Originally posted on June 13, 2011
Nothing says summer like strawberries and whipped cream.
I made pound cake last week (see Nina’s Pound Cake). I took some to school for friends, but I still had about half of it left over, so I popped it in the freezer. My mom gave me a trifle dish a few years ago which I have used to serve fruit salad on numerous occasions, but I had never used it for it’s real purpose: a trifle. Since I already had the pound cake, this was the perfect opportunity. I searched around the internet and found a good recipe for cream that wouldn’t liquefy in the fridge.
The whole process is super easy.
Cut up some strawberries. Sprinkle with Sugar.
Cut up sound pound cake (homemade or store bought)
3. Beat together 1 cup of heavy cream, 8 oz. of cream cheese, and 2 tsp. of vanilla. In the future, I’d probably add a little sugar.
Add a layer of whipped cream.
Citation: I had the idea for the whipped cream / cream cheese mixture from here: http://www.foodnetwork.com/recipes/sunny-anderson/patriotic-berry-trifle-recipe/index.html