Prep time: 20 minutes
Total time: 2 hours and 35 minutes
Servings: 4 (9 oz glasses)
Ingredients
- 1 quart fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1/2 teaspoon fresh lemon juice
- 1/4 cup plus 2 Tbsp. WOODHILL COTTAGE STRAWBERRY CONSERVE, divided
- 1 (8-oz) pkg. cream cheese, at room temperature
- 1 3/4 cups heavy cream, divided
- 3/4 cup confectioner’s sugar, divided, plus 1/4 cup
- 1 teaspoon vanilla extract, divided
- 1/2 teaspoon freshly grated lemon zest
- 1 (10.75-oz) pkg frozen pound cake, thawed
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Instructions
Combine half of the strawberries, granulated sugar and lemon juice in a medium bowl. Allow berries to macerate for 10 minutes. Stir in 3 tablespoons of the Strawberry Conserve and set mixture aside.
In a large mixing bowl combine 3/4 cup of the heavy cream, 3/4 cup confectioner’s sugar and 1/2 teaspoon of the vanilla with an electric mixer until creamy, soft peaks form. Set mixture aside.
In a separate bowl, beat cream cheese until soft. Add remaining 1 1/4 cups of the heavy cream, remaining 1/4 cup confectioner’s sugar, and 1/2 teaspoon of the vanilla extract and beat with an electric mixer until smooth and creamy and slightly stiffened. Fold the whipped cream mixture and the lemon zest by hand into the cream cheese mixture, just until combined.
Slice pound cake into 8 equal slices. Spread the remaining 3 tablespoons Strawberry Conserve over the top of each cake slice. Cut each cake slice into 6 equal squares. Arrange 4 cake squares in the bottom of four, 9-oz glasses. Top each with 2 tablespoons of the Strawberry Conserve mixture. Add 1/4 cup of the cheesecake filling mixture on top of the Strawberry Conserve mixture. Repeat layers 1 time. Top each with remaining Strawberry Conserve mixture and chill for 2 hours or overnight.
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