Strawberry Cheesecake Trifle with Angel Food Cake
A delightful dessert featuring layers of light angel food cake, rich cheesecake filling, and fresh strawberries, perfect for any occasion.
Ingredients
For the cheesecake filling
- 16 oz cream cheese, at room temperature smooth texture
- 2 cups powdered sugar sweetness and lightness
- 1 cup sour cream tangy flavor and creaminess
- 0.5 teaspoon vanilla extract aromatic flavor
- 0.25 teaspoon almond extract adds depth
- 1 cup heavy whipping cream for richness and thickness
- 0.5 teaspoon vanilla extract to add to cream
- 1 tablespoon sugar to add to cream
For assembling the trifle
- 1 whole angel food cake, cut into cubes light and airy texture
- 2 pounds fresh strawberries, hulled and sliced fresh, juicy flavor
- 3 tablespoons sugar to macerate strawberries, enhancing sweetness
- 2 tablespoons Amaretto, optional adds a nutty liqueur flavor
Instructions
Prepare the strawberries
- In a bowl, combine the sliced strawberries with 3 tablespoons of sugar. Gently mix them and allow them to sit for 15-30 minutes.
Make the cheesecake filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add powdered sugar, mixing on low until fully incorporated.
- Incorporate sour cream, both vanilla extracts, and almond extract. Beat until combined.
- In a separate bowl, whip heavy cream with remaining vanilla extract and sugar until soft peaks form.
- Gently fold whipped cream into the cheesecake mixture.
Assemble the trifle
- Layer angel food cake cubes at the bottom of the trifle dish.
- Spoon a layer of the cheesecake filling over the cake cubes.
- Add a layer of macerated strawberries, including some syrup.
- Repeat the process until all ingredients are used, finishing with strawberries on top.
- Refrigerate the trifle for at least two hours before serving.
Notes
Ensure cream cheese is at room temperature for smooth mixing. Use fresh strawberries for best results. Allow the trifle to chill to meld flavors.