poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

Junk in My Trunk: Strawberry Cream Cake


I grew up in a house of people who did not bake. The only cake pan we had was a bundt pan, so until my mid-20’s I had no idea how layered cakes worked. I still am the worst froster (frosting applier?) I know.

I did, however, grow up eating a lot of cakes, whether it was store-bought or from a box (baked in the bundt pan, of course). I also ate a lot of processed foods as a child, as every good American (and wannabe American) does.

So that brings us to this “recipe” — or perhaps I should call it a concoction? It’s Betty Crocker Super Moist Chocolate Fudge cake + Cool Whip “frosting” + sliced strawberries. Despite my usual disdain for processed foods, HFCS, etc., this combination will always occupy a dear place in my heart. Not only is it super easy, but it’s also extremely delicious: moist cake, not-too-sweet frosting, and ripe strawberries. I was inspired to make this cake for last week’s stitch n bitch, following our strawberry picking field trip. Unfortunately, I couldn’t use the ones we picked; those had all been frozen on Saturday. So it was with a heavy heart that I shelled out $4 for a quart of organic strawberries from Safeway.

There’s no recipe, but here are the instructions for assembly:
1. Defrost the Cool Whip. It helps to buy everything one day in advance and let the Cool Whip thaw in the fridge. I used regular Cool Whip, but the low-fat version tastes almost as good.
2. Bake the cake according to instructions. I like Betty Crocker’s Super Moist mixes for this cake, though I think I used Devil’s Food once and it wasn’t very good. Let it cool to room temperature.
3. Slice strawberries.
4. Frost the bottom layer of cake, adding a layer of slice strawberries.
5. Place 2nd layer of cake on top. Frost the whole cake with Cool Whip.
6. Add strawberries. I try to follow a symmetrical/radial pattern so that it looks pretty.

Additional ideas:
– Try this cake with an assorted combination of cake flavors and fruit, depending on what’s seasonal.
– For the 4th of July one year, I made a sheet cake and decorated it with strawberries and blueberries to resemble the U.S. flag (how patriotic!).
– Of course, if you don’t want processed foods, make the cake from scratch and/or use real whipped cream… but that sounds awfully labor intensive. 😛


Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

4 thoughts on “Junk in My Trunk: Strawberry Cream Cake

  1. I need this in my life…NOW! Thanks for sharing 🙂

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