STRAWBERRY CHEESECAKE TRIFLE

I recommend starting with cubed cake, then strawberries then vanilla cheesecake mousse in that order.  Depending on the size and depth of the bowl used, the layers could come together differently, so consider the size of the bowl you’re using when separating the ingredients into layers. This is a fun dessert to make and serve and there’s never a spoonful leftover.

Ingredients you’ll need:
Strawberries: 
2 pints fresh strawberries, hulled and cubed
1/3 cup granulated sugar
1 lemon, juiced
1 [21 oz] can strawberry pie filling
Vanilla cheesecake mousse: 
2 [8] oz cream cheese, softened
2 cup powdered sugar, divided
4 cup heavy cream, divided
1 Tbsp pure vanilla extract
1 angel food or vanilla pound cake, cubed

Directions:
Mix together the cubed strawberries with 1/3 cup granulated sugar and 1 juiced lemon.   Stir well then set aside to macerate while you make the filling.  Whip together 2 [8] oz softened cream cheese with 1 1/2 cup powdered sugar and 1 1/2 cup heavy cream.  Add 1 Tbsp pure vanilla.  Whip for 2-3 minutes until creamy, fluffy and combined.  In a  separate bowl, whip the remaining 2 1/2 cup heavy cream with 1/2 cup powdered sugar, more if desired.  Whip until stiff peaks form.  Fold 2 cup of the whipped sweetened fresh cream into the cheesecake mixture by hand.  Reserve the remaining whipped sweetened fresh cream for the top of the trifle.

Add the strawberry pie filling to the macerated strawberries, mix well.

To assemble, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse.  Repeat until all ingredients have been used.  Top with the remaining sweetened fresh whipped cream and garnish as desired. Store chilled.  Yield: 14-16 servings

Cook’s note:
If desired, you may use 8 oz frozen whipped topping [i.e. Cool Whip] for the cheesecake mousse in place of the 2 cup of  whipped sweetened fresh cream.  Also, you’ll also need an additional 8 oz whipped topping to garnish the top.