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Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

A light and refreshing dessert that layers fresh strawberries, cream, and cake, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 lbs Fresh Strawberries, hulled and sliced thi
  • 1/3 cup Granulated Sugar, for macerating the berries
  • 1 large loaf Pound Cake or Angel Food Cake, cut into 1-inch cubes
  • 2 cups Heavy Whipping Cream, kept very cold until use
  • 8 oz Cream Cheese, softened to room temperature
  • 1/2 cup Powdered Sugar, for the whipped filling
  • 1 tsp Vanilla Extract, pure extract yields better flavor
  • 1 handful Fresh Mint Leaves, optional garnish

Method
 

  1. Wash the strawberries thoroughly, hull them, and slice them into uniform pieces. Place them in a large bowl and sprinkle with granulated sugar. Toss gently and let sit for at least 30 minutes.
  2. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  3. Grab a large glass trifle bowl or deep glass dish. Place a layer of cake cubes at the bottom, then spoon a layer of sugared strawberries over the cake, allowing some juice to drip down the sides. Spread a thick layer of the cream mixture over the berries. Repeat layers until the bowl is full.
  4. For the final touch, arrange whole berries on top. Chill in the refrigerator for at least 2 hours before serving.

Notes

Use cold heavy cream for better whipping. Do not over-macerate the berries to prevent sogginess. Garnish with mint just before serving.