Today, The Mama’s Girls have decided to feature an amazing local blogger named Anita Fowler. We met her in February at a Blogging Conference and have been really impressed with her blog. Today, my post on Origami Newspaper Seed Starter Cups will be on her blog, Live Like You Are Rich and we are hosting her post, Strawberry Dream Cake, here. We are very excited to introduce you to her. Welcome Anita!
There are great cakes, and then there are ‘requested-for-birthdays-and-scarfed-down-in-minutes-cakes’. This is one of those amazing types of cakes. For about 40 years my mom has been making this recipe. It’s the family’s and extended family’s favorite. Whenever anyone is asked which cake they want for their birthday 9 times out of 10 they request the Strawberry Dream Cake.
How to make Strawberry Dream Cake
Prep Time 30 minutes
Cool time 6 Hours 30 minutes
Ready in 7 hours
Even though it does take a little time to make, I guarantee that if you give it a try you’ll be making it again!
A lot of the time is cool time so it is great to start the day before or in the morning (at least 7 hours before the party).
First, make the white cake mix as directed on the box. Spray a large cake pan with cooking spray and then use about 2-3 Tablespoons of any kind of flour. Tap the flour around on the pan until the bottom and sides are thoroughly yet lightly coated.
Cook cake. Watch the cake very closely and try not to over cook it. This ensures it will be nice and moist. I set the timer about 8 minutes before the cake box says it should be done and check on it often then I remove it as soon as a toothpick inserted into the middle comes out clean.
As the cake is cooking I prepare the ‘Dream Mixture’. The most important part is to make sure the cream cheese is room temperature and very soft. I cut it into a few pieces and microwave it for a 20 seconds. Then put it in the mixer or use a hand mixer and cream it until its smooth (this prevents it from clumping) in the mixture.
Next, add the whipping cream, vanilla, and powder sugar to the cream cheese. Mix at LOW speed for 5 minutes, then mix at medium-high speed for 3 minutes. The mixture/frosting should now form soft peaks.
Cool cake completely (I usually put it in the fridge or freezer).
Next, run a knife along the edges to make room for the Dream mixture. Then frost the cake with the Dream mixture and run the knife along the edges a few times so the dream mixture can get down into the edges of the cake. If desired you can also take the cake out of the pan and put it on a cookie sheet before frosting it.
Cool the cake i the fridge for 2 hours and let the dream mixture set. About 30 minutes before the cake is done cooling I move on to the last step.
Cook the Danish Dessert in a medium sauce pan by doing the following. Start with 1 3/4 Cup cold water in a sauce pan and pour in Danish Dessert. Begin stirring, turn the heat on to high and stir until it comes to a full boil. Boil and stir continuously for 1 minute. Remove from heat and stir until its warm (or not hot). Next stir in the thawed strawberries.
Put the cake pan on a cookie sheet (because the mixture will most likely go over the sides of the cake pan). Pour the strawberry mixture on top of the cake. Use a knife or fork to pull the cake from the edge of the pan and allow strawberry topping to sink down the sides of the cake. Refrigerate for four hours.
White cake mix and required ingredients (eggs, oil, water, etc.)
1- 8 oz Neufchatel cheese or cream cheese
1 Large box of Strawberry Danish Dessert
1 Pint Heavy Whipping Cream
1 teaspoon Vanilla extract (Mexican is the best)
2 Containers or boxes of frozen strawberries cut and stored with sugar
2 Cups Powdered Sugar
Thanks Anita from all of The Mama’s Girls.
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