Strawberry Cream Cake

Day 12

Copyright, Doug Kapustin Photography, 2013

Happy Valentine’s Day!

The previous entry was for chocolate, so the obvious 2^nd choice for Valentine’s Day is something with strawberries. This quick, easy, and moist cake is one that I created after experimenting with a cake mix. Using a mix really makes it easier, especially when we are looking for something attractive and fool proof. The cake mix I showcase here is honestly the best for this recipe, so use it if you can find it. If not, try it with a different one and see if you like the results! 

Enjoy!

Copyright, Doug Kapustin Photography, 2013

Strawberry Cream Cake 

Ingredients:

1 box Duncan Hines Signature Strawberry Supreme cake mix
1 block of cream cheese, softened to room temperature
¾ cups canola oil
4 eggs
½ cup sugar
1 tsp. vanilla extract
zest of 2 lemons

16 oz. container of strawberries, washed and halved

½ cup sugar

1 pint of heavy cream and ½ cup sugar, whipped until stiff peaks form

Directions: 

Preheat oven to 350 degrees. 

Place strawberries and ½ cup sugar in glass bowl. Toss gently. Cover and refrigerate at least one hour. 

Whip heavy cream and ½ cup sugar. Cover and refrigerate.

Generously grease and sprinkle granulated sugar in a heart-shaped baking pan (9-10-inch). A bundt pan will work if you don’t have a heart-shaped pan. 

In a mixing bowl, beat oil, cream cheese and sugar until smooth and creamy. Add eggs, one at a time. Beat until thoroughly mixed. Add cake mix slowly, continuing to mix as added. Add lemon zest and vanilla. 

Pour batter in pan and tap sides to reduce air tunnels and pockets. Gently drop on counter for the same purpose. 

Bake at 350 for 35-45 minutes, checking every 5 minutes after 35. Cake is done when soft in center but when knife comes out clean. 

Cool on wire rack.

Once cooled, pour juice from strawberry/sugar mixture over cake to moisten. Place strawberries on top of cake to cover. (If using a bundt pan, strawberries can be placed on each slice or around sides of cake.) Just before serving, place large dollop of cream in center of cake, slice, and serve.