Irresistible Strawberry Shortcake Cheesecake Salad
A creamy, dreamy combination of strawberries, cheesecake, and fluffy whipped cream, perfect for summer parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, washed, hulled, and sliced
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups whipped topping
- 1 teaspoon vanilla extract
- 2 cups pound cake or shortcake, cut into 1-inch cubes
- Optional garnish: fresh mint leaves, extra strawberries, or graham cracker crumbs
Instructions
- Wash and hull the strawberries, then slice them into halves or quarters. Set aside.
- In a large mixing bowl, combine softened cream cheese and powdered sugar. Beat with a hand mixer or stand mixer until smooth and creamy.
- Gently fold in whipped topping using a spatula. Mix until smooth and well combined.
- Cut pound cake or shortcake into 1-inch cubes. Toast the cubes in the oven at 350°F for about 5 minutes if desired.
- In a large serving bowl, layer the cheesecake mixture, strawberries, and shortcake cubes. Repeat until all ingredients are used, ending with a layer of strawberries on top.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Just before serving, garnish with fresh mint leaves or graham cracker crumbs if desired. Serve cold.
Notes
[‘Make sure cream cheese is at room temperature to avoid lumps.’, ‘Be gentle when folding in whipped topping to maintain fluffiness.’, ‘Best served the same day it’s made; assemble just before serving for freshness.’, ‘Toast cake cubes for added texture if desired.’, ‘Adjust powdered sugar based on the sweetness of the strawberries.’]
Nutrition
- Serving Size: 1 cup
- Calories: 250300
- Sugar: 18
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: Strawberry Shortcake, Cheesecake Salad, Summer Dessert, No-Bake Dessert, Potluck Recipe