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Strawberries ‘N Cream Cake recipe

This recipe calls for non-dairy whippedtopping, but if you prefer the taste of real whipped cream, youcan opt to use 2 cups heavy whipping cream beaten with 1 teaspoonvanilla extract and 1/3 cup powdered sugar (or to taste) instead.

Recipe: Strawberries ‘N CreamCake

Plastic wrap
1 (18.25-ounce) package white cake mix
1/4 cup strawberry jam
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package instant vanilla pudding mix
1 cup milk
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen non-dairy whipped topping, thawed
4 cups strawberries

  • Line a large bowl with two overlappingsheets of plastic wrap; set aside. Grease and flour two 9-inchround pans; set aside.
  • Combine the cake mix, strawberry jam,eggs and vegetable oil in a large mixing bowl. With an electricmixer, beat mixture on low until ingredients are just combined,then increase speed to medium and beat for 2 minutes, scrappingthe bowl occasionally to insure even mixing. Divide batter evenlyinto the two prepared cake pans and bake as directed on package.
  • Cool cakes in pan on wire rack for about12 to 15 minutes, then carefully run knife around the edge ofpan and invert cakes onto rack to cool completely. Once cool,slice each layer in half horizontally.
  • In a large bowl, combine instant vanillapudding mix and milk. Beat in softened cream cheese until smooth.
  • Press one rounded-top layer into the plasticwrap lined bowl. Spread 1/3 of the pudding mixture over the cake.Repeat the layers, top-side down. Cover with plastic wrap andchill for 4 hours. Unmold onto a serving plate and frost withnon-dairy whipped topping. Garnish with halved strawberries.

    Makes 12 servings.

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