Ingredients:

  • 900 g (2 lbs) Fresh Strawberries, hulled and sliced
  • 50 g (1/4 cup) Granulated Sugar
  • 1 tsp Lemon Zest
  • 475 ml (16 oz) Heavy Whipping Cream, cold
  • 115 g (4 oz) Cream Cheese, softened
  • 90 g (3/4 cup) Powdered Sugar
  • 5 ml (1 tsp) Pure Vanilla Extract
  • 400 g (14 oz) Angel Food Cake, cubed into 2.5 cm pieces

Instructions:

  1. Combine the 900 g of sliced strawberries with 50 g of granulated sugar and 1 tsp lemon zest in a bowl. Let this sit for 15 minutes until a glossy syrup pools at the bottom.
  2. In a stand mixer or with a hand mixer, beat 115 g of softened cream cheese and 90 g of powdered sugar until smooth.
  3. Slowly stream 475 ml of cold heavy whipping cream and 5 ml of vanilla into the cream cheese mixture. Whip on high speed for about 3-4 minutes until stiff peaks form.
  4. Place one third of your cake cubes into the bottom of your serving dish. Spoon one third of the strawberries and their syrup over the cake.
  5. Spread one third of the stabilized cream over the berries. Repeat with remaining cake, remaining cream, and top with the reserved fresh strawberries.