8 Reviews

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.

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Rugbug June 05, 2008

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!

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wendysprague May 10, 2008

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:)

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chef FIFI November 03, 2007

Ok, so read the directions! I didn't and first baked the cake in a 9 x 13! Don't do that, use the sheet cake. I made a new one and just ate the other plain. I took this cake to a ladies function where I had to bring enough to feed 2 dozen people. This cake was the first to go. Everyone that got to taste it LOVED it! And when you actally read the directions while making it, it really is a easy cake to make! Everyone should try this cake. I have made this two more times. Each time the cake looks prettier and prettier! There are a couple of steps, but worth everyone!

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knobbyknee August 05, 2007

I made this and brougt it to work. It was a success. Everyone asked for the recipe, had 2nd's & 3rd's, and agreed it was better cold. This is a very refreshing summer dessert. I did make my own strawberry glaze from a Zaar recipe, and used a yellow cake mix (all I had on hand), and I used the creamy cool whip as well. It was still wonderful. Thanks so much for this one. It is a keeper.

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cooking-BAG July 13, 2007

I made this for a cookout and got rave reviews. I used a half-sheet pan, and the batter did not cover it entirely. My cake looked more like a slightly misshapen cookie than a sheet cake, but it was thick enough (about one inch)and was light and fluffy. Once I covered it with the cream cheese layer and the strawberries, the shape wasn't a problem. I used a white cake mix and added a teaspoon of almond flavoring; I'll probably add more next time. I added lots of blueberries on top of the strawberry/glaze layer, as the dessert was to be served as a Fourth of July treat. The presentation was very nice. I used two pounds of strawberries and had just enough to cover the top of the cake. I used about one and a half tubs (14 oz.?) of Marie's glaze, and I used Extra Creamy Cool Whip (the small tub)instead of homemade whipped cream. People had multiple servings, took home leftovers, and asked for the recipe. This recipe is very simple and sure to impress.

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Lanie-Wife July 12, 2007

Um...is there supposed to be any left after the first time you serve it? Cuz if so - - it didn't happen. It was gone in a flash. Now I have to make it again.....don't think that will be a problem though. Delicious....thanks.

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Krsi Sue May 05, 2006

Raves all around!! Personally I am gluten free but tasted all the parts except the cake and the cream was sure yum, and along with strawberries and cake it's a 5 star hit!! Although my cake mix had different amounts of oil and water to add on the box I still went with the quantities this recipe called for. I used canola oil, powdered my own sugar in a mortar & pestle (not recommended at all as it is a ton of work), the plastic containers of Philadelphia cream cheese, intended to use cool whip but the store didn't have any so I used heavy cream, which again was a lot of work with a whisk, it takes a pretty long time, I will however, use heavy cream again, I made V's Strawberry Glaze for the glaze using tapioca starch. I made the cake in a 9 X 13 but did not use all the batter. I will probably do the same next time unless I buy another pan to try. I will definitely be making this again.

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UmmBinat June 02, 2011
Fresh Strawberry Cream Cake