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Strawberry Cream Cake

Light and fluffy. Everyone will love this. "


1-1/2 cups Graham Cracker Crumbs
6 Tbsp. butter, melted
1 pt. (2 cups) strawberries, divided
1-3/4 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Strawberry Flavor Gelatin
2 cups ice cubes
1 tub (8 oz.) Strawberry Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Baking Chocolate, melted


MIX crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan. Refrigerate.

RESERVE 6 strawberries for garnish; mash remaining strawberries. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add ice cubes; stir until melted. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into prepared crust.

REFRIGERATE 3 hours or until firm. Remove side of pan. Slice each of the reserved strawberries in half. Arrange strawberries, cut side down, around top of cake. Drizzle strawberries with melted chocolate.

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Nutritional Information
Per Serving

no nutrition information available

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