Ingredients:
- 1 Betty Crocker Gluten Free Yellow cake (prepared as directed on box)
- 8 oz softened cream cheese
- 1/3 cup sugar
- 1 tsp gluten free vanilla extract
- 1 cup heavy cream (aka whipping cream)
- 1 pint fresh blueberries
- 3 cups (about 1 lb) fresh strawberries
Preparation:
Cut cake into small slices (mine were about 1″ x 2″ slices)Beat cream cheese, sugar, and vanilla on high until fluffy. Reduce speed slightly (medium-medium high) and gradually add heavy cream. Beat until well blended and the consistency of whipped cream.
Place 1/2 of the cake pieces in the bottom of a 2 qt. serving bowl or dish, followed by 1/2 of the cream cheese mixture. Spread the cream cheese mixture to cover the cake slices and then place 1/2 of the blueberries and strawberries on top. Repeat with another layer of each (cake/cream cheese/berries).
Cover and refrigerate 1 hour-overnight.
ENJOY!
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