Summer Breeze White Cake

lillian dominguez


You won't believe it! I used my Spring Breeze recipe pie filling for the frosting on this cake minus the coconut, and it was a hit! Gone in an hour! So light and refreshing!

★★★★★ 2 votes
6-8 servings
15 Min
35 Min


1 box
pilsbury white cake mix
1 pkg
8 oz. softened cream cheese
1/3 c
1 c
sour cream
2 tsp
2 pt
fresh strawberries or in season fresh fruit
8 oz
container of cool whip


1Bake cake as directed on package, let cake cool completely, then place cake in refrgerator for about 1 hr. Meanwhile Rinse and pat dry strawberries, remove stems and slice them. Place them in a bowl and sprinkle with sugar to your taste so the natural juices will be released cover and place in fridge until ready to frost cake.
2With electric hand mixer on medium beat cream cheese until smooth; gradually beat in sugar until smooth and creamy. Next with mixer blend in sour cream. Now with spatula gently fold in whipped topping in a circular motion into cream cheese mixture until incorporated; cover with plastic wrap and chill until set, at least 4 hours. Frosting should appear thick and fluffy.
3Remove cake from 1 pan and place it upside down on a nice serving platter, then gently spread frosting all over top of cake; place single layer of berries on top of frosting; Place second layer of cake right side up on top of 1st layer, then frost top and sides of cake; Garnish with the rest of the berries on top of cake anyway you like; Place in fridge for about 30 minutes and then serve. Hope you all enjoy it as much as me and my gals did! Ooh i think i better go make one now!!!:))

About Summer Breeze White Cake

Course/Dish: Cakes
Other Tag: Quick & Easy