This Strawberries and Cream Cake is so easy to make and full of amazing flavor. It only requires a few simple ingredients, and tastes absolutely amazing. You will love this delicious and light dessert.
- Make your cake as directed on the box. Always cook your cake for the lesser amount of time as the box directs. For example, if your cake says 25-30 minutes, always cook it until the 25 minute mark.
- Make the cream using a hand mixer.
- Cream cheese can be a little difficult to work with, unless you cream it on it’s own first. I have found that when I cream the cream cheese by itself with an electric hand mixer, that it always seems to be more creamy with no lumps.
- Fold in your whipped cream. If you fold in your whipped cream instead of mixing it in with a hand mixer, it will be way fluffier and thick.
- Wait for your cake to cool. This is key in making a well set up, and layered cake. If you put your cream on while your cake is even slightly warm, it will melt, and make a strange texture when it does set up. We highly recommend letting your cake cool completely, before adding the cream layer to it.
Strawberries and Cream Cake Recipe
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
Instructions
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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.
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Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
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Mix the Danish Dessert with 1 3/4 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).
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Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).
