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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 12 servings |
||
| Calories 298 | ||
| Calories from Fat 104 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 229mg | 9% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 46.3g | 15% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 34.9g | ||
| Protein 4.0g | 8% | |
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The Ultimate Strawberry Shortcake
By: MizzNezz
Apr 8, 2002
The perfect summer dessert. Not your ordinary strawberry shortcake!
SERVES 12
Ingredients
- 1 quart fresh strawberries (or more if you like)
- 1/2 cup sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container frozen whipped topping
- 1 (14 ounce) angel food cake, cut into cubes (I buy the cake already made)
Directions
1
Wash, stem, and cut strawberries in half.2
Add sugar; toss to mix well.3
Chill.4
Beat cream cheese and powdered sugar well.5
Fold in whipped topping and cake cubes.6
Spread cake into an ungreased 13x9 dish.7
Cover and chill for at least 2 hours.8
Cut cake into squares; top with strawberries.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Course > Lunch/Snacks
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Fruit > Berries > Strawberries
- Cuisine > European > Western
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Western
- Cuisine > North American > Central American > Caribbean
- Cuisine > Oceania
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Wedding
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Faeanne
On Dec 19, 2008
This was good- a different change of pace from regular shortcake. Everyone in the family really enjoyed it and we will make it again. Changes: Next time I'll use less sugar on the strawberries, maby only 1/4 cup. I layerd sliced strawberries. I layered sliced strawberries (w/o sugar on them) between two layers. I think more of the cake mixture would be nicer next time. Oh- and we used strawberry cool whip which went great with it!
From: YumYum4TheTumTum
On Nov 20, 2008
Great recipe! I didn't like how tall it was (about an inch high) once you spread it in the pan) and my husband said the cake mixture reminded him of someone chewing it up and spitting it out. So the next time I just made a regular buttered pound cake (the light & fluffy boxed kind) I baked it in a regular cake pan. When it was cooled I spread the layer of cream cheese mixture on top and topped with the fresh strawberries. It came out much prettier and neater. This is the best strawberry shortcake recipe by far. The flavors are excellent.
From: Chef Crystal Cooks
On Oct 2, 2008
DEEEEEEEEElicious! I made on old fashioned biscuits that I had left over. We just adored this Yum-O dessert! It's headed to my favorites right now!
From: Chef #871136
On Oct 2, 2008
This was excellent.I was weary at 1st about folding in cake cubes , but it came out AMAZING. I did use strawberry cake with chocolate chips baked in instead of angel food , my 3 yr. old loves to assist in the kitchen so we made our cake in mini muffins and then whatever she didn't gobble up I cut into cubes . It was a great dessert. Thanks
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