How to make a strawberry cream cake?

Question

with yellow choclate cream

Answer 1

Strawberry Cream Cake

3/4 cup graham cracker crumbs
3 tablespoons butter, melted
1 cup strawberries
3-4 whole strawberries
1 (1/3 ounce) package strawberry gelatin
3/4 cup water, boiling
1 cup ice cubes
1 1/4 cups frozen whipped topping, thawed
1/4 cup white chocolate chips

Mix the crumbs and butter together.
Press firmly into bottom and halfway up sides of a 6-inch springform pan that has been sprayed lightly with non-stick cooking spray.
Place in freezer while preparing filling.
Pulse the 1 cup strawberries in food processor until finely chopped, scraping sides 2 to 3 times.
In a medium size bowl, add the strawberry gelatin and stir in boiling water.
Continue to stir until gelatin is completely disolved, 2 minutes.
Add the ice cubes; stir until melted.
Fold in whipped topping and chopped strawberries; stir gently with wire whisk until well blended.
Refrigerate gelatin mixture for 10 minutes or until mixture is thick and will mound.
Spoon into prepared crust.
Refrigerate the cake for a minimum of 3 hours.
Remove sides of pan, slice reserved strawberries and arrange on top.
When ready to serve, place chocolate chips in small microwave dish and microwave until melted.
Slice the cake into 4 to 6 servings and drizzle with melted chocolate.
Please note: If you have additional filling, it can be spooned into a 1/2 cup custard cup and sprinkled with additional graham cracker crumbs.

Answer 2

Strawberry Creme Cake

Cake:
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil

Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam, divided
1 (16-ounce) container strawberry frosting
Preheat oven to 350 degrees F.
Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.

Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.


Serves 8-10.