Strawberry Spoon Cake

Name: Strawberry Spoon Cake
Yield: 253 g
Ingredients: Rice Crumble 30 g; Strawberry (Seolhyang) 70 g; Peanut Butter Cookie 20 g; Almond Breeze Original 20 ml; Greek Yogurt 113 g

396 kcal

#Strawberry Cake #Fruit Dessert #Spoon Cake #Home Baking #Super Simple Cake #No-Oven Cake #Cake Making #Fresh Strawberry Dessert #Cream Cheese Dessert #Cafe Dessert

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Ingredients

Main ingredients

Rice Crumble 30 g
Strawberry (Seolhyang) 70 g
Peanut Butter Cookie 20 g
Almond Breeze Original 20 ml
Greek Yogurt 113 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 33.34 g 33%

Protein 11.66 g 12%

Fat 24.61 g 55%

Serving size 253g

Cooking steps

1

Wash the strawberries thoroughly and remove the stems.
2

Mix cream cheese and sugar evenly until smooth.
3

Cut the sponge cake into bite-sized pieces and place them on a plate.
4

Top the sponge cake with the cream cheese mixture.
5

Add strawberries and drizzle jam or honey as desired.
6

Chill in the refrigerator for 10 minutes.

Strawberry Spoon Cake

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