There are four types of cakes that I absolutely adore. In fact, I shudder when I see them. I really enjoy Italian Pastry shop strawberry short-cake like the ones from Mike’s Pastry, whip cream fruit birthday cakes from Asian bakeries such as Maxim Coffee House and Bao Bao Bakery, ice cream cakes from Carvel and Ben and Jerry’s or a homemade strawberry cool whip cake.
I plan on attempting a strawberry cream cake sometime, however Cool Whip cakes take a fraction of the time and no one would be the wiser.
Adapted from AllRecipes
- 1 box vanilla or strawberry cake mix
- 1 tub cool whip, thawed (regular or low-fat)
- 2 1/2 cups sliced strawberries (reserve 1/2 cup of halved strawberries for decoration)
- sprinkling of granulated sugar
Bake cake according to directions on box. When baked, allow cake to cool. Put sliced strawberries in a small bowl. Sweeten berries by sprinkling with sugar and let them set while cake is cooling.
When cooled, pour thawed cool whip in the middle of the cake and spread outward toward to edges of the pan. Top with the strawberries. Frost the exterior of the cake and top with halved unsweetened strawberries for decor. Cover with plastic wrap and keep refrigerated.