This recipe came to me via email and were just too pretty and too yummy-sounding not to share! If you try it, be sure to leave a comment to let us know how it turned out!
- 3 (3-ounce) packages soft split ladyfingers
- 2 (8-ounce) packages cream cheese, softened
- 1 cup frozen whipped topping, thawed
- ½ cup minced fresh strawberries
- ½ cup confectioners’ sugar
- ¼ cup sour cream
- 1 (10.75-ounce) all-butter pound cake
- ⅓ cup orange juice
- Garnish: 8 whole strawberries
- Preheat oven to 350°. Place ladyfingers on parchment paper–lined baking sheets. Bake for 2 to 3 minutes, or until very lightly toasted. Set aside.
- In a medium bowl, stir together cream cheese, whipped topping, minced strawberries, confectioners’ sugar, and sour cream. Refrigerate until ready to use.
- Slice pound cake lengthwise into long (1/4-inch-thick) slices. Using a 2½-inch round cutter, cut 8 circles of cake. Set aside. Cut one rounded end off ladyfingers so that they measure 2¼ inches long.
- To assemble desserts, place a cake round in the center of a 3½-inch ring mold. Brush inside surfaces of ladyfingers lightly with orange juice. Stand rounded end up inside ring mold around cake circle. Spoon about ⅓ cup mousse into mold. Repeat with remaining cake rounds, ladyfingers, orange juice, and mousse. Refrigerate until ready to serve. To serve, remove ring mold, and tie with a pretty ribbon. Garnish each with a whole strawberry.
At first look, you’re probably thinking the same thing I did…”What the heck happened to these Strawberries??’ These are not, if fact, Strawberries but are a close cousin called Pineberries. I know, crazy looking, right?
Per their commercial producer, VitalBerry:
Pineberries are actually the oldest strawberry variety and were brought from Chile to France in the 1700’s. Originally strawberries were white in south America and Red in north America (known as scarlets)…
Pineberries are much smaller than the strawberries we are used to seeing today and what makes their appearance so distinct is their white flesh which is studded with red seeds. The aroma and flavour of pineberries never disappoints – the striking berries have a pineapple flavour.
I must get my hands on some of these. They combine two of my favorite flavors in a cool looking exterior. My mind is already whirling with reverse-color recipe ideas. Any one ever seen these in person? Wonder if there is a pineberry recipe database out there somewhere…