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.