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 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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