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Strawberry Sponge Cake

1 review
Total Time
Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ruth Taylor, Greeneville, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 08, 2022

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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Test Kitchen Approved

Strawberry Sponge Cake

1 review
Prep Time 10 min
Yield 16 servings

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
Text Ingredients

Directions

  1. In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13x9-in. dish.
  2. 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.
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