Strawberry TriffleNicole AshcroftStrawberry Trifle Ingredients 1 Pound Cake Loaf 2 8 Oz. Blocks of Cream Cheese (room temperature) 2 Cups Heavy Cream 2 Teaspoons of Granulated Sugar ½ Cup Granulated Sugar 2 Teaspoons of Vanilla 2 Tablespoons of Milk 16 oz. Frozen Strawberries in Sauce 6 Fresh Strawberries ¼ Teaspoon of Cocoa Powder Instructions Whip the cream In a metal bowl combine the heavy cream, 2 teaspoons of sugar, and vanilla. Mix with a beater or whisk for 3-4 minutes until stiff peaks form. Place in a bowl in the fridge until you’re ready to use (it will keep for 24 hrs). Mixing the cream cheese In mixing bowl combine the cream cheese, ½ cup sugar, and milk. Mix on high until fully incorporated and it’s smooth and creamy. Fold in 2 cups of the whipped cream with a spatula (don’t use a mixer). Assembling the trifle In a trifle bowl spoon 1-2 teaspoons of the strawberry mixture. Lay thin slices of pound cake on top of the strawberries to cover the bottom. Put 2-3 teaspoons of the strawberries on top of the pound cake. Spoon approximately 1 cup of cream cheese mixture and smooth on the top. Then spoon 1 cup of whip cream on top. Lay more slices of pound cake, and repeat adding strawberries to moisten the cake. Add more cream cheese and whip cream. When you get to the last top layer it should be all whip cream. Now it’s time to add the fresh strawberries to the top and dust with cocoa powder.