Strawberry Trifle

I made this for a coworker a while back and it was so yummy! It was the first time I whipped my own cream, awesome!! Also, I prefer this recipe to others because it doesn't use pudding, I hate pudding. Okay, exception, banana pudding is good only because it has banana slices and nilla wafers included, but pudding alone, no way!! Oh, and the almond extract, one of my favorite things (more on that in another post)... ENJOY!!

1 large, store-bought angel food cake (about 10 inches, or 2 smaller ones), cut or torn into cubes
3 pints strawberries (I usually use two quarts), sliced or quartered
1.5 cups powdered sugar
3/4 cup granulated sugar
almond extract
1 cup sour cream, at room temperature
8 oz cream cheese, at room temperature
1 pint whipping cream, chilled
vanilla extract

1. In a bowl, mix the strawberries with the granulated sugar and some almond extract. Set aside to macerate.

2. Beat together the cream cheese, sour cream, and 3/4 cup powdered sugar until smooth*. In a separate bowl, beat the whipped cream, adding 3/4 cup powdered sugar and some vanilla extract when it begins to look almost done (firm peaks). Fold the whipped cream gently into the cream cheese mixture.

3. Layer the ingredients in a large bowl or trifle dish, starting with cake, followed by strawberries, then cream. You should be able to make 3 layers. The trifle is best chilled for a while before serving.

*the cream cheese mixture can be lumpy if your ingredients are too cold. You can use a food processor if this is a problem.

**I used pound cake instead of angel food.