Description
This stunning Strawberry Cheesecake Trifle combines fresh strawberries, creamy cheesecake filling, and soft pound cake for a delightful dessert.
Ingredients
- 2 pints fresh strawberries, sliced
- 1 cup sugar, divided
- 2 packages (8 ounces each) cream cheese, softened
- 3 tablespoons orange juice
- 3 cups heavy whipping cream, whipped
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
- 3 ounces semisweet chocolate, grated
- Optional: Chocolate curls and additional sliced strawberries
Instructions
- Prepare the strawberries: Toss the sliced strawberries with 1/2 cup of sugar and let them sit to macerate, drawing out the juices. Set them aside.
- Make the cream cheese mixture: Beat the softened cream cheese, orange juice, and remaining sugar until smooth. Gently fold in the whipped cream and set aside.
- Assemble the trifle: Drain the macerated strawberries, reserving their juice. Gently toss the pound cake cubes with the reserved juice to soak. In a 4-quart trifle dish or large serving bowl, layer half of the cake, a third of the cream cheese mixture, half of the strawberries, and half of the grated chocolate. Repeat the layers and top with the remaining cream cheese mixture.
- Garnish and chill: Garnish with chocolate curls and additional sliced strawberries if desired. Cover and refrigerate for at least four hours to allow the flavors to meld.
Notes
You can prepare all components a day ahead and assemble the trifle when ready to serve. If using frozen strawberries, thaw them in the fridge first. Aim for soft peaks in the whipped cream for better folding.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American