Strawberry Cream cheese Cake

Kim Hall


This is soooo easy and oh so yummy! My husband ate 1/4 of the cake for his breakfast one morning!

pinch tips: How to Fold Ingredients





15 Min


30 Min




1 pkg
betty crocker french vanilla or white cake mix
1/3 c
1 pkg
3 oz. strawberry jello
1 1/2 c
boiling water
1 pkg
8 oz. cream cheese softened
8 oz. container cool whip, thawed
1 pkg
16 oz strawberries, sliced
1 pkg
14 oz strawberry glaze

Directions Step-By-Step

Preheat oven to 350 degrees.
Prepare cake mix according to package using a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean.

Cool cake on a wire rack for 3-5 minutes.
Poke holes in cake with a large bbq skewer or wooden spoon handle.
Dissolve strawberry gelatin in boiling water, and gradually pour gelatin over cake.

Cool for 15 minutes.

Cover and refrigerate cake for 30 minutes.

Hull and cut the strawberries in half and then slice. If the strawberries are large cut them into thirds before slicing. In a medium size bowl combine the strawberry glaze and the sliced strawberries, mix and set aside.

In a large bowl, beat the softened cream cheese until fluffy. Fold in whipped topping. Carefully spread over the cake. Top with strawberry mixture and spread evenly over frosting.

Cover and refrigerate for at least 2 hours before serving. Refrigerate any leftovers if there are any!! ENJOY!!

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tags: Quick & Easy, For Kids