Sweet and Salty Strawberry Cream Trifle
Sponge Cake
- 1/3 Cup Vegetable Oil
- 4 Eggs, Divided
- 1/2 Cup Water
- 1 Tbsp Vanilla Extract
- 1 1/2 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
Cream Cheese Whipped Cream
- 8 oz Cream Cheese, Softened
- 1 Cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 1/2 Cup Heavy Whipping Cream
Pretzels
Strawberries
- 3 Cups Strawberries, Sliced
Sponge Cake Directions
- Preheat oven to 350 degrees F and line a 9x13 cake pan with parchment paper
- In a mixing bowl with whisk attachment, combine oil and egg yolks and whisk until combined
- Slowly add water and vanilla extract until foamy
- On low speed, add in flour, 1/3 of the sugar, baking powder and salt
- Pour the mixture into another bowl and set aside
- Whisk egg whites until stiff peak
- Slowly add in the remaining sugar to the egg whites
- Fold the egg whites into the egg yolk mixture until fully combined
- Pour batter into a 9x13 cake pan
- Bake for 15-20 minutes or until cake springs back at the touch
- Allow the cake to cool completely before cutting and layering
Cream Cheese Whipped Cream Directions
- In a mixing bowl with paddle attachment, beat cream cheese, sugar, vanilla extract and
- salt
- In another bowl, whisk heavy whipping cream to soft peaks
- Fold the whipped cream into the cream cheese mixture until it is combined and fluffy
Assembly
- In a large trifle bowl or 4 stemless wine glasses spoon cream cheese whipped cream into the bowl or glasses
- Cut the sponge cake into cubes and add a layer of cake on top of the cream cheese whipped cream
- Add sliced strawberries to cover the cake layer
- Repeat each layer with cream cheese whipped cream, cubed sponge cake and sliced strawberries
- Add cream cheese whipped cream as the final layer and garnish with pretzel crumbs and fresh mint