Strawberry Shortcake Cheesecake Trifles make a delicious and refreshing summer dessert!
Well hello friends, it’s been a while. I know, I know. It’s an old story. I spend too much time here apologizing for my absence, but when I’m gone because I’m working on my cookbook, I know y’all will excuse me because it’s going to be amazing and you’ll all love it. Every bit of it. You know how I know? Because I am putting my heart and soul and 150% off myself into this book. Honestly. I don’t remember the last time I went a waking hour without thinking about my cookbook, but I know it will all be worth it – and sooner than you think!
One of the things I wanted to tell you – because all of you have a part in this – is that I’ve been incorporating so many of my readers’ suggestions and requests into my cookbook. For example, so many of you have asked me for a no-margarine sugar cookie recipe (for rolling and cutting out). Well it took me a gazillion batches until I was satisfied that I had the perfect version, but I finally did it. You guys will love it! Another request? Egg-free chocolate mousse. Don’t worry, you got it! And let me just tell you…it’s DELICIOUS! I’m so excited to tell you more about the book – my title (finally!), the gorgeous fonts and colors (my graphic artist is a genius!) and so much more. Stay tuned!
Meanwhile, I couldn’t forget my loyal blog readers, so I’m here to share a delightfully amazing dessert recipe – that’s perfect for both Shavuos (yikes, it’s coming so soon!) and the summer (finally here!!). I originally developed this recipe for shavuos, and made it dairy. It was…ridiculously good. But don’t worry, you can make it parve too, and it’ll be fabulous as well.
- 1 stick (1/2 cup) butter or margarine, at room temperature
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ cup milk or soy milk
- 1 lb frozen strawberries
- 2 tablespoons lemon juice
- ⅓ cup sugar
- 1 cup heavy whipping cream or non-dairy whipped topping
- 1 (8 ounces) cream cheese or Tofutti cream cheese
- 1 teaspoon vanilla extract
- ⅓ cup confectioners’ sugar
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In the bowl of a mixer, combine butter, eggs, sugar, and vanilla and beat until smooth. Add half the flour, half the milk, remaining flour, then remaining milk, beating to combine after each addition. Spread batter onto prepared baking sheet (don’t spread all the way to the edges or it will be too thin—the batter should cover about ¾ of the pan).
- Bake for 15 minutes. Allow to cool completely before assembling trifles. (If using 9- x 13-inch pan, you will need to bake for 25 minutes.)
- Combine all ingredients in a pot and bring to a boil. Let simmer, stirring occasionally, for about 15 to 20 minutes, or until thickened. If the strawberries are still whole, break them up with a spoon. Let cool completely before assembling trifles.
- In the bowl of an electric mixer, beat cream until stiff. Add cream cheese, vanilla, and confectioners’ sugar. (If mixture is not thick enough to pipe, refrigerate for 1-2 hours before piping).
- Place a slice of cake in the bottom of each dessert dish. Top with strawberry sauce and cream. Serve cold.
Note: you can make these ahead and freeze them. You’re best off preparing them in mason jars or other jars with lids, for easiest preparation and to ensure that they stay fresh.
Tip: the homemade strawberry filling is SO much better than canned, but you can sub a can of strawberry filling if you want to save some time.
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Thanks folks for stopping by! I hope you enjoy these trifles! Make sure to come back soon for more delicious treats and some real food! -Miriam
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