Strawberry Tall Cake
Yield
servingsPrep
15 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | package |
cake mix, yellow
with pudding |
|
| Glaze | |||
| 2 | pints |
strawberries
|
*
|
| 1 | jar |
strawberry glaze
|
* |
| Icing | |||
| 1 | package |
cream cheese
(8 oz.) |
|
| ½ | cup |
sugar
|
|
| 1 | package |
whipped topping, prepared
(10 oz.) |
*
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | package |
cake mix, yellow
with pudding |
|
| Glaze | |||
| 946 | ml |
strawberries
|
*
|
| 1 | jar |
strawberry glaze
|
* |
| Icing | |||
| 1 | package |
cream cheese
(8 oz.) |
|
| 118 | ml |
sugar
|
|
| 1 | package |
whipped topping, prepared
(10 oz.) |
*
|
| 237 | ml |
powdered sugar
|
|
Directions
CAKE: Bake cake as directed in two 8-inch pans.
Cool. Slice layers into half, making 4 layers.
GLAZE: Slice strawberries and mix with glaze.
ICING: Beat cream cheese, sugar, whipped topping and confectioners sugar until blended.
ASSEMBLY: Spread cream sheese mixture on cake layer.
Cover with ½ glaze mixture. Repeat with other layers.
Cover the top of the cake and sides with cream sheese icing.
Top with a couple of strawberries.
Refrigerate until ready to serve.
