Strawberry Almond Cream Cakelets
By
Nancy A.
@HometownCreativeCook
1
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!
Ingredients
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1 boxclassic white cake mix
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3egg whites
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1/2 cwater
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1/2 ccanola oil
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18 ounce package cream cheese, softened at room temperature
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5 cpowdered sugar
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1/2 cmashed freshed strawberries
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12whole strawberries(for garnish)
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2 tsppure almond extract
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1/2 ccool whip
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6 Tbspmilk
How to Make Strawberry Almond Cream Cakelets
- 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.
