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Strawberry Sponge Cake Recipe

100% would make again

For dessert, this dessert uses purchased sponge cake. So there's no need for baking. To showcase its pretty strawberry-red layer, I dish it up in clear dessert glasses or dishes like a trifle.—Ruth Taylor, Greeneville, Tennessee

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16 Servings
Prep: 10 min. + chilling

Ingredients

1 quart fresh strawberries, diced
1 carton (13-1/2 ounces) strawberry glaze
9 individual cream-filled sponge cakes
1 package (8 ounces) cream cheese, softened
1 can (14-1/2 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed

Directions

In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13-in. x 9-in. dish.
In a large bowl, beat cream cheese and milk until smooth; fold in the whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Spoon into individual serving dishes. Refrigerate any leftovers. Yield: 16 servings.

Nutrition Facts: 1 serving (1 slice) equals 321 calories, 14 g fat (9 g saturated fat), 28 mg cholesterol, 186 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Strawberry Sponge Cake published in Quick Cooking March/April 1998, p7

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