A delightful and effortless dessert to prepare.
- 1 tsp vanilla extract
- 1/2 cup 2% milk
- 2 8 oz pkgs cream cheese @ room temperature
- 3/4 cup confectioners sugar
- 1 env whipped topping mix dream whip is my preference
- 1 each angel food cake 10 oz cut into 1/2
- 12 oz strawberries sliced - 3 cups (2 pints fresh)
- 2 pkg strawberry glaze i use wicks unless walmart has their strawberry lava glaze (yum)
- Carbohydrate 37.6206450525342 g
- Cholesterol 41.58 mg
- Fat 13.6686452359785 g
- Fiber 0.991990462 g
- Protein 4.16335847143667 g
- Saturated Fat 7.5461467618007 g
- Serving Size 1 1 Serving (130g)
- Sodium 349.409661897785 mg
- Sugar 36.6286545905342 g
- Trans Fat 1.96152475176343 g
- Calories 285 calories
Step-by-step
- Slice strawberries and combine them with glaze, reserve.
- On medium-high, beat cream cheese, sugar and extract until light and fluffy, 2-3 minutes; reserve.
- In another bowl, on medium-high speed, beat topping mix and milk until stiff peaks form; fold into cream cheese mixture.
- Line bottom of 2-quart bowl or trifle dish with half the cake slides.
- Top with 1/2 the cheese mixture and 1/2 the strawberry mixture. repeat from ** ending with strawberry mixture.
- Cover with plastic wrap; refrigerate at least 3 hours.
- Just before serving, garnish with strawberry slices and whipped cream.
Operating within a strict thirty-minute preparation window requires relying on ingredients that stabilize rapidly under mechanical agitation. Softening the cream cheese to exactly room temperature prevents stubborn lumps from forming when incorporating the confectioners' sugar. Beating that dairy base on medium-high speed for two to three minutes incorporates microscopic air cells, building a dense yet aerated foundation. Separately whipping the powdered topping mix with cold two percent milk until stiff peaks form creates a secondary emulsion necessary for structural support. Folding these two mixtures together marries the high-fat dairy density with a lighter framework, yielding a stabilized mousse capable of holding dense layers without weeping. Angel food cake functions as a sponge, absorbing moisture released by the glazed strawberries during the mandatory three-hour refrigeration period. Slicing the berries uniformly ensures that each spoonful contains an even distribution of fruit pectin and acid, which breaks down the surrounding crumb just enough to create a cohesive dessert rather than distinct, dry tiers. Allowing the assembled vessel to rest chilled overnight maximizes this moisture migration, softening the cake completely throughout its interior crumb structure.
