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Strawberry Pancake Trifle
Strawberry Pancake Trifle with custard and whipped cream cheese is a twist on a traditional trifle. Using pancakes instead!
Servings: 12 people
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup strawberry jelly (or jam) melted
Cream Cheese Filling
- 16 oz (500 g) packaged cream cheese, softened
- 3/4 cup sugar
- 1 cup very cold whipping cream (or thickened cream)
- 2 teaspoons pure vanilla extract
Toss strawberries in a large bowl with melted jelly (jam).
Dice cooked and cooled pancakes into 4-inch pieces.
In large bowl, beat together cream cheese and sugar until smooth (use an electric mixer or whisk). Slowly add in whipping (thickened) cream, then vanilla. Beat until light and fluffy.
Use a 3-quart glass trifle bowl. Layer half of the pancakes in bottom, half of the custard, half of the cream cheese mixture and top with half of the strawberries. Repeat with remaining pancakes, custard, cream cheese mixture and strawberries.
Mix blueberries into any remaining juices leftover from the strawberries and decorate the rim of the trifle bowl.
Refrigerate for half an hour if time allows.
Spread the fruit layers all the way to the edge of the trifle bowl so that the colors will be visible when the trifle is assembled.
Assemble the trifle up to 12 hours ahead. Store in the refrigerator covered with plastic wrap.
Calories: 360kcal | Carbohydrates: 36g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 173mg | Potassium: 248mg | Fiber: 1g | Sugar: 25g | Vitamin A: 890IU | Vitamin C: 29.6mg | Calcium: 126mg | Iron: 0.6mg