Now that the days are getting longer [and a little warmer], who wants to be inside baking away?
I know I don’t. Being outside, soaking up the sun, going for evening strolls, putting our toes in the pokey grass, I just want to do it all. Not being tied down to an oven timer.
And fruit. Oh fruit is a MUST. all desserts from here until pumpkin season must contain some sort of fruit. Peaches. Plums. Blueberries. Apples. Pineapple. Cherries. Can’t leave out strawberries! Actually I think strawberries are like the official fruit of summer.
The color. The sweetness. The fact that you can turn them in to ice cream or pie. Cake or popsicles. Lemonade or margaritas. And lets not forget about plain [well maybe dunked in a little sugar – that’s what I would do when I was a kid. Talk about killing a container of strawberries].
Well, today I’m bringing you a super simple strawberry dessert that will have you playing out at the park, flying kites until sunset, and not a single need to turn on the oven. I’m also sharing it for Georgia’s Surprise Virtual Baby Shower.
Georgia blogs over at The Comfort of Cooking, making some tasty treats and eats. This sweet chicky is about to be a new mommy to a little girl and we all wanted to share our excitement! Can’t wait for another blogger to join the mommy club!
Lightened up strawberry cheesecake layered in between moist squares of pound cake, with some scoops of whipped cream and strawberries. This is like an elevated version of strawberry shortcake. Almost made me want to stick out my little pinky finger. That pale pink color is possible one of the best things to scream baby girl at a baby shower too, right?
Who needs a spoon?!
- 11/2 cup strawberries, slices
- 8 oz fat free cream cheese
- 1 [5.3 oz] container of Chobani strawberry yogurt
- 3-4 drops of stevia
- 1/4 tsp vanilla
- 3-4 slices of angel food cake, cubed
- 2 cups fat free cool whip
- 5 strawberries, sliced
- In a food processor, blend all the ingredients together until everything is smooth and creamy. Scoop out in to a bowl and place in the refrigerator for 2-3 hours just to let it chill and get thick.
- Take 4 mason jars or parfait glasses and drop a few cubes of angel food in each one. Spoon 1/4 cup of the strawberry cheesecake over the angel food. Layer a few dollops of whipped cream on top of the cheesecake. Then top with a few slices of strawberries. Repeat this process again if you have room in your jar.
Come see what everyone else is bringing to the party!
- Strawberry Cheesecake Mousse from Texanerin Baking
- Chocolate Covered Strawberry Petit Fours from Chocolate & Carrots
- Strawberry Lemonade Cupcakes from Grandbaby Cakes
- Beet Pesto Pasta from Little Kitchie
- Strawberry Almond Cream Tart from Jeanette’s Healthy Living
- Mini Lemon-Rhubarb Bundt Cakes from Girl Versus Dough
- Lightened Up No Bake Strawberry Cheesecake Parfaits from Steph’s Bite by Bite
- Strawberry Swirl Sour Cream Bars from Crunchy Creamy Sweet
- Lemon Raspberry Poppy Seed Cookie Cups from Cookie Monster Cooking
- Rhubarb Cream Cheese Hand Pies from Eats Well With Others
- Kale Salad with Strawberries, Goat cheese, and Strawberry Vinaigrette from The Roasted Root
- Roasted Asparagus and Goat Cheese Frittata from The Lemon Bowl
- Roasted Strawberry Greek Yogurt Cheesecake from Baker by Nature
- Strawberry Lemonade Frosted Sugar Cookie Bars from A Kitchen Addiction
- Strawberry Lemonade Bars from Culinary Couture
- White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream from Wicked Good Kitchen
- Lemon Cupcakes with Lemon Glaze from The Messy Baker