STRAWBERRY SHORTCAKE TRIFLE

STRAWBERRY SHORTCAKE TRIFLE

INGREDIENTS

For the cake layer:

1 pound cake (store-bought or homemade), cut into 1-inch cubes
– or use vanilla sponge cake or angel food cake

For the strawberry layer:

4 cups fresh strawberries, hulled and chopped

1/3 cup granulated sugar

1 tsp lemon juice

For the cream layer:

1½ cups heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla extract

1 package (8 oz) cream cheese, softened

Toppings (optional):

Whole strawberries

Whipped cream

Crushed graham crackers or shortbread cookie crumbs

Fresh mint leaves

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INSTRUCTIONS

1. Prepare the strawberries:

Toss chopped strawberries with sugar and lemon juice in a bowl.

Let sit for 15–20 minutes until juicy (macerated).

2. Make the cream filling:

In a bowl, whip heavy cream until soft peaks form.

In another bowl, beat softened cream cheese until smooth.

Add powdered sugar and vanilla to cream cheese and mix well.

Fold in the whipped cream gently to create a fluffy filling.

3. Assemble the trifle:

In a glass trifle bowl or individual glasses:

1. Add a layer of pound cake cubes.
2. Spoon macerated strawberries (with some juice) over the cake.
3. Add a layer of the cream mixture.
4. Repeat the layers until the bowl is filled.
5. Decorate:

Top with whipped cream swirls, whole strawberries, cookie crumbs, and mint leaves.

5. Chill:

Refrigerate for at least 1 hour before serving for best flavor and texture.