This cakes has all my favorites: moist white cake, a cheese cake icing, strawberry filling and fresh strawberries.
It's a bit involved, so I only make it once or twice a year, but it's well worth my time, because the family loves it.
I often thought several of these, nicely arranged, maybe one or two on crystal, cake pedestals would make a beautiful wedding cake.
White cake mix
3 egg whites
1/4 cup vegetable oil
1 cup water
1/2 cup water
3 oz box strawberry jello (I use sugar free)
3/4 cup seedless strawberry jam
1 - 8oz pkg cream cheese, softened
1 lemon (2 tablespoons lemon juice)
1/3 cup cold milk
16 oz whipped topping (cool whip) thawed
1 small box instant cheesecake pudding (I use sugar free.)
2 pints fresh strawberries
5 fresh kiwi
Prepare 2 - 8" round white cakes according to the directions on the package. Cool.
In a small microwave safe bowl microwave 1/2 cup water on high 1-2 minutes or until boiling. Add strawberry jello and stir until dissolved. Add jam and whisk until smooth.
Juice the lemon to measure 2 tablespoons of juice. In a mixing bowl combine softened cream cheese and lemon juice. Mix with an electric beater until smooth. Add milk and mix again. Spoon whipped topping over cream cheese mixture but DO NOT MIX. Sprinkle with the pudding mix first, then mix well. The mixture will be very thick.
Carefully slice the top off of one of the cakes to make it flat.
Slice this cake in half. You may use a long, serrated knife or a handy-dandy, cake slicer like this one ($4 at Jo-Ann's).
Take the top half of this cake ...
... and turn it up-side down on a cake plate.
Using a pastry brush, "paint" a layer of strawberry jello filling on this layer.
Be sure to "paint" all the way to the ends. Freeze for 5 minutes. If you don't have room, the fridge will do.
Divide the cream cheese icing into 5 equal parts. Pretend it's a pie and cut it into 5 pieces.
Spread one part of the cream cheese icing on this layer.
Next, take the "cut side" of the first cake and "paint" with strawberry filling. Place in freezer for 5 minutes.
Place strawberry filling side down on first layer. Press down gently.
"Paint" this layer with strawberry filling. Freeze 5 minutes.
Place another part of the cream cheese icing on this layer. Spread evenly.
Cut the second 8" layer cake in half. "Paint" the very bottom of this layer with strawberry filling. Freeze for 5 minutes.
Place filling side down on the assembled layers. Press down gently. Notice the two bottoms of the 2 layer cakes are now facing each other.
"Paint" with a layer of strawberry filling, and freeze for 5 minutes.
Add another part of the cream cheese icing. Spread evenly.
You should be left with the top half of the second layer cake.
Turn it up-side down and "paint" the "cut side" with the last of the strawberry filling. Freeze for 5 minutes.
Place this layer, filling side down, on the assembled layers. Gently press down. Freeze for 20 minutes. This will help "set-up" the cake and keep it from sliding when you finish icing it.
Hull and wash strawberries and let dry completely. (If they are not dry they will "run" into the icing.) Set aside 12 of your best looking strawberries that are all about the same size for the top of the cake.
I use a paring knife to peel the kiwi. Then slice into 2/8"-3/8" disks. Cut these in half. Pat dry with a paper towel, so they won't "run" into the icing.
You should have 2 parts of cream cheese icing left. Use one part to ice the sides of the cake.
And the last part to ice the top.
Decorate the cake with the strawberries and the kiwi.
Cut the remaining strawberries and kiwi into small pieces to serve with the cake. Refrigerate cake and extra fruit. Serves 12.
Oh ... So pretty!
Oh ... So good!
Oh ... So sensational!