Strawberry Shortcake Trifle

Daddy Bean’s family always asks me to make dessert for events and holidays, so it’s become sort of a challenge to me to make something new every time. For Father’s Day though, my mother-in-law asked me to make a dessert that I had made before, which she loved. I was in the throes of the flu, turned upper respitory infection and pink eye (and later - now - strep throat) so I ended up making a different recipe than the original. I’ve listed both here because both of them are delicious, it’s just a matter of preference (and what’s in your pantry).

I’m going to try to remember to start taking pictures of the dishes I’ve posted here, to give you an idea of what my finished product is.

Strawberry Shortcake Trifle

Version #1

1 Angle Food Cake
1 8 oz. Cream cheese
1/2 tsp. vanilla
1 c. powdered sugar
1 c. sour cream
8 oz. Frozen Whipped Topping (thawed)
2 large container of fresh strawberries
2 tbsp. granulated sugar

1. Wash strawberries and remove berry tops. Slice strawberries and reserve three or four for garnish. Sprinkle granulated sugar over the rest of the strawberries and refrigerate.
2. Cut Angel Food cake into 1-inch squares. Set aside.
3. Blend together cream, cheese, vanilla, powdered sugar, and sour cream until smooth.
4. Fold in Whipped topping.
5. In a trifle bowl layer ingredients, starting with half the cake cubes, then half of the sugared sliced berries, and then half of the cream cheese mixture. Repeat layers and garnish with remaining strawberries.
6. Cover and chill for 4 hours in refrigerator.

Version #2

2 large containers of fresh strawberries
2 tbsp. sugar
2 pkgs. instant vanilla pudding, plus milk as directed
1 pkg. cream cheese, softened
2 c. 1/2 inch square shortcake or pound cake cut in cubes
8 oz. Frozen Whipped Topping (thawed)

1. Wash strawberries and remove berry tops. Slice strawberries and reserve three or four for garnish. Add sugar over the rest of the strawberries, mix and refrigerate.
2. Mix pudding as directed.
3. Add cream cheese to pudding mixture and blend with mixer.
4. Place half of cake squares in bottom of large glass bowl. Pour half of strawberries over cake. Cover with pudding mixture. Repeat layers.
5. Top with frozen whipped topping and garnish with remaining strawberries.
5. Cover and chill for 4 hours.

Audrey loved it, but she’s got a mean sweet tooth as it is. Maggie is not a fan of pudding, and prefers salty to sweet, so she could take it or leave it. Daddy Bean…well it’s not chocolate and anything not chocolate is sub-par in his book. He actually ate the store bought chocolate cream pie instead. Traitor!

I loved it! If you’re looking for something refreshing and summery and quite pretty, definitely think about making this easy dessert.