Strawberry Cream Cake

Today at work, we celebrated Amanda L.’s and Gaby’s birthday. Gaby wanted me to make a strawberry cake for the celebration, so here it is! Although the recipe calls for fresh strawberries to garnish the cake, I decided to drizzle melted chocolate to make chocolate covered strawberries.

1  package white cake mix
1 1/2 cups frozen unsweetened strawberries, pureed
8 ounces strawberry cream cheese
fresh strawberries (optional)

8 (1 ounce) squares white chocolate, chopped
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
4 ounces cream cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large rectangular baking pan.
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 3 eggs, add 4) and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pan.
3. Bake for about 20 to 25 minutes or until golden brown. Let the cake cool fully before frosting.
4. To make the frosting, heat the heavy cream until just beginning to boil. Pour it over the white chocolate and the 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.

16 servings

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