HOW TO MAKE STRAWBERRY CHEESECAKE TRIFLE
This stunning Strawberry Cheesecake Trifle is a dessert that can be made ahead of time and is certain to be a hit at any gathering. It is loaded with luscious strawberries, angel food cake, and a cheesecake mousse created from scratch using vanilla. It is appropriate to serve it at any special event when show-stopping sweets are part of the menu.
Where can I get the recipe for the Strawberry Cheesecake Trifle? For the best results when assembling this multi-layered dessert, I suggest beginning with cubed cake, followed by a layer of strawberries, and finally a layer of vanilla cheesecake mousse. The layers may come together differently depending on the size and depth of the trifle bowl that’s being used, so be sure to take into consideration the size of the bowl before you start layering the ingredients. There is never a single scrap of this strawberry cheesecake trifle left over after it has been served since it is such a wonderful treat to prepare and serve.
THE INGREDIENTS LIST:
Fresh chopped strawberries; I used 2 pints.
⅓ Cup.Of granulated sugar.
One large lemon – juiced.
A large can.Of strawberry pie filling (21-ounces).
Vanilla cheesecake mousse:
2 blocks.Of softened cream cheese (8-ounces each).
2 Cups.Of powdered sugar.
4 Cups.Of heavy cream.
3 small spoons.Of pure vanilla extract.
A prepared vanilla pound cake – cubed.
PREPARATION:
Step 1:
Prepare the strawberry layer as follows; combine the chopped strawberries, one-third of a cup of granulated sugar, and the juice of one lemon in a mixing bowl. After giving it a good stir, put it in the fridge to macerate for ten minutes.
Step 2:
Mix together the macerated strawberries and the strawberry pie filling until well combined. Set aside.
Step 3:
To prepare the cheesecake mousse, do the following: Mix cream cheese, one and a half cups of powdered sugar, and one and a half cups of heavy cream by using an electric mixer. Add 2 tablespoons vanilla.
Step 4:
Whip on medium-high speed for two to three minutes until the mixture is creamy, fluffy, and blended.
Step 5:
In a separate dish, use the mixer to beat the remaining two and a half cups of heavy cream together with one-half cup of powdered sugar and one teaspoon of vanilla extract. Don’t overbeat the mixture; just whip it until it forms firm peaks.
Step 6:
Gently combine 2 cups of the whipped topping with the cheesecake batter. The leftover whipped cream should be saved for decorating the top.
Step 7:
To assemble, begin by layering cubed cake, strawberries, and vanilla cheesecake mousse in that specific sequence. Alternate between these three layers. Continue doing so until all of the ingredients have been used.
Step 8:
Frost the top with the whipped cream that was saved, then decorate it any way you choose. Before serving, let the dish chill in the refrigerator for at least four hours or overnight. Keep leftovers in the refrigerator for up to four days.
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