Strawberry Cream Cake
8 ounces cream cheese
1/2 pint heavy whipping cream
1 1/2 cups powdered sugar
1 box Danish Dessert (or make your own using recipe below)
1-11/2 pounds Chopped fresh strawberries
1. Bake the cake (according to box or recipe directions) in size of baking pan desired. If you desire a higher topping to cake ratio, bake the cake in a greased jelly roll pan at 350 degrees Fahrenheit for approximately 20 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let cool completely.
2. Mix together the cream cheese, heavy whipping cream, and powdered sugar in a mixing bowl until creamy and smooth.
3. In a separate bowl, prepare the Danish Dessert according to box directions.
4. Spread the cream cheese mixture on top of the cooled white cake. Then top with the Danish Dessert. Finish by topping the cake with the fresh cut strawberries.
Danish Dessert
1 c. sugar
2 heaping T. cornstarch
1 pkg unsweetened strawberry Kool-Aid
Mix these three item with a fork until well blended. Put in a sauce pan and add 2 c. cold water. Cook until desired thickness. Let Cool.
***After making this Danish Dessert not knowing what to expect it came out like the “strawberry glaze” stuff that you get in the produce section close to the strawberries and little round cakes.***
***Store in fridge***
No comments:
Post a Comment