STRAWBERRY YUM YUM CAKE RECIPES

Steps:

• Preheat oven to 350 degrees.Grease and flour two 9" round cake pans. Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle. Turn out on a cooling rack to cool completely. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.

Steps:

• To begin, push the cracker graham to a state of sand. You can do this using a blender. Or put the cracker in a strong bag and crush it with a rolling pin.
• Melt the butter and combine with the cracker crumbs. The mass should clump in the hand. Put the crumbs in the pan and tamp with your hand.
• Using a mixer, whip the cream cheese with sugar until fluffy.
• In a separate bowl, whip the heavy whipping cream with sugar and vanilla extract. Beat a few minutes to high peaks.
• Combine the whipped cream and cream cheese. Stir with a silicone spatula, quickly, but gently, until mixed.
• Conditionally divide the cream mixture into 2 parts. Put one part on top of the crust and spread. Lay out the cherry filling. Cover the remaining half of the creamy mixture. Level with a spatula and sprinkle with the remaining creamy butter crumbs.
• Put in the refrigerator for several hours, or better at night.