Fresh Strawberry Cream Cake |
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Prep Time: 35 Minutes Cook Time: 85 Minutes |
Ready In: 120 Minutes Servings: 14 |
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This is delicious layered cake that is pretty enough for company but easy enough to make you want to make it again. It has a creamy layer sandwiched between moist cake and fresh strawberries and glaze. Can be made up to a day ahead. Work time includes refrigeration time. Ingredients:
1 (18 ounce) box moist white cake mix |
2/3 cup water |
1/2 cup oil |
3 large eggs |
2 cups powdered sugar |
8 ounces cream cheese |
2 cups heavy cream, whipped |
1 -2 lb fresh strawberries |
8 -12 ounces premade strawberry glaze (i like marie's brand) |
Directions:
1. Beat together cake layer ingredients until well-mixed. Pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) Allow cake to cool to room temperature. (I usually do all this the day before.).
2. Cream together powdered sugar and cream cheese.
3. Fold in whipped cream. (you could use Cool Whip, but I prefer real cream).
4. Spread cream mixture over the baked and cooled cake.
5. Slice fresh strawberries in half and arrange prettily cut side up over the cream layer.
6. Pour glaze over the cut strawberries so that no white cream layer shows though.
7. This cake is best served cold, so I always refrigerate for a couple hours before serving. Slice in squares and serve.
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