Ingredients
Scale
- 4 cups strawberries, sliced (reserve 3/4 cup for garnish)
- 2 cups heavy whipping cream
- 16 ounces cream cheese, room temperature
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 pound pound cake, cut into 1" cubes
- 3 sprigs mint, for garnish on top
Instructions
- Wash, hull, and slice the strawberries. Reserve about 3/4 cup for garnishing the top.
- In a medium bowl, whip the heavy cream on medium speed until stiff peaks form and set aside.
- In a large bowl, whip the cream cheese until light and fluffy (about 2-3 minutes). Add the powdered sugar and vanilla extract, whip on low speed until combined, then increase to medium and whip until fluffy. Fold in the reserved whipped cream until combined.
- Layer half of the pound cake cubes at the bottom of a trifle dish. Add half of the strawberries evenly over the cake, then spread half of the whipped topping over this layer.
- Repeat with another layer of pound cake, strawberries, and the remaining whipped cream mixture. Use an offset spatula to smooth the top, then garnish with reserved strawberries and fresh mint.
Notes
This dessert is best enjoyed the same day it is prepared.
Store any leftovers in the fridge for up to 24 hours for freshness.
Feel free to use other berries like blueberries or raspberries for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 13g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg