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Raspberry Cheesecake Trifle

1 loaf pound cake
12 oz cream cheese, softened (I used light)
3/4 cup sugar
1/4 cup milk
2 tsp lemon juice
1 1/2 tsp vanilla
2 cups cream, whipped
3-4 cups fresh raspberries
Trim the crust off of the pound cake. You can eat it yourself or feed it to your begging children. Cut the remaining cake into 1″ cubes. Beat the cream cheese and sugar till very smooth. Slowly beat in the milk, lemon juice, and vanilla. Fold in the whipped cream. If the mixture seems too thick, you can add additional milk.
In a trifle bowl, arranged a layer of cake cubes on the bottom. Then add about a cup of raspberries. Spread about one third of the cream cheese mixture over the berries. Repeat layers two more times, ending with the cream cheese layer. Cover and chill for at least 2 hours. Garnish with additional berries if desired.
Notes
-You can use a purchased pound cake, or your own recipe if you prefer. Angel food cake also works nicely. I’m not a fan of regular cake mix though, because it gets pretty soggy.
-I like to leave plenty of cream for the top, so I make my first two layers slightly less than a third.

Pound Cake for Strawberry Shortcake
2/3 cup margarine or butter
1 1/4 cup sugar
2/3 cup milk
1 tsp lemon or vanilla extract
2 cups flour
1 tsp salt
1/2 tsp baking powder
3 eggs
Cream margarine and sugar till light and fluffy. Blend in milk and extract. Sift dry ingredients and add. Beat till smooth. Add eggs one at a time and beat well after each addition. Pour into well greased and floured loaf pan. Bake at 300° for about 90 minutes or till toothpick comes out clean. Cool 5 minutes, then remove to cooling rack. Cool completely. While cake is cooling, slice 3 cups of fresh strawberries. Add 1/2-3/4 cup of sugar and stir together. Let the berries sit for at least an hour. The sugar will dissolve and they will make a really yummy syrup.