Strawberries and Cream Cake

OK, so this recipe is amazing. It’s like cheesecake and strawberry shortcake all in one dessert. And it’s wicked easy.

My original idea was to just make a white sheet cake and top it with the cheesecake-ey topping and strawberries. But then my SIL stopped by with a frickin bucket of fresh strawberries. And I’d just bought a quart myself.

So since I had 87 gozillion strawberries, I pureed some to add to the cake. Which was delicious. But ugly. Oh lawww… that cake was ugly. Fresh strawberries in a white cake yields a grey/pink cake about the color of a possum‘s tail. A dead possum.

So, I’ll warn you, if you add pureed strawberries to yours, you have GOT to add some red food coloring or even strawberry jello to make that thing pretty. Because don’t nobody want to be thinking about dead possums while eating cake.

Strawberries & Cream Cake
1 box white cake mix*
Egg whites, oil and water to make the cake
1 8-ounce package cream cheese, at room temperature
1/4 cup milk
1/2 cup powdered sugar
1 8-ounce tub cool whip, thawed
3 cups sliced fresh strawberries
1 12.75-ounce container strawberry glaze (found in produce section)

Prepare and bake cake mix per manufacturer’s instructions for a 13x9 cake. Cool cake completely.

Beat cream cheese, milk and powdered sugar with an electric mixer until fluffy and smooth. Fold in cool whip and stir until combined. Spread cream cheese mixture over cooled cake.

Combine strawberry slices and strawberry glaze and gently stir until strawberries are coated with glaze. Spread strawberries over cream cheese mixture and refrigerate until ready to serve. Store in refrigerator.

I've also seen blueberry and peach glazes in the produce section. You could totally use blueberries or peaches in this recipe to change it up. Peaches & Cream sounds goooooood!

*You can also use a strawberry cake mix or follow these instructions to make your own (ugly as sin) strawberry cake:

Fresh Strawberry Cake
1 box white cake mix
1/4 cup sugar
2 cups pureed strawberries
3 eggs
1/3 cup vegetable oil
Red food coloring** (strongly recommended!)

Combine all ingredients and mix with an electric mixer at medium speed for two minutes. Stir in red food coloring, 2 drops at a time, until batter is red. Spray a 13x9 baking pan with cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes. Cool cake completely.

**See my notes in the post about the color of the cake without red food coloring. If you decide to use strawberry jello instead, use in place of the sugar.

This recipe was featured at the Weekend Potluck!

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