June 20th, 2016
This is my favorite time of the year. I love the warmer weather because it means I can get on my bicycle and ride into the canyon. I love how the mountains are green instead of brown, and I love all the beautiful flowers that appear in my neighborhood. And I love seeing fresh berries in the stores because that means its time to make some yummy fresh berry desserts like Strawberry Cheesecake Trifle.
This recipe calls for an angel food cake that you will cut into cubes. I just purchased this one at my grocery store.
This dessert is sort of a cross between strawberry cheesecake and strawberry trifle, and I’ll just bet you’re going to love it.
Recipe Courtesy of Chris McLaren/Slightly Adapted by Winner Dinners
2 (8-ounce) packages cream cheese, softened
2 cups powdered sugar
1 cup sour cream
3 teaspoons vanilla, divided
1/2 teaspoon almond extract
1 cup heavy cream
5 tablespoons sugar, divided
1 angel food cake, cut into 1 to 1-1/2 inch cubes
2 pounds strawberries, thickly sliced
In a large mixing bowl, blend cream cheese and powdered sugar together. Add the sour cream, 2 teaspoons vanilla, and the almond extract. In a small bowl, whip the heavy cream, 1 teaspoon vanilla, and 1 tablespoon of sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well. Thickly slice the strawberries, then add the remaining 4 tablespoons (1/4 cup) sugar; mix well. Layer into a trifle bowl. Start with a layer of strawberries, then a layer of cake/cream cheese mixture. Continue layering, ending with strawberries. Cover with plastic wrap and chill well before serving.