FRESH STRAWBERRY CREAM CAKE
This is delicious layered cake that is pretty enough for company but easy enough to make you want to make it again. It has a creamy layer sandwiched between moist cake and fresh strawberries and glaze. Can be made up to a day ahead. Work time includes refrigeration time.
Provided by akgrown
Categories Dessert
Time 2h35m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Beat together cake layer ingredients until well-mixed. Pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) Allow cake to cool to room temperature. (I usually do all this the day before.).
- Cream together powdered sugar and cream cheese.
- Fold in whipped cream. (you could use Cool Whip, but I prefer real cream).
- Spread cream mixture over the baked and cooled cake.
- Slice fresh strawberries in half and arrange prettily cut side up over the cream layer.
- Pour glaze over the cut strawberries so that no white cream layer shows though.
- This cake is best served cold, so I always refrigerate for a couple hours before serving. Slice in squares and serve.
Nutrition Facts : Calories 572.2, Fat 36.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 379.4, Carbohydrate 58.3, Fiber 1.1, Sugar 45.5, Protein 5.7
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