Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 store-bought or homemade pound cake, cut into cubes
- Zest of 1 lemon (optional)
If you’re feeling adventurous, you can substitute the pound cake with ladyfingers for a different texture. The lemon zest adds a refreshing hint that reminds me of the sunnier days spent in my grandmother’s garden.
Instructions
- In a medium bowl, combine the sliced strawberries and granulated sugar. Stir well and let them sit for 15 minutes to macerate, allowing the flavors to meld and the juices to release.
- In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. I like to use my grandmother’s old hand mixer for this step — it brings back fond memories of baking together.
- Gently fold the whipped cream into the cream cheese mixture until well combined, creating a luscious filling.
- In a trifle dish or individual serving glasses, layer the pound cake cubes, followed by a layer of the cream cheese mixture, and then a layer of strawberries with their juices. Repeat the layers until the dish is filled, finishing with a layer of strawberries on top.
- Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International