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Strawberry Trifle With Pound Cake

Strawberry Trifle With Pound Cake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1/2 cup strawberry jam or preserves
  • 1 tsp lemon juice
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1 (10 to 12 oz) store bought pound cake, cut into 1 inch cubes
  • Fresh mint leaves, optional

Method
 

  1. Mix the strawberries, granulated sugar, jam, and lemon juice. Let sit 15 to 20 minutes until juicy.
  2. Beat the cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream to stiff peaks, then fold together into a thick, airy cream.
  3. In a trifle dish, layer one third of the cake, half the strawberries, and half the cream. Repeat, ending with the remaining cake on top.
  4. Cover and refrigerate at least 2 hours. Garnish with mint and scoop into bowls.

Notes

Chill the assembled trifle for at least 2 hours, or overnight, before serving. The pound cake will soften as it absorbs the berry syrup and cream, so each layer holds together better after a rest. If you want a little crunch, save a few toasted almond slivers to scatter over each bowl at the last second.