Ingredients
Scale
- Cake:
- 1 box Trader Joe Vanilla Cake & Baking Mix
- 2 large eggs
- 1 stick melted butter (1/2 stick) plus extra for baking pan
- 1 cup cold milk
- Frosting:
- 4 ounces cream cheese room temp
- 4 tablespoons unsalted butter at room temp
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- Topping:
- About 2 pounds of strawberries
- Sugar for dusting
- Optional: Blueberries for flag cake and whip cream
Instructions
- Preheat oven to 350F
- Lightly grease 9×13 inch cake pan
- In large mixing bowl add lightly whisked eggs melted butter and cold milk
- Add cake mix and whisk until smooth
- Pour into greased cake pan and bake at 350F for 30 minutes or until toothpick comes out clean in center
- Set cake aside to cool
- Once cake has almost cooled start cream cheese frosting
- Add room temp butter and cream cheese into large bowl or stand mixer and beat until well incorporated
- Add vanilla and then powder sugar blending until a smooth consistency
- Carefully dollop small amounts at a time onto the top of the cake spreading the cream cheese evenly
- Then slice strawberries thin layering them as you go overlapping them slightly (or decorate with blueberries and strawberries for your American Flag cake)
- Finally sprinkle sugar lightly over all the strawberries for extra sweetness and to release some of the juices
- Serve immediately or keep refrigerated
- Important: 30 minutes before serving remove from fridge and allow to sit at room temperature before serving
- Special note: Flag Cake, If you would like the white cream in between the berries brighter you can pipe (use a pastry bag with the star attachment) fresh whipping cream or buy canned whip cream. Add the whip cream just before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert