Description
This effortless chocolate strawberry cake combines the convenience of a boxed mix with a homemade fruity glaze and a fluffy cream cheese topping. It is the perfect low-stress dessert for any occasion, offering a rich cocoa base balanced by sweet, tangy berries.
Ingredients
- 15.25 oz chocolate cake mix
- Water, oil, and eggs (as required by cake mix)
- 20 oz frozen sweetened strawberries, thawed and drained
- 2/3 cup strawberry juice (reserved from thawed berries)
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 1 teaspoon Kirsch (optional)
- 8 oz strawberry cream cheese spread
- 8 oz whipped topping (Cool Whip), thawed
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard baking pan.
- Whisk together the cake mix, water, oil, and eggs in a large bowl, then bake according to the package directions and let the cake cool.
- In a small saucepan over medium heat, whisk the reserved strawberry juice with cornstarch and sugar until the mixture bubbles and thickens into a clear glaze.
- Remove the glaze from the heat and stir in the thawed strawberries and optional Kirsch, then allow the mixture to cool completely.
- In a medium bowl, gently fold together the strawberry cream cheese spread and the thawed whipped topping until the texture is light and fluffy.
- Spread the cooled strawberry mixture over the cake, top with the cream cheese frosting, and chill in the refrigerator for at least one hour before serving.
Notes
To ensure the most professional finish, always use a clean, sharp knife dipped in warm water to slice the cake after it has properly set in the refrigerator. If you prefer a more intense fruit flavor, you can lightly mash some of the thawed strawberries before stirring them into the thickened glaze to release more of their natural essence.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American