Strawberries and Cream Loaf Cake

Name: Strawberries and Cream Loaf Cake
Prep time: 20 min
Total time: 2 h 35 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; 2 containers (6 oz each) Yoplait® Original yogurt strawberry; 1/2 cup butter, melted; 2 eggs; 8 drops red food color; 1 oz cream cheese, softened; 3/4 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 cup sliced fresh strawberries

1 Ratings

1 Reviews

Kitchen Tested

Prep 20 min
Total 2 hr 35 min
Servings 12

If there’s a better use of strawberries and cream, we don’t know what it is. Plus, there’s just something about a tall, gorgeous loaf cake that makes people stop and stare — in the best way possible. MORE+ LESS-

By Tablespoon Kitchens

Updated April 21, 2017

Ingredients

Cake

box Betty Crocker™ Super Moist™ white cake mix

containers (6 oz each) Yoplait® Original yogurt strawberry

1/2

cup butter, melted

eggs

drops red food color

Frosting

oz cream cheese, softened

3/4

cup heavy whipping cream

1/4

cup powdered sugar

1/2

cup sliced fresh strawberries

Steps

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1

Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour.
2

In large bowl, beat Cake ingredients with electric mixer 2 minutes on medium speed until combined. Pour into pan.
3

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.
4

In medium bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on medium speed, scraping bowl occasionally, until stiff peaks form. Spread frosting over cake. Top with sliced strawberries.