1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream

For the whipped cream topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract


In a medium bowl, combine the sliced strawberries and granulated sugar. Stir well to coat the strawberries, then set aside to macerate for about 15 minutes.
In a separate bowl, mix the graham cracker crumbs and melted butter until well combined. Set aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
To assemble the trifle, start by layering about one-third of the graham cracker crumbs in the bottom of a trifle dish or a large glass bowl.
Next, add a layer of the cream cheese mixture, followed by a layer of the macerated strawberries.
Repeat the layers, ending with a layer of the cream cheese mixture on top.
In a separate bowl, prepare the whipped cream topping by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream on top of the trifle, creating an even layer.
Garnish with additional sliced strawberries, if desired.
Refrigerate the trifle for at least 2 hours or overnight to allow the flavors to meld together.
Serve chilled and enjoy your scrumptious Strawberry Cheesecake Trifle!

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