Strawberry Shortcake Cheesecake Trifles
Recipe type: Dessert
Serves: 6-8
Originally featured in my column in Ami/Whisk magazine
Pound Cake:
  • 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
Strawberry Filling:
  • 1 lb frozen strawberries
  • 2 tablespoons lemon juice
  • ⅓ cup sugar
Cheesecake Whipped Cream:
  • 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
Pound Cake:
  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  2. 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).
  3. 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.)
Strawberry Filling:
  1. 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.
Cheesecake Whipped Cream
  1. 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).
To assemble:
  1. Place a slice of cake in the bottom of each dessert dish. Top with strawberry sauce and cream. Serve cold.
Recipe by Overtime Cook at