Strawberry Cream Cake

33  Ratings
  • 20 min prep
  • 3 hr 35 min total
  • Makes 12 servings, 1 piece (138 g) each.


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Strawberry Cream Cake Recipe

Ingredients

  • 1-1/2 cups Honey Maid Crumbs
  • 6 Tbsp. butter, melted
  • 2 cups fresh strawberries, divided
  • 1-3/4 cups boiling water
  • 2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
  • 2 cups ice cubes
  • 2 cups thawed Cool Whip Whipped Topping
  • 1 oz. semi-sweet baking chocolate

Instructions

  • Mix  crumbs and butter; press onto bottom and halfway up side of 9-inch springform pan sprayed with cooking spray. Refrigerate until ready to use.
  • Reserve  6 berries for garnish; mash remaining berries. Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in Cool Whip and mashed berries with whisk until well blended. Refrigerate 10 min. or until mixture is thick enough to mound; spoon into crust.
  • Refrigerate  3 hours or until firm. Run knife around rim of pan to loosen cake. Remove rim. Cut reserved berries in half; arrange, cut-sides down, around top edge of cake. Melt chocolate as directed on package; drizzle over berries.

Recipe Tips

How to Mash StrawberriesTo crush strawberries, use a potato masher or process in food processor using pulsing action until finely chopped.

Variation Prepare using Jell-O No Sugar Added Strawberry Jelly Powder and Cool Whip Light Whipped Topping.

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Nutrition Information

Makes 12 servings, 1 piece (138 g) each.

Nutrition per serving:

  • Calories 220 
  • Total fat 11 g
  • Saturated fat 7 g
  • Cholesterol 15 mg
  • Sodium 180 mg
  • Carbohydrate 29 g
  • Dietary fibre 1 g
  • Sugars 20 g
  • Protein 2 g
  • Vitamin A 6 %DV
  • Vitamin C 25 %DV
  • Calcium 0 %DV
  • Iron 2 %DV

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