Prep 35 mins
Cook 2 hrs
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.
- 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.
I have made a recipe very similar to this for many years. The differences are instead of the heavy cream I fold in one small container of cool whip and for the glaze I use 2 packets of strawberry junket made for pie. It spreads easily and is great.
Great cake! My family usually prefers chocolate, but this was a big hit. I just made it again for Mother's Day. I think it actually gets even better if there are any leftovers. I did make changes to mine, however. I followed the directions on the back of the Yellow Betty Crocker cake mix (only Betty Crocker for me). I also added a tsp. of vanilla and 1/2 cup sour cream. Baked as directed. For the cream layer I added 1 tsp of vanilla and used Cool Whip (regular) and 1/3 fat cream cheese (just because that's what I buy). I did use the Marie's glaze the first time and that was the only think I'm changing this time. It was kind of fake and hard to spread. This time I'm melting straweberry preserves. YUM!
I made this in a 9x13 pan, I what very yummy. Very easy to make, however I think the next time I would use cool whip instead of the heavy whipping cream. Thanks for the yummy recipe:)