Ingredients
8 ounces cream cheese (full-fat, softened)
1 cup powdered sugar (for cream cheese layer)
1 (8-ounce) container whipped topping (thawed)
1 teaspoon vanilla extract (for cream cheese layer)
14-ounce can chocolate shortcake (2-inch slices, refrigerated or frozen)
6 large strawberries (about 4 cups, sliced)
2 tablespoons sugar (for strawberries)
1 tablespoon fresh lemon juice (for strawberries)
Instructions
In a large bowl, beat cream cheese and 1 cup powdered sugar until smooth.
Stir in vanilla extract and half of the whipped topping until well combined.
Reserve remaining whipped topping for topping.
In a medium bowl, toss strawberries with 2 tablespoons sugar and lemon juice; let sit 15 minutes to macerate.
In a 9×13-inch dish, spread half the cream cheese mixture.
Layer half the cake slices (cut to fit) over the cream cheese.
Spread remaining cream cheese mixture over the cake.
Layer remaining cake slices and gently press them into the mixture.
Top with macerated strawberries (and their juices) and remaining whipped topping.
Chill for 4 hours or overnight until set.
Notes
Use room-temperature cream cheese for smooth mixing.
For a richer flavor, substitute whipped topping with chilled homemade whipped cream.
Adjust strawberry sweetness to taste; add more sugar if needed.
Store in an airtight container in the refrigerator for up to 48 hours.
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1 slice)
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg