Strawberry Cheesecake Trifle

4 cups fresh strawberries, sliced
1 cup granulated sugar
16 ounces cream cheese, softened
3 tablespoons orange juice
3 cups whipping cream, whipped
1 (10 3/4 ounce) loaf frozen pound cake, thawed
3 (1 ounce) squares semisweet chocolate, grated
Additional strawberries

In a bowl, toss strawberries with 1/2 cup sugar; set aside.

In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.

Drain strawberries, reserving juice; set the berries aside.

Cut cake into 1-inch cubes. Gently toss cake cubes with reserved juice. Place half the cake cubes in a 4-quart trifle dish or serving bowl. Top with one-third of the cream cheese mixture, half of the strawberries and half the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.

Yields 14 to 16 servings.