Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 pound fresh strawberries, hulled and sliced
- 1 store-bought pound cake, cubed
- Optional: fresh mint leaves for garnish
Feel free to substitute the pound cake with angel food cake if you’re aiming for a lighter texture. And if strawberries aren’t in season, don’t hesitate to use frozen ones or swap them out for any berries you have on hand. The key is flexibility, something I’ve learned to embrace after burning more than a few pies while juggling life’s demands.
Instructions
- In a large mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract until soft peaks form. Set aside. It’s moments like these, with the gentle hum of a mixer and a favorite song playing in the background, where I find my kitchen zen.
- In another bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in the whipped cream mixture until fully incorporated. This step reminds me of my grandmother teaching me to make biscuits, where patience and gentle hands made all the difference.
- In a trifle dish or a large glass bowl, layer one-third of the cubed pound cake. Top with one-third of the cream cheese mixture, followed by one-third of the sliced strawberries.
- Repeat the layers twice more, finishing with a generous layer of strawberries on top. If you’re feeling fancy, add a sprig of fresh mint for a pop of color.
- Refrigerate for at least an hour before serving. This waiting period is perfect for tidying up or simply taking a moment to sit and relax, a luxury I’ve come to appreciate over the years.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
