Strawberry Tall Cake – a delicious recipe with yellow cake, fresh strawberries, strawberry glaze, cream cheese, sugar, whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake cake according to package instructions for 2 layer cake; cool completely. Slice the layers in half and place in freezer. Slice strawberries and mix with the strawberry glaze. Reserve 3 tablespoons of the mixture for the top of the cake. With a mixer, beat cream cheese, granulated sugar, whipped topping and powdered sugar until well blended. On a serving platter, place a halved layer of the frozen cake. Spread a thin coating of the cream cheese mixture on the layer; then cover with 1/3 of the glaze mixture. Repeat process with 2 more frozen halved layers. Place the remaining frozen halved layer on top and cover top of cake with the cream cheese mixture. Place the reserved 3 tablespoons of glaze mixture in the center of the cake and decorate with the whole strawberries.
566
kcal
Calories
19
g
Fat
98
g
Carbs
4
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 7 ingredients. The key ingredients include: 1 pkg. Pillsbury yellow cake mix (with pudding), 2 pt. fresh strawberries (reserve 5 whole strawberries), 1 (16 oz.) jar strawberry glaze, 8 oz. cream cheese, softened, and more.
Yes, Strawberry Tall 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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