Last weekend I hosted a baby shower for my dear friend, and intern, Kellie of Little Bo Bakes who just adopted the most gorgeous little girl. We served a divine cake covered in strawberries and cream, and I just had to share the recipe with you! Luckily, my friend that made the cake was kind enough to share her recipe. This cake couldn’t be easier. All you do is whip up your favorite white cake (or use a box mix). She likes making the white cake in a jelly roll pan, so that you can have a thicker layer of topping and thinner layer of cake. Then you make a creamy mixture out of creamy cheese, heavy whipping cream, and powdered sugar, which you spread over the top of the cake. Then you make a strawberry gel layer using Danish Dessert (or make your own using this recipe from Peggy’s Pantry), which you spoon over the cream layer. Finally, you top the cake with as many fresh cut strawberries as your heart desires! It is beautiful and fresh, perfect for celebrating the arrival of spring!
Dreamy Strawberry Cream Cake
Makes approximately 16 servings
1 box white cake mix (or use your favorite recipe for white cake)
8 ounces cream cheese
1/2 pint heavy whipping cream
1 1/2 cups powdered sugar
1 box Danish Dessert (or make your own using recipe from Peggy’s Pantry)
Chopped fresh strawberries
1. Bake the white cake (according to box or recipe directions) in size of baking pan desired. If you desire a higher topping to cake ratio, bake the cake in a greased jelly roll pan at 350 degrees Fahrenheit for approximately 20 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let cool completely.
2. Mix together the cream cheese, heavy whipping cream, and powdered sugar in a mixing bowl until creamy and smooth.
3. In a separate bowl, prepare the Danish Dessert according to box directions.
4. Spread the cream cheese mixture on top of the cooled white cake. Then top with the Danish Dessert. Finish by topping the cake with the fresh cut strawberries.