to 400°F. Once the dough is chilled and pliable, roll it out on a flat surface lined with parchment paper. Using the inner ring of your springform pan as a guide, cut out two round pieces from the dough. Discard the plastic backing that comes with the pastry. Place both round cutouts on the parchment-lined surface and gently poke all over the dough with a fork—this helps the pastry bake evenly and prevents puffing.
Note: Remove the extra dough and bake separately. These are extra pieces you can enjoy separately. (I did have some leftover cream and enjoyed those extra pieces and made individual bite-sized pieces – Super good!)
Step 2: Lightly brush the tops of the cutouts with egg whites, then generously sprinkle sugar over each one. Next, lay a second piece of parchment paper over the dough, and lightly spray the parchment paper with cooking oil to prevent sticking. Place another flat baking sheet on top. Bake until halfway done, then carefully remove the top pan and parchment paper. Continue baking for another 10 minutes, or until the rounds are golden and crisp. (Keep in mind your puff pastry won’t always come out flat, pretty, and even; use the uneven puff pastry for your bottom base layer when ready to build your trifle cake.)
Step 3: Whipping Cream – In a large mixing bowl, on low speed, whip your cold heavy whipping cream until it forms stiff peaks. Then fold in powdered sugar, vanilla, sour cream, crushed raspberries, and a squeeze of fresh lime juice, and combine until it forms a light pink cream. Place plastic wrap tightly over and place it into the fridge for 1 hour to stiffen up. (You can also cover and place it in the freezer for 25-30 minutes to speed things up. Just don’t forget about it!) 🥰
Step 4: Assemble Cake- Before assembling your trifle, ensure the puff pastry is completely cooled and at room temperature. Always begin building your cake directly on the platter you plan to serve it on. If you’re serving the cake right away, you can start by placing the graham crackers around the edges of your springform pan. Keep in mind that graham crackers are quite delicate and absorb moisture quickly. To maintain their structure and crispness, I recommend serving the cake within an hour of assembly—this will help the graham crackers hold their shape when you remove the springform pan. (See “Tip” below if serving cake for later.)
Tip: If you plan on building this trifle cake and serving for later, add a lined parchment paper around the edging of your springform pan and start building from the inside up, leaving the outer layer of Graham crackers to be placed later when it’s time to serve.
Step 5: Start by slicing the strawberries into thin, even pieces. Set aside 8-10 Strawberries for topping. Using a fruit or vegetable slicer can help with consistency. Next, crush the graham crackers in a food processor until finely ground and set them aside. Fill a piping bag with your raspberry cream.
Step 6: Begin layering in a springform pan. Place it on top of your serving plate and have it locked in place to begin. Start with a baked puff pastry sheet as the First Layer. (If one of your puff pastries is uneven, use that one at the bottom to help even things out.) For the Second layer, pipe about 1/4 inch of raspberry lime cream over the pastry and use a rubber spatula to gently spread it evenly. Add a Third layer of crushed graham crackers, and then sliced strawberries as your Fourth layer. Add 1/4 inch of cream and spread evenly with a spatula. Now, repeat another layer of strawberry slices and graham crackers. Then add cream until you reach just below the rim of the springform pan.
Place them in this order…
- Bottom Layer – Puff Pastry
- Cream
- Graham Crackers
- Strawberries
- Cream
- Graham Crackers
- Strawberries
- Cream
- Top Layer – Puff Pastry
- Fresh Berries and Mint for decoration
Step 7: Add your Top layer. Place your baked puff pastry gently on top, and spread a light layer of Raspberry Lime cream over it. Arrange halved strawberries and whole raspberries on top. Finish with a few mint leaves as a garnish. They add a pop of color and an occasional refreshing taste that pairs beautifully with the dessert. Place in the fridge for 20 minutes to allow it to harden up before removing the outer springform pan and enjoy!
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RECIPE CA
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Strawberry / Raspberry Trifle Cake With Puff Pastry
- Total Time: 1 hour 30 minutes
- Yield: 9 slices 1x
Description
Strawberry / Raspberry Trifle Cake With Puff Pastry
This lovely, delicate Strawberry / Raspberry Trifle Cake With Puff Pastry has everything you could ask for when craving something sweet! It’s layered with my light, creamy lime whipped cream, graham crackers, and flaky, crispy puff pastry. Airy and refreshing, it’s the perfect treat for a summer day!
