Strawberry season is here and I couldn’t be more happy! One of my favorite desserts of all time is my mom’s Black Forest Cake (it’s what I request for my birthday each year) and I thought that it would be delicious to make it using a white cake mix . . .
The results: AMAZING!
We have our own strawberry patch this year, so I am excited to make it many times over the summer.
This recipe makes two 8″ or 9″ cakes, so it’s perfect for a party. Or to invite friends over to share. Or to just stuff your face with lots of cake.
1 container (8 oz) Cool Whip (lite is fine if you want to use it!)
1 quart fresh strawberries, sliced
1 package Strawberry Danish Dessert
Prepare as directed on cake mix and divide batter into 2 (8" or 9") cake pans. Bake according to directions on cake mix and let cool completely. Place cakes on serving plates.
Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half over each cake.
Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then dump in the strawberries. Let cool completely before dividing over cakes (I usually put it in the fridge for about 30 minutes).
Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).