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Ingredients
- Cake
2 prepared white cakes, each cooked in 1/2 sheet cake pans.
- Filling
3.4 ounce (96 g) box instant vanilla or French vanilla pudding
8 ounces (227 g) cream cheese, softened
16 ounces (454 g) frozen sweetened sliced strawberries, thawed
- Frosting
12 ounces (360 ml) cold heavy cream
1/2 cup (120 ml) cold milk
3.4 ounce (96 g) box instant vanilla or French vanilla pudding
Directions
- Prepare the white cakes. Remove from baking pans and cool completely.
- To make the filling, mix the instant pudding and cream cheese in a stand mixer or with a hand mixer until smooth. Add the frozen strawberries and mix until well-incorporated. Spread the filling over one of the cooled cakes. Place the other cooled cake on top of the filling.
- To make the frosting, whip the cream to soft peaks. In a separate bowl, whisk the instant pudding into the milk until well-blended, about 1 minute. Add the pudding/milk mixture to the whipped cream, and whip until well-combined and thick, about 1 more minute. Cover the entire cake with the frosting.
This recipe is from Aunt Ann and has made appearances at too many weddings to count.