Strawberries and Cream Cake

Make a "berry" delicious cake with a little help from a mix. Be prepared for lots of compliments! MORE+ LESS-

By Betty Crocker Kitchens

April 11, 2016

Cake

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and whole eggs called for on cake mix box

box (4-serving size) Jell-O™ strawberry-flavored gelatin

oz cream cheese, softened

teaspoons milk

1 1/2

cups whipping cream

1/2

cup powdered sugar

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1

Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
2

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
3

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.

Make a patchwork design on top of this cake. Visually divide the cake into serving pieces, and place fresh strawberries on half of the servings. Whole, halved, diagonal cut and strawberry fans would all work well. Add a few washed strawberry leaves for variety.