Strawberry Almond Cream Cakelets

Name: Strawberry Almond Cream Cakelets
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 box classic white cake mix; 3 egg whites; 1/2 c water; 1/2 c canola oil; 1 8 ounce package cream cheese, softened at room temperature; 5 c powdered sugar; 1/2 c mashed freshed strawberries; 12 whole strawberries(for garnish); 2 tsp pure almond extract; 1/2 c cool whip; 6 Tbsp milk

By Nancy A.
@HometownCreativeCook

I was having a summer party, and I wanted to create a light, fresh, and simple dessert, that could be served individually, and a little more elegant than a cupcake or bar/brownie (which I still love though!) so I came up with these little cakelets, which were a big hit!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

45 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 box

classic white cake mix
3

egg whites
1/2 c

water
1/2 c

canola oil
1

8 ounce package cream cheese, softened at room temperature
5 c

powdered sugar
1/2 c

mashed freshed strawberries
12

whole strawberries(for garnish)
2 tsp

pure almond extract
1/2 c

cool whip
6 Tbsp

milk
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How to Make Strawberry Almond Cream Cakelets

Step-by-Step

For Cakes: Preheat oven to 400 degrees.
Line 2 large cookie sheets with parchment paper.
In large bowl, mix together cake mix, egg whites, water and oil with electric mixer(hand held or stand)until well blended and smooth(about 3 minutes).
Drop by approximately 2 tablespoonfuls onto lined cookie sheets about 2 inches apart(12 on each sheet)
Bake in preheated oven for approximately 7-9 minutes, until cakes are puffed, and when tooth pick inserted, comes out clean. Cool cakes for 10 minutes.
For Filling: In large bowl with electric mixer, mix softened cream cheese and 2 cups of powdered sugar together until creamy (about 3 minutes).
Stir in mashed strawberries and 1 1/2 teaspoons of almond extract. Fold in cool whip. Chill filling for 15 minutes.
To assemble cooled cakes: Spoon approximately 2 tablespoons of filling onto flat side of 1 cake, top with flat side facing down with 2nd cake.
To make glaze: Combine 3 cups powdered sugar, 1/2 teaspoon almond extract, and 6 tablespoons milk in medium bowl. Spoon glaze over filled cakes, letting drip over sides, place whole strawberry on top, and drizzle a little glaze over strawberry. Refrigerate until ready to use.