Strawberry Cheesecake Trifle

Ingredients

• 1 pound fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional, for macerating strawberries)
• 1 box (8 ounces) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream (or 1 tub whipped topping)
• 1 prepared pound cake or angel food cake, cut into cubes
• Optional garnish: extra strawberries, crushed graham crackers

Instructions

1. Prepare Strawberries:
   In a bowl, toss sliced strawberries with 1 tablespoon sugar if desired. Let sit for about 10 minutes to release juices.
2. Make Cheesecake Filling:
   In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and mix until combined. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture (or fold in whipped topping).
3. Assemble Trifle:
   In a large trifle dish or individual cups, layer cubes of cake, a layer of cheesecake filling, and a layer of strawberries. Repeat layers until the dish is full, ending with strawberries on top.
4. Chill and Serve:
   Refrigerate for at least 1 hour before serving. Garnish with extra strawberries or crushed graham crackers if desired.

If you’d like, I can help you tweak it — just let me know!