– 1 pound fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 package (8 oz) cream cheese, softened
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 package (14 oz) pound cake or angel food cake, cut into cubes
– 1/2 cup strawberry jam or preserves
– Optional: fresh mint leaves for garnish
Directions:
1. Toss the sliced strawberries with granulated sugar in a bowl and let sit for 15 minutes to macerate.
2. In a large mixing bowl, beat the cream cheese until smooth.
3. In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese until fully combined and creamy.
5. To assemble the trifle, spread a thin layer of strawberry jam at the bottom of a trifle dish or individual glasses.
6. Add a layer of cake cubes over the jam.
7. Spoon a layer of the cream cheese mixture over the cake.
8. Add a layer of macerated strawberries on top of the cream.
9. Repeat the layers until the dish is filled, finishing with a layer of strawberries on top.
10. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
11. Garnish with fresh mint leaves if desired.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes (including chilling)
Kcal: 320 kcal | Servings: 6 servings
Tips:
Use day-old pound cake for better absorption and texture in the trifle.
Chill the mixing bowl and beaters before whipping the cream for best results.
Strawberry Cheesecake Trifle
