Strawberry Cheesecake Trifle (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
450g cream cheese, softened
02 -
200g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
240ml heavy cream, whipped to stiff peaks
→ Strawberry Sauce
05 -
300g fresh strawberries, hulled and sliced
06 -
50g granulated sugar
07 -
1 tablespoon lemon juice
08 -
1 tablespoon cornstarch
09 -
60ml water
→ Trifle Assembly
10 -
1 prepared pound cake or angel food cake, cut into cubes
11 -
Fresh strawberries, sliced (for garnish)
12 -
Whipped cream (for garnish)
# Instructions:
01 -
In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and continue to beat until well combined and creamy. Gently fold in the whipped heavy cream until evenly incorporated. Set aside.
02 -
In a saucepan, combine the sliced strawberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the strawberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let cool completely.
03 -
Begin by layering half of the cubed pound cake or angel food cake in the bottom of the trifle dish. Next, spoon half of the prepared cheesecake filling over the cake layer, spreading it out evenly. Top with half of the cooled strawberry sauce, spreading it gently over the cheesecake layer.
04 -
Repeat the layers with the remaining cake, cheesecake filling, and strawberry sauce.
05 -
Garnish the top of the trifle with sliced fresh strawberries and dollops of whipped cream, if desired. Cover the trifle dish with plastic wrap and refrigerate for at least 2-3 hours, or overnight, to allow the flavors to meld and the dessert to set.
06 -
Once chilled, serve the Strawberry Cheesecake Trifle directly from the trifle dish, scooping out generous portions into individual serving bowls or glasses. Enjoy the layers of blissful indulgence with each spoonful!