Description
This Strawberry Cheesecake Trifle is pure indulgence layered in a beautiful glass bowl! I absolutely adore the combination of dense, buttery pound cake, rich and tangy cheesecake filling, sweet, juicy strawberries, and delightful flecks of grated chocolate
Ingredients
- 2 pints fresh strawberries, sliced, divided (about 4 cups sliced)
- 1 cup sugar, divided
- 2 packages (8 ounces each) cream cheese, softened
- 3 tablespoons orange juice
- 2 cups heavy whipping cream, whipped (See Note Below)
- 1 loaf (10-¾ ounces) frozen pound cake, thawed and cut into ½-inch cubes
- 3 ounces semisweet chocolate, grated
Optional:
- Chocolate curls
- Additional sliced strawberries
Instructions
Let’s assemble this impressive Strawberry Cheesecake Trifle:
1. Macerate the Strawberries:
In a large bowl, gently toss the sliced fresh strawberries with ½ cup of the granulated sugar.
Set aside for about 30 minutes, stirring occasionally, to allow the berries to release their juices.
2. Prepare the Cheesecake Filling:
In another large bowl, beat the softened cream cheese, orange juice, and the remaining ½ cup granulated sugar with an electric mixer until smooth and well combined.
3. Prepare Whipped Cream (if not using store-bought):
If you haven’t already, whip 2 cups of cold heavy whipping cream (optionally with powdered sugar and vanilla) until stiff peaks form.
4. Combine Filling:
Gently fold the prepared whipped cream into the cream cheese mixture until just combined. Be careful not to overmix and deflate the cream. Set aside.
5. Prepare Cake Cubes:
Drain the macerated strawberries using a slotted spoon, reserving the strawberry juice in a separate bowl. Set the drained berries aside.
Gently toss the cubed pound cake pieces with the reserved strawberry juice until lightly coated. Don’t oversaturate.
6. Assemble Layer 1:
Place half of the juice-tossed cake cubes in the bottom of a 4-quart trifle dish or large glass serving bowl.
Top the cake with a third of the cream cheese/whipped cream mixture, spreading it evenly.
Layer half of the drained sliced strawberries over the cream mixture.
Sprinkle half of the grated semi-sweet chocolate over the strawberries.
7. Assemble Layer 2:
Repeat the layers: Add the remaining half of the juice-tossed cake cubes.
Top with another third of the cream cheese/whipped cream mixture.
Layer the remaining half of the drained sliced strawberries over the cream.
Sprinkle the remaining half of the grated chocolate over the strawberries.
8. Final Cream Layer:
Top everything with the remaining cream cheese/whipped cream mixture, spreading it smoothly or creating decorative swirls.
9. Chill Thoroughly:
Cover the trifle dish with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the trifle to set properly.
10. Garnish and Serve:
Just before serving, garnish the top with chocolate curls and additional fresh strawberries, if desired.
Scoop servings using a large spoon, ensuring you get all the layers. Serve chilled and enjoy