It’s almost the 4th of July, and if you’re anything like me, you want something that looks impressive, tastes amazing, and doesn’t require spending your entire holiday in the kitchen.
This Strawberry Cream Cake is exactly that.
I’ve been making this one for years and it never lasts long. It’s the dessert people ask about at every cookout, and the best part? It’s only five ingredients. Red, white, and absolutely delicious — it practically dresses itself for the occasion.
What You'll Need
1 box white cake mix (plus whatever the box calls for)
8 oz cream cheese, softened
1 small tub Cool Whip
1½ cups powdered sugar
2 containers fresh strawberries
How to Make It
Step 1: Bake the white cake according to the box directions and let it cool completely. Don’t rush this part — warm cake and frosting don’t mix well!
Step 2: In a mixing bowl, beat together the cream cheese, Cool Whip, and powdered sugar until the mixture is smooth and creamy. Spread it generously over the top of your cooled cake.
Step 3: Wash your strawberries, remove the stems, slice them, and layer them beautifully across the frosting.
Step 4: Serve immediately or refrigerate until you’re ready. It actually gets better as it chills!
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