Strawberry Shortcake with Cheesecake Whipped Cream |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
1 1/2 quarts fresh strawberries, hulled and sliced |
2 tablespoons white sugar |
1 (8 ounce) package cream cheese, softened |
1 pint heavy whipping cream |
2 tablespoons confectioners' sugar |
1 teaspoon vanilla extract |
1 (10 inch) angel food cake, cut in cubes |
1/2 quart fresh strawberries, hulled and sliced |
Directions:
1. Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
2. 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.
3. 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.
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