Strawberry and Fresh French Goat Cheese Trifle

Yield: 6-8



  • 2lb strawberries
  • 2 lemons, juiced (about 1/4cup +2tbsp)
  • 1/2 cup granulated sugar
  • 1 teaspoon thyme leaves, minced
  • 28-30oz fresh French goat cheese (7, 4-oz logs or 3, 10-oz logs)
  • 1/4 cup honey
  • 1 cup heavy cream
  • 1 12 oz pound cake



  1. Quarter the strawberries lengthwise and add to a large bowl. Add lemon juice, sugar and thyme and mix until combined. Let sit and macerate for 30 minutes.
  2. Meanwhile, using a standing mixer with a paddle attachment, whip the goat cheese and honey, on medium speed for 2 minutes. Transfer to a large bowl and set aside.
  3. Whip the heavy cream to firm peaks with the whisk attachment on a stand mixer or hand blender (about 1 minute).
  4. Mix a spoonful of the whipped cream into the goat cheese. Gently fold in the remaining whipped cream in 3 batches.
  5. After 30 minutes, separate the strawberry juice from the strawberries (about ¾ cup of juice total); reserve in a measuring cup for easy pouring.
  6. Cut pound cake into 12 even ¼”-inch slices.
  7. To Assemble: Layer the bottom of a 9-inch trifle dish with ½ of the pound cake, covering as much as possible.
  8. Drizzle half of the strawberry juice over the pound cake and top with about 2 cups of strawberries, spreading evenly.
  9. Pour half of the goat cheese mousse on top (about 2 cups) and repeat, ending with the goat cheese.
  10. Refrigerate until serving, up to 12 hours.