Easter Strawberry Cream Trifle
This delightful Easter Strawberry Cream Trifle is a celebration of spring, featuring vibrant layers of sponge cake, fresh strawberries, and luxurious whipped cream, making it a timeless dessert for Easter gatherings.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 8 servings
- Category: Dessert
- Method: Layering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 loaf Vanilla Sponge Cake
2 lbs Fresh Strawberries
1/2 cup Granulated Sugar
1 tablespoon Lemon Juice
3 cups Heavy Whipping Cream
8 oz Cream Cheese
1/2 cup Powdered Sugar
1 teaspoon Vanilla Extract
2-3 tablespoons Grand Marnier (optional)
Fresh Mint Leaves (for garnish, optional)
Instructions
- Prepare the Strawberries: Hull and slice all fresh strawberries. Toss with 1/4 cup of granulated sugar and lemon juice, let sit for 15-20 minutes
- Prepare the Cake: Cut sponge cake into 1-inch cubes
- Make the Cream Cheese Whipped Cream: Beat cream cheese with remaining sugar and powdered sugar until smooth. Add vanilla, gradually pour in cold whipping cream, and beat until stiff peaks form
- Assemble the Trifle: Layer cake cubes, macerated strawberries, and cream in a trifle bowl, repeating layers and finishing with cream
- Chill: Cover and refrigerate for at least 4 hours or overnight
- Garnish and Serve: Add whole strawberries and mint leaves before serving
Notes
This trifle is best served fresh but can be stored in the refrigerator for up to 2-3 days.
Find it online: https://onthatplate.com/easter-strawberry-cream-trifle/