Ingredients
- Ingredients:
- 2 - 12 oz bakery pound cakes or homemade, cut into one inch cubes
- 2 - cups store bought strawberry glaze or (1) recipe homemade glaze (recipe below)
- 1 - 16 oz container fresh strawberries, chopped and separated
- 4 - ounces cream cheese, softened
- 1 - 16 oz container heavy whipping cream
- 1 - teaspoon vanilla extract
- 1/2 - cup powdered sugar
- 1/2 - pint fresh blueberries
- Homemade Strawberry Glaze
- 2 - cups sugar
- 2 - cups water
- 6 - tablespoons cornstarch
- 6 - tablespoons strawberry gelatin (Jell-O)
- In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens.
Preparation
Step 1
If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool. If using store bought glaze omit this step (I used homemade glaze).
Cut the pound cake into one inch cubes and arrange in a 13 x 9 inch baking pan.
Add the strawberry glaze over the pound cake and spread evenly. Sprinkle about 1 1/2 cups chopped strawberries over the glaze.
Prepare the whipped cream topping, by whipping the cream slowly until the cream is lightly thickened and soft peaks start to form. Add the softened cream cheese to a separate bowl and whip until creamy.
Add the cream cheese, vanilla, and powdered sugar to the heavy whipping cream, and continue whipping until the cream forms semi stiff peaks.
Drop the whipped cream mixture by dollops over the strawberry glaze and spread evenly to cover the glaze completely.
Add the fresh blueberries and remaining chopped strawberries. Refrigerate cake for at least 2 hours before serving. Refrigerate any leftovers.
Cook's Note: Store bought strawberry glaze is not always in stock at my grocery store, so I have included a homemade version if you're unable to find it. Raspberries can also be substituted for strawberries.