Shortcut Strawberry Layer Cake
|White Cake Mix||1 Box - Prepared|
|Cream Cheese||4 8oz Packages|
|Condensed Milk||1 Can|
|Vanilla Extract||1 teaspoon|
|Lemon Juice||1/4 Cup|
|Cool Whip||1 Cup|
I love a shortcut as much as I love Strawberries so to find a recipe that combines both is a bonus. I found this on Tastemade, they call it an Easy Fraisier, so if you want to make it right go to their website.
- Bake the Cake Mix according to the package substituting the Oil for Melted Butter and the Water for Milk. Bake in two 8 inch cake pans for the time suggested on the box. Check by using a toothpick or skewer and if it comes out clean they are done. Allow to cool completely.
- Place acetate or wax paper inside the edge an 8 inch springform pan.
- Trim the Cake top and the browned edges so it is flat and push into the bottom of the springform pan. Halve some of the Strawberries and place on the edge of the Cake with the cut side against the acetate
- In a mixing bowl cream the Cream Cheese until smooth, add the Condensed Milk, Vanilla Extract & Lemon Juice continue to mix until smooth.
- Spoon about 1/2 the Cream mixture over the Cake and then trim the other Cake round and gently press it onto the Cream filled one, so it squishes the filling to fill in the gaps between the Berries.
- Repeat the process for the top and level off the top and place the whole Cake into the Freezer for at least 3 hours.
- Carefully remove the Cake from the springform pan and place on a Cake stand or the plate you will serve it on.
- Peel the acetate of the Cake and pipe or spoon the Cool whip on top and decorate with sliced Strawberries and serve.