Saturday, August 18, 2012

Strawberries and Cream Layer Cake

The first fresh fruit both my kids fell in love with was strawberries. They had eaten and enjoyed grapes, bananas and apples before as toddlers, but when they tasted their first strawberry it was like magic.  I know how they felt because I adore strawberries as well.  My kids were completely smitten with this cake and they almost wept when the cake was all gone. Luckily it is so easy to make and put together with store-bought ingredients that I will definitely whip this one up again for them.

1 box white cake mix
2lbs fresh strawberries
1 tub cool whip
2 (8oz) bricks of cream cheese at room temperature
1 tub of vanilla frosting

Note:  I did not need to add any sugar to the recipe since the vanilla frosting is already sweet enough.  If you like your frosting to be extra sweet just add some powdered sugar to taste.

Step 1: Bake white cake according to box instructions in 8 inch round cake tins.  Tip:  substitute milk for water in directions to make cake richer tasting. Once baked allow cake to completely cool before proceeding.

Step 2:  whip together the cream cheese and vanilla frosting until smooth and fluffy.

Step 3: Take each 8 inch cake and slice across in half so you have four separate layers.  Tip:  Use a serrated knife to do this easily.

Step 4. Put 1/2 cup of cream cheese vanilla frosting on first layer of cake and top with sliced strawberries. Repeat for all the layers.

Tip: To keep your cake plate clean and free of frosting, take two pieces of wax or parchment paper and put on either side of the plate. Once the cake is fully frosted slowly tug the paper from under the cake out and it will leave you with a nice clean frosting free cake plate. 

Step 5:  Take remaining cream cheese vanilla frosting and fold in the tub of cool whip topping. Cover entire cake and sides with frosting.   Decorate cake with remaining strawberries.  Chill for 2-3 hours and serve. Enjoy.

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