Strawberries and Cream Loaf
When most people think of strawberries, they think of summer. When I think of strawberries, I most definitely think of winter! They have the perfect red hue for the holidays, they are versatile, everybody loves them, and they are less expensive in the winter months. That’s because the supply of strawberries during the cold season comes from California and Florida. The higher the stockpile, the lower the price.
After a long shopping day, I like to sit by the fire and enjoy a slice of these super easy strawberries and cream cake with a glass of wine. Especially if I just had to take care of some psycho bitch that yanked out of my hands the last size medium sparkly shirt on the table.
Another misconception about strawberries might be that they are a simple and easy fruit to pick. Not so much. Picking strawberries can be considered a highly skilled job. You have to choose the perfectly shaped and ripe fruit without bruising it or pulling the stem out of the plant. The same misbelief can be said about chokeholds. They look so easy on TV; however, they require a lot of practice, strength, and time. Sure, the subject can pass out in about thirty seconds, but full asphyxiation won’t happen until at least a minute of constant pressure.
This dessert is perfect for making in a jiffy. Especially when your hands are strained after all that sorting at the stores, carrying bags around the mall, and some parking lot strangling. While it chills, you can enjoy another glass of wine and try on that sweet shirt that you scored for nothing at the store.
Strawberries and cream loaf
Ingredients
- 1 loaf Angel food cake or pound cake
- 8 oz Cream cheesse softened
- ¼ cup Powdered sugar
- ½ cup Diced strawberries
Instructions
- In a large bowl mix together the cream cheese and sugar. You can use a hand mixer or a spatula. Simply make sure there's no sugar clumps.
- Fold in the strawberries.
- Cut a well in the cake loaf making sure there is about an inch of space on all four sides and bottom. Save the cut-up pieces aside.
- Fill the well with the cream cheese mixture and top with the cut-up pieces of cake.
- Carefully envelop the cake with cling wrap and refrigerate for 2 to 8 hours.
