Strawberries and Cream Layer Cake
- SERVES
- 8
- COOK TIME
- 35 Min
There's always room for Strawberries and Cream Layer Cake because it's so light. It's like a Norwegian-style strawberry shortcake.
What You'll Need
- 1 (18.5-ounce) package white cake mix
- 2 (10-ounce) packages frozen strawberries, thawed and pureed
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 cup fresh strawberries, cleaned, hulled, and sliced
What to Do
-
Preheat oven and prepare cake mix according to package directions, baking batter in two 9-inch round cake pans.
-
Cool cakes completely then cut each in half horizontally, making a total of 4 layers.
-
Place one cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberries, and whipped topping are used.
-
Garnish with fresh strawberry slices and serve, or cover lightly and keep chilled until ready to serve.
Notes
For best results, stack the layers with the cut-side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife.
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imbunky2
Apr 26, 2011
I'll substitute freshly whipped cream for the frozen whipped topping. It'll only take a couple of extra minutes, but will dramatically change the flavor.
imbunky2
Apr 26, 2011
I think this is the recipe for the Strawberries and Cream Layer Cake we used to order once a week, from work, from a local bakery! It was to die for!
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