Strawberry Cream Cake – a delicious recipe with Honey, butter, fresh strawberries, boiling water, Topping, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix crumbs and butter; press onto bottom and halfway up side of 9-inch springform pan sprayed with cooking spray.
2
Refrigerate until ready to use.
3
Reserve 6 berries for garnish; mash remaining berries.
4
Add boiling water to jelly powders in large bowl; stir 2 min.
5
until completely dissolved.
6
Add ice; stir until melted.
7
Stir in Cool Whip and mashed berries with whisk until well blended.
8
Refrigerate 10 min.
9
or until mixture is thick enough to mound; spoon into crust.
10
Refrigerate 3 hours or until firm.
11
Run knife around rim of pan to loosen cake.
12
Remove rim.
13
Cut reserved berries in half; arrange, cut-sides down, around top edge of cake.
14
Melt chocolate as directed on package; drizzle over berries.
543
kcal
Calories
44
g
Fat
39
g
Carbs
2
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: 1-1/2 cups Honey Maid Graham Crumbs, 6 Tbsp. butter, melted, 2 cups fresh strawberries, divided Safeway 1 lb For $3.99 thru 02/09, 1-3/4 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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