Enjoy the summertime with a perfectly delicious strawberry shortcake!
INGREDIENTS
Servings: 12
Fresh strawberries
1 quart (or more if you want more)
Sugar
½ cup
Cream cheese
8 oz., softened
Powdered sugar
1 cup
Frozen whipped topping
1 (8 oz.) container
Angel food cake
1 (14 oz.), cut into cubes
DIRECTIONS
- Wash the strawberries, stem them, and cut in half.
- Add sugar to the strawberry halves and toss well. Chill.
- Beat the cream cheese and the powdered sugar, then fold in the frozen whipped topping and the cubes of angel food cake.
- Prepare an ungreased 13x9-inch dish and spread the cake in it. Cover and chill for 2 hours or more.
- Cut the cake into squares and top with strawberry halves.
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