Shortcake with Strawberries Fresh strawberries, creamy cheesecake filling, and angel food cake are piled in a trifle.
INGREDIENTS:
2 pounds cut into quarters fresh strawberries (about 4 ½ cups)
½ cup sugar, granulated
a quarter cup of strawberry preserves
4 oz. softened cream cheese
½ c. sweetened condensed milk (7 oz.)
whipped cream (eight ounces)
1 angel food cake, cubed into little pieces
INSTRUCTIONS:
Combine the strawberries, sugar, and preserves in a medium mixing basin. Place in the fridge to cool while you finish the rest of the ingredients.
A hand mixer combined cream cheese and sweetened condensed milk in a separate medium mixing dish. Lastly, fold in the whipped topping.
To make the trifle, layer 13 slices of angel food cake, 13 strawberry mixture, and 13 slices of cream cheese mixture in a large trifle basin. The layers should be repeated two more times.
Place in the refrigerator until ready to serve.
