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Strawberries and Cream Loaf Cake

strawberries and cream loaf cake Dessert
Strawberries and Cream Loaf Cake
  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 12
  • Pinterest
    55
  • Print
    141
  • Save
    15
  • Email
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If there’s a better use of strawberries and cream, we don’t know what it is. Plus, there’s just something about a tall, gorgeous loaf cake that makes people stop and stare — in the best way possible. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
3/4 cup strawberry yogurt
1/2 cup butter, melted
2 eggs
8 drops red food colour

1 oz cream cheese, softened (1/4 cup)
3/4 cup heavy whipping cream
1/4 cup icing sugar
1/2 cup sliced fresh strawberries

Steps

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  • 1
    Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour.
  • 2
    In large bowl, beat Cake ingredients with electric mixer 2 minutes on medium speed until combined. Pour into pan.
  • 3
    Bake 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In medium bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in whipping cream and icing sugar on medium speed, scraping bowl occasionally, until stiff peaks form. Spread frosting over cake. Top with sliced strawberries.

Expert Tips

  • Store leftovers tightly covered in refrigerator up to 2 days.
  • Use sharp serrated knife to easily cut this tender cake into slices.

Nutrition Information

Nutrition Facts

Serving Size: 12 servings
Calories
320
% Daily Value
Total Fat
16
Saturated Fat
9
Trans Fat
0
Cholesterol
70
Sodium
370
Dietary Fiber
0
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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