Sweet Cream Cake Delight

September 29, 2016

  • Prep: 15 mins
  • Cook: 1 hr 5 mins
  • Yields: 28 servings


24 oz. San Antonio River Mill Brand® Cake Mix (1 bag)

6 tbsp butter

5 oz. milk

2 quarts heavy whipping cream

4 tsp vanilla extract

1 cup powdered sugar

4 tsp cream of tartar

18 oz. strawberry preserves, pureed

7 pint strawberries, fresh, thinly sliced


1Preheat standard oven to 300°F. Oil and flour a 9x13-inch pan.

2Prepare the Sweet Cream Cake Mix according to package directions. Pour batter into prepared pan; bake until a toothpick comes out clean.

3Remove from oven and let cool, then cut cake into ½” cubes.

4To prepare whipped topping, In a medium mixing bowl combine heavy whipping cream, vanilla, powdered sugar and cream of tartar. Whip on high speed until stiff and fluffy.

5In a parfait glass, assemble the dessert as follows: - Pour 1-2 tbsp. strawberry puree on bottom of 16 oz. parfait glass - Layer 5-6 strawberry slices - Add 2-3 tbsp. whipped topping - Finish layer with 4-5 cubes of cake

6Repeat steps twice, ending with whipped topping for the top layer. Garnish with a strawberry half and a sprig of mint. Chill until ready to serve.

Tip: Can be layered in a large bowl rather than parfait glass.


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