Strawberry Cheesecake Trifle


2 pints of freshly cut strawberries 1 cup of sugar, divided 2 packages of cream cheese, each weighing 8 ounces, and softened
3 tbsp of orange juice
Whip 3 cups of heavy whipping cream. Thaw a 10-3/4 ounce frozen pound cake and cut it into 1/2-inch chunks.
3 ounces of semisweet chocolate, finely shredded
Not required or mandatory: Chocolate shavings with more strawberries
Instructions for Creating a Strawberry Cheesecake Trifle
Combine strawberries and 1/2 cup sugar in a bowl; leave it aside.
Combine cream cheese, orange juice, and the remaining sugar in a bowl. Beat the mixture until it becomes smooth. Incorporate the whipped cream into the mixture; set it aside.
Strain the strawberries, keeping the juice; put the fruit aside. Delicately mix the cake pieces with the liquid that was set aside. Arrange fifty percent of the cake in a 4-quart trifle dish or serving bowl. Layer the cream cheese mixture on top, dividing it into thirds. Place half of the strawberries and half of the grated chocolate on the layer. Reiterate the layers. Place the remaining cream cheese mixture on top. If desired, decorate with chocolate curls and strawberries. Place a cover over the dish and store it in the refrigerator for a minimum of 4 hours.