Strawberry Cream Cake

Lisa Olsen

This is my husband Bruce's favorite dessert recipe - he requests it for his birthday dinner. It's a recipe from Fred Wix, The Gabby Gourmet, and I've had it for years.

1/2 package white cake mix

1 egg

3/4 cup water

2 Tbsp.  flour (for high altitude)

1 (8 oz.) pkg. cream cheese (softened)

2 cups powdered sugar

1/2 pint whipping cream

1 quart fresh strawberries

1 pkg. Danish Dessert (strawberry)

In a medium size mixing bowl, mix the half package of cake mix with the egg, water and (if living in a high altitude area, add the 2 Tablespoons of flour.) Pour this batter in a pyrex baking dish (9 x 13) and bake in a preheated 325 degree oven, 20-25 minutes. When done, remove from the oven and let cool in the dish. (This can be done in a metal baking pan also, just increase the temperature to 350 degrees when baking.)

Place the softened cream cheese in a medium-size mixing bowl, add the powdered sugar and beat until the mixture is smooth. Whip the cream and fold into the cheese mixture.

Following the package directions, prepare the Danish Dessert, using 1 3/4 cups liquid. Use the juice from the drained berries, adding water to make 1 3/4 cup liquid. (If using fresh berries, long before starting the cake, slice the berries and sugar so as to draw the juice, then drain.)

Let the Danish Dessert mixture cool, then add the berries. Spread the cream cheese mixture over the top of the cooled cake. Spread the berry mixture over the cheese mixture . Place in the refrigerator and chill for at least 4 hours or overnight.