Strawberry Tall Cake
Submitted by pretender
A towering four-layer strawberry cake made easy with a box mix, fresh berry glaze between each layer, and tangy cream cheese icing all over. Semi-homemade and stunning.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
60 minWant a cake that looks like a bakery project but starts with a box mix? Split two round layers in half to build a four-layer tower, slather each layer with fresh strawberries tossed in strawberry glaze, then frost the whole thing in a cream cheese and whipped topping icing.
The height alone is a conversation starter. The combination of tangy cream cheese frosting and sweet, glossy strawberries between every layer seals the deal.
This is the kind of semi-homemade baking that impresses without the stress. Nobody needs to know how simple it really was.
Chef Tips
- Use a long serrated knife and a steady hand to split each cake layer horizontally. Toothpicks inserted around the middle can guide your cut.
- Chill the cake for at least an hour after assembly so the layers firm up and hold together when you slice.
- The cream cheese icing is soft, so keep this cake refrigerated. Pull it out about 15 minutes before serving for the best texture.
Ingredients
Directions
CAKE: Bake cake as directed in two 8-inch pans.
Cool. Slice layers into half, making 4 layers.
GLAZE: Slice strawberries and mix with glaze.
ICING: Beat cream cheese, sugar, whipped topping and confectioners sugar until blended.
ASSEMBLY: Spread cream sheese mixture on cake layer.
Cover with ½ glaze mixture. Repeat with other layers.
Cover the top of the cake and sides with cream sheese icing.
Top with a couple of strawberries.
Refrigerate until ready to serve.
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