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Strawberry Shortcake Delight
This easy, crowd-pleasing strawberry shortcake is layered with fluffy pound cake, sweet strawberry filling, and creamy cheesecake goodness for a no-bake dessert that disappears fast. It’s cool, nostalgic, and perfect for feeding a hungry family or a weekend gathering.
Ingredients
CAKE
- 1 family-size Sara Lee pound cake
FILLING
- 2 cans strawberry pie filling
- 1 container Philadelphia no-bake cheesecake filling
TOPPING
- 1 container whipped cream
- Fresh strawberries
Instructions
- Slice the pound cake into bite-size cubes, keeping them uniform so they layer evenly and soak up the filling
- Add the cake pieces to the bottom of a large casserole dish, spreading them out into an even layer that covers the entire base.
- Spoon the strawberry pie filling over the cake, gently spreading it so the fruit and syrup settle into the gaps between the cake pieces.
- Add a smooth layer of no-bake cheesecake filling, spreading it evenly with a spatula until the strawberries are fully covered.
- Finish with a thick layer of whipped cream, spreading it lightly to keep the dessert airy and light.
- Top with fresh sliced strawberries, then cover and refrigerate for at least 1 hour until chilled and set before serving cold.
