Description
A delightful layered dessert combining cake, fresh strawberries, and whipped cream, perfect for summer celebrations.
Ingredients
- 1 pound cake or sponge cake, cut into cubes (or store-bought angel food cake)
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened (optional)
- Fresh strawberries and mint leaves for garnish (optional)
Instructions
- Prepare the strawberries: In a medium bowl, mix the sliced strawberries, sugar, and lemon juice. Stir well and allow it to sit for 10-15 minutes until the strawberries release their natural juices.
- Whip the cream: In another bowl, whip the heavy cream along with powdered sugar and vanilla extract until soft peaks form. If you’re using cream cheese for added richness, beat it until smooth and fold it into the whipped cream gently.
- Cubing the cake: Cut the cake into 1-inch cubes.
- Layer it up: In a large trifle bowl, begin layering the cake cubes, followed by strawberries with their syrup, and then a layer of whipped cream. Repeat these layers, finishing with a generous topping of whipped cream.
- Garnish: Adorn the top with fresh strawberry slices and mint leaves.
- Chill and serve: Chill the trifle for at least 60 minutes before serving, allowing the flavors to meld.
Notes
Store leftovers in the refrigerator for up to 2 days. Avoid freezing as whipped cream may separate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American