This trifle is a triumph of a no-bake dessert. It’s creamy, fruity, and spiked with a boozy element for a celebration in a dish that’s perfect for Valentine’s Day or summer gatherings. Peaks of cream cheese whipped cream swirled with Baileys Strawberries & Cream and layers of fluffy strawberry puree whipped cream sit atop layers of light and spongy angel food cake in this delicious dream of a dessert. Studded with fresh sweet strawberries and laced with alcohol, this masterpiece showcases the divine combination of strawberries and cream. The layers meld together, and the two types of whipped cream perfectly compliment the strawberries in this luscious dessert that’s easy to prepare and share. This completely addicting dessert is crowd-pleasing with its towering layers and is sure to be a huge hit with your guests.
Ingredients
Strawberry Puree
2 cups fresh strawberries, hulled and halved
1 cup granulated sugar
Baileys Strawberries & Cream Whipped Cream
¾ cup Baileys Strawberries & Cream Liqueur (limited edition)
½ cup confectioners’ sugar
8 oz cream cheese, softened
3 cups heavy whipping cream, cold
For Assembly
1 prepared angel food cake, cut into cubes (I used a gluten-free angel food cake)
2 cups fresh strawberries, hulled and sliced
Crumbled vanilla wafer cookies
Directions
Strawberry Puree
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.
Baileys Strawberries & Cream Whipped Cream
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.
Baileys Strawberries & Cream Trifle Assembly
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.