Philadelphia cake with strawberries

Ingredients for 1 servings:

• 400 g cream cheese
• 1 cup powdered sugar, approx. 200 ml
• 700 g strawberries
• 2 tbsp sugar
• 1 pack of cake glaze, red, with cooking
• 250 ml whipped cream
• 1 pack of cream stiffener
• 1 shortcrust pastry cake base

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

You can either buy the shortcrust pastry base ready-made or make it yourself. Mix the cream cheese with the powdered sugar until smooth and spread it on the shortcrust pastry base. This is best done the day before, then cover with plastic wrap and store in the refrigerator. Sweeten the strawberries with the sugar and let stand until juice has formed. Top the base with the strawberries. Dilute the fruit juice with water to make 1/4 liter of liquid, mix with the sachet of cake glaze without added sugar, bring to a boil, and pour over the strawberries on the base. Whip the cream with the cream stabilizer without added sugar and either spread it directly on the cake or serve it separately.