Strawberry Shortcake with Cheesecake Whipped Cream5 Reviews
- Prep: 30 min
- Ready In: 30 min
“I cheat and use prepackaged angel food cake, but I absolutely, always, use fresh fruit and make the whipped cheesecake cream myself. I use a cream cheese whipped cream so that I stays looking nice when it has to sit around on a buffet for a few hours. Since the cream cheese gives it stability you can use WAY less sugar than traditional whipped cream calls for.” - by sophie
Original recipe yields 12 servings
- Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
- Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
- Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.
Amount Per Serving (12 total)
- 321 cal
- 21.7 g
- 29.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"I made this for Faceless Frenzy July 2012. It is a beautiful dessert but just a little dry. A strawberry glaze would solve that. A nice way to showcase summer berries...." See more"
"Excellent recipe. The whipped cream was great with the cream cheese. I made this into a cake using an angel food cake. Cut it in half and put the strawberries in the middle with some cream. Froste..." See mored the rest of the cake with the whipped cream and added half strawberries on top. A big hit for my moms birthday!!"
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