Easy Strawberry Cheesecake Trifle Recipe

by mobi_22

In a sweet strawberry frosting, layers of angel cake, fluffy sweetened cream cheese, and fresh strawberries make a delectable Strawberry Cheesecake Trifle. It is easy to put together and perfect for an upcoming summer dinner. Follow these success principles to consistently achieve fantastic results. An excellent dessert to serve after any meal, which is also quick and easy to prepare.

THE MOST EFFECTIVE WAY TO GIVE TRIVIA WITH STRAWBERRY CHEESECAKE:

Prepare the strawberry shortcake according to the package directions. The cake should be baked and allowed to cool. You can complete this a day or two ahead of time if you want.

Cut the cooled cake into 2 x 2-inch pieces.

In a medium bowl, whisk the custard and milk until combined. Place it in the refrigerator until you are ready to assemble it.

Store four to five whole berries. The remaining berries should be cleaned, supplemented, and cut into small pieces. Set aside.

Place 1/3 of the cake pieces in a single layer at the bottom of the trifle dish. Smooth 13 of the curd pudding on top for an even finish.

Spread 1/3 of the whipped frosting on the pudding. Add about a third of the strawberry slices on top. Repeat for two layers.

Strawberry halves and the remaining whipped topping are used to decorate the trifle.

Serve the dessert after it has cooled for two to three hours. This allows the flavors to blend better.

WHAT YOU WILL NEED FOR A STRAWBERRY CHEESECAKE TRIFLE?

Cheesecake Layer:

  • 16 ounces room temperature cream cheese
  • 2 cups granulated sugar
  • 1-cup soured milk
  • Half a teaspoon of vanilla extract
  • 1 cup whipping cream and 1/4 teaspoon almond extract
  • Half a teaspoon of vanilla extract (to add to the cream)
  • 1 teaspoon of sugar (add to the cream)

Cake layer:

  • Cut one angel cake into cubes (you can only use half of a large bakery angel cake)

Strawberry Layer:

  • 2 pounds sliced ​​and peeled fresh strawberries
  • 2 tablespoons of Amaretto (optional) and 3 tablespoons of sugar

WHAT IS THE BEST WAY TO STORE STRAWBERRY CHEESECAKE TRIFLES?

This strawberry cheesecake trifle should only be refrigerated for three days once partially folded and covered or it will harden and harden.

CAN I PREPARE MY LITTLE ONE IN ADVANCE?

This trifle can be made several hours in advance, but I would recommend saving the last dollops of whipped cream and the top layer of berries just before serving. This also allows you to cover the little thing with plastic wrap without it sticking to the whipped cream, which is an added advantage since fresh whipped cream does not normally hold its shape for long.

CAN I FREEZE THIS STRAWBERRY CHEESECAKE?

This strawberry cheesecake trifle should not be frozen because the cream cheese mixture will not hold up during freezing and thawing and will ruin the dessert.

Strawberry Cheesecake Trifle

Recipe by Alexandra Jo
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • Cheesecake Layer:
    16 ounces room temperature cream cheese

  • 2 cups granulated sugar

  • 1-cup soured milk

  • Half a teaspoon of vanilla extract

  • 1 cup whipping cream and 1/4 teaspoon almond extract

  • Half a teaspoon of vanilla extract (to add to the cream)

  • 1 teaspoon of sugar (add to the cream)

  • Cake layer:
    Cut one angel cake into cubes (you can only use half of a large bakery angel cake)

  • Strawberry Layer:
    2 pounds sliced ​​and peeled fresh strawberries

  •  2 tablespoons of Amaretto (optional) and 3 tablespoons of sugar

Directions

  • Prepare the strawberry shortcake according to the package directions. The cake should be baked and allowed to cool. You can complete this a day or two ahead of time if you want.
  • Cut the cooled cake into 2 x 2-inch pieces.
  • In a medium bowl, whisk the custard and milk until combined. Place it in the refrigerator until you are ready to assemble it.
  • Store four to five whole berries. The remaining berries should be cleaned, supplemented, and cut into small pieces. Set aside.
  • Place 1/3 of the cake pieces in a single layer at the bottom of the trifle dish. Smooth 13 of the curd pudding on top for an even finish
  • Spread 1/3 of the whipped frosting on the pudding. Add about a third of the strawberry slices on top. Repeat for two layers.
  • Strawberry halves and the remaining whipped topping are used to decorate the trifle.
  • Serve the dessert after it has cooled for two to three hours. This allows the flavors to blend better.

Nutrition

  • Calories: 345kcal | Carbohydrates: 60g | protein: 4g | fat: 9g | sugar: 45g | vitamin A: 95IU | Vitamin C: 33mg | calcium: 174mg | iron: 1mg

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