Strawberry Shortcake with Cheesecake Whipped Cream

Ingredients and Weight:

• 1 pound strawberries, hulled and sliced
• 1 store-bought pound cake, cut into 1-inch cubes
• 1 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

Preparation Time:

• 30 minutes

Cooking Time:

• None

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. In a medium bowl, combine the strawberries and pound cake cubes.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, beat the cream cheese until smooth. Add the sugar, sour cream, and vanilla extract and beat until well combined.
4. Fold the whipped cream into the cream cheese mixture.
5. Layer the strawberry-pound cake mixture, cheesecake whipped cream, and strawberries in individual dessert cups or a large trifle dish.
6. Repeat the layers until all ingredients are used up.
7. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

• Calories: 350 per serving (1 cup)
• Fat: 15g
• Carbohydrates: 45g
• Protein: 8g

Dish Characteristics:

• Refreshing and sweet with a hint of tang from the cheesecake whipped cream
• Perfect for summer gatherings or special occasions
• Can be easily customized with different fruits or toppings

User Comments:

• "This is the best strawberry shortcake I've ever had!"
• "The cheesecake whipped cream adds a delicious twist to the classic dessert."
• "It's the perfect make-ahead dessert for picnics or potlucks."

Special Precautions and Tips:

• Use fresh, ripe strawberries for the best flavor.
• If you don't have a store-bought pound cake, you can bake your own using a simple recipe.
• Let the trifle chill for at least 30 minutes before serving to allow the flavors to meld.
• You can adjust the sweetness of the cheesecake whipped cream by adding more or less sugar to taste.