Ingredients
Method
- Line 9x13 inch dish with parchment paper
- Slice sponge cake into ½-inch pieces and arrange to cover bottom
- Beat cream cheese and powdered sugar until smooth, gradually adding milk for pourable consistency
- Whisk heavy cream until stiff peaks form
- Fold whipped cream into cream cheese mixture until glossy
- Spread half the mixture over cake layer
- Arrange sliced strawberries in a single layer
- Cover with remaining cream cheese swirl
- Refrigerate 4-6 hours until set
- Run a knife dipped in hot water around edges before slicing
Nutrition
Notes
Use frozen blueberries as an alternative to strawberries
Replace milk with oat milk for lactose-free version
Substitute heavy cream with vegan whipped cream for non-dairy
Room-temperature cream cheese prevents lumps
Chill thoroughly for optimal firmness
Replace milk with oat milk for lactose-free version
Substitute heavy cream with vegan whipped cream for non-dairy
Room-temperature cream cheese prevents lumps
Chill thoroughly for optimal firmness