If I had to list an all-time favorite dessert of my family, this Strawberry and Cream Cake would be right up at the top of the list.  This is the cake my oldest son always requests for his birthday, and it just isn’t summer without it!

This amazing dish combines a white cake layered with a mixture of whipped cream and cream cheese {yum} – then it’s finished off with a strawberry pie -type topping {double yum}.

The beautiful red color and fresh berries makes it a perfect finish for your 4th of July celebration or it will make any day a celebration!

Strawberry and Cream Cake

Ingredients

1/2 prepared white cake mix (make a few cupcakes with the extra batter)

1 (8 oz) package cream cheese

2 cups powdered sugar

1 1/2 cups whipping cream

1 pkg Danish Dessert Strawberry Pudding*

4 cups strawberries, sliced

Directions

Preheat oven to 350.

Bake the cake mix batter (a generous half of the mix) in a 9×13 baking pan coated with cooking spray for about 15 minutes or until center set.  Cool.

To make the cream cheese layer, whip the cream cheese and powdered sugar until light and fluffy.  Whip the cream and fold into the cream cheese mix.  Spread over the top of the cooled cake.

To make the strawberry topping combine the Danish Dessert with 1 3/4 cups of water in a medium sauce pan until completely dissolved.  Bring the mixture to a boil for 1 minute.  Remove from heat and cool 10-15 minutes.  Add strawberries and let cool completely.  Pour the strawberry mixture of the cream cheese mix and refrigerate the cake for 3-4 hours before serving.

*Note:  the Junket Brand Danish Dessert is often hard to find.  It’s usually with the jello products or you can order it on Amazon.  It also comes in Raspberry which is also really really good!

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