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Strawberries and Cream Cake

Strawberries and Cream Cake Recipe

Tuba
This Strawberries and Cream Cake is a celebration of summer in every bite, combining juicy, ripe strawberries with velvety whipped cream and a tender, buttery cake base. Ready in just 1 hour 30 minutes, it’s a showstopper that’s surprisingly simple to make.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 0
Calories 351 kcal

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
 

  • 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.
  • Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Spread evenly over cake.
  • 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).
  • Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).

Nutrition

Calories: 351kcalCarbohydrates: 42gProtein: 5gFat: 19gSaturated Fat: 9gCholesterol: 32mgSodium: 283mgPotassium: 151mgFiber: 2gSugar: 20gVitamin A: 124IUVitamin C: 28mgCalcium: 91mgIron: 1mg
Keyword baking with strawberries, cream frosting, dessert recipe, homemade cake, strawberry cake
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