The minute I see that first case of Florida strawberries arrive in the grocery store, my mind immediate switches into spring mode – imagining all I can do with those sweet little babies. This urge got strengthened a few weeks back when we had a delicious Florida strawberry tasting as part of Food Blog Forum at Walt Disney World. It was so neat to have several different varieties there together so we could taste the difference!
I just love strawberries… from my Strawberry Cobbler, and Strawberry Bread, to Fresh Strawberry Pie. So, based on the success of my Oreo Delight and Lemon Icebox Delight, here’s a Strawberry version that I just know you’ll love! The crunchy shortbread crust, combined with the creamy cream cheese layer, and the sweet, delicious strawberries makes this one a real winner! It’s one of those things, too, that seems to get better over time. Y’all enjoy!
To Make this Recipe You’Il Need the following ingredients:
Ingredients
1 box of Angel Food Cake Mix
1 lg. tub of cool whip (16 oz)
1 jar of strawberry preserves (18 oz)
1 lg. container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tbs)
Directions
1. Prepare the Angel Food cake mix in two round cake pans according to directions on box.
2. Allow cake to cool completely.
3. Mix 1/2 of the cool whip with the jar of strawberry preserves.
4. Slice each round cake in half (horizontally), creating two layers.
5. Place one of the bottom layers on a serving dish.
6. Spread the cool whip strawberry mixture on top of the cake and top with fresh strawberries.
7. Place the next layer of cake and repeat #6. Do this for all of the layers of cake.
8. When all layers are placed on top of each other, spread the 2nd 1/2 of the cool whip over the entire cake.
9. Use leftover strawberries to decorate the cake.
10. Place in fridge for a few hours before serving
Source: simplymadewithlove.blogspot.com