The Best Strawberry Cakes!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta cheese is lower in fat and less expensive than cream cheese

Crush one box of vanilla wafers (11 oz) using a food processor.

Melt one stick of butter and mix it with the crushed vanilla wafers to form a crust.

Press the butter and vanilla wafer mixture down to form the crust.

In a bowl, blend together 8 oz softened cream cheese, 1/4 cup sour cream, and 2/3 cup powdered sugar until smooth.

Fold in 8 oz of whipped topping into the cream cheese mixture to create the second layer.

Spread the cream cheese mixture over the vanilla wafer crust and set aside.

In a bowl, combine 3 oz box of strawberry gelatin with 3/4 cup boiling water and whisk together until dissolved.

Add 1/2 cup of heavy whipping cream (cooled) and 1 1/2 cups of fresh strawberries to the gelatin mixture and mix well.

Fold in another 8 oz of whipped topping into the strawberry mixture until thickened.

Pour the strawberry mixture over the cream cheese layer and let it chill for 4 hours.

After chilling, spread whipped topping on top of the layered dessert and optionally add diced strawberries on top.

Bake a strawberry cake mix (Duncan Hines) at 350°F for about 23 minutes.

Poke holes in the baked strawberry cake.

Mix sliced strawberries with sugar (from the frozen section) and add a whole can of Eagle brand milk, mixing well.

Pour the strawberry mixture over the cake, allowing it to soak into the holes.

Spread the mixture evenly over the cake and refrigerate for about 1 hour before serving.

Prepare a strawberry earthquake cake by mixing a vanilla cake mix according to package instructions and adding 2 cups of diced strawberries.

Pour the cake mix into a greased 9x13 metal pan.

In a bowl, mix 8 oz softened cream cheese, 1 teaspoon vanilla, and 2 cups confectioner's sugar with 1 stick of butter, then drop spoonfuls of this mixture into the cake batter without mixing.

Bake the earthquake cake at 350°F for 40 minutes.

After baking, let it cool and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens