–by Jennifer Alexander Ruple

Sweet, sweet strawberries are back in northwest Ohio. What better way is there to celebrate their arrival than by picking up a few quarts from a local grower and making something special with them? I’m headed to Creque’s Greenhouse in Sylvania this week to get my share for the season.
Once I’m home, I’ll prepare and freeze half of the strawberries to use later for summer smoothies and overnight oats. The other half, I’ll use in a fun dessert like this Strawberry Cheesecake Trifle. Of course, I’ll save a few handfuls for snacking. I’m headed to Creque’s Greenhouse in Sylvania this week to get my share for the season.
Once I’m home, I’ll prepare and freeze half of the strawberries to use later for summer smoothies and overnight oats. The other half, I’ll use in a fun dessert like this Strawberry Cheesecake Trifle. Of course, I’ll save a few handfuls for snacking.

Strawberry Cheesecake Trifle
1 box strawberry cake mix and ingredients to make cake (eggs, water and oil)
5.1 ounce package instant cheesecake pudding mix
3 cups cold milk
8 ounces whipped topping, thawed
1 ½ pounds fresh strawberries
Per package directions, prepare and bake the strawberry cake in a 13 x 9 pan coated with cooking spray. Allow the cake to cool then cut it into 1-inch squares.
Prepare cheesecake pudding per package directions. Chill in refrigerator until ready to
assemble the trifle.
Wash, dry and slice strawberries. Set aside 3-5 whole strawberries for garnish.
In a large trifle bowl, fill the bottom of the bowl with half of the cake pieces. Next spoon half of the pudding mixture over the cake pieces then half of the whipped topping, spreading each layer evenly over the cake. Top the layer with strawberry pieces.
Repeat cake, pudding and whipped topping layers.
To garnish, top the dessert with reserved whole strawberries.