Strawberry Cheesecake Trifle
2 cups (340 grams) strawberries, diced
1/3 cup (38 grams) sugar
Juice of one lemon
21 oz (595 g) strawberry pie filling box
450gm cream cheese
2 cups (300 grams) divided powdered sugar
4 cups (1 liter) divided cream
1 tablespoon (15 ml) vanilla extract
1 angel food cake, or vanilla cake, diced
Combine sliced strawberries, 1/3 cup sugar and lemon juice.
Mix and set aside to soak.
Cut the cake into cubes.
Whip the cream cheese with 1 cup confectioners’ sugar and 1 cup cream.
Add vanilla and whisk until smooth and light.
In a separate bowl, mix two and a half cups of cream with 1/4 cup of powdered sugar until hard peaks form.
Mix by folding two cups of whipped cream into the cream cheese mixture using a spoon.
Reserve the remaining whipped cream for a trifle garnish.
Add the strawberry pie filling to the strawberry soak and mix well.
Alternate layers of cake pops, strawberries, and cream cheese mousse until all ingredients are used.
Cover with remaining whipped cream and decorate as desired.
Tip: Instead of using two cups of whipped cream, use an 8-ounce jar of frozen whipped topping to blend with your cream cheese mixture. Use another jar to decorate.