Spring Yumminess

Strawberry Cream Cake

(Sorry the photo is a bit blurry - I snapped it quickly on the way out the door this morning.)

The above is my cake that I brought home this afternoon. As you can see, it was a hit. As for me, I don't want to have another slice of this cake for a long, long time so Roger will have this big slice all to himself. Confession time: On top of helping myself to a slice at the staff meeting I also helped myself to another slice after lunch. Not only do I feel like a chubby bunny, I'm still coming down off my sugar high. If you'd also like to have a case of the sugar shakes (believe me, you can't just have one slice), I've posted the recipe below. :-)


Strawberry Cream Cake
This cake tastes like strawberry shortcake!

Ingredients
18 oz frozen sliced strawberries
12 oz sour cream
12 oz non-fat vanilla yogurt
24 oz cool whip topping
1/3 cup sugar
2 boxes yellow cake mix

Directions
Thaw and drain strawberries. Save juice.
In a large bowl mix sour cream, yogurt, cool whip, sugar and strawberries. Then chill.
Make yellow cake mix by directions (2, 10" cake pans - fill pans half to 2/3 full - Leftover batter? Make cupcakes!)
After they have cooled, slice each layer in half.
Sprinkle layers of cake with strawberry juice.
Begin layering cake by placing the topping between the layers and then "ice" the top and sides. (If desired, also place thinly sliced fresh strawberries between the layers.) If topping becomes too runny while spreading, place both cake and topping mixture in freezer until they harden slightly. Try "icing" again.
Chill in fridge. (If topping is a bit runny, you may want to let harden in freezer and then transfer to fridge once hardened.)

Footnote
To keep cake from crumbling when 'icing', bake the cake the night before you assemble. Cool and slice then freeze layers in freezer overnight. (I wrap each layer individually in saran wrap and foil.) Keep in freezer until you are ready to layer cake. This keeps the cake from crumbling.

Enjoy!