Strawberry Cheesecake Trifle
Strawberry Cheesecake Trifle is a delicious dessert made of fresh strawberries, creamy cheesecake mousse, and fluffy angel food cake, layered and topped with whipped cream. A perfect balance of sweet and tangy flavors.
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Servings: 16
Ingredients
Strawberry Component:
- 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.
Instructions
- 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.
