A Strawberry Pancake Trifle that’s layered with creamy custard, whipped cream cheese, and juicy strawberries, perfect for breakfast, brunch, or even dessert! Each bite feels like sunshine in a bowl, with soft pancakes soaking up every bit of flavor.

This Pancake Trifle is a fun twist on the classic breakfast trifle recipe, swapping out sponge or angel food cake for fluffy, golden pancakes. It’s an easy, crowd-pleasing showstopper that doubles as a cozy morning treat or a beautiful easy pancake trifle to finish off your weekend feast.

A delicious Strawberry Pancake Trifle with custard and whipped cream cheese for breakfast, brunch or dessert! - 1
  • What Makes This Recipe So Good
  • What Goes Into Pancake Trifle
  • How To Make Strawberry Pancake Trifle
  • Tips For Making Strawberry Pancake Trifle
  • Recipe FAQ’s
  • Strawberry Pancake Trifle Recipe

What Makes This Recipe So Good

What makes this Pancake Trifle irresistible is how the layers come together—soft pancakes, silky custard, and creamy whipped cheese all soak up the sweet strawberry syrup for a melt-in-your-mouth bite. Every layer tastes like comfort and luxury rolled into one.

It’s the kind of strawberry pancake trifle you’ll proudly serve for breakfast or brunch, yet it’s so decadent it could easily pass for dessert. Best of all, this easy pancake trifle can be prepped ahead of time, making it perfect for feeding a crowd without the stress.

What Goes Into Pancake Trifle

Flat lay photo of ingredient shot, strawberries, pure vanilla extract, custard, cream cheese, strawberry jelly, sugar, pancakes, blueberries - 2

This Pancake Trifle comes together with simple, fresh ingredients that layer beautifully for the perfect mix of creamy, fruity, and fluffy textures.

  • Pancakes: The base of the trifle, light and fluffy pancakes soak up the custard and fruit juices beautifully. You can use your favorite homemade recipe or leftover pancakes from breakfast.
  • Custard: Smooth, creamy custard adds a rich layer that ties everything together. Ready-made custard works perfectly here if you want to save time.
  • Strawberries: Fresh, juicy strawberries bring color and sweetness to every layer. Combine them with a touch of melted strawberry jelly or jam for extra shine and flavor.
  • Cream Cheese Filling: A blend of softened cream cheese, sugar, vanilla, and whipped cream creates a luscious, slightly tangy layer that balances all the sweetness.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Strawberry Pancake Trifle

Toss the sliced strawberries in a large bowl with the melted jelly - 3
  1. Prep the Strawberries: Toss the sliced strawberries in a large bowl with the melted jelly or jam until evenly coated and glossy. Set aside to let the flavors meld.
Cut the cooled pancakes into bite-sized 4-inch pieces so they’re ready for layering - 4
  1. Dice the Pancakes: Cut the cooled pancakes into bite-sized 4-inch pieces so they’re ready for layering. These will soak up the custard and fruit juices beautifully.
In a bowl, beat together the cream cheese and sugar until smooth. Slowly add the whipping cream and vanilla - 5
  1. Make the Cream Cheese Filling: In a bowl, beat together the cream cheese and sugar until smooth. Slowly add the whipping cream and vanilla, then beat until the mixture becomes light and fluffy.
In a 3-quart glass trifle bowl, add half the pancakes to the bottom, followed by half of the custard, half of the cream cheese mixture, and half of the strawberries. - 6
  1. Start the Layers: In a 3-quart glass trifle bowl, add half the pancakes to the bottom, followed by half of the custard, half of the cream cheese mixture, and half of the strawberries.
Repeat with the remaining pancakes, custard, cream cheese filling, and strawberries, creating even. - 7
  1. Finish the Layers: Repeat with the remaining pancakes, custard, cream cheese filling, and strawberries, creating even, colorful layers from top to bottom.
Mix the blueberries into any remaining juices and use them to decorate the rim of the bowl and refrigerate 30 minutes before serving. - 8
  1. Add Blueberries and Chill: Mix the blueberries into any remaining juices and use them to decorate the rim of the bowl. Refrigerate for at least 30 minutes before serving.

