Strawberry-Cinnamon Shortcake Trifles
1 Loaf Martin’s Cinnamon-Sugar Swirl Potato Bread
1 Pound Fresh Strawberries, diced, plus more whole for garnish
3 1/2 Tablespoons Granulated Sugar
1 Teaspoon Lemon Zest
2 Cups Heavy Cream
6 Ounces Cream Cheese, softened
3/4 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
8 Tall Straight-Sided Dessert Glasses or Jars, to serve
Toss diced strawberries with sugar and lemon zest. Let rest 10 minutes.
In a large mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form.
In a separate medium mixing bowl, whip cream cheese until smooth; then add powdered sugar and vanilla and whip until light and fluffy.
Add cream cheese mixture to heavy cream and whip until stiff peaks form.
Use the rim of one of the serving glasses to cut rounds from each slice of bread. You will want 2-4 slices per glass, depending on the height and volume of the glass.
Begin layering your trifles: place one bread round into the bottom of each serving glass. Add a spoonful of strawberries over each bread round.
Transfer cream mixture to a piping bag fitted with a large round tip and pipe some of the cream mixture over the strawberries. Repeat layering process 1-2 more times or until glasses are full or ingredients run out, ending with a layer of whipped cream.
Garnish each glass with a fresh strawberry. Serve immediately.