I made my first strawberry trifle for a bridal shower when I was 23 — and I was so nervous. But once I layered it up and saw how pretty it looked (and how fast it disappeared), I knew I had a go-to dessert forever. Now I make it every spring — sometimes in a big glass bowl, sometimes in individual jars — and it always feels like sunshine in a spoon.

Ingredients:

• 1 angel food cake or pound cake, cut into cubes (store-bought or homemade)

• 1 lb fresh strawberries, sliced

• 2 tbsp honey or sugar (to sweeten berries)

• 1 (8 oz) block cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 2 cups whipped topping or homemade whipped cream

• Optional: extra berries or mint for garnish

Instructions:

1. Sweeten the strawberries:
   In a bowl, toss sliced strawberries with honey or sugar. Let them sit for 10–15 minutes to get juicy.

2. Make the cream layer:
   Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping gently until fluffy.

3. Layer the trifle:
   In a large glass trifle dish (or individual jars), layer half the cake cubes, half the cream, and half the strawberries. Repeat.

4. Chill:
   Refrigerate for at least 2 hours (or overnight) to let flavors meld and the cake soften slightly.

5. Serve:
   Garnish with extra berries or mint. Spoon into bowls or serve straight from the dish — no one minds messy when it’s this delicious!

 Nutrition (per serving, approx.):

Serves: 10 | Prep Time: 20 mins | Chill Time: 2 hours | Total Time: ~2.5 hours
Calories: 260 | Protein: 4g | Carbs: 30g | Fat: 13g | Fiber: 2g | Sugar: 20g