Strawberry Trifle with Amaretto and Crème Fraîche

Ahh, desserts. They are often both a blessing and a curse. I love a little something sweet after a meal, but sometimes don’t exercise enough restraint or self-control, depending on what the dessert in question is. I don’t know if it was due to lack of sleep this week or having had enough of the horribly crappy weather (no, seriously, it’s JUNE and we’re still in the 50’s. What gives?!), but I got this urge for something involving pastry or cake and strawberries and ganache and whipped cream. My first thought was some kind of Mille-Feuille, but then it hit me: Trifle. Strawberry Trifle.

Strawberry Trifle

Strawberry Trifle with Amaretto and Crème Fraîche.

Strawberry Trifle 2

I decided to kind of go all-out on this, making my own pound cake, and making whipped cream and crème fraîche instead of just plain sweetened whipped cream.When I was grocery shopping over the weekend, I noticed Hy-Vee had crème fraîche in stock, which I haven’t seen in like a year.

creme fraiche

So I got excited, but then I was torn about getting this or mascarpone, which was my original intention. I chose the crème fraîche mainly because I use mascarpone often enough. I don’t have that many opportunities for crème fraîche…And not that it’s a big deal, but the last time I did use it in something, I had to make it myself.

Also, I love the combination of strawberries and amaretto.

Strawberry Trifle 3

Yield: 12

Strawberry Trifle with Amaretto and Crème Fraîche

Strawberry Trifle with Amaretto and Crème Fraîche
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes


  • 2 C strawberries, hulled and sliced
  • 1/4 C Amaretto
  • 1 C semi-sweet chocolate chips
  • 3 C heavy cream, divided
  • 4 C pound cake, cut into cubes
  • 2 Tbsp sugar
  • 1 7-oz. container of crème fraîche


In a medium bowl, toss the strawberries with the Amaretto. Let them sit 20-30 minutes at room temperature, stirring occasionally.

In a small saucepan, combine the chocolate and 1 cup of the heavy cream. Over low heat, whisk until the chocolate is melted and the mixture is glossy. Cool slightly before using.

Add the other 2 cups of heavy cream and the 2 Tbsp of sugar to the chilled bowl of a stand mixer. Using the whisk attachment, whip the cream on high speed until thick, about 2 minutes. Fold in the crème fraîche.

In a trifle bowl or deep serving bowl, layer half the pound cake cubes (2 cups). Top with half the strawberries, half the ganache, and half the whipped cream. Repeat the layers.

Cover and chill the trifle at least 4 hours, overnight if possible.

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Tag it on Instagram using #tramplingroserecipes

I went so far as to claim on Facebook that this was quite possibly the best dessert I have yet made.

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2 Replies to “Strawberry Trifle with Amaretto and Crème Fraîche”

  1. I made this for a Christmas celebration and it was a hit….I actually made an almond poundcake that did not rise so I googled poundcake trifle and I came across this webpage…so glad it was a big hit!!!

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