Category: Dessert Recipes
INGREDIENTS:
- For the Cake
- 14oz pre-made angel food cake
- For the strawberry topping
- 16oz package fresh strawberries washed, tops removed and sliced thinly
- 1/4 cup Rustlin' Rob's Strawberry Preserves (no sugar added)
- For the cream cheese layer
- 8oz cream cheese softened
- 1 cup powdered sugar
- 1/3 cup milk
- For the Whipped Cream
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp Rustlin' Rob's Mexican Vanilla
DIRECTIONS:
- Slice the angel food cake into 1″ cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set aside.
- In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes.
- Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to overbeat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.
- In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream, and milk together with a handheld mixer.
- Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.
- Spread the other half of the whipped cream over the cream cheese layer.
- Mix the berries and strawberry preserves in another bowl and spread evenly over the cool whip. (I let my berries set in the strawberry preserve overnight)
- Refrigerate until ready to serve.
