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Ingredients

8 cups fresh strawberries, halved 2 tablespoons white sugar, or more to taste 1 ⅓ tablespoons almond extract, divided 1 pint heavy whipping cream 2 (8 ounce) packages cream cheese, softened 2 cups confectioners' sugar 1 cup sour cream, almost room temperature 1 teaspoon vanilla extract 1 (9 inch) angel food cake, cut into 1-inch cubes

Nutrition Info

1016.4 calories carbohydrate: 100 g cholesterol: 207.7 mg fat: 64.6 g fiber: 4.9 g protein: 13.2 g saturatedFat: 39.8 g servingSize: - sodium: 698.5 mg sugar: 55.4 g transFat: : - unsaturatedFat: : -

Reserve 1/4 cup strawberries for garnishing, leave them halved or slice to your preference. Slice the remaining 7 3/4 cups strawberries, place in a bowl with white sugar and 1 tablespoon almond extract. Stir to combine.
Pour heavy whipping cream into a bowl, beat until stiff peaks form.
Mix cream cheese, confectioners' sugar, sour cream, vanilla extract, and 1/4 teaspoon almond extract into the whipped cream. Fold cake cubes gently into the cream mixture.
Cover the bottom of a trifle bowl with a shallow layer of the strawberry-sugar mixture, follow with a layer of the cream mixture. Continue layering until bowl is full, top with reserved strawberries. Chill for 2 hours.

6 servings

The most delicious dessert you will ever put past your lips again!