Strawberry Cake
- Source
- Kraft Foods website printout
- Serves
- 16
- Prep
- 35 min
- Cook
- 1 hr
Ingredients
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 4 eggs
- 1 cup oil
- 1/4 cup water
- 1 cup mashed fresh strawberries, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 2 cups thawed COOL WHIP Whipped Topping
Steps
- HEAT oven to 350°F.
- COMBINE cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
- BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.
- BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.
Notes
Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions. How to Prevent Air Bubbles: To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface. High Altitude Directions: Cakes tend to stick more when baked at high altitudes, so be sure to follow the High Altitude Directions on the cake mix package. Also, grease the pans well and dust with flour or line with parchment paper before using. To prevent the batter from overflowing, use 9-inch round cake pans instead.