- 12
Ingredients
- 3 cups heavy cream
- 2/3 cup sugar
- 8 oz package cream cheese, room temperature
- 1 teaspoon vanilla extract
- 15 ready-made plain cake donuts
- 3/4 cup strawberry preserves
- 2 lbs. fresh strawberries
- Powdered sugar for dusting
Preparation
Step 1
To make the whipped topping, beat the heavy cream in a large bowl with an electric hand mixer on high speed. When the mixture begins to thicken, add the sugar a little at a time. When stiff peaks form, add in the cream cheese and vanilla extract. Beat until light and fluffy. Set aside.
Place six donuts standing upright around the bottom of an 8-inch (3 quart) trifle bowl. Cut 5 doughnuts into cubes and layer half of the cubes in the bottom of the trifle dish. Place half of the whipped cream mixture into the trifle dish and spread it out over the donuts and to the edge of the bowl using an off-set spatula.
Reserve two whole strawberries for garnish; stem the remaining berries and slice them lengthwise. Make a line of strawberry slices around
Heat the strawberry preserves in a small bowl in the microwave (or in a saucepan on the stove top) until loosened and syrupy. In a large bowl, toss strawberry slices with the melted preserves until well coated. Pour the coated berries over the crumbled doughnut cubes.
Cut three doughnuts in half and place the six pieces around the top edge of the trifle bowl with the cut ends pointing toward the center of the bowl. Pour the other half of the whipped cream mixture on top of the trifle in the center of the donuts. Garnish with the remaining whole doughnut and two strawberries (I threaded the doughnut and strawberries on a long skewer and placed it standing upright in the dessert).