For a special celebration nothing compares to a luscious high rise dessert. Trifles are impressive and make a dramatic entrance yet they are surprisingly doable as each of their elements can be made ahead and assembled the day of the festivities. This trifle is chock full of berries nestled between layers of lemony pound cake and fluffy creamy cheesecake whipped cream. That is right, cheesecake whipped cream and man, was it good! The trifle is not too sweet allowing the natural goodness of the berries to shine. On the top layer I created a pretty design with the berries. The trifle was a huge hit!
To celebrate the 1 year anniversary of the Fiesta Friday bloggers from around the world, I am sharing the recipe for this festive and delectable dessert. Check out our host and founder, Angie@The Novice Gardener and the co hosts, Nancy@Feasting with Friends and Selma@Selma’s Table, all such talented cooks inspiring great cooking. Let the party begin!
Very Berry Lemony Cheesecake Trifle
1 quart fresh strawberries, hulled and sliced
1 container of each, blueberries, raspberries and blackberries, tossed together
4 T sugar, divided
1 8 oz package of cream cheese, softened
1 pint of heavy cream
2 T confectioner’s sugar
1 t vanilla extract or vanilla bean paste
1 10 oz lemon pound cake cut into 1 inch cubes( I used a frozen Sarah Lee cake at room temperature); you could use an angel food cake also
1- Reserve enough berries to create the design of your choice for the top of your trifle.
2- Line the bottom of your trifle bowl with strawberry slices as shown. Mix the rest of the strawberries in a bowl and mix with 2 T of granulated sugar. Mash the strawberries lightly with a fork and set aside to macerate.
3- Cut your pound cake in 1 inch cubes.
4- Using an electric mixer, beat the heavy cream in a bowl, add 2 T of granulated sugar, and continue beating until stiff peaks form. In another bowl, beat the cream cheese until light and fluffy. Gently combine the whipped cream with the cream cheese being careful not to collapse the whipped cream. Add the vanilla and confectioner’s sugar and whip until just combined. You are now ready to assemble your trifle.
Layer about half of the cake in the bottom of your prepared trifle bowl. Spread a third of the cheesecake cream over the cake and top with half of the strawberries then half of the other mixed berries. Repeat. Finish with a layer of the cheesecake cream and decorate the top with the reserved berries in a design of your choice. Chill until ready to serve. Can be assembled up to 6 hours ahead.