Strawberry & Cream Cake


I hope everyone had a great Labor Day weekend! Our holiday weekend was cut short this year due to my husband’s school schedule. Yesterday was his first day as a doctorate student, and quite honestly, with him gone at school I completely forgot the rest of the country was taking the day off. Having forgot that it was a holiday, I still felt like it was a day that needed to be celebrated. My husband has worked hard to get where he is and I am so proud of him for it. So while Collin was off at school, I spent the better half of my day baking him a surprise.

I’ve had this recipe on my list for a while now and knew now was the perfect occasion to try it out. While it is a fairly simple recipe, you can be sure that will not disappoint. It is easy to make and has now become one of our new favorite deserts. I originally got this recipe {HERE} where it gives great detailed instructions, but I made a few adjustments to get a more moist and flavorful cake.

STRAWBERRY CREAM CAKE RECIPE

CAKE:

1 box Duncan Hines white cake mix (or any other white cake mix that does not have adding pudding in the mix)
1 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoon oil
4 egg whites

1.  Preheat oven to 350 degrees F. Grease a 9×13″ baking pan.
2.  Mix together cake mix, flour, sugar and salt in a large bowl. Pour in water, sour cream, oil and egg whites, and beat until all ingredients are well blended.
3.  Pour batter into the prepared 9×13″ pan and bake in preheated oven for 23-28 minutes.
4.  Allow the cakes to cool completely before frosting. I let my cake cool for 15 minutes and then stuck it in the refrigerator for about 30 minutes to cool completely.

FROSTING

1-8oz package cream cheese at room temperature
1 pint heavy whipping cream
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

5.  Mix cream cheese and heavy whipping cream with an electric mixer until smooth and well blended, then add in powdered sugar and vanilla.
6.  Smooth frosting over cake and place back in the refrigerator for 1 hour.

STRAWBERRY GLAZE

4 cups strawberries, sliced
1 package Strawberry Danish Desert mix

7.  Wash and slice strawberries
8.  Prepare Danish Desert mix according to the “pie glaze” instructions on the box, then add in the strawberries.
9.  Pour over the frosted cake and allow to cool in the refrigerator for a least 1 more hour before serving.
10.  Eat and enjoy!

Also, here are some pictures of my handsome husband all dressed up for his first day of school! 

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