READY IN 30 mins

Strawberry Shortcake with Cheesecake Whipped Cream

Read Reviews (5)

"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." — sophie

Directions

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.

Kitchen-Friendly View

PREP 30 mins
READY IN 30 mins

Reviews More Reviews

Jul 01, 2012

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.

—Baking Nana

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Jun 18, 2012

The whipped cream with cream cheese is delicious.

—Leigha

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5 Ratings

Sep 22, 2012

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. Frosted the rest of the cake with the whipped cream and added half strawberries on top. A big hit for my moms birthday!!

—sandy

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Apr 20, 2013

This was delish! Me and husband loved the cheesecake flavor it had, I would rename this 'Strawberry cheesecake shortcake.' Another review said it was a little dry, so I added 1/3 cup(ish) of strawberry preserves to the strawberries, and instead of gently mashing them as the recipe suggests, I pulverized them until it was nice and juicy. I ended up not having any powdered sugar or vanilla on hand, I used a little honey to sweeten it up. I also didn't layer it in a bowl, just used a cake pan with less amount of layers. If you have the patience, let it sit overnight in the fridge to really let the layers blend, because it was definitely better the 2nd day. Give this one a try!

—Darklilly101

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May 18, 2013

this was a big hit. it was easy to make. The next time, Ill use less cream cheese.

—Krysti N

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Nutrition

Calories
321 kcal
16%

Carbohydrates
29.1 g
9%

Cholesterol
75 mg
25%

Fat
21.7 g
33%

Fiber
2.5 g
10%

Protein
4.6 g
9%

Sodium
281 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strawberry Shortcake with Cheesecake Whipped Cream

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 321
Calories from Fat: 195

% Daily Value *
Total Fat 21.7g 33 %
Saturated Fat 13.3g 66 %
Cholesterol 75mg 25 %
Sodium 281mg 11 %
Potassium 235mg 7 %
Total Carbohydrates 29.1g 9 %
Dietary Fiber 2.5g 10 %
Protein 4.6g 9 %
** Sugars 8.5g
Vitamin A 17 %
Vitamin C 101 %
Calcium 12 %
Iron 8 %
Thiamin 6 %
Niacin 12 %
Vitamin B6 5 %
Magnesium 7 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.