Rustlin Robs Gourmet Food
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Strawberry Preserves (No Sugar Added)

Category: Dessert Recipes

  • For the Cake
  • 14oz pre-made angel food cake
  • For the strawberry topping
  • 16oz package fresh strawberries washed, tops removed and sliced thinly
  • 1/4 cup Rustlin' Rob's Strawberry Preserves (no sugar added)
  • For the cream cheese layer
  • 8oz cream cheese softened
  • 1 cup powdered sugar
  • 1/3 cup milk
  • For the Whipped Cream
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 tsp Rustlin' Rob's Mexican Vanilla
  1. Slice the angel food cake into 1″ cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set aside.
  2. In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes.
  3. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to overbeat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.
  4. In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream, and milk together with a handheld mixer.
  5. Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.
  6. Spread the other half of the whipped cream over the cream cheese layer.
  7. Mix the berries and strawberry preserves in another bowl and spread evenly over the cool whip. (I let my berries set in the strawberry preserve overnight)
  8. Refrigerate until ready to serve.

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