Fresh Strawberry Cake with Whipped Cream Cheese Icing
1 cup butter, softened
1/2 cup sugar
1 pkg white cake mix
1 small package strawberry jello
1/2 cup milk
1/2 cup finely chopped fresh strawberries
Whip butter until light and fluffy about 3 minutes.
Slowly add the sugar beating well.
Add the eggs one at a time.
Add the cake mix, jello and milk. Mix until combined.
Toss the strawberries with the cake flour
and gently stir to the cake mixture.
Fill 2–9 inch cake pans with the batter.
Bake 325 degrees for about 30 minutes
or until a toothpick tests clean.
Cool completely on wire rack before frosting.
Whipped Cream Cheese Frosting
1 (8 ounce) package cream cheese, at room temperature
1 cup sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream
until stiff peaks form; set aside.
In a large bowl combine cream cheese,
sugar, salt and vanilla.
Beat until smooth.
Gently fold the cream cheese mixture
and whipped cream together.
1 cup sugar
3 TBSP cornstarch
3/4 cup water
In saucepan, combine all ingredients and bring to a boil.
Cook 3 minutes until thick.
Remove from heat and transfer to a bowl; cool 10-15 minutes.
Slice Strawberries and place them on top of the cake
and generously brush with cooled glaze.
The awesome ingredients…
After whipping the butter and adding the sugar…
add the eggs next…
then mix in the cake mix, sugar, milk, eggs, jello…
Mix your chopped up strawberries with the cake flour…
Toss them into the batter and mix them up like this!
Pour the batter into your floured and greased pans…
Bake on 325 degrees for 30 minutes or until a toothpick test clean…
Let cool completely…
Make your frosting…
Whip the cream and set aside…
Next beat the cream cheese, sugar, vanilla and salt…
Fold the whipped cream into the cream cheese frosting…
Frost those layers…
Slice the remaining strawberries…
Place on top of the cake…
Brush with the cooled glaze…