Wednesday, April 20, 2016

Strawberry Whipped Cream Cheese Cake

Seriously!  My cherubs ask, "What's for dessert?"  every night!

I have created a monster!

Sometimes I give the look like, "Why are you asking me that?"

And I point to the pack of gum on the counter!

Other times I will say, "Do NOT ask what's for dessert, or there won't be any dessert!"

And then I surprise them with a cake!

I wish we didn't want a little dessert after dinner,

but we do.

I'm trying to accept it . . . embrace it  . .  . enjoy it!

The Mr. and the cherubs are wanting me to perfect gluten free pie crusts.

But right now, there isn't the time to wrestle with that task.

So this week, while really wanting to make a pie,

but not wanting to be defeated,

I looked at different ingredients in the pantry and refrigerator and came up with this cake.

It was super easy and the Mr. and the cherubs really liked it!

This is not a "counter" cake, as the frosting will need to stay refrigerated.

But I like that  . . .because I like cold cake.


I know.

A little about this cake:
  • I used a gluten free cake mix (Betty Crocker)
  • I baked the cake in two round pans, as I thought it might look pretty when cut.  It did!
  • Because the frosting has whipping cream, it will need to stay refrigerated.

Strawberry Whipped Cream Cheese Cake

1 yellow or white cake mix, baked according to instructions
1 8 oz package cream cheese, room temperature
1 cup heavy whipping cream
1 1/2 cups powdered sugar
1 tsp. vanilla (put this in with the whipping cream)
strawberries, washed, dried, and sliced

Preheat oven to 350 degrees.

Prepare cake mix, and bake according to instructions.

If baking the cake in 2 round pans, allow to cool the appropriate amount of time before turning the cakes out of the pan.  Allow the cakes to cool completely before frosting.

While the cake is cooling, prepare the frosting.

In a bowl, or a stand mixer, place the cream cheese in the bowl.  On low speed, begin whipping the cream cheese until smooth in texture.  Add a small amount of the heavy whipping cream and incorporate well.

Alternating between the powdered sugar and the whipping cream/vanilla, mix in the two ingredients, mixing well after each addition. 

I added the powdered sugar 1/4 cup at a time and the whipping cream, just enough to "moisten" the mixture. 

Once all of the powdered sugar and whipping cream have been added, continue mixing until well incorporated and the whipping cream is "whipped."  You will be able to tell, as it has a slight texture of whipped cream rather than the smooth texture of cream cheese frosting.

Create your cake by layering:  first the cake, then the sliced strawberries, topped with  the frosting.

If you baked in rounds, then repeat the layering.  If you baked in a 9X13, then you'll only have one layer.

Refrigerate the cake until ready to serve.

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