Strawberry Cream Cake – a delicious recipe with honey, butter, strawberry, boiling water, strawberry gelatin, containercool whip strawberry whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
MIX crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan.
2
Refrigerate.
3
RESERVE 6 strawberries for garnish; mash remaining strawberries.
4
Stir boiling water into dry gelatin in large bowl at least 2 minute until completely dissolved.
5
Add ice cubes; stir until melted.
6
Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended.
7
Refrigerate 10 minute or until mixture is very thick and will mound.
8
Spoon into prepared crust.
9
REFRIGERATE 3 hours or until firm.
10
Remove side of pan.
11
Slice each of the reserved strawberries in half.
12
Arrange strawberries, cut side down, around top of cake.
13
Drizzle strawberries with melted chocolate.
1415
kcal
Calories
124
g
Fat
84
g
Carbs
1
g
Protein
FatCarbsProtein
* 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 8 ingredients. The key ingredients include: 1 ½ cups honey maid graham cracker crumbs, 6 tablespoons butter, melted, 1 pint strawberry, divided, 1 ¾ cups boiling water, and more.
Yes, Strawberry Cream Cake 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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