Make strawberry trifle by layering angel food cake squares with strawberries and whipped cream. Susan Jones offered National Public Radio a basic trifle recipe, while Taste of Home provides a more unique version.
To follow Susan Jones's recipe, first mix 16 ounces of cream cheese with 2 1/2 cups of powdered sugar until creamy. Next, add 12 ounces of whipped cream and 1 teaspoon of vanilla. Slice 3 quarts of strawberries, leaving a few whole, before gently mixing them with 1/4 cup of sugar and letting them sit for 15 minutes. Cover the bottom of the trifle bowl with angel food cake squares, add a layer of the cream cheese mixture and then add strawberries. Alternate layers of these three until the bowl is full, ending with a cream cheese layer. Garnish with the remaining whole strawberries, and chill the trifle for an hour before serving.
The Taste of Home recipe uses: 1 cup of cold milk, 1 cup of sour cream, 1 package or 3.4 ounces of vanilla pudding mix, 1 teaspoon of grated orange peel, 2 cups of whipped heavy whipping cream, 8 cups of cubed angel food cake and 4 cups of sliced strawberries. To make the trifle, first beat the milk, sour cream, pudding mix and orange peel until thickened, and fold into the whipped cream. Next, layer the trifle bowl, first with angel food cake squares, then strawberries and then with the whipped cream mixture. Repeat the layers, and each layer should occur twice. Top the trifle with the remaining strawberries, and refrigerate for two hours before serving.