Fresh Strawberry Cake

Prepare the yellow cake (you’ll typically need water, eggs, and oil, as directed in mix package) in 13×9 glass pan. Bake according to package directions. Cool completely, then take out of the glass pan. Set aside.

In a saucepan, place the crushed strawberries, the sugar dissolved into the 1/2 cup water, and cornstarch. Boil for about 2 minutes, or until the liquid appears clear. Add a bit of red food coloring to give it a red color. Cool VERY well, set aside.. This step is important. If you do not cool this, your whole cake will look awful (though it will still taste great!). I learned this the hard way several times myself.

In a bowl, whip the cold milk, vanilla, and Dream Whip. In a separate bowl, cream together cream cheese and powdered sugar. Then cream together the Dream Whip mixture and cream cheese mixture. Spread this evenly on the cooled yellow cake, over the top and sides of the cake. Top with sliced strawberries all over the cake. I normally don’t fill every inch of the cake with strawberries, but that’s just my personal preference.

Finally, drizzle the COMPLETELY cooled red strawberry mixture over the top of the cake. Refrigerate.