INGREDIENTS
Cheesecake Layer:
16 ounces room temperature cream cheese2 cups granulated sugar
1-cup soured milk
Half a teaspoon of vanilla extract
1 cup whipping cream and 1/4 teaspoon almond extract
Half a teaspoon of vanilla extract (to add to the cream)
1 teaspoon of sugar (add to the cream)
Cake layer:
Cut one angel cake into cubes (you can only use half of a large bakery angel cake)Strawberry Layer:
2 pounds sliced and peeled fresh strawberries2 tablespoons of Amaretto (optional) and 3 tablespoons of sugar
DIRECTIONS
- Prepare the strawberry shortcake according to the package directions. The cake should be baked and allowed to cool. You can complete this a day or two ahead of time if you want.
- Cut the cooled cake into 2 x 2-inch pieces.
- In a medium bowl, whisk the custard and milk until combined. Place it in the refrigerator until you are ready to assemble it.
- Store four to five whole berries. The remaining berries should be cleaned, supplemented, and cut into small pieces. Set aside.
- Place 1/3 of the cake pieces in a single layer at the bottom of the trifle dish. Smooth 13 of the curd pudding on top for an even finish
- Spread 1/3 of the whipped frosting on the pudding. Add about a third of the strawberry slices on top. Repeat for two layers.
- Strawberry halves and the remaining whipped topping are used to decorate the trifle.
- Serve the dessert after it has cooled for two to three hours. This allows the flavors to blend better.