Made with all store bought ingredients. All you have to do is assemble it. Cheating has never tasted this good!
3 x 250ml fresh cream, 250g block of cream cheese, 1/2 cup sugar, 2 store bought swiss rolls, 500g strawberries.
You will need a 25cm springform tin. Slice the strawberries into small pieces.(keep a few whole strawberries aside for later). Stir in 2 tablespoons of sugar and set aside. Beat together the cream cheese and sugar until smooth and fluffy. Remember the cream cheese MUST be at room temperature. Add two fresh creams to the mixture and beat until fluffy but fairly stiff. Gently stir in the strawberries. Slice the swiss rolls. I got 12 slices from each swiss roll. Place a layer at the bottom of the tin and fill in all the gaps. Divide the mixture in three and spread 1/3 over the swiss roll layer. Repeat the layers. You will have 3 layers of swiss roll and 3 layers of cream mixture - beginning with the swiss roll layer and ending with the cream mixture layer. Cover with plastic wrap and refrigerate for 2 hours. Then run a knife along the sides of the tin and carefully release the springform tin. Leave the cake on the base of the tin. Now beat the last fresh cream with a tablespoon of sugar and spread it over the sides and decorate the top however you like. Place the whole strawberries on the cake. Refrigerate until ready to serve.