Wednesday, March 5, 2008


This is the size bowl for this recipe--a regular trifle bowl but I made a huge one because I was taking it to the luncheon after Curly Sue's baptism. I posted step by step photos on my regular blog.


yellow or white cake, baked according to directions--you will have leftover cake
2 quarts fresh strawberries, thickly sliced
8 oz cream cheese, softened
2 ½ cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
1 cup heavy cream

Cut cake into 2 inch cubes (I cut mine in about one inch cubes). Wash and slice strawberries.
In a bowl, mix cream cheese, powdered sugar, vanilla and milk.

In another bowl, whip heavy cream until stiff. Gently fold the whipped cream into the cream cheese mixture, until it becomes like a frosting.

In a trifle bowl, layer cake cubes, strawberries, and frosting mixture. Continue layering, ending with frosting mixture. Cover and chill well before serving. Garnish with whole strawberries and mint leaves.

Tamalin says this is a fine thing to eat for breakfast the following day.

Here is the one I took to the luncheon. It weighed 20 pounds and was delicious.