Baileys Strawberries & Cream Trifle

In a small saucepan, add the strawberries and granulated sugar. Place over medium heat and let cook for about 10 minutes until the strawberries are broken down, stirring occasionally. Mash the strawberries as they cook with the back of a spoon or fork.

Pour the strawberry puree into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Place in the refrigerator until completely cooled.

In a medium bowl, use an electric handheld mixer to beat the Baileys Strawberries & Cream, confectioners’ sugar, and cream cheese until smooth.

In a separate cold mixing bowl, add the cold heavy whipping cream and beat on high speed until stiff peaks form.

Using a rubber spatula, gently fold 2½ cups of the whipped cream into the Baileys cream cheese mixture.

Gently fold the remaining whipped cream into the cooled strawberry puree.

Layer one half of the cubed angel food cake on the bottom of a large trifle dish. Top with half of the strawberry puree whipped cream, then half of the sliced strawberries, followed by half of the Baileys Strawberries & Cream whipped cream mixture. Repeat these layers with the remaining angel food cake, strawberry puree whipped cream, sliced strawberries, and Baileys Strawberries & Cream whipped cream mixture.

Sprinkle the top of the trifle with crushed vanilla wafer cookies. Refrigerate until ready to serve or overnight.