Friday, June 1, 2012

Strawberry Cream Cheese Cake/Trifle

I originally made this recipe to take for a graduation lunch at church. I KNEW better than to use frozen, thawed strawberries in the glaze, but did it anyway. What a MESS I had in my fridge when the glaze didn't set up, but ran all over! Thus, the trifle recipe was born! The taste was great--Mark and Cindy and my in laws all liked it. Needless to say, I made a different recipe to take to church!

Strawberry Cream Cheese Cake/Trifle
 adapted from

1 white cake mix(Beth used yellow cake mix)
ingredients listed on the cake mix
8 oz pkg cream cheese
1 c powdered sugar
16 oz Cool Whip
1 pkg strawberry Danish Dessert
4 c sliced strawberries--do NOT use frozen/thawed

Bake the cake according to package directions on a jelly roll pan.  You can also split batter between two cake pans. Whip the cream cheese (room temp), powdered sugar, and Cool Whip together.

After the cake has cooled spread cream cheese mixture over the cake and put in fridge.
In a pan over the stove cook the Danish Dessert according to its pie glaze package directions adding in the strawberries when package calls for it, usually at the end after it has slightly cooled. When fruit glaze is cool spread on top of the cake.
***Beth's directions for a Trifle:
Cut 3 by 3 inch pieces and press with the back of a spoon into a large bowl.  Keep adding pieces and pressing until all the cake is used.  I topped with a bit more cool whip and chilled.  Scoop out with a spoon and serve!
Chill in fridge at least an hour before serving.

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