Strawberry Almond Cream Cakelets

Nancy A.


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!

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45 Min
10 Min


1 box
classic white cake mix
egg whites
1/2 c
1/2 c
canola oil
8 ounce package cream cheese, softened at room temperature
5 c
powdered sugar
1/2 c
mashed freshed strawberries
whole strawberries(for garnish)
2 tsp
pure almond extract
1/2 c
cool whip
6 Tbsp

How to Make Strawberry Almond Cream Cakelets


  • 1For Cakes: Preheat oven to 400 degrees.
    Line 2 large cookie sheets with parchment paper.
  • 2In 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).
  • 3Drop by approximately 2 tablespoonfuls onto lined cookie sheets about 2 inches apart(12 on each sheet)
  • 4Bake 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.
  • 5For 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.
  • 6To assemble cooled cakes: Spoon approximately 2 tablespoons of filling onto flat side of 1 cake, top with flat side facing down with 2nd cake.
  • 7To 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.

Printable Recipe Card

About Strawberry Almond Cream Cakelets

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American