Berrymisu Trifle

(www.thefarmgirlrecipes.blogspot.com)

1 c. pureed strawberries

12 oz. cream cheese, softened

1 3/4 c. sugar, divided

2 c. heavy whipping cream

3/4 c. water

1/2 c. lemon juice, bottled or freshly squeezed

50 crisp ladyfingers or 40 chamagne/almond biscuits, crisp style (I could not find these so I used shortbread cookies and they worked great)

sweetened whipped cream, for garnish

fresh strawberries, for garnish

1.  In a small saucepan, combine the remaining 1 cup sugar, water and lemon juice. Bring the mixture to a boil, stirring frequently. Remove the syrup from the heat and let it cool until lukewarm to the touch.

2. Using a handheld or electric stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar in a large bowl until smooth. In a medium bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula to fold the mixture together so the cream doesn’t deflate. Fold in the strawberry puree and gently mix until just combined.

3.  To assemble, briefly dip the ladyfingers or biscuits (or cookies) in the syrup – about 1-2 seconds each side. Layer the soaked ladyfingers/biscuits/cookies in a single layer in the trifle dish. Gently spread about 1 c. of the strawberry cream cheese mixture over the ladyfingers then repeat the layers, ending with the strawberry cream cheese . Refrigerate the trifle for 3 hours (or up to 12), garnish with additional sweetened whipped cream, if desired, and fresh strawberries and serve chilled.