Tuesday, March 31, 2015
Vertically Challenged Cake
Well, with this cake, it very much sounded awesome. All but the condensed milk. Oh… and the extracts. Next time? Make it easy, Twinkies, cool Whip and strawberries. I'll go on a ledge and say none of those are bad things and combined can only be the best strawberry shortcake.
Want to try the original recipe? I won't stop you…
Twinkie Strawberry Cheesecake Shortcake
About 15 Twinkies
8 oz block of cream cheese, slightly softened
7 oz (half of a 14 oz can) sweetened condensed milk
1 tsp almond extract
1 tsp lemon extract
16 oz Cool Whip (thawed), divided
roughly 2 lbs fresh strawberries, sliced
1.Line a 9 inch springform pan with plastic wrap.
2.In the bowl of your mixer, using the whisk attachment, beat the cream cheese until smooth. Add sweetened condensed milk and extracts, beating on medium speed until smooth and combined, scraping against the side of the bowl as needed. Fold in HALF of the Cool Whip and all the sliced strawberries.
3.Line perimeter of pan with Twinkies that have been cut in half vertically and horizontally. Line up against the side of the pan standing up with the cream center facing in. Spread half of your strawberry mixture in the bottom of the pan.
4.Layer more Twinkies, split VERTICALLY (they should be full length, with the cream exposed) on top of the strawberry filling. You may have to cut a few horizontally to fill spots, but it's okay if there are empty spaces here and there.
5.Repeat with the rest of the strawberry filling, and top with one more layer of split Twinkies. Cover with plastic wrap and refrigerate, preferably overnight, but at least a few hours.
6.Turn onto a plate and remove pan and wrap. Cover with remaining Cool Whip and serve!!