Strawberry cake with cream cheese filling
Can't imagine why one couldn't use different flavors of Jams or Preserves.
I'd use stablized whipped cream instead of Cool Whip.
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- 1 pkg
- white cake mix plus ingredients to make it, i'd use french vanilla
- 12 oz
- cream cheese
- 1 1/2 c
- strawberry preserves
- 3/4 c
- 12 oz
- cool whip
- 4 to 5
- drops of red food coloring (i'd eliminate)
- fresh strawberries or berries
1Make cake mix as directed except reduce the water amount it calls for by a 1/3 cup and add 1 cup strawberry preserves and 4 or 5 drops of red food coloring.
Bake as directed in 2 9inch cake pans.
When cakes are completely cooled put one of the cakes on the cake plate.
in a bowl mix room temperature cream cheese, 3/4 cup sugar, and 1/2 cup strawberry preserves.
Smooth cream cheese mixture on top of first cake, leave about 1/2 inch from the side of the cake.
Add on top of this the other cake and icing with cool whip and decorate with fresh strawberries.