Description
Elegant, handheld dessert cups combining a creamy cream cheese base with a buttery pound cake, macerated strawberries in a sugared glaze, and indulgent white chocolate swirls. Perfect for summer gatherings, easy to prepare in 20 minutes, and satisfyingly sweet with a delightful texture contrast.
Ingredients
6 ounces low-fat cream cheese, room temperature
1½ cups powdered sugar
4 ounces white chocolate, melted
1 teaspoon pure vanilla extract
8 ounces frozen whipped topping
2 pints fresh strawberries
½ cup granulated sugar
4 ounces strawberry glaze (sugar-free optional)
2 ounces heavy cream
4 ounces white chocolate pieces
32 ounces cubed pound cake
Instructions
Whip cream cheese, powdered sugar, and vanilla extract until smooth and airy (about 2 minutes)
Fold in half of the frozen whipped topping to create a swirl while maintaining a slight texture
Prepare white chocolate ganache by melting white chocolate and heavy cream together
Brush or pour the ganache onto cubed pound cake to submerge and prevent sogginess, then drain excess
In a bowl, toss fresh strawberries with granulated sugar, then let sit for 15 minutes to draw out juices
Blend with strawberry glaze until evenly coated
Layer a portion of soaked, drained pound cake into 6 dessert cups or jars
Top with cream cheese mixture, then spoon glazed strawberries over the surface
Sprinkle white chocolate pieces on top for garnish
Chill for at least 10 minutes before serving to allow flavors to meld
Notes
For best results, prepare near a cooler spot in your kitchen when working with room temperature cream cheese
Use frozen raspberries or blueberries as a festive twist (1.5 cups sugar adjusts to 2 cups for 2 pints)
Leftover cream cheese filling can be spooned into mousse cups with citrus zest added
Strawberry glaze can be homemade by melting 2 tbsp jam with 1 tbsp water
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 40g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg