Description

Experience a luxurious blend of deep chocolate and vibrant fruit with this decadent double-layered cake. Featuring a moist devil’s food base, a homemade strawberry reduction glaze, and a velvety strawberry cream cheese topping, it is the perfect showstopper for any celebration.

Ingredients

15.25 ounces Pillsbury Moist Supreme Devil’s Food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs
20 ounces frozen sweetened strawberries, thawed (reserve juice)
2 tablespoons corn starch
5 to 8 tablespoons granulated sugar
1/2 to 1 teaspoon Kirsch (optional)
16 ounces strawberry cream cheese spread
4 ounces Cool Whip, thawed
14 medium fresh strawberries, sliced into fans

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Instructions

Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, mix cake mix, water, oil, and eggs with an electric mixer for 2 minutes; bake for 28-33 minutes until a toothpick comes out clean, then let cool completely.
Whisk 2/3 cup reserved strawberry juice, corn starch, and sugar in a saucepan over medium heat until boiling and thickened; stir in Kirsch and cool.
Whip the strawberry cream cheese spread and fold in the drained strawberries to use as a filling.
Fold 4 ounces of Cool Whip into one-third of the cream cheese mixture to create a light topping.
Assemble by layering the cake with the cream cheese filling, drizzling the glaze over the top layer, spreading the whipped topping, and garnishing with fresh strawberry fans.

Notes

For the best structural results, ensure the cake layers are chilled in the refrigerator for several hours before assembly to prevent the cream cheese layers from slipping. You can also prepare the strawberry glaze a day in advance to allow it to reach its full glossy consistency and thickness.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: Southern American