This dessert is a beautiful combination of fresh strawberries, creamy cheesecake mousse, and fluffy angel food cake. It’s the perfect balance of sweet and tangy, and it’s sure to impress your guests.
I have to admit, I was a little intimidated when I first started making this trifle. I had never made a dessert like this before and I wasn’t sure if I had the skills to pull it off. But I’m so glad I took the chance because the end result was amazing.
I started by preparing the strawberries. I washed and hulled two pints of fresh strawberries and cut them into small cubes. I mixed the strawberries with sugar and lemon juice and let them sit for 10 minutes to macerate. This step is important because it helps bring out the natural sweetness and flavor of the strawberries.
Next, I made the cheesecake mousse. I used an electric mixer to whip together cream cheese, powdered sugar, and heavy cream. I added vanilla extract to the mixture and continued to beat it until it was creamy and fluffy.
I also whipped some additional heavy cream with powdered sugar and vanilla extract until stiff peaks formed. I then folded 2 cups of the whipped cream into the cheesecake mixture and reserved the rest for topping.
Finally, it was time to assemble the trifle. I started by layering cubed angel food cake on the bottom of a large glass bowl. I then added a layer of the macerated strawberries and a layer of the cheesecake mousse. I repeated these layers until all the ingredients were used up.
The final step was to top the trifle with the reserved whipped cream and garnish with some fresh strawberries. I chilled the trifle in the refrigerator for at least 4 hours or overnight, which allowed the flavors to meld together and the cheesecake mousse to firm up.
When it was time to serve, I couldn’t wait to dig in! The first bite was pure bliss. The fresh strawberries were sweet and tangy, the cheesecake mousse was creamy and rich, and the angel food cake added the perfect touch of lightness. It was the perfect balance of flavors and textures.
Overall, I was so happy with how this Strawberry Cheesecake Trifle turned out. It was a fun and delicious challenge, and I learned so much in the process. I would definitely recommend giving this dessert a try if you’re looking for a new and exciting way to impress your guests.
So that’s my story of making a Strawberry Cheesecake Trifle. I hope you enjoyed hearing about it and that it inspires you to try making it yourself. Happy cooking!
Strawberry Cheesecake Trifle
- 2 pints of fresh strawberries hulled and cut into cubes
- 1/3 cup of granulated sugar
- Juice of 1 lemon
- A 21 oz can of pre-made strawberry pie filling
Vanilla Cheesecake Mousse:
- 2 blocks 8 oz each of plain cream cheese (or Neufchatel cheese), softened
- 2 cups of powdered sugar divided for different uses
- 4 cups of heavy cream
- 3 teaspoons of pure vanilla extract divided for different uses
- Cubed angel food cake or vanilla pound cake.
- To prepare the strawberry layer: In a mixing bowl, combine the cubed strawberries, granulated sugar, and lemon juice. Mix well and let it sit for 10 minutes to macerate.
- Once the strawberries have macerated, add the strawberry pie filling and mix everything together. Set aside.
- For the cheesecake mousse: Using an electric mixer, beat together the cream cheese, 1 1/2 cups of powdered sugar, and 1 1/2 cups of heavy cream. Add 2 teaspoons of vanilla extract and continue mixing for 2-3 minutes until the mixture is creamy and fluffy.
- In a separate bowl, use the mixer to whip the remaining 2 1/2 cups of heavy cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Beat until stiff peaks form, being careful not to overmix.
- Gently fold 2 cups of the whipped cream into the cheesecake mixture. Reserve the remaining whipped cream for topping.
- To assemble the dessert: Alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse, repeating until all ingredients are used.
- Top the dessert with the reserved whipped cream and garnish as desired. Chill in the refrigerator for at least 4 hours or overnight before serving.
- Store any leftovers in the refrigerator for up to 4 days.
Hope everyone loves it and keeps asking you about the recipe.
Where do you add the pound cake? It is not in the recipe at all
Same with the vanilla extract. And the picture looks like it has pudding in it. I’m confused. It does look yummy.