White Chocolate Strawberry Trifle

READY IN: 4hrs 30mins


  • 12
    ounces white chocolate, good quality, chopped
  • 1 12
    cups heavy cream or 1 1/2 cups whipping cream, divided
  • 3
    ounces cream cheese, softened
  • 1
    loaf lb cake, cubed (such as Sara Lee in freezer section)
  • 1 14
    cups cooled espresso or 1 1/4 cups cooled strong coffee
  • 2
    tablespoons spiced rum (optional)
  • 2
    pints strawberries, sliced (divided)
  • 1 -2
    tablespoon strawberry jam (depending on how sweet your berries are)


  • Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.
  • In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture.
  • In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream.
  • Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.).
  • In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.
  • Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!
  • Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.
  • Repeat with pound cake, coffee mixture and remaining cream cheese mixture.
  • Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :).
  • Cover and refrigerate 4 hours or overnight.