Rose’s Strawberry Shortcake

Rose's Strawberry Shortcake Recipe

 

Rose’s Strawberry Shortcake

Course: Dessert
Keyword: Rose's Strawberry Shortcake
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Ingredients

Cake:

  • 1 box classic white cake mix plus ingredients to prepare per directions
  • ½ cup sour cream

Strawberry Icing:

  • 1 16 ounce box powdered sugar
  • 1 8 ounce package cream cheese softened
  • 1 8 ounce carton Cool Whip
  • 1/2 12 ounce package strawberry glaze
  • 1 8 to 10 ounce package frozen strawberries

Instructions

  • Preheat oven 350°.
  • Prepare cake batter per box directions adding ½ cup sour cream.
  • Bake cake in Bundt pan using time guidelines on box, but remove cake 5 minutes before time on box.
  • Cool.

Strawberry Icing:

  • Combine sour cream, powdered sugar, cream cheese and Cool Whip; set aside.
  • Combine glaze and strawberries; set aside.
  • Cut cooled cake horizontally and set top layer aside.
  • Spread half the icing on bottom layer then top with half the strawberry mixture.
  • Replace top layer and spread with remaining icing; top with remaining strawberry mixture, letting glaze run down the sides.
  • Cut and ENJOY!