This decadent cake, which I shall call 'Strawberry Dream Cake' for short, is delicious. If you think that's a corny name for a cake, the taste will persuade you otherwise. I created this recipe after receiving a recipe from my cousin's mother-in-law, tweaking it a little, and creating my own frosting.
I was in charge of the dessert for our Newren family Easter lunch. I knew immediately I wanted to make this cake. Not bragging, of course, but my whole family was completely enamored. Everyone who commented on it told me it was the best cake they ever had, and even my grandpa (who normally refrains from eating desserts, gluten, or anything sugary) LOVED it. I think that was the best part :)
I didn't take pictures of the original, but I made it again for Mother's Day (whether or not it was to take the pictures, I'll let you decide...)
Strawberry Dream Cake*:
1 package Betty Crocker Strawberry Cake Mix (with pudding in the mix)
1/2 small package of Jello brand strawberry pudding
2 cups water
2 eggs
4 oz (1/2 package) cream cheese - at room temperature
8 oz (almost a whole bag) of white chocolate chips, or white bakers chocolate
1 cup heavy whipping cream
8 oz (small container) whipped topping
Strawberries (optional)
Dark chocolate bar for shavings (optional)
(Tip of the day - prepare the frosting before making the cake)
Directions: In large mixing bowl, combine the dry cake mix and dry pudding mix, 2 cups of water, and 2 eggs. Beat enough to leave only small lumps in the batter. Pour batter into prepared 13x9 cake pan or two round 8x8 or 9x9 cake pans. Bake at 350 for about 30 minutes. (In my pictures I am making a double recipe*)
Due to the nature of this cake, a toothpick might not come out completely clean, but you'll known it's done when the top is nearly completely golden. Let the cake(s) completely cool before frosting.
Frosting: In a small-medium sauce pan, heat the heavy whipping cream until it just barely starts to boil. In a medium sized bowl combine the white chocolate and room temperature cream cheese. Pour the heavy whipping cream over it and mix thoroughly. Fold in frozen whipped topping. If the frosting is too runny to work with, put it in the freezer for a couple of hours to let it harden up. (I have no pictures of this process, because I made a double frosting recipe the last time I made this cake and had leftovers that I froze.)
Prepare as you like, or: apply a moderately thin layer of frosting and strawberries between the layers of cake, and stack (if making a round cake). Use remaining frosting to coat the entirety of the cake.
(Another tip - strawberry slices between the layers can help to even out lopsided cakes.)
Dress with sliced strawberries (coated in lime or lemon juice to preserve them) and chocolate shavings (a cheese grater works wonders!) or break a nutty candy bar into chunks and throw on top. Keep it in the fridge until the frosting sets up - once it is set, it should remain that way.
This recipe costs anywhere from $7-$10 depending on the deals you find at the store :) I was able to make it for only $7.
* This make a very dense cake that will barely rise, if at all, so I personally double the recipe for a three-layered round cake with enough batter left over for a handful of cupcakes. Only the cake/pudding/water/eggs part of the recipe needs to be doubled - and bake the cakes an extra 5 minutes. The frosting makes more than enough for one flat cake, and is perfect for a taller round cake.
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