Easy Dreamy Strawberry Cream Cake

This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 2  pints fresh strawberries, sliced
• 2  tablespoons kirsch
• 3  tablespoons granulated sugar
• 2 (9 inch)  round layers prepared  white cake
• 6  ounces cream cheese, at room temperature
• 1⁄3 cup  confectioner's powdered sugar, sifted to remove any lumps
• 3⁄4 teaspoon vanilla extract (or one vanilla bean, seeded and scraped)
• 1 1⁄2 cups heavy cream, well chilled
•  fresh mint sprig, optional to garnish
•  strawberry ice cream, to serve

Directions

1. In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
2. To make frosting/ filling:
3. On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
4. Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
5. Assemble the cake:
6. Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
7. Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
8. Decorate top with a fresh mint sprig, as desired.
9. Slice into wedges and serve with a scoop of strawberry ice cream.
10. Refrigerate any leftovers. Cake is best served the same day.