Description
A light, layered dessert featuring macerated strawberries, cream cheese filling, and angel food cake, perfect for summer gatherings.
Ingredients
- 1 (10–12 oz) angel food cake, cut into 1-inch cubes
- 1.5 lb (about 6–7 cups) fresh strawberries, hulled and sliced
- 1/3 to 1/2 cup granulated sugar
- 2 tbsp orange liqueur or fresh orange juice (optional)
- 8 oz cream cheese, softened
- 2 cups heavy cream, cold, whipped to soft-stiff peaks
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- Zest of 1 lemon (optional)
- Fresh mint or extra strawberries for garnish
Instructions
- Slice the strawberries and place them in a bowl. Sprinkle sugar over the berries, add liqueur or orange juice if using, and stir gently to coat. Let sit for 20–30 minutes.
- Cube the angel food cake into 1-inch pieces and set aside.
- Beat the cream cheese until smooth in a medium bowl. Add vanilla and lemon juice, then beat again until creamy.
- Whip the heavy cream in a separate chilled bowl to soft-stiff peaks. Taste and add a tablespoon of sugar if desired.
- Fold half of the whipped cream into the cream cheese mixture to loosen it. Then gently fold in the remaining whipped cream until blended.
- Layer the trifle by starting with a layer of cake cubes, followed by macerated strawberries and their juices, then a layer of cream-cheese filling. Repeat until all ingredients are used, finishing with cream-cheese filling.
- Garnish with sliced strawberries, lemon zest, and mint. Cover and chill for at least 2 hours, preferably 4 hours or overnight.
- Serve chilled, scooping with a large spoon or in individual glasses.
Notes
For a sturdier filling, add 1 tsp unflavored gelatin. For a lighter version, replace half the cream cheese with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American