Sponge Cake With Strawberries And Coolwhip Frostin... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I MAKE THIS DISH FOR COMPANY WHEN I NEED SOME THING FAST FOR DESSERT. THE FRESH STRAWBERRIES REALLY ADD TO THIS CAKE. Ingredients:
1/2c.-sugar |
1-large container of coolwhip- lowfat or regular. set set at room temp. till thawed out. |
2boxes of fresh strawberries-can use canned pie filling or frozen berries. i have used all three. |
1-loaf size sponge cake |
Directions:
1. SLICE STRAWBERRIES AND DIVIDE IN TO TWO BOWLS. IN ONE BOWL ADD THE SUGAR AND MIX WELL. SET THESE BOWLS ASIDE.
2. TAKE THE SPONGE CAKE AND SLICE IN TWO LENGTH WISE. PLACE ONE HALF ON A PLATE OR PLATTER.
3. PUT BERRIES AND WHIP CREAM DOWN THE MIDDLE OF ONE HALF OF THE SLICED CAKE THEN ADD THE OTHER SLICE OF THE DIVIDED CAKE ON TOP OF THE ONE WITH THE COOL WHIP AND BERRIES.
4. TAKE THE REMAINING COOL WHIP AND ICE THE REST OF THE CAKE THE TOP AND THE SIDES AND ENDS. TAKE THE REMAINING STRAWBERRIED AND PLACE IN A ROW DOWN THE MIDDLE OF THE COOLWHIP ICED CAKE. THEN PLACE AROUND THE BOTTOM OF THE CAKE FOR DECORATION. YOU CAN USE WHOLE BERRIES IF YOU PREFER. DONT PUT WHOLE BERRIED ON THE INSIDE AS THE TOP WILL FALL OFF.
5. * DO NOT ICE THIS CAKE UNTIL JUST READY TO SERVE IT TO YOU FAMILY OR GUESTS AS IF YOU DO IT TO SOON THE COOLWHIP WILL RUN OFF THE CAKE. IF YOU HAVE TO REFRIGERATE THE CAKE TO KEEP IT COOL.
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