This Company Strawberry Shortcake is a vintage recipe of my moms, and it’s perfect for a crowd!! So creamy and light and topped with sweet strawberries!
This is one of those glorious 1980’s recipes. It’s a casserole, it’s made from mostly pre-made ingredients…and it has Cool Whip. Yep, I’m sorry.
The 80’s were such a non-judgemental time where Jello, condensed soup and Cool Whip were the cool kids at dinner parties. I mean, fine, we all probably have Cool Whip cancer now because of it…but sigh the nostalgia.
Moderation is my always-answer.
This nugget is a hidden treasure from my mom’s recipe box. It’s crazy simple and totally delicious.
We love Strawberry Shortcake in my house…and this fun spin makes Strawberry Shortcake a simple dessert for a crowd, hence the name “Company Strawberry Shortcake”. No assembly required.
Literally all you do is cut a pound cake into cubes. Now my mom’s recipe calls for Entenmann’s. And you can totally go the pre-made pound cake route. BUT homemade pound cake is simple and really so much better. Also, you can make it a day or two ahead and it will still be great in this recipe! I love THIS recipe.
Then beat some cream cheese together with a cup of powdered sugar until it’s creamy and fold in the Cool Whip to make it light and fluffy.
Oh. Yes, you can use whipped cream in this recipe.
THEN fold in 6 cups of pound cake cubes gently…
Plop that into a 9×13 pan and spread it evenly.
Let that chill for a while and slice up some strawberries and top the whole thing when you’re ready to serve it!
And of course, slice and serve!
Ugh SO so good!! It’s the perfect dessert for a BBQ!Print
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip, thawed
- 6 cups cubed pound cake
- 1 quart strawberries, cleaned and sliced
- 1/4 cup granulated sugar
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and the powdered sugar together for on medium speed for 1 minute until it’s creamy. Fold in the Cool Whip evenly. Next stir in the cubed pound cake.
- Spread this mixture into an ungreased 9×13 pan. Cover and chill for at least 2 hours.
- At any point while the cream cheese mixture is chilling slice the strawberries. Sprinkle them with the granulated sugar and allow them to sit for at least 30 minutes.
- When you’re ready to serve, spread the strawberries on top of the cream cheese mixture and slice and serve.