Strawberry Shortcake

Name: Strawberry Shortcake
Ingredients: 1 x 22cm frozen sweet shortcrust pastry flan, baked as per packet directions. (Allow to cool completely); 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened; 1/2 cup caster sugar / Splenda; 3 teaspoons gelatine, dissolved in; 1/4 cup boiling water; 1/2 teaspoon vanilla essence; 1/4 cup orange juice; Topping; 1/4 cup sour cream; whole strawberries, stems removed to cover surface (approximately 3 cups); 2 tablespoons strawberry jam, heated and strained

11 ingredients

6 steps

Ingredients

1 x 22cm frozen sweet shortcrust pastry flan, baked as per packet directions. (Allow to cool completely)
500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
1/2 cup caster sugar / Splenda
3 teaspoons gelatine, dissolved in
1/4 cup boiling water
1/2 teaspoon vanilla essence
1/4 cup orange juice
Topping
1/4 cup sour cream
whole strawberries, stems removed to cover surface (approximately 3 cups)
2 tablespoons strawberry jam, heated and strained

Directions

1

Beat Philly* until smooth.
2

Add sugar, dissolved gelatine mixture, vanilla essence and orange juice and mix until well combined.
3

Pour into prepared pastry crust and refrigerate for 30 minutes or until semi-set.
4

Spread sour cream over shortcake.
5

Top with strawberries stem side down and gently brush with jam.
6

Refrigerate until firm.