Sunday, June 23, 2013

Strawberry Cream Cheese Sheet Cake

This is such a yummy summery cake! I got the recipe from the One Crazy Cookie blog and modified it just slightly. It's a layered cake with white cake, a sweetened cream cheese layer, and a strawberry glaze. Yum! I've see this exact recipe also made in a 9x13 baking dish and it seems to work out great, but as a sheet cake it feeds a lot of people, so if you're cooking for a crowd this is the cake for you. I made it for a get together last weekend and it was great. My daughter wants this for her birthday cake this year - that means it's good!:)

Strawberry Cream Cheese Sheet Cake

1 box white cake mix (I use Pillsbury "pudding in the mix" kind)
1 box strawberry Danish Dessert* (you can find it by the Jello in most stores)
1 3/4 cups water
8 oz cream cheese, softened
1 1/2 cups powdered sugar
8 oz Cool Whip, thawed
1-2 lbs fresh strawberries*, sliced (you need 4-5 cups)

Preheat oven to 350 degrees. Grease a jelly roll style cookie sheet. Mix cake mix according to package directions, pour and spread onto the greased cookie sheet. Bake for 12-17 minutes, or until cake springs back in the middle. Set aside to cool. (I popped mine in the fridge to help it cool quicker.)

Beat cream cheese and powdered sugar until smooth. Add Cool Whip and beat until incorporated. Spread this cream cheese mixture over the cooled cake.

Make Danish Dessert using 1 3/4 cups water (or juices from frozen strawberries if using) according to package directions for a glaze. Cool for a few minutes and add 4-5 cups of sliced strawberries. Spread in and even layer over the cream cheese layer. Chill cake in fridge for 4 hours before serving for glaze to set up.

*You can also use frozen sliced strawberries thawed and drained, or fresh or frozen raspberries along with raspberry Danish Dessert if you can find it for a yummy raspberry version.

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