As the Deliciousness was being doled out I got the recipe from my friend who brought it. The original recipe used Cool Whip in lieu of whipping cream. The Witch doesn't use Cool Whip normally and ok, I'll be honest, I forgot to get a tub while at the store. Imagine my delight when I remembered that I had heavy whipping cream in the fridge. Problem solved with out a return trip to the store. Yay! The original also calls for strawberry syrup or ice cream topping to be poured over the berries. Well, again my brain forgot that at the store, so I decided to macerate my berries in sugar and allow them to make their own syrup. Easy and no HFCS! I did go with a store bought angel food cake, however if you have a favorite recipe feel free to use it. Pound cake would be a great alternative to angel food cake, too.
The rest of the dessert is simple assembly, cake, cream cheese whipped cream and berries. The flavor is that of a cheesecake topped with berries, but not as heavy. This dessert is rich and yet light all at once. It is dangerous, too, cause you really could eat the whole pan yourself, it's that good!! Strawberry Deliciousness really IS the dessert of Spring 2012! I hope you enjoy it!
makes 12 servings
Source: Inspired by Gail
1 lb strawberries, cleaned, hulled and diced
1 1/4 c sugar, divided
2 (8 oz ea) packs cream cheese
1 cup heavy whipping cream
1 angle food cake
Begin by washing, hulling and slicing berries. Put into a medium bowl and sprinkle 1/4 c sugar over berries. Stir well and cover with plastic. Allow berries to macerate (sit in the sugar) at room temperature for 1 hour. This will draw out the berries juices and make it's own syrup.
Once the berries have sat for 1 hr you'll notice there's a lot more liquid in the bowl than you started with. Using a potato masher smash berries. You'll want to squish about half of the berries, releasing more of the juices, leaving some in larger chunks for texture as well as visual interest.
Using a mixer cream the cream cheese and remaining 1 cup of sugar. Scrape down sides often and mix until cream cheese is lighter and fluffy. Remove from mixer and reserve.
Whip the whipping cream with your mixer. Once you have stiff peaks change to the blade beater (if using a stand mixer) and add the cream cheese mix to the whipped cream in thirds.
Get a 13x9 pan. Cut the angel food cake into chunks about (1 inch) and put in the bottom of the 13x9 pan. Using your hand press the cake into the bottom, compressing it somewhat. Spread the cream cheese/whipped cream mix on top of the cake. Pour berries and syrup over top of the cheese mix. Cover and refrigerate until serving.