Description

A delightful and easy-to-make layered dessert featuring fluffy cake, fresh strawberries, and creamy whipped topping, perfect for summer gatherings or special occasions.

Ingredients

Units Scale

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 prepared pound cake or angel food cake, cut into 1-inch cubes
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) package cream cheese, softened
1/2 cup sour cream

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Instructions

In a medium bowl, toss sliced strawberries with granulated sugar and set aside for about 15 minutes to macerate.
In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
In another bowl, beat cream cheese until smooth. Add sour cream and mix until well combined.
Fold the whipped cream into the cream cheese mixture gently until fully incorporated.
In a trifle dish or large glass bowl, layer half of the cake cubes.
Spread half of the cream mixture over the cake layer.
Top with half of the macerated strawberries.
Repeat layers with remaining cake, cream mixture, and strawberries.
Chill in the refrigerator for at least 2 hours before serving.

Notes

Use angel food cake for a lighter texture or pound cake for a richer taste.
Let the trifle sit overnight for even better flavor melding.
Top with mint leaves or additional berries for garnish.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 22g
Sodium: 160mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg