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One of my favorite cakes is strawberry shortcake. There’s something about the combination of a really fluffy, light cake, cream, and the sweet juiciness of the strawberries that makes me very happy! We changed up this recipe a bit, so instead of cream, you have a fluffy, creamy no-bake cheesecake filling. Can I get an mmmm? Yield: 8 mini trifles
1 batch of your favorite pound cake, cut into cubes
1 pint sliced strawberries, cleaned and checked for insects
1 (8-ounce) container whipped cream cheese
1/2 cup heavy cream
1/2 cup sugar
1 teaspoon Gefen Vanilla Extract
In the bowl of an electric mixer, combine the cream cheese and sugar.
In another bowl, beat heavy cream with vanilla extract until stiff peaks form. Fold in cream-cheese mixture.
In clear dessert cups, layer cake, piped cheesecake filling, and strawberries. (If you’re using tall cups, you can add an additional layer of each.)
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I rate this recipe 4 out of 5. I made this to contribute to a dinner as I had some of the ingredients and it fit the bill. I could have used double the amount of the cream cheese/whipped cream filling to layer with the strawberries and pound cake in the recipe. While trying to get the whipped cream to peak, I overshot and it started to liquify, so I should have stopped when the whipped cream started to stiffen. I would make this again with the added precautions.
I made this to contribute to a dinner as I had some of the ingredients and it fit the bill. I could have used double the amount of the cream cheese/whipped cream filling to layer with the strawberries and pound cake in the recipe. While trying to get the whipped cream to peak, I overshot and it started to liquify, so I should have stopped when the whipped cream started to stiffen. I would make this again with the added precautions.