Orange Cream Cake With Strawberries – a delicious recipe with cake mix, sugar, cornstarch, orange juice, nondairy whipped topping, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix according to package directions; bake and cool as directed.
2
Stir sugar and cornstarch in a small saucepan to mix well, using wire whisk.
3
Whisk orange juice gradually into mixture until smooth; stir in grated orange peel.
4
Cook 3 to 5 minutes over medium heat, whisking constantly until thick; remove from heat.
5
Pour mixture into small bowl.
6
Whisk 1 to 2 minutes longer, until slightly cooled.
7
Refrigerate, covered, for 45 minutes, until very cold.
8
Beat cold orange mixture until light and fluffy, using whisk; fold in whipped topping.
9
Swirl orange cream over top and sides of cake.
10
Arrange as many sliced strawberries as desired in cream on top of cake; scatter slices of orange peel over berries, if desired.
11
Serve cake accompanied by any remaining berries.
101
kcal
Calories
25
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (6.85 oz.) pkg. no-cholesterol angel food cake mix, 3 Tbsp. granulated sugar, 2 Tbsp. cornstarch, 2/3 c. fresh orange juice, and more.
Yes, Orange Cream Cake With Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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