• 2servings
  • 272calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package white cake mix

  2. 1 1/2 cups frozen sweetened strawberries, pureed

  3. 12 ounces cream cheese

  4. 8 (1 ounce) squares white chocolate

  5. 1 cup heavy whipping cream

  6. 1 (8 ounce) container frozen whipped topping, thawed

  7. 1/2 pint sliced fresh strawberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.

  2. Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.

  3. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.

  4. To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.


Send feedback