Strawberry Cheesecake Trifle
Macerated strawberries, whipped cheesecake filling, and ladyfingers layered in a trifle dish and chilled until set.
Equipment
- Trifle dish
- Electric mixer
- Large mixing bowl
- Rubber spatula
Ingredients
Main Ingredients
- 4 cup fresh strawberries hulled and cubed
- ⅓ cup granulated sugar
- 2 tbsp lemon juice
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cup cold heavy whipping cream
- 12 oz ladyfinger cookies about 24 cookies
Instructions
Cooking
- Macerate. Toss the strawberries with the sugar and lemon juice and rest 30 minutes.
- Beat. Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Whip. Whip the cream to stiff peaks and fold it into the cream cheese mixture.
- Layer. Layer ladyfingers, berries with syrup, and filling twice, ending with filling.
- Chill. Refrigerate at least 4 hours before serving.
Notes
Substitutions: Graham cracker crumbs can replace the ladyfingers, and raspberries or blueberries can replace the strawberries.
Tips: Chill the bowl and beaters so the cream whips quickly.
Storage: Refrigerate covered for up to 2 days. Do not freeze.
Nutrition is calculated for 1 of 8 servings and is an estimate.