STRAWBERRY SPONGE CAKE

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Strawberry Sponge Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 16 servings.

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts :

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