My best friend, Danielle, used to do all of the cooking back in the day. I NEVER cooked. It happened by chance. I just one day decided to put a pot on the stove. Haven’t turned back since! Back to the story. My bad. Danielle made some super bomb desserts! She introduced me to one called Strawberry Delight! And the name fit it perfectly! It instantly became my favorite thing to have her make! And it was extremely easy! I hadn’t made it in years before this Thanksgiving mishap transpired.
On this past Thanksgiving, I was in the middle of baking pound cakes when I realized I was out of Baker’s Joy! I figured I’d just flour and grease the pan. Big mistake! The damn cake stuck! I mean, it was glued to the pan! That’s what I get for being lazy! I went into panic mode. And that’s how my version of Strawberry Delight was created…
Yeah, it’s definitely not a cute dessert. It looks a mess! But, I promise, no one will care about the looks after tasting this heavenly treat! Danielle’s version used Nilla wafers instead of cake and Cool Whip instead of fresh cream. I had to be extra! And I definitely encourage you too be extra too!
I’ve made this with Cream Cheese Pound Cake and it was great. But, I do prefer using my Easy White Cake recipe http://www.coopcancook.com/easy-white-cake/ in this. I made a few changes to the cake recipe. I used strawberry extract instead of almond. I also used Vanilla Coconut almond milk instead of whole milk. Yummy! So, feel free to play around with the flavors.
- 1 13x9 white cake cut into cubes (Use my Easy White Cake recipe)
- 8 oz cream cheese (soften; don't you put it in the microwave! Let it sit out at room temp.)
- 15 oz container frozen, sweetened, sliced strawberries
- 2 tsp pure vanilla extract
- 14 oz can sweetened condensed milk
- 1 pint heavy whipping cream
- 3 T powdered sugar
- Spread cake cubes into a casserole dish or container
- Using an electric mixer, mix 4 oz of the cream cheese until smooth
- Pour in the condensed milk and mix well
- Add in the juice from the strawberries and 1 tsp of vanilla extract
- Mix until combined.
- Fold in the strawberries.
- Pour mixture evenly over the cake
- Now, mix the remaining half of cream cheese until smooth
- Slowly pour in the heavy cream and mix for 30 secs
- Add in the powdered sugar and vanilla.
- Whisk until stiff peaks form; about 2 minutes.
- Spread cream evenly over the crumbled cake mixture
- Cover dish with plastic wrap and refrigerate for 1 hour or until ready to serve.