I thought the strawberries part was sinfully good, but I take exception to the filling. 3oz cream cheese won't keep whipped cream from melting in the fridge over time (not enough to stabilize it, use 8 oz and up the sugar to taste); and use your beaters to WHIP the cream cheese into the whipped cream. It won't take more than about 15 seconds to accomplish, and if just fold it in as the recipe states, you can stir til you turn blue in the face & still have cheese chunk areas. Tasty areas, but the unflavored whipped cream is not so good if the cheese is left in chunks, bleh. I WILL make this again, but I'll omit the whipping cream entirely and just put a layer of sugared cream cheese (with this recipe's extracts, because I really liked the addition of almond). Thank you for sharing your recipe!
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I thought the strawberries part was sinfully good, but I take exception to the filling. 3oz...