We've been making this recipe for Strawberry Cheesecake Trifle for a long time. In fact, I think we clipped it from a magazine back during our innkeeper days over fifteen years ago. The bed-and-breakfast inn where we worked had a British Isles theme, and to me, trifle is very British. We love this recipe because it's a real show-stopper, it feeds a lot, and it's incredibly easy to make. If you don't have time to make your own pound cake, just pick up a loaf of Sara Lee's at the store. I promise no one will know.
I'm always surprised, however, how many people here in the States have never seen or heard of a trifle. When I made this one for the office recently, there was maybe only one in the group who knew what it was. I think this needs to change, and I'm willing to do my part to spread the love of trifle. I think I might try making more this summer. Just imagine the endless cake, fruit and flavor combinations.
The trifle always looks spectacular, and everyone thinks you spent hours. They're also afraid to be the first to dig into it. I say to just take a big spoon and go for it—like ripping off a band aid. It's so good the bowl will be empty soon anyway.
Of course, this was for another birthday at work. But, we were celebrating a few months early. Andrew's birthday is in July. I, too, have a summer birthday, and I know what it's like to never be able to celebrate your birthday with all your friends during the school year. I also never liked it when my elementary school teacher would lump celebrating all the summer birthdays onto one day. It's not really the same. Since most of the students, including Andrew will be gone for the summer, we chose a day in April to be Andrew's special day.
Happy early birthday, Andrew! I'll try and remember to send you a birthday greeting on your real birthday. Or, if you happen to be in town, let me know. It never takes much convincing for me to make something to bring into the office. I've seriously got some wild and crazy trifle ideas I'd love to give a try.
|And look, they match!|
Strawberry Cheesecake Trifle
- 2 pints fresh strawberries, sliced
- 1 cup sugar
- 2 packages (8 ounces each) cream cheese, softened
- 3 Tbsps. orange juice
- 3 cups heavy whipping cream, whipped
- 3 oz. grated semisweet chocolate
- 1 loaf (10-3/4 oz.) pound cake, cut into ½" cubes (It's easiest to cut the cake into cubes if it is frozen.)
In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.
Drain strawberries, reserving juice. Set the berries aside.
Gently toss cake cubes with reserved juice.
Place half of the cake in a4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture.
Garnish with chocolate curls and strawberries if desired.
Cover and refrigerate for at least 4 hours.
- 1 cup butter
- 2 ¾ cups sugar
- 12 egg yolks, room temperature
- 3 cups flour
- ¼ tsp. salt
- ¼ tsp. baking soda
- 1 cup buttermilk
- 2 tsp. vanilla extract
Grease and flour two loaf pans. Cream butter and sugar together until light and fluffy. Add egg yolks one at a time, mixing well after each. Sift dry ingredients together. Add buttermilk and flour mixture alternately, mixing after each addition. Stir in vanilla extract. Divide the batter between the two pans and bake in a 350° oven for 70 minutes, or until toothpick inserted into the center comes out clean. Freezes well.