Strawberry Shortcake with Cheesecake Whipped Cream

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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 321 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons confectioners' sugar
• 1 pint heavy whipping cream
• 1 (10 inch) angel food cake, cut in cubes
• 1 ½ quarts fresh strawberries, hulled and sliced
• ½ quart fresh strawberries, hulled and sliced

Recipe Instructions

Step 1

Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.

Step 2

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.

Step 3

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.