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Strawberry Heaven

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“YUMMY!!My husband said this is the grown-up version of Strawberry Shortcake...try it, you won't regret it! Cook time is actually chill time. We are lucky enough to have wonderful fresh berries available to us about 3 months out of the year, so i've become a "berry snob" and won't use frozen, but I am sure that they would be just as good.”
8hrs 15mins

Ingredients Nutrition

  • 2 cups sliced strawberries
  • 12 a lemon, juice of (1 1/2 Tbsp if using lemon juice)
  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pint whipped topping
  • 10 34 ounces poundcake (the kind you find in the frozen food section, like Sara Lee)


  1. Slice off the top, bottom and ends of the poundcake and slice thinly.
  2. Puree 1c of the strawberries with the lemon juice and set aside.
  3. Whip together cream cheese, sugar and vanilla until creamy.
  4. Fold whipped topping and strawberry puree into cream cheese mixture.
  5. Line the bottom and sides of a 9" springform pan with the poundcake.
  6. Top with 1/2 of the cream cheese/strawberry mixture.
  7. Top with sliced strawberries.
  8. Repeat all 3 layers.
  9. Chill overnight.

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