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Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 321
  • Fat:
  • 14 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 28 mg
  • Sodium:
  • 186 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g

Strawberry Sponge Cake

SERVINGS

 16

CATEGORY

 Dessert

METHOD

 Chill

PREP

 10 min.

TOTAL

 10 min.

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 mixing 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.

Printed from tasteofhome.com Aug 21, 2008

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