Strawberry Angel Cake

HAPPY EASTER!!! 

Sooooo when I was growing up my grandma always made us those Strawberry Shortcakes with those spongy cakes, whipped cream and fresh berries on top!!! I love them. They are so nostalgic to me BUT ever since growing older I'm really not a whipped cream fan. I wanted to make this shortcake for my family but I wanted a modern day, modern Haley twist on it!!! So I decided to combine my favorite CHEESECAKE with my version of a Strawberry shortcake. And I was so nervous about this but it worked and it WAS so good. Not too sweet and not too tart but a perfect combo of fresh, sweet and not so heavy!!! 

INGREDIENTS:

Cheesecake

3 packages of cream cheese(room temp)

3 cups Cool Whip

1.5 cups sugar

1.5 tsp vanilla

Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip. And set in freezer for 10 mins or just until firm. 

Short Cake

9" spring form pan

2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

2 tbsp sugar

3/4 tsp salt

1 1/2 cups heavy cream

1. Preheat the oven to 400 degrees F.
2. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 9-inch round springform pan and bake until golden, 18 to 20 minutes.

DIRECTIONS:

Wash and dry strawberries.

1. Slice about 12 strawberries into thin strawberries to use around the outside edge.

   Cut the tops off of about 3 cups of small to medium sized strawberries (about 18-20 strawberries).

   Line 9 inch springform pan used for the shortcake with parchment paper on the bottom and sides. The parchment paper should stick above the edges of the pan about an inch or two.

   Place shortcake in the bottom of the pan.

   Line the sides of the pan with the sliced strawberries, using the prettiest slices.

   Add about 1/2 of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and sliced berries.

   Place the strawberries on top. 

   Then add remaining cheesecake filling on top of the strawberries. Spread the remaining cheesecake evenly over the strawberries. 

   Cover loosely and refrigerate until firm, about 4-5 hours.

Before serving place strawberries on the top in the center for serving!!