For a sweet and satisfying spread, pair this Pancake Trifle with a few breakfast favorites that balance its creamy, fruity flavors. Try it alongside Lamington French Toast with Raspberry Jam Syrup for a touch of nostalgia, Banana Bread French Toast for a comforting double dose of breakfast indulgence, or a creamy bowl of Nutella Hot Chocolate Oatmeal to make it feel extra cozy and decadent.

Tips For Making Strawberry Pancake Trifle

  • I love using leftover pancakes for this trifle because they soak up the custard and fruit syrup even better once they’ve cooled.
  • Make sure your cream cheese is softened before mixing it with the sugar; it blends so much smoother and gives you that dreamy, creamy texture.
  • Don’t rush the chill time. Even half an hour in the fridge lets the layers settle and the flavors come together perfectly.
  • If you’re planning ahead, assemble everything except the top layer of fruit. Add it just before serving so it stays fresh and vibrant.

Absolutely. Just thaw and drain them first so the extra liquid doesn’t water down your trifle. Frozen berries still bring plenty of sweetness and color.

Yes! You can swap the custard for vanilla pudding, Greek yogurt, or even a layer of whipped cream for a lighter version.

You sure can. Store-bought pancakes save time and still soak up all that creamy, fruity goodness. Just make sure they’re cooled before layering.

White cream stuffed under strawberry pancake - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 1 batch cooked pancakes cooled
  • ▢ 2 cups custard ready made
  • ▢ 1 cup blueberries

Strawberries

  • ▢ 4 cups fresh strawberries hulled and sliced
  • ▢ 1/2 cup strawberry jelly melted, or jam

Cream Cheese Filling

  • ▢ 16 oz cream cheese packaged, softened
  • ▢ 3/4 cup sugar
  • ▢ 1 cup whipping cream very cold, or thickened cream
  • ▢ 2 teaspoons pure vanilla extract

Instructions

  • Toss strawberries in a large bowl with melted jelly (jam).
  • Dice cooked and cooled pancakes into 4-inch pieces.
  • In large bowl, beat together cream cheese and sugar until smooth (use an electric mixer or whisk). Slowly add in whipping (thickened) cream, then vanilla. Beat until light and fluffy.
  • Use a 3-quart glass trifle bowl. Layer half of the pancakes in bottom, half of the custard, half of the cream cheese mixture and top with half of the strawberries. Repeat with remaining pancakes, custard, cream cheese mixture and strawberries.
  • Mix blueberries into any remaining juices leftover from the strawberries and decorate the rim of the trifle bowl.
  • Refrigerate for half an hour if time allows.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Side view image of Strawberry Trifle - 11

Strawberry Pancake Trifle

Ingredients

  • 1 batch cooked pancakes cooled
  • 2 cups custard ready made
  • 1 cup blueberries

Strawberries

  • 4 cups fresh strawberries hulled and sliced
  • 1/2 cup strawberry jelly melted, or jam

Cream Cheese Filling

  • 16 oz cream cheese packaged, softened
  • 3/4 cup sugar
  • 1 cup whipping cream very cold, or thickened cream
  • 2 teaspoons pure vanilla extract

Instructions

  • Toss strawberries in a large bowl with melted jelly (jam).
  • Dice cooked and cooled pancakes into 4-inch pieces.
  • In large bowl, beat together cream cheese and sugar until smooth (use an electric mixer or whisk). Slowly add in whipping (thickened) cream, then vanilla. Beat until light and fluffy.
  • Use a 3-quart glass trifle bowl. Layer half of the pancakes in bottom, half of the custard, half of the cream cheese mixture and top with half of the strawberries. Repeat with remaining pancakes, custard, cream cheese mixture and strawberries.
  • Mix blueberries into any remaining juices leftover from the strawberries and decorate the rim of the trifle bowl.
  • Refrigerate for half an hour if time allows.

Notes

Nutrition

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