Our strawberry patch is overflowing. I have at least three strawberry desserts to make this week. Maybe I'll even make a batch of strawberry freezer jam.
YUM :) Dan even said he would try some this year.
That is huge.....just say'in.
This recipe couldn't be easier and is absolutely a dream.
Strawberry Cream Cheese Freezer Loaf
1 store bought bakery pound cake loaf
1 8 ounce block cream cheese, softened
1 cup powdered sugar
8 ounce container Cool Whip
1 cup sliced strawberries
1/2 to 1 TB sugar
additional whipped cream for topping
Slice pound cake in three horizontal slices. You can place parchment paper in the bottom of your bread pan but since this cake is frozen, it really comes out quite easy.
In small bowl, slice strawberries and sprinkle with 1/2 to 1 TB of sugar. Stir and set aside. I just sprinkle enough to give them a little added sweetness.
Place first slice of cake on bottom of pan.
In mixing bowl, combine cream cheese, powdered sugar and 8 ounce container Cool Whip. Whip until smooth and creamy. Spread 1/3 mixture on top of cake. Place another slice of cake on top. Spread 1/3 mixture on top of cake, top with 1 cup strawberries. Top with last slice of cake, remaining cream cheese mixture and frost with whipped topping. I usually just buy the 12 or 16 ounce Cool Whip so I have enough left over for the frosting.
Cover cake with saran wrap or foil and freeze overnight. Remove cake about an hour before serving. With small spatula or knife, gently go around the sides and cake should pop right out. If using parchment paper just lift out. Place cake on pretty serving plate until ready to serve.
Just before serving, top with additional sweetened strawberries.
Slice and serve. Refrigerate leftovers.