Description
A delightful twist on classic strawberry cake, featuring rich flavors and a creamy topping that makes it the perfect dessert for any gathering.
Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1.5 cups Fresh or Frozen Strawberries (thawed and drained)
- 1 cup White Chocolate Chips or Chunks (dark chocolate optional)
- 1 cup Sweetened Shredded Coconut (optional)
- 0.5 cup Chopped Pecans or Walnuts (or almonds)
- 8 oz Cream Cheese (softened)
- 0.5 cup Unsalted Butter (or oil for dairy-free)
- 2.5 cups Powdered Sugar (or granulated sugar)
- 1 teaspoon Vanilla Extract (or almond extract)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the strawberry cake mix according to the package instructions, and fold in the strawberries gently.
- Pour half of the batter into the prepared baking dish, spreading it evenly.
- Beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla until fluffy.
- Spoon the cream cheese mixture over the first layer of cake batter, avoiding the edges.
- Pour the remaining cake batter over the cream cheese layer, smoothing it down.
- Sprinkle the white chocolate chips, shredded coconut, and chopped nuts over the top.
- Bake for 30-35 minutes, until a toothpick comes out clean.
- Cool for 15 minutes before slicing and serving warm or at room temperature.
Notes
This cake can be prepared a day ahead; just keep it covered in the fridge and bake when ready. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg