The Ultimate Holiday Strawberry Cream Cheese Lush
Good ingredients make the difference here. Skip the Cool Whip, make your own cake (gluten free too!) and feel good about dessert.
Dice an angel food cake into 1" pieces. Layer in a 9x13 pan. Set aside.
1
Blend 8 ounces soft cream cheese, 1/3 cup milk (dairy free is fine) and 1 cup powdered sugar until smooth. Set aside.
2
In another bowl blend 1 cup whipping cream, 1 tsp vanilla and 2/3 cup powdered sugar. Beat until the mixture is stiff enough to hold a peak. Set aside
3
Add half the whipped cream to the cream cheese. If it's too stiff to spread add 2 tablespoons milk to thin it.
4
Spread the cream cheese mixture over the cake.
5
Add the whipped cream on top, spreading evenly.
6
Wash and slice 16 ounces strawberries. Toss with 3/4 cup pie glaze. I recommend homemade. I'll link my recipe in the last card.
7
Spread berries over.Cover in plastic wrap and chill up to 2 days.
8
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16 Ounces Strawberries
3/4 Cup Strawberry Glaze
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8 Oz Cream Cheese
2 Cups Powdered Sugar, Divided
1/3 Cup Milk
1 Cup Whipping Cream
1 Teaspoon Vanilla
Quick tip! You can use any fruit you like here. Frozen will be too thin and runny though so go with fresh or canned.
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