Description
Let me introduce you to a truly showstopping dessert that’s perfect for celebrations and guaranteed to elicit oohs and aahs: this gorgeous Strawberry Cheesecake Trifle! It’s a beautiful medley of textures and flavors layered artfully in a glass bowl
Ingredients
Fruit Preparation:
- Fresh Strawberries, sliced: 2 pints (about 4 cups sliced), divided for layers and garnish
- Sugar: 1/2 cup (from 1 cup total, divided)
Cheesecake Cream Filling:
- Cream Cheese, softened: 2 packages (8 ounces each, 16 oz total)
- Orange Juice: 3 tablespoons
- Sugar: 1/2 cup (remaining from 1 cup total, divided)
- Heavy Whipping Cream, cold: 3 cups
Cake Base & Chocolate Layer:
- Frozen Pound Cake (10-3/4 ounces), thawed and cut into 1/2-inch cubes: 1 loaf
- Semisweet Chocolate, grated: 3 ounces (about 1/2 cup grated), divided
Optional Garnish:
- Chocolate Curls
- Additional Sliced Fresh Strawberries
Instructions
Let’s build this beautiful Strawberry Cheesecake Trifle layer by layer! It’s mostly assembly, perfect for making ahead. First, prepare the fruit and cream.
Prep Berries & Cream: In a medium bowl, gently toss the sliced fresh strawberries with 1/2 cup of the sugar. Let this mixture stand for about 15-30 minutes, allowing the berries to release their delicious juices (macerate).
While the berries sit, prepare the cheesecake cream filling. In a large bowl, beat the 2 packages of softened cream cheese, 3 tablespoons orange juice, and the remaining 1/2 cup sugar with an electric mixer until completely smooth and creamy. Scrape down the sides of the bowl.
In a separate large bowl (preferably chilled), beat the 3 cups of cold heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula until just combined and no streaks remain. Set this luscious cheesecake cream aside.
Prepare Cake & Assemble: Drain the macerated strawberries through a sieve or colander set over a bowl, making sure to reserve the strawberry juice. Set the drained berries aside. Place the cubed pound cake in a bowl and gently toss it with the reserved strawberry juice until the cubes are moistened.
Now, begin layering in your 4-quart trifle dish. Place half of the juice-tossed pound cake cubes in an even layer on the bottom. Top this with one-third of the cheesecake cream mixture, spreading it gently. Sprinkle half of the drained sliced strawberries over the cream, followed by half of the grated semisweet chocolate.
Create the second layer: Add the remaining pound cake cubes over the chocolate. Top with another one-third of the cheesecake cream mixture. Sprinkle the remaining drained sliced strawberries and the remaining grated semisweet chocolate over the cream.
Finish by spreading the final one-third of the cheesecake cream mixture evenly over the top layer.
Chill and Garnish: Cover the trifle bowl tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably longer (even overnight), to allow the flavors to meld and the trifle to chill thoroughly.
Just before serving, remove the plastic wrap. If desired, garnish the top attractively with chocolate curls and additional fresh strawberries. Serve scoops chilled, ensuring you dig down to get all the layers!