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Strawberry Sponge Cake Recipe

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

This recipe is:

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Strawberry Sponge Cake Recipe

Prep: 10 min. + chilling

Yield: 16 Servings

10 10

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.

Nutritional 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.

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