Whipped Strawberry Shortcake Dessert
No bake whipped strawberry shortcake dessert layered with sweetened whipped cream, cream cheese, and juicy macerated strawberries over tender cake
PRINT PINServings 12
INGREDIENTS
Strawberry layer
- 2 lb fresh strawberries hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract.
Whipped cream layer
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 2 cups heavy whipping cream cold
- 1 tsp vanilla extract
- pinch salt.
Base and topping
- 1 store bought pound cake 16 oz cubed or 12 shortcake cups cubed
- ½ cup strawberry jam or strawberry preserves optional
- ½ cup sliced almonds or crushed shortbread cookies optional
- extra strawberries for garnish.
INSTRUCTIONS
Prepare strawberries
- combine strawberries
- sugar
- lemon juice
- and vanilla extract then stir and rest 10 minutes until juicy.
Make whipped layer
- beat cream cheese and powdered sugar until smooth then add vanilla and salt
- slowly stream in cold heavy cream and whip to stiff peaks and smooth texture.
Assemble and chill
- spread cake cubes in a 9x13 inch dish
- spoon over half the strawberries and juices
- dollop and spread half the whipped layer
- repeat layers
- optionally warm jam 10 seconds and drizzle on top
- cover and chill at least 4 hours or overnight
- garnish with extra strawberries and optional almonds or cookie crumbs before serving.
Notes
1. Use angel food cake or ladyfingers instead of pound cake. Substitute thawed frozen strawberries and reduce added sugar if very sweet. For lighter texture replace half the heavy cream with 2 cups whipped topping. Chill the mixing bowl and beaters for faster whipping
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g