Strawberries & Cream Cake

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Recipe by South Your Mouth

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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.


*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.