Strawberry Cheesecake Trifle
This is a family favorite from the Patterson Family. They have a strawberry farm and Pick Your Own Strawberries. When a strawberry farmer shares a strawberry recipe with you and says it is his favorite you know it is going to be good. This is best made the day you want to serve it. If there is any left over its good the next day too. You can make your angel food cake from scratch but a store bought angel cake works perfect. While some recipes are great to make ahead, this one I would not recommend making this one the day before. It tends to get juicy from all the berries and whipped cream. While it would still taste amazing the presentation is not as perfect.
Servings 12 people
Ingredients
- 2 quarts Patterson Fruit Farm Strawberries chopped you can also just slice and use more if you like
- 1 angel food cake, torn into bite sized pieces
Cream Cheese Filling
- 2 8 ounce cream cheese softened
- 2 cups confectioner sugar
- 1 cup sour cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract you can omit this
- 1 tbsp white sugar
Whipped Cream
- 1 cup heavy whipping cream
- 3 tbsp white sugar
- 3 tbsp vanilla extract
Instructions
- In your mixer bowl cream together cream cheese and sugar. Add in sour cream and vanilla and combine. Set aside.
- In another bowl whip the heavy whipping cream, vanilla and sugar. Whip until it is whipped cream consistency. There will be slightly stiff peaks. Do not over whip.
- Fold the angel food crumbled cake into the whipped cream. This sounds crazy but it is so delightful.
- Fold the cream cheese mixture into the angel food whipped cream. Mix until just combined. There is no need to over mix.
- In a glass bowl or trifle dish layer starting with the strawberries, then adding the creamed mixture layer over and over. Finish with the strawberries.
- Cover with plastic wrap and chill well.
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