Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice off the top, bottom and ends of the poundcake and slice thinly. puree 1c of the strawberries with the lemon juice and set aside. whip together cream cheese, sugar and vanilla until creamy. fold whipped topping and strawberry puree into cream cheese mixture. line the bottom and sides of a 9" springform pan with the poundcake. top with 1/2 of the cream cheese/strawberry mixture. top with sliced strawberries. repeat all 3 layers. chill overnight.

Target recipe: cut cake horizontally into 3 layers. place 1 cake layer on serving plate. stir crushed strawberries and milk into 1 ½ cups of the cool whip in a large bowl. spread ½ of the strawberry mixture on cake layer. arrange ½ of the sliced strawberries on top of the strawberry mixture. repeat layers, ending with cake. frost the top and sides of the cake with the remaining whipped topping. refrigerate at least 1 hour or until ready to serve. decorate top and sides of the cake with strawberry fans and mint leaves. store leftover cake in the refrigerator.