Wednesday, April 20, 2011

Serving Up {Cake}: Strawberry Cream Cake

In case you are wondering if this cake tastes as good as it looks, the answer is "it tastes even better!".  I made this just two weeks ago for Sunday dessert and I'm already thinking I want to make it again after uploading these photos.  With the fresh strawberries available right now, this is the perfect time to enjoy this delectable treat!

This is one of those recipes that my mom is "known" for.  I'm pretty sure that she has included it in every ward cookbook she has ever submitted to and even though she happily shares the recipe, people still request her to make it.  I have to agree that as good as this recipe is, it does taste better when mom makes it :)

There is nothing complicated about the recipe, but you do need to allow for some cooling and the setting of layers, so plan ahead.  You will be so glad that you did!



STRAWBERRY CREAM CAKE     Pin It
(recipe from Linda W.)
printable version

1/2 package white cake mix
1 egg
3/4 cup water
2 Tbs. flour
Mix together the ingredients and blend on high for 2 minutes.  Pour into a greased and floured 13"x9" pan.  Bake at 350 degrees for 20-25 minutes or until done.  Cool completely.

8 ounce cream cheese
2 cups powdered sugar
1/2 pint whipping cream
Beat the whipping cream on high until soft peaks form.  Set aside.  Beat the cream cheese until smooth and then gradually add the powdered sugar.  Gently fold in the whipped cream until well incorporated.

Spread over the cooled cake and refrigerate.

1 quart fresh strawberries (slice and sprinkle with 1/4-1/2 cup sugar and allow the juices to run)
-OR-
2 packages frozen strawberries (thaw and save the juice)
1 package Danish Strawberry Dessert (found near the jello desserts)
Mix the Danish Dessert using 1 3/4 cup liquid - use strawberry juices and additional water to make up the difference.  Cook according to package directions.  Cool completely before adding the berries.

Gently spread the berry mixture over the cream cheese layer of the cake.
Refrigerate for 4 hours before serving.

**This recipe can also be made using raspberries and is a yummy variation.

29 comments:

  1. Kath, I made this for Easter dessert yesterday and it was a HUGE hit! Thanks for sharing!!

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  2. Oh, I LOVE this! I've only had the Raspberry version, but it is such a great dessert. I want to try the strawberry version. I'm sure I'll like it even better! :) If anyone is wondering if this recipe is worth trying, don't wonder anymore! It's SO worth it! You will fall in love! :)

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    1. So easy to turn into Raspberry using the Danish Dessert in raspberry flavor and fresh raspberries. Just thinking about it makes me want some!

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  3. I am going to have to try this recipe out! thanks for blogging it!

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  4. I live in South Carolina, and I have never seen or even heard of Danish Strawberry Dessert...Is there anything that I could substitute? Thanks

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    1. Danish Dessert is sold near the Jello gelatin - generally on the top shelf. I have lived in multiple states and all have had it, but I have never lived on the East coast :)
      It is made my "Junket" and comes in Strawberry or Raspberry - google search it to see a photo so you know what you are looking for.
      If your stores don't carry it - Amazon grocery is a great resource for hard to find items. Generally you have to buy a box of multiples but their prices are comparable and it is easy to order $25 and get free shipping. I order a few things that way.

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  5. Looks amazing! Thanks for sharing :)

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  6. Wow...made this over the weekend. It was really good. My family devoured it. I will be making this one again. Great receipe. Thanks for sharing it.

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  7. Yum!!! I made this today for a RS activity and I am so excited to eat it tonight! I'm eating some of the cream mixture over a bowl of strawberries right now and my goodness, so tasty! Thanks for sharing!

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    Replies
    1. Hope the finished version is enjoyed as much as the strawberries and cream.
      Thanks for letting me know that you enjoyed it!

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  8. So Im trying this as a cupcake. :/ I wonder if it will work.

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  9. i did try it as a cupcake and I crushed up same vanilla wafers in a blender and added butter, then I put some int he bottom of each cupcake liner and pressed firmly down until it made a crust like bottom. Then I baked them for like 5 minutes or so. I took them out and filled each liner a little more than half way full and cooked them as directed. Then I added the frosting and then the strawberry topping. They were delicious and every one loved them. They said the crunch at the bottom added a lot to the flavor. They were delicious.

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    Replies
    1. Thanks for sharing your cupcake variation. The crust on the bottom is a terrific idea. What a perfect spring treat!

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  10. I have a doubt. Is there no oil added in the white cake batter? Reena

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    1. There is no oil. It is a bit of a denser cake than what you would traditionally think of as a white cake.
      Thanks for clarifying :)

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    2. I followed the directions for the cake as it was written, but 1/2 a box of white cake mix in a 9 by 13 pan turned out looking about half as thick as the cake layer in your picture. There wasn't much batter, but I thought it might rise when baking (it didn't).

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    3. Same here, Frank. I'm hoping with the other layers it will not look so sad.....

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    4. It is half a cake mix, so it is a very thin layer (think sheet cake) but with the addition of the other layers it ends up completely filling the cake pan.

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  11. What size of box of frozen strawberries?

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    1. The boxes of strawberries may vary in size - my grocer carries 16-ounce containers, so I use two.
      When using fresh you want about four cups - so buy something that would be an equivalent.
      Truly, I would error on the side of too many strawberries. Yum!!!

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  12. I'm from Missouri, and none of our grocery stores carry it either. I just got back from running around to each one looking for it...not pleasant with a newborn in tow.

    When I got home I searched for a substitute and found this recipe to make your own, for anyone else having problems finding it: http://changeabletable.com/Changeable_Table/Full_House%3A_Cooking_for_large_families/Entries/2009/7/3_Make-Your-Own_Danish_Dessert.html

    Could be helpful if you wanted to make it in flavors other than strawberry or raspberry. I can see it being made with blueberry, cherry, peach, etc.

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    Replies
    1. Thanks Frank for the link to the danish dessert substitute...I hope others find it helpful.

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    2. In Canada, most of the time the Danish dessert is on display near the berries in the produce section. Maybe try looking there.

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  13. This cake looks wonderful - but there is an easier way to have this cake and still taste so good. White cake mix in a 10X15 jelly roll pan. Bake and cool. Make the cream cheese/whipped cream frosting - but use canned Wilderness fruit pie filling. I have made this cake for years using canned pie filling. Raspberry, strawberry, blueberry, cherry or wilderness triple berry is simply wonderful.

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  14. Hi I just wanted to say to you Thank you for your recipe ! I was looking for Strawberry Cake or Muffins recipe today. Finally I reached your recipe and made it today. This is so awesome taste and pretty easy to make !! I was using yellow cake mix instead white. But that is no problem at all. Sweetness also perfect ! I'm keeping this recipe and repeat again and again .... Thank you so much !!!

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    Replies
    1. Thanks for taking the time to follow up and give feedback. Glad you enjoyed it.

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  15. i baked it today using half dose of my lemon cake recipe at the bottom and homemade strawberry sauce as topping...terrific!thank u from greece!

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    1. That sounds like a terrific variation. Thank you for sharing.

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