Strawberry Trifle

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The Strawberry Trifle is a beautiful dessert that combines layers of sweetened whipped cream cheese, fresh strawberries, and fluffy pound cake.

Prep Time40

Cook Time5

Chilling Time3

Total Time3 45

Course: Dessert

Cuisine: American

Keyword: Strawberry Cheesecake Trifle, Strawberry Trifle

Servings:

Calories: 614kcal

Author: Kelly Anthony

3 pounds fresh strawberries, rinsed, dried, and hulled
½ cup granulated sugar
Juice of half a lemon
3 teaspoons cornstarch
Pinch of fine sea salt (+ ¼ teaspoon, separated)
3 cups cold, heavy whipping cream
2 ½ cups confectioners' sugar
½ teaspoon cream of tartar
2 teaspoons pure vanilla extract
2 (8-ounce) blocks cream cheese, warmed to room temperature
1 (16-ounce) store-bought pound cake (completely thawed if frozen), cut into 1" cubes

Reserve a handful of the prettiest berries for garnishing your trifle. Then, cut large strawberries into quarters and medium-to-small strawberries in half. Add 3 cups of chopped strawberries to a food processor fitted with a blade attachment (you could also use a blender). Process until smooth and pureed.
Add the strawberry puree to a small saucepan along with sugar, lemon juice, cornstarch, and a pinch of fine sea salt. Whisk to combine and place over medium-high heat. Allow the mixture to reach a boil, then reduce the heat to maintain a simmer. Simmer for about 5 minutes or until thickened, stirring often. Set aside to cool completely.
Transfer the cooled glaze to a medium-sized mixing bowl and add the remaining strawberries. Toss until evenly coated in the glaze and set aside.

Add the whipping cream, confectioners' sugar, cream of tartar, and ¼ teaspoon of salt to a stand mixer fitted with a whisk attachment and mix on medium speed until stiff peaks form (you could also use a large bowl and a handheld mixer). Add the vanilla and mix until evenly combined.
Add the cream cheese to a separate large mixing bowl and use a handheld mixer on medium speed to mix until smooth. Add about a ¼ of the whipped cream to the cream cheese and mix on medium speed until combined. Continue adding the whipped cream to the cream cheese in this manner until all has been added and combined.

Add a thin layer of the sweetened, whipped cream cheese layer to the bottom of your trifle dish. Then, scatter half of the pound cake across the cream cheese base. Spoon half of the strawberry mixture evenly over the pound cake. Next, add half of the sweetened, whipped cream cheese and use the back of a spoon or an offset spatula to spread it to the edges of the trifle dish. Repeat this layering starting with the remaining pound cake, topping with the remaining strawberries and the last of the sweetened, whipped cream cheese.
Before serving, chill for at least 3 hours or up to 8. Garnish with reserved strawberries, serve, and enjoy.