Description
A delicious gluten-free no-bake dessert layered with strawberries, cheesecake filling, and angel food cake.
Ingredients
Scale
- 2 lbs (907g) strawberries, hulled and sliced
- 1/4 cup (50g) sugar
- 3 tbsp (45ml) fresh squeezed orange juice
- 1 tsp (5g) fresh orange zest
- 16 oz (454g) cream cheese, softened
- 4 oz (113g) sour cream
- 2 tsp (10ml) vanilla extract
- 1 cup (120g) powdered sugar
- 16 oz (454g) frozen whipped topping, thawed
- 1 angel food cake, cut into cubes
- Optional: 1 oz (28g) grated dark chocolate for garnish
Instructions
- Macerate the Strawberries: Start by slicing the strawberries and tossing them with sugar and a touch of orange juice. Let them sit for about 30 minutes. You will notice them getting juicy and fragrant. If they do not release enough juice, give your strawberries a gentle mix to help things along.
- Prepare the Cheesecake Filling: In a bowl, beat the softened cream cheese until it is smooth and creamy. This will take a couple of minutes to become nice and fluffy. Mixing well helps to prevent lumps which can ruin the texture. Ensure the cream cheese is fully softened for best results.
- Layer the Trifle: Begin layering your trifle with a generous scoop of the cheesecake filling at the bottom of your serving dish. After that, alternate with pieces of angel food cake and the macerated strawberries. Take your time building these layers up to ensure they look inviting, and do not cram everything in too tightly or it might get messy!
- Chill Before Serving: Pop the trifle into the fridge and let it chill for about 30 minutes. This allows the flavors to meld together. The longer it sits, the better it usually tastes; however, avoid letting it sit too long to prevent the cake from getting too soggy.
- Garnish & Enjoy: When you are ready to serve, add some fresh strawberries on top for a colorful touch. This adds to the presentation and gives a lovely fresh taste on top of the sweet creaminess. Add the garnish right before serving for best results.
Notes
- Storage Tips: Keep leftovers tightly wrapped in the fridge for 3-4 days. Do not freeze as it can alter the texture.
- Expert Tips: If the strawberries are not juicy enough, ensure to slice them and mix with sugar and orange juice thoroughly. For a creamier cheesecake filling, verify that the cream cheese is thoroughly softened and whipped before mixing in the other ingredients. Soak the angel food cake in the reserved strawberry juice during layering to prevent dryness and enhance flavor.
- Reheating Instructions: There are no reheating instructions as this is a no-bake dessert meant to be served chilled.
- Serving Suggestions: Serve in individual dessert cups for portability. This dessert can also be paired with a scoop of vanilla ice cream and garnished with mint leaves for an extra touch.
- Recipe Variations: Substitute strawberries with mixed berries for a berry medley trifle. Add a layer of lemon curd for a zesty contrast or incorporate a layer of chocolate mousse for a chocolate twist.
- Ingredient Notes: Select fresh, ripe strawberries for optimal flavor. You can substitute strawberries with other berries as desired. Use fully softened cream cheese to ensure smooth consistency in the filling. The quality of the whipped topping is essential for the dessert’s overall creaminess.
Nutrition
- Serving Size: N/A
- Calories: 268
- Sugar: 26g
- Sodium: 225mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 36mg