Daily Archives: July 7, 2019

Strawberry Trifle

Since the strawberry season had a late start this summer,  we still have local strawberries available.  That gives us an opportunity to enjoy even more delicious strawberry desserts.

One of my favorite farms to visit is Ed Dunneback & Girls Farm.  They grow many fruits and vegetables and also offer U-Pick.  I especially love the strawberries I buy from them.  Later in the season, they also offer less than perfect looking strawberries at a discounted price for making jam.

I made this trifle for our recent 4th of July celebration.  This dessert looks really pretty in a footed glass trifle dish.  I used a round plastic bowl because I needed to transport the dessert.

This strawberry trifle is a delicious way to use some of the local strawberries.  In fact, I only make it when locally grown strawberries are available.

Strawberry Trifle

  • Servings: 8
  • Difficulty: easy
  • Print

2 quarts fresh strawberries, washed, hulled and sliced
1/2 cup granulated sugar
2 packages (8 ounces each) cream cheese, softened
1 3/4 cups powdered sugar
2 cups heavy cream, whipped
1 loaf (10 3/4 ounces) frozen pound cake, thawed and cut into 1/2 inch cubes

In a large bowl, toss strawberries with the granulated sugar; set aside.  Let the strawberries stand at room temperature until juices are released, at least 30 minutes.

In a large mixing bowl of a stand mixer, beat the softened cream cheese with the powdered sugar until smooth and creamy.  Beat in the whipped cream until well combined.  Set aside.  (Reserve a small amount for garnish, if desired.)

Drain the strawberries.  Reserve the juice and set the berries aside.  Lightly sprinkle the cake cubes with the reserved strawberry juice.  (You may not need all of the strawberry juice.)

Cover the bottom of a large trifle dish or 4 quart clear bowl with half of the cake cubes.  Spread half of the cream cheese mixture over the cake cubes; top with half of the strawberries.  Repeat the layers with remaining cake cubes, cream cheese mixture, and strawberries.  Garnish with the reserved cream cheese mixture.

Cover and refrigerate for at least 4 hours or overnight.  

Note:
I used a Sara Lee frozen pound cake.