- 1 lb strawberries, cleaned, hulled and diced
- 1 1/4 c sugar, divided
- 2 (8 oz ea) packs cream cheese
- 1 cup heavy whipping cream
- 1 angel food cake
Begin by washing, hulling and slicing berries. Put into a medium bowl and sprinkle 1/4 c sugar over berries. Stir well and cover with plastic. Allow berries to macerate (sit in the sugar) at room temperature for 1 hour. This will draw out the berries juices and make it’s own syrup.
Once the berries have sat for 1 hr you’ll notice there’s a lot more liquid in the bowl than you started with. Using a potato masher smash berries. You’ll want to squish about half of the berries, releasing more of the juices, leaving some in larger chunks for texture as well as visual interest.
Using a mixer cream the cream cheese and remaining 1 cup of sugar. Scrape down sides often and mix until cream cheese is lighter and fluffy. Remove from mixer and reserve.
Whip the whipping cream with your mixer. Once you have stiff peaks change to the blade beater (if using a stand mixer) and add the cream cheese mix to the whipped cream in thirds.
Get a 13×9 pan. Cut the angel food cake into chunks about (1 inch) and put in the bottom of the 13×9 pan. Using your hand press the cake into the bottom, compressing it somewhat. Spread the cream cheese/whipped cream mix on top of the cake. Pour berries and syrup over top of the cheese mix. Cover and refrigerate until serving.