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
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.