1 lemon
2 pints strawberries, hulled and cubed
1/3 cup granulated sugar
2 cups of powdered sugar
21 oz. can strawberry pie filling
1 tbs. vanilla extract
1 Angel Food or Vanilla pound cake(cubed)
2- 8 oz. cream cheese
4 cups heavy cream
Mix together the cubed strawberries with the 1/3 cup of granulated sugar, add juice from one lemon. Stir well and set aside to macerate while you make the filling. Whip together the two pkgs. cream cheese with 1 1/2 cups powdered sugar and 1 1/2 cups of heavy cream. Add 1 tbs. pure vanilla. Whip for 2 to 3 minutes until creamy, fluffy, and combined. In separate bowl, whip remaining 2 1/2 cups of cream with 1/2 cup powdered sugar, more if desired. Whip until stiff peaks form and fold 2 cups of the whipped sweetened cream into the cheesecake mixture by hand. Reserve remaining whipped cream for the trifle. Add the strawberry pie filling to the macerated strawberries and mix well. To assemble the trifle, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse. Repeat layers and top with remaining sweetened fresh whipped cream and garnish as desired. Enjoy!
