Chef Michael's Spring Strawberry Trifle - WSMV News 4

Chef Michael's Spring Strawberry Trifle

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Spring Strawberry Trifle

16 ounces cream cheese, softened

1/2 cups powdered sugar

12 ounces heavy cream, whipped to soft peaks. I use Hatcher

1 teaspoon vanilla

1 6oz. loaf French Brioche

3 quarts fresh local strawberries. My go to berries are from Delvin Farms. And they're organic.

1/4 cup sugar

2 tablespoons of fresh lemon juice

Fresh mint

Mix cream cheese and powdered sugar in a bowl until creamy. Fold in whipped cream and vanilla. Slice brioche into thin slices. Slice all but 3 or 4 strawberries. Gently mix sliced berries in bowl with 1/4 cup sugar and lemon juice; let sit for 15 minutes. Cover the bottom of a large trifle dish or small parfait dishes with a layer of the brioche slices. Follow with a layer of whipped cream mixture, then strawberries. Alternate, ending with the whipped cream mixture on top. Garnish with reserved whole strawberries and mint leaves. Refrigerate for an hour before serving.

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