Ingredients
Cake Layers / Topping
- 1 lb Fresh Strawberries
- 1 (6-oz) package of Fresh Raspberries
- 32 squares of Honey Graham Crackers (9 squares around the cake – the rest crushed 1cup)
- 1 (10×15 inch) sheet of Puff Pastry – Long Roll
Raspberry Lime Whipped Cream
- 1 (6-oz) package of Fresh Raspberries
- 1 1/2 cups Heavy Whipping Cream
- 1 (16oz) Village Style Sour Cream
- 1 tablespoon Vanilla Extract
- 1 small Fresh Lime Juice
Instructions
- Thaw the puff pastry dough in the refrigerator overnight to ensure it’s ready to use. Preheat your oven to 400°F. Once the dough is chilled and pliable, roll it out on a flat surface lined with parchment paper. Using the inner ring of your springform pan as a guide, cut out two round pieces from the dough. Discard the plastic backing that comes with the pastry. Place both round cutouts on the parchment-lined surface and gently poke all over the dough with a fork—this helps the pastry bake evenly and prevents puffing.
- Lightly brush the tops of the cutouts with egg whites, then generously sprinkle sugar over each one. Next, lay a second piece of parchment paper over the dough, and lightly spray the parchment paper with cooking oil to prevent sticking. Place another flat baking sheet on top. Bake until halfway done, then carefully remove the top pan and parchment paper. Continue baking for another 10 minutes, or until the rounds are golden and crisp. (Keep in mind your puff pastry won’t always come out flat, pretty, and even; use the uneven puff pastry for your bottom base layer when ready to build your trifle cake.)
- Whipping Cream – In a large mixing bowl, on low speed, whip your cold heavy whipping cream until it forms stiff peaks. Then fold in powdered sugar, vanilla, sour cream, crushed raspberries, and a squeeze of fresh lime juice, and combine until it forms a light pink cream. Place plastic wrap tightly over and place it into the fridge for 1 hour to stiffen up. (You can also cover and place it in the freezer for 25-30 minutes to speed things up. Just don’t forget about it!)
- Assemble Cake- Before assembling your trifle, ensure the puff pastry is completely cooled and at room temperature. Always begin building your cake directly on the platter you plan to serve it on. If you’re serving the cake right away, you can start by placing the graham crackers around the edges of your springform pan. Keep in mind that graham crackers are quite delicate and absorb moisture quickly. To maintain their structure and crispness, I recommend serving the cake within an hour of assembly—this will help the graham crackers hold their shape when you remove the springform pan. (See “Tip” below if serving cake for later.)
- Start by slicing the strawberries into thin, even pieces. Set aside 8-10 Strawberries for topping. Using a fruit or vegetable slicer can help with consistency. Next, crush the graham crackers in a food processor until finely ground and set them aside. Fill a piping bag with your raspberry cream.
- Begin layering in a springform pan. Place it on top of your serving plate and have it locked in place to begin. Start with a baked puff pastry sheet as the First Layer. (If one of your puff pastries is uneven, use that one at the bottom to help even things out.) For the Second layer, pipe about 1/4 inch of raspberry lime cream over the pastry and use a rubber spatula to gently spread it evenly. Add a Third layer of crushed graham crackers, and then sliced strawberries as your Fourth layer. Add 1/4 inch of cream and spread evenly with a spatula. Now, repeat another layer of strawberry slices and graham crackers. Then add cream until you reach just below the rim of the springform pan.
Notes
- Items Needed for This Recipe – Rubber Spatula, Springform Pan, Parchment Paper, Piping Bag for frosting or resealable ziplock bag (Large)
- Remove the extra dough and bake separately. These are extra pieces you can enjoy separately. (I did have some leftover cream and enjoyed those extra pieces and made individual bite-sized pieces – Super good!)
- If you plan on building this trifle cake and serving for later, add a lined parchment paper around the edging of your springform pan and start building from the inside up, leaving the outer layer of Graham crackers to be placed later when it’s time to serve.
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked & Refrigerated
- Cuisine: Europen
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WRITE US A REVIEW BELOW ⬇️
We would love to hear your thoughts if you tried out our recipe! 😊
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