Ingredients for Fresh Strawberry Cream Cake
- White Cake Mix
- Water
- Oil
- Eggs
- 4 cups powdered sugar
- 8 ounces cream cheese (softened)
- Heavy Cream
- 1 pound fresh strawberries
- Strawberry Glaze
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How to Make Fresh Strawberry Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: Beat together 8 ounces cream cheese (softened), 4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Fold in 2 cups whipped heavy cream until combined.
- Slice 1 pound of fresh strawberries in half.
- Spread half of the cream cheese frosting over the cooled cake.
- Arrange strawberry halves over the frosting, cut-side up.
- Spread the remaining frosting over the strawberries.
- Prepare a simple glaze by whisking together 1/2 cup powdered sugar with 2-3 tablespoons milk or lemon juice until desired consistency is reached.
- Drizzle glaze over the cake.
- Refrigerate for at least 2 hours before serving. Slice into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
181g
Fat
75g
Carbs
19g
