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.
Here we go with all
the strawberry goodness!
Combine the strawberries
and the 1/2 cup sugar.
Mix the cornstarch and
water and pour that in.
Cook until thick then add the
vanilla. Allow to cool. (I mashed
my strawberries a little bit with my potato masher so there would be
some smaller chunks. Your call there.)
Mix the cream cheese and
powdered sugar until smooth.
Then fold in the WHIPPED cream.
Cut the pound cake into cubes.
About 1 inch will do you.
Then start layering in your serving dishes.
Fun, yes?
Yummy? Definitely.
