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Strawberry Cream Cake




Source of Recipe


internet


Recipe Introduction


This is from Reynolds Kitchens. I have problems with the sliced cake layers staying together, but the work is well worth it.


Recipe Link: http://nancyskitchen.com

List of Ingredients




1 package yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons vanilla extract

Filling:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 12 ounce container cool whip
1 16 ounce container fresh strawberries (I use frozen when berries out of season)



Recipe



Preheat oven to 350 degrees. Line bottoms of three 8-inch cake pans with parchment paper, set aside.

Beat cake mix, milk, butter, eggs, and vanilla in large bowl on low speed 30 seconds. Then beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly amount prepared cake pans.

Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before filling and frosting.

For filling: beat cream cheese, powdered sugar and vanilla extract until smooth. Fold in cool whip. Place once cake layer on platter. Spread 1 cup of filling evenly over top of cake. Arrange 1/3 of strawberries over filling. Repeat with another cake layer, 1 cup of filling, and 1/3 of strawberries. Top with remaining cake layer. Frost with remaining filling and top with remaining strawberries. Refrigerate until ready to serve.