Monday, September 19, 2011

Strawberries and Cream Layered Cake

I made this cake for my friend's birthday last week. It was a hit and I must say, very pretty for the small amount of work that went into it. 

Cake Ingredients
1 Box of Yellow Cake Mix
6 ounces of cream cheese
4 eggs
2 Tbsp flour
1 cup of water
1/2 cup vegetable oil

Frosting Ingredients
8 ounces of Cool Whip
8 ounces of sour cream
1 1/4 cups of powdered sugar
2 cups of strawberries or more if you like.

Preheat oven to 325. Grease three 8 or 9 inch pans.

Make sure the cream cheese is room temperature. If it's not, put it in the microwave at 20% power for 30 seconds and then check it to see if it's soft. If not, another 30 seconds. Mix the cream cheese, eggs, oil, and water together until smooth and combined. Add the flour and cake mix and combine slowly. Then mix all the ingredients at a medium speed for about a minute and a half but no more than two minutes. Pour about two cups of batter in each pan and bake for 20-25 minutes.
After the cakes have cooled, start the frosting.

Combine softened Cool Whip, sour cream, and powdered sugar and beat on medium for about a minute and 30 seconds. Slice your strawberries so they look beautiful on the cake.

When assembling the cake, you may need to trim the rounded top part of the cakes. Add several heaping spoonfuls of frosting to all three layers. It may look thin but I promise that it will thicken up in the refrigerator. Then add sliced strawberries to all three layers. Make sure that the top layer looks the prettiest.

Cool it in the refrigerator for a few hours. If you are going to leave it longer, wrap it in plastic so it won't dry out.

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