• Cheesecake Layer:
    16 ounces room temperature cream cheese

  • 2 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 strawberries

  •  2 tablespoons of Amaretto (optional) and 3 tablespoons of sugar




  • 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.

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