With summertime right around the corner....okay, a few months away...but still....I decided to get a head start on some refreshing desserts. And this one is spot on! This NO-BAKE little number is super easy and can be made into individual desserts or one big one. I opted for 6 little ones so I could use my mom’s old crystal parfait glasses she got with her S&H Green Stamps back in the 60’s. So fun to pull them out once in a while. I feel so fancy! But I can tell you if you make these in paper cups, you’re not sacrificing any flavor because they would still be delicious!!!
Strawberry Cheesecake Shortcake
1 12-ounce bakery shortcake ~ cut into cubes
1 8-ounce package cream cheese ~ room temperature
2 cups heavy cream ~ whipped
1 cup powdered sugar
1 pound strawberries ~ sliced
1/2 cup sugar
2 teaspoons cornstarch
2 tablespoons water
1 teaspoon vanilla
In a medium saucepan, combine the strawberries and the 1/2 cup sugar.
Combine the cornstarch and water and pour into the saucepan.
Cook over medium high heat until mixture comes to a boil and has thickened.
Add vanilla. Remove from heat and allow to cool.
In a large mixing bowl, combine the cream cheese and powdered sugar until smooth.
Fold in the whipped cream.
In serving glasses or a large trifle bowl, start layering the ingredients.
Begin with a layer of pound cake, then some of the strawberries.
Add some of the cream cheese mixture then repeat with the ingredients.
Chill at least 4 hours or overnight.