Tuesday, March 19, 2013

Chocolate Strawberry Cheesecake Trifle


It's getting to be strawberry season soon.  So along with strawberry freezer jam, fresh strawberry sorbet and strawberry peach jam, you've got to make this as well!  

I love trifles.  This one is fabulous with the fresh strawberries, cream cheese whipped cream, chocolate shavings and pound cake...wow...amazingly delicious!

And I love how cute they look.  I also love to make individual trifles.  You could use mini trifle bowls (you can find them at walmart for a couple bucks) or plastic cups, glass canning jars, etc. and they turn out so cute.

So, when you grab a bunch of strawberries this season to stock up on your jam, make sure you make this at least once...your family will thank you!

Chocolate Strawberry Cheesecake Trifle

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 oz. each) cream cheese, softened
3 tablespoons orange juice
3 cups heavy whipping cream, whipped
1 loaf (about 12-14 oz.) pound cake, cut into 1/2 inch cubes
2 ounces semisweet chocolate, grated
extra strawberries & chocolate for garnish

In a large bowl toss the strawberries with 1/2 cup of sugar, set aside.

In a bowl, beat the cream cheese, orange juice and remaining sugar until smooth.  Fold in the whipped cream; set aside.

Drain the strawberries, reserving juice, set the berries aside.  Gently toss cake cubes with reserved juice.

Place half of the cake cubes into the bottom of your trifle bowl.  Top with 1/3 of the cream cheese mixture, half of the strawberries and half of the grated chocolate.  Repeat layers.  Top with reamining cream cheese mixture.  Garnish with strawberries and grated chocolate.  Cover and refrigerate at least 4 hours.  (I think it's even better the next day!)

Yield: 14-16 servings

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