Tuesday, September 16, 2014


Even though this cake has to be refrigerated for an hour it goes together very quickly and makes a great do ahead dessert.

3 cups fresh strawberries, divided
4 oz Neufchatel cheese, softened
2 tbsp granulated sugar
1 1/2 tsp orange zest
1 tbsp fresh orange juice
2 cups whawed frozen whipped topping
1 (10-in.) prepared angel food cake, split in half horizontally

Chop strawberries to make 2 cups. Refrigerate remaining whole berries to use later for garnish.

Beat the Neufchatel cheese, sugar, orange zest, and orange juice with electric mixer until well blended. Add topping and blend on low just until blended. Gently fold in the chopped berries.

Spread approximately 2/3 of the whipped mixture over the bottom layer of the cake; place top of cake over the mixture. Spread the remaining whipped mixture over the top of the cake.

Refrigerate cake for an hour.

Before serving, arrange the remaining whole berries atop the cake.

Note: This picture and basic recipe are from Kraft Foods.

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