Strawberry Surprise Dream Cake

 Sunday was Dan's birthday.  This was his cake.  It is a strawberry surprise dream cake and I have been making it since forever.  My memory tells me I made this for our mothers on Mother's Day about 1970, the first year we were married.  It may have been the next year, but it was at the beginning  - BC (before children).  So, this recipe goes back a long way, whenever it was.  I tried to find out when this recipe first appeared, but had no luck.  I just know it's delicious even if it is an old recipe.

If you aren't familiar with Dream whip, it is a powdered non-dairy topping that fluffs up like whipped cream or Cool Whip when you make it.  It can be found in the baking aisle of most major grocery stores.  Dream Whip is made by Kraft and comes in boxes of 2 or 4 pouches.  For this recipe you need 3 pouches (of course), but I use real whipped cream for the filling and topping, so I only used 1 envelope for the cake itself.

This cake is filled with whipped cream and strawberries and is oh my gosh good!  The cake is a yellow cake that tastes like the best strawberry shortcake/sponge cake you have ever eaten.  Yum.  Yum.

The cake is baked in an angel food (or tube) pan.  It is removed after cooling and the top is cut off, part of the inside removed and then mixed with whipped cream and strawberries.  Seriously, what could be better than that?  Not much!

Here is what you need:

1 box 2 layer size yellow cake mix
1 envelope Dream Whip topping mix
4 eggs
1 cup COLD water

Combine all the ingredients in a large bowl and mix with an electric mixer until moistened.  Beat at medium speed for 4 minutes.  Pour into a greased and floured 10 inch tube pan.  Bake at 350 degrees F for 45 to 50 minutes.  Cool for 15 minutes in the pan.

Turn the pan upside down and remove cake from the pan.  Flip the cake over so it looks like this.  If that makes you nervous, know that I have never had one of these cakes fall apart.

Using a long bread knife, cut the top of the cake off - about 1 inche.  I start right about where the curve of the cake begins.  Lay the top aside until after you have filled the cake.  Now, using a small spoon, leave a 1/2 inch thick shell by removing the center of the cake.  Try not to cut through the bottom.

Cut the cake that you remove into 1 inch pieces and put aside.

Slice 1 quart of strawberries and sprinkle with 2 tablespoons of sugar.  Let the berries stand for 30 minutes.

Now, here is where I made a change in the original recipe.  The original calls for making 2 envelopes of Dream Whip according to directions which you can still do.  I used a 16 ounce container of heavy whipping cream and whipped it with a few tablespoons of sugar and a tsp. of vanilla until stiff peaks form.  You could also use Cool Whip if you prefer.  Either way, set aside 1 cup of the whipped cream and fold the rest into the berries to which you add 1 cup of the cake pieces.  Mix gently.  Spoon into the cake shell.

Replace the top layer that you cut off earlier.  Your cake should now look like this.

The cut line is barely noticeable.  This is where the surprise part of the came comes in!  Everyone is surprised when  you slice into the cake and there is all that sumptuous, delicious filling.  Try not to eat all the filling before you put it in the cake.  Holy cow it's good.

To finish the cake, spread the remaining whipped topping on the cake and garnish with more strawberries.  Oh.  So.  Yummy.

When  you cut into the cake, this is what you see.

Whipped cream and strawberries are all nestled in the middle of this wonderful cake.  It's like eating an inverted strawberry shortcake.  I know you want some!

If you want to push this right on over the top, add a large dollop of vanilla ice cream to a slice of the cake and some more strawberries in syrup.  Oh My!  Our 9 year old grandson ate 3 pieces of this cake.  He said it was the best cake ever and he doesn't usually eat strawberries!  How is that for a testimonial?

This recipe is in my poor old falling apart hand written recipe book that I have had since the late 1960's.  I'm glad I have now put it in my blog for future reference.  This poor book may disintegrate at any time and I do not want to lose this recipe.

The cake recipe is on the box of Dream Whip.  You can actually make the Dream Cake using any flavor cake mix.  The Dream Whip adds such a wonderful texture to the cake.  I have to say the yellow cake is still my favorite to this day although you could make this same cake in chocolate.  I know Dan would like that too!

Looking at this picture makes me wish I had a piece to eat right now.  Needless to say, it is long gone.  Give this recipe a try.  You will definitely add it to your recipe list to make again and again.  Remember strawberries will be in season soon and  Mother's Day is coming up and graduations - summer picnics!  Wow.  Delight someone with this fabulous cake.  They will certainly be happy that you did.

Everyday Donna

Things to Remember:

Just a few of the perfect excuses for having some strawberry shortcake.
Pick one.

(1) It's less calories than two pieces of strawberry shortcake.
(2) It's cheaper than going to France.
(3) It neutralizes the brownies I had yesterday.
(4) Life is short.
(5) It's somebody's birthday. I don't want them to celebrate alone.
(6) It matches my eyes.
(7) Whoever said, "Let them eat cake." must have been talking to me.
(8) To punish myself for eating dessert yesterday.
(9) Compensation for all the time I spend in the shower not eating.
(10) Strawberry shortcake is evil. I must help rid the world of it.
(11) I'm getting weak from eating all that healthy stuff.
(12) It's the second anniversary of the night I ate plain broccoli.  author unknown

Fresh Strawberry Short Cake Using A Spectacular Sponge Cake Recipe

Second verse, same as the first!  Yes, it's Monday again and we had one terrific weekend.  How about you?  The weather was gorgeous, our grandson played his first little league game and our trip to the farmer's market yielded one amazing surprise.  Fresh local strawberries are already in!  Made me want to do cartwheels.  They are way early this year because it has been so warm, but that is a-okay with us because we got to have fresh strawberries on a from scratch sponge cake with fresh whipped cream.  My oh my oh my, is it ever good!

Look how beautiful these strawberries are!  Fresh local berries are always better than the ones you get in the grocery because they don't have to pick them so early.  They are ripe and juicy and make a lovely syrup when you slice them and macerate them with a little sugar.  The ones you get year round at the grocery never seem to make any juice, although it is nice to have fresh berries all year round.  That is a luxury we did not have back in the "old" days.  There is just nothing like those first delicious, red ripe berries.  Mm Mm Mm

I bought a whole flat of strawberries because I just could not resist their beauty and fragrance and knew they would be delicious.  I shared some with our daughter's families and kept some for us to enjoy.  I wanted to make a fresh cake to "decorate" with all those lovely berries, so I decided on a sponge cake -which is better than angel food in my book.  In other words, sponge cake is just perfect for serving with berries.  It's light and airy and has a slight hint of lemon flavor and soaks up all that wonderful strawberry juice.  Yum!  Are you drooling yet?

The recipe I used is called American Sponge Cake from the Joy of Baking.com.  It is a really good cake.  And don't worry, as our grandson said, it doesn't taste like sponge at all.

Here is what you need:

Ingredients:

6 large eggs separated
1 cup granulated sugar divided
1 tsp vanilla
1 TBSP water
zest of 1 medium lemon
1 cup sifted cake flour (I use Swans Down)
3/4 tsp cream of tartar

Separate the eggs while they are cold.  Cover with plastic wrap to keep a film from forming.  Bring to room temperature by letting them sit out about 30 minutes.

Sift the cake flour to which 1/4 cup of sugar has been added.  Measure another 1/4 cup sugar and set aside for beating with the egg whites.

Place final 1/2 cup of sugar in the bowl of an electric mixer and use paddle attachment. (This is where a stand mixer like a Kitchen Aid comes in really handy).  Add the egg yolks and beat on high for about 5 minutes or until thick and fluffy.  Batter will fall back in like a slow ribbon.  Add vanilla, water, and lemon zest.  Mix.  Sift the flour/sugar mixture over batter but do not fold in!

In another clean bowl, using whisk attachment for your mixer, whip the eggs until foamy.  Add cream of tartar and beat until soft peaks form.  Gradually add 1/4 cup of reserved sugar and beat until shiny stiff peaks form.  Gently fold in some of the egg whites just to lighten up the batter, then fold in all the rest just until incorporated.  Do not over mix.  (To fold, use a spatula and lift batter and egg whites from bottom of bowl over top of batter.  Do this until all egg whites are incorporated).  Pour the batter into an UNGREASED tube pan.  (This allows more air into the batter so cake will be light and fluffy).  Bake at 350 degrees for 30-35 minutes.  Test center of cake with toothpick to make sure it is done.  Remove immediately from oven and invert cake pan onto little feet and let cool at least one hour.

When cake is cool, turn pan right side up.  Run a knife around the outside edge of cake and remove tube from pan.  Run a knife around bottom of cake and around center tube.  Remove cake by turning sideways and catching with your hand.  Place on tray or platter.

See how pretty it looks?  It tastes even better.

Now, the fun begins and it's all up to you.  Slice a piece of cake and place it on a plate.  Pile on the strawberries and lots of juice so it soaks in the cake.  Top with whipped topping.  I like fresh whipped cream so I used some I had just made.  Feel free to use Cool Whip or canned whipped cream if you prefer.  If you want to add ice cream, be my guest!  Dan likes it that way.  I like it without.  Just personal preference.  But, look at that beautiful dessert.