Strawberries and Cream Cake Recipe
This Strawberries and Cream Cake is so easy to make, requires a few simple ingredients, and full of amazing flavor.
Serving20 Servings
Ingredients
White Cake
- 15.25 ounces white cake mix, 1 box
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
Cream Layer
- 8 ounces cream cheese, 1 package, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces cool whip, 1 container, (lite is fine if you want to use it!)
Fruit Topping
- 1 quart fresh strawberries, sliced
- 1 package Strawberry Danish Dessert
Equipment
Instructions
- Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
- Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
- Mix the Danish Dessert with 1 ¾ cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading 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).
Notes
Fresh strawberries work best. We have found that this cake is more rich, thick, and delicious when we use fresh strawberries, not frozen. If you use frozen, they are definitely more soggy, and won't set up as well with the gel.
Nutrition
Calories: 351 kcal · Carbohydrates: 42 g · Protein: 5 g · Fat: 19 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 283 mg · Potassium: 151 mg · Fiber: 2 g · Sugar: 20 g · Vitamin A: 124 IU · Vitamin C: 28 mg · Calcium: 91 mg · Iron: 1 mg