I am counting the days until we have fresh strawberries to pick here in New York. Typically, the strawberry plants start bearing bright red, juicy berries that are ready to pick by mid June.
With a little more than a month of waiting left I decided I couldn’t wait another day, so I bought some strawberries from the supermarket.
Although the berries shipped from afar and sold in the supermarket are never as good as those grown locally, they help quench my craving for them – especially when they are made into a sinful dessert.
This dessert is simple and refreshing.
Here is what you will need to make this recipe.
Cake:
1 Betty Crocker French vanilla cake mix, and ingredients to make the cake mix
Frosting:
1 package of Jell-O sugar-free instant white chocolate pudding
1/2 tsp. strawberry Jell-O
1 8 oz. tub of whipped topping
1 small package of fresh strawberries
1 c. skim milk
1/4 c. powdered sugar
Prepare the cake mix according to the package. Bake and allow the cake to cool completely.
*I baked my cake in two 6” round pans for a layer cake.
Dice strawberries into small pieces; set aside.
In a large bowl, add whipped topping, strawberry Jell-O, white chocolate pudding mix, milk, and powdered sugar; mix thoroughly. Fold in diced strawberries.
Frost cake; serve immediately, or refrigerate until ready to serve.
Confession of the week: I decided to take pictures of this cake mid afternoon – long before dessert time. The cake looked and smelled so good that I took one bite while photographing it. One bite turned into another, and before I knew it the piece of cake was gone and the plate was empty!
There are hazards to blogging about food, and this is one of them.
What is your favorite cake combo?
I’m sharing my cake over at Mike and Molly’s House. Check out all the other great shares there too!
THE JOY OF CAKING 