Shelly's Recipe

STRAWBERRY SHORTCAKE CHEESECAKE TRIFLE

Category: Trifles

2 quarts fresh strawberries
1/4 cup granulated sugar
16 oz. cream cheese, at room temperature
2 cup confectioners' sugar
8 oz. sour cream or Greek yogurt
3/4 tsp vanilla extract
8 oz. Cool Whip, thawed
1 prepared angel food cake, torn or cut into small pieces

Slice your strawberries and toss them with the granulated sugar. Set aside.

To prepare the cheesecake filling, combine the cream cheese and confectioners' sugar in a large mixing bowl. Beat with an electric mixer on medium speed until fluffy. Beat in sour cream and vanilla. Fold the Cool Whip into the cheese mixture. Gently fold in your chopped angel food cake.

Starting with your cream/cake mixture, layer 1/3 of your cake, followed by 1/3 of your strawberries, another 1/3 of your cake mixture, another 1/3 of your strawberries, then the last of your cake and the last of your strawberries. Cover and refrigerate at least three hours before serving.