Ingredients
1 (16-ounce) pound cake or angel food cake
2 pounds fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
1/2 cup granulated sugar (for cream)
1 tablespoon fresh lemon juice
2 cups heavy cream
8 oz cream cheese, softened
Instructions
Cube the pound cake or angel food cake into 1-inch pieces and set aside.
Toss strawberries with 1/4 cup sugar and 1 tablespoon lemon juice in a bowl. Let macerate, stirring occasionally, until juicy (20-30 minutes).
In a large mixing bowl, whip 2 cups heavy cream with 1/2 cup sugar until soft peaks form.
Gently fold in 8 oz softened cream cheese until smooth and creamy.
Assemble the trifle in a glass dish: Start with a layer of cake cubes, followed by strawberries and juice, then 3/4 of the cream mixture. Repeat layers, finishing with a top layer of cream.
Chill covered for at least 4 hours before serving.
Notes
Use store-bought cake for time efficiency.
For gluten-free: substitute with gluten-free cake.
Lime juice can replace lemon juice if desired.
Chill at least 4 hours for best results. Serve chilled.
- Prep Time: 30
- Category: Strawberry Dessert Recipes
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1/8 of trifle)
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg