RECIPE: Strawberry Danish Vanilla Cake

Followers of this blog know I am a made-from-scratch kind of girl. But sometimes, you have to make something fast for hungry mouths that want something sweet, and you have to use what you have on hand. I always keep a box of vanilla cake mix in the pantry for just such an emergency. And I used it in this amazing cake where I used up a can of strawberry filling and a lonely 4 oz. brick of cream cheese in the fridge that was left over from another dish I made. Using these simple ingredients, I whipped up this cake and my family's sweet tooth was satisfied. I am going to be making this again next time I serve brunch to guests. It's a great baked sweet dish to accompany the savories. I think you can experiment with different fruit fillings. And dollop of whipping cream would dress this up for a lovely dessert.

Next time you need to dress up a box of cake, throw in a box of fruit filling and see what fun you can have!

Strawberry Danish Vanilla Cake


gluten free vanilla box cake mix, prepared according to package directions (we like "Live G Free" from Aldi)

cream cheese marbling
4 oz. softened Neufchatel cream cheese
1 Tbsp. milk
1 tsp. vanilla extract
2 Tbsp. sugar

1 21 oz. can strawberry pie and pastry filling


Preheat oven to 375˚. Spray a 13 x 9 baking pan and set aside.

Make the creamed cheese. Whip the cream cheese until smooth. Add the milk, vanilla and sugar and whip until smooth and creamy. Set aside.

Prepare cake batter according to package directions. Pour 3/4 of the batter into the pan, and spread evenly.

Next, spoon the strawberry filling on the top of the cake batter as evenly as possible.

Spoon the cream cheese into three long tracts lengthwise over the strawberry filling. Next, spoon the last 1/4 of the batter on top. Don't worry if it doesn't cover completely, just try to distribute it as evenly as possible.

Take a bamboo skewer and use it to make swirly marbling tracts within the cake batter, so you have strawberry and cheese marbling within the cake. Don't overdo it or the cream cheese will get too incorporated into the batter.

Bake for 50-60 minutes, or until the top is puffy and golden brown. Let cool and serve either warm or room temperature. Store in the refrigerator after a couple of days, and heat in the microwave to eat it if chilled.



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