Strawberries and Cream Cake

This cake means I’m ready for summer.

You will need…

• Boxed vanilla cake mix (I used Pillsbury) (And I know…totally cheated my own “better from scratch” philosophy!)
• Ingredients as requested to make your cake mix

For the frosting (which is really the star of this cake)

• 2 C heavy whipping cream
• 2/3 C powdered sugar, divided
• 5 1/2 oz cream cheese, softened
• 1/2 tsp vanilla
• 1 lbs diced strawberries

Mix your cake according to directions. Split evenly between 2 round pans. Allow cake to cool (about 10 mins) after removing from the oven, then carefully remove the cake from the pans. Place in fridge for about a half hour to continue cooling.

Meanwhile, while your cake is cooling, it’s time to whip up your frosting! Beat the cream until soft peaks form and add 1/3 C powdered sugar. Beat until nearly stiff (if you don’t beat the cream long enough, your frosting will be too runny!)

In a separate bowl, beat the cream cheese until smooth and fluffy. Add the other 1/3 C powdered sugar and your vanilla, then stir in your strawberries. Now fold the whipped cream and cream cheese mixtures together. Once your cake is cool, it’s time to frost.

If your cakes have mounded during cooking, level the one you’ll use for the base by slicing off the very top. Spread a third of the frosting on top of your base. Place next layer on and cover the entire cake!

For some pro cake-building tips, I HIGHLY recommend this page: How to Build a Layered Cake.