Mason Jar Strawberry Cheesecake Trifles

 

Every cook has one of those days; you know the kind, where a recipe goes spectacularly sideways. Mine involved a pound cake that refused to leave its pan with anything resembling grace. Instead of sliding out in one beautiful piece, it emerged in chunks that looked more like rubble than dessert. For a brief moment, I considered admitting defeat. Then I remembered the old saying about turning a sow’s ear into a silk purse. Ergo, if life hands you broken pound cake, make trifles.

 As it turns out, those cake pieces were destined for something even better. Layered with sweet, juicy strawberries, creamy cheesecake pudding, and just enough orange liqueur to make everything taste a little more sophisticated, they became the kind of dessert that makes people think you planned it that way all along.

 The beauty of these little trifle jars is that there really isn’t much of a recipe. It’s simply a matter of alternating layers of cake, berries, and pudding until the jars are full. The hardest part is waiting long enough for everything to mingle together. As the strawberries release their juices and the liqueur soaks into the cake, each spoonful becomes richer and more flavorful.

 This recipe makes three pint jars simply because that’s how far one box of pudding stretched. Need more? Double, triple, or even quadruple it without a second thought. These are wonderful for summer picnics, backyard cookouts, or evenings on the patio. Pack them into a cooler, hand everyone a spoon, and watch them disappear.

 Sometimes the best desserts begin with a mistake. 

Strawberry Cheesecake Trifles in a Jar

 1½ c. sliced strawberries

1-2 T. sugar

Zest of one orange

1 3.4-oz. pkg. Jell-O Instant Cheesecake Pudding

2 c. whole milk

1 lb. cake, cut into ¾” cubes

¼ -1/3 c. Triple Sec

Whipped cream for garnish

Extra orange zest for garnish (optional)

Place sliced strawberries in a medium bowl. Add sugar and orange zest. Stir and set aside to macerate.

 Whisk together the pudding mix and milk until thickened. Refrigerate until ready to use.

 Divide half the pound cake cubes among the three pint jars. (These are adorable!) Drizzle each layer with about 1 T. Triple Sec and gently press down.

 Stir the strawberries, and then spoon a layer over the cake in each jar. Give the jars a gentle shake to settle.

Add a generous dollop of pudding, spreading to cover the strawberries completely.

 Repeat the layers: pound cake, Triple Sec, strawberries, and pudding.

 Secure the lids and refrigerate for at least 4 hours, preferably overnight.

 To serve, top with a spritz of whipped cream and a pinch of orange zest if desired.

 These trifles are creamy, fruity, boozy, and utterly delicious, proof positive that even kitchen disasters can become show-stopping desserts!

 

As an Amazon Associate I earn from qualifying purchases.