Saturday, May 6, 2017
Strawberry Shortcake Cake
Strawberry Shortcake Cake 1 16.5 oz box (yellow, white or vanilla) cake mix additional ingredients to make cake; eggs, oil and water 1 8 oz package cream cheese softened to room temperature 1/2 cup powdered sugar 1 8 oz container whipped topping (COOL WHIP) thawed 1 13.5 oz container premade strawberry glaze 3 cups fresh strawberries hulled and cut into bite size pieces Make your white cake according to package directions for a 9 x 13 baking dish. Allow the cake to cool. Then make the next layer. In a mixing bowl, combine softened cream cheese with powdered sugar until smooth. Stir in thawed whipped topping and combine well. Smooth over the cooled cake. In a bowl combine the strawberry glaze with the sliced strawberries. Spread this mixture on top of the cake. Slice and serve. Recipe Notes This cake needs to be kept refrigerated. You can usually find the strawberry glaze in the fruit section of your grocery store. Most grocers keep it right next to the strawberries.