Ingredients
Cake:
1 package white cake mix
2 cups fresh strawberries, capped and mashed.
1/2 cup sugar
19 oz. cream cheese, softened
1 small box of strawberry jell-O (3 oz.)
4 eggs
3/4 cup vegetable oil
Icing:
8 oz. cream cheese, softened
2 tsp. vanilla
1/4 cup water
1 box powdered sugar (1 pound)
6-8 oz. milk chocolate chips
Additional whole strawberries for garnish
Directions Cake:
Mix cake ingredients and beat well.
Pre-heat oven to 350 degrees.
Cake can be baked in a bundt pan for 45 minutes or in three 9-inch round pans for 25 minutes.
Let cake cool for 30 minutes.
While cake is cooling, prepare icing. If you are in a hurry, just serve with whipped cream.
Directions Icing:
Mix cream cheese, vanilla, water, and sugar thoroughly.
Spread icing between round layers and over stacked cake layers/bundt cake.
In a small bowl, melt milk chocolate chips.
Drizzle over iced cake.
Dip fresh strawberries in the remaining chocolate and place on cake.
Refrigerate until ready to serve.
Sariah was playing on a Strawberry Shortcake website and printed out this recipe to make. I decided to give it a try. It was fun to make and it was good. It was really rich though so you just needed a little piece. The only problem I had was the chocolate didn't drizzle very well or go on the strawberries very well. I think the problem I had was I used semi-sweet chocolate. It was good but I probably won't make it again because it was so rich.
