Hi all– Easter’s come and gone, but I do have one more little recipe from our Easter this year. It’s really not much of a recipe– just cake and lots of strawberries. But the creamy filling that “glues” it all together is the secret of this sweet fruity cake.
STRAWBERRY EASTER CAKE
1 white cake mix
1/4 cup canola oil
3 cups heavy whipping cream
1/4 cup powdered sugar
2 tab. instant vanilla pudding mix*
8 oz. cream cheese, room temperature
2 16. oz. packages of beautiful strawberries (about 4 cups)
garnish: tiny flowers/mint leaves
Make the cake according to the directions on the package. My mix called for water, 1/4 cup canola oil and 3 eggs. Spoon it into 2 standard 9″ round cake pans. Bake it up and let it cool in the pans. Cut each of the 2 layers in half horizontally to have 4 thin layers.
Beat the whipping cream, powdered sugar and vanilla pudding mix with an electric mixer until it is stiff. Then cut up the cream cheese into 20 or so small bits and drop it into the whipped cream. Beat it again until the cream cheese is blended with the whipped cream. That should make it nice and sturdy to spread on the cake.
Pick out 6 or 7 of the prettiest strawberries and set the aside to decorate the top of the cake. Cut the other berries into slices, removing the leaves.
Then set one layer of the cake onto a plate and spread 1/4 of the whipped cream mixture over it. Cover with a layer of sliced berries. Do the same for the 2nd and 3rd layers. On the 4 layer, mound up all the remaining whipped cream and put it all into the fridge until dessert time.
Just before serving, decorate the top of the cake with the reserved strawberries, flowers, mint. Dig in!
*The instant pudding mix is a favorite trick I learned from my Sis– use it every time I whip cream to stabilize it and to give a whisper of vanilla.
And the best part of after Easter lunch– hunting eggs with those grand-girls!!