Ingredients
Scale
- 4 cups strawberries, sliced (reserve 3/4 cup for garnish)
- 2 cups heavy whipping cream
- 16 ounces cream cheese, room temperature
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 pound pound cake, cut into 1" cubes
- 3 sprigs mint, for garnish on top
Instructions
- Wash, hull and slice the strawberries, reserving 3/4 cup for garnish.
- In a medium bowl, whip the heavy cream with an electric mixer on medium until stiff peaks form, then set aside.
- In a large bowl, whip the cream cheese until light and fluffy. Add powdered sugar and vanilla, mixing until well combined.
- Fold the reserved whipped cream into the cream cheese mixture gently until evenly mixed.
- Layer half of the pound cake cubes in a 12-13" trifle dish, then add half of the sliced strawberries and spread half of the whipped mixture on top.
- Repeat with another layer of pound cake, strawberries, and the remaining whipped cream, smoothing the top.
- Garnish with the reserved strawberries and fresh mint.
Notes
Best enjoyed on the day it is prepared, but can be refrigerated for up to 24 hours.
Feel free to substitute other berries based on your preference or seasonal availability.
Make sure the cream cheese is at room temperature for easy blending.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg