Strawberry Sponge Cake Recipe

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Strawberry Sponge Cake Recipe

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5 1
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
16 servings
TOTAL TIME:
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

Combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13-in. x 9-in. dish. In a 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.
Originally published as Strawberry Sponge Cake in Quick Cooking March/April 1998, p7

Nutritional Facts

1 slice: 321 calories, 14g fat (9g saturated fat), 28mg cholesterol, 186mg sodium, 44g carbohydrate (40g sugars, 1g fiber), 4g protein.

  • 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
  1. Combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13-in. x 9-in. dish. In a 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.
Originally published as Strawberry Sponge Cake in Quick Cooking March/April 1998, p7

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