First :
1 box cake mix (yellow or white)
Bake cake in 2 round pans according to directions on box, set aside to cool.
For the icing, remember...how you put it together is important, don't skip steps.
2 cups fresh whole strawberries cleaned, hulled and set aside. Do NOT cut them yet. (I buy 2 pints in case some strawberries are not ripe or are over ripe.)
8 oz softened neufchatel cream cheese
12 oz. cool whip original
1/2 cup granulated sugar* you may need a bit more if the strawberries are not at their peak sweetness.
How to make it :
In bowl, mix the cream cheese until light and fluffy, add sugar and continue beating.
Reserve 1-3 of the prettiest berries and set aside.
Slice 1/2 of the berries and chop 1/2. Basically, you'll have 1 cup of sliced and 1 cup of chopped berries.
Take the chopped strawberries and put into the bowl and mix well. The cream cheese mixture will turn slightly pink. DON'T over process or it will get overly runny. Just mix it until it is uniform in color but still chunky. A couple minutes is all it takes
Add 1/2 of the cool whip and mix a teeny bit.....like 2 turns of the mixer.
Put the sliced berries into the bowl a teeny bit again to incorporate them.
Fold remaining cool whip in. *Taste for sweetness and carefully fold in more sugar if needed.
Starting with the bottom round, ice the cake being generous with the icing in between the layers.
Add sliced strawberries to the top of this layer if you like. We do!
Top with the 2nd round and frost the rest of the cake, covering the sides and top.
Instead of slicing the top to make it even, I flip it over. The frosting fills in all the ridges and saves you a step. Plus, I hate to waste cake!
I put lots of icing on top to start with. do the actual frosting.....works great.
Garnish with the reserved strawberries.
If you have leftovers, make room in the refrigerator for this cake.
***Once you add the cool whip only FOLD the frosting from that point on or it will over process and break down and you won't be able to ice the cake with it.
1 box cake mix (yellow or white)
Bake cake in 2 round pans according to directions on box, set aside to cool.
For the icing, remember...how you put it together is important, don't skip steps.
2 cups fresh whole strawberries cleaned, hulled and set aside. Do NOT cut them yet. (I buy 2 pints in case some strawberries are not ripe or are over ripe.)
8 oz softened neufchatel cream cheese
12 oz. cool whip original
1/2 cup granulated sugar* you may need a bit more if the strawberries are not at their peak sweetness.
How to make it :
In bowl, mix the cream cheese until light and fluffy, add sugar and continue beating.
Reserve 1-3 of the prettiest berries and set aside.
Slice 1/2 of the berries and chop 1/2. Basically, you'll have 1 cup of sliced and 1 cup of chopped berries.
Take the chopped strawberries and put into the bowl and mix well. The cream cheese mixture will turn slightly pink. DON'T over process or it will get overly runny. Just mix it until it is uniform in color but still chunky. A couple minutes is all it takes
Add 1/2 of the cool whip and mix a teeny bit.....like 2 turns of the mixer.
Put the sliced berries into the bowl a teeny bit again to incorporate them.
Fold remaining cool whip in. *Taste for sweetness and carefully fold in more sugar if needed.
Starting with the bottom round, ice the cake being generous with the icing in between the layers.
Add sliced strawberries to the top of this layer if you like. We do!
Top with the 2nd round and frost the rest of the cake, covering the sides and top.
Instead of slicing the top to make it even, I flip it over. The frosting fills in all the ridges and saves you a step. Plus, I hate to waste cake!
I put lots of icing on top to start with. do the actual frosting.....works great.
Garnish with the reserved strawberries.
If you have leftovers, make room in the refrigerator for this cake.
***Once you add the cool whip only FOLD the frosting from that point on or it will over process and break down and you won't be able to ice the cake with it.
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