2TablespoonsFRESHLY SQUEEZED LEMON JUICEfrom 1 medium lemon
6TablespoonsPOWDERED SUGAR
1cupHEAVY WHIPPING CREAM
8SHORTBREAD COOKIEScoarsely chopped
1 1/2cupsFRESH STRAWBERRIEScoarsely chopped
Instructions
Beat together cream cheese, lemon juice and powdered sugar. Set aside.
Whip cream on high speed until stiff peaks form. Gently fold whipped cream into lemon cream cheese mixture.
Assembly trifles in 4 oz. glass jars or in a glass bowl. Layer cream mixture, strawberries, chopped cookies; repeat layers and end with cream mixture on top. Garnish with more strawberries if desired.
Recipe Notes
You can make this ahead and refrigerate until serving. The cookies will soften slightly. If you prefer your cookies on the crunchy side, serve right away.