YUMMY!!My husband said this is the grown-up version of Strawberry Shortcake...try it, you won't regret it! Cook time is actually chill time. We are lucky enough to have wonderful fresh berries available to us about 3 months out of the year, so i've become a "berry snob" and won't use frozen, but I am sure that they would be just as good.

Ingredients

6 serv.

sliced strawberries2 cups
lemon juice↗1⁄2 teaspoon
cream cheese↗8 ounces
softened
sugar↗1 cup
vanilla extract↗1 teaspoon
whipped topping↗1 pint
poundcake10 3⁄4 ounces
the kind you find in the frozen food section, like Sara Lee

Step-by-step instructions

1
Slice off the top, bottom and ends of the poundcake and slice thinly.
2
Puree 1c of the strawberries with the lemon juice and set aside.
3
Whip together cream cheese, sugar and vanilla until creamy.
4
Fold whipped topping and strawberry puree into cream cheese mixture.
5
Line the bottom and sides of a 9" springform pan with the poundcake.
6
Top with 1/2 of the cream cheese/strawberry mixture.
7
Top with sliced strawberries.
8
Repeat all 3 layers.
9
Chill overnight.

Source: food.com

Original recipe ↗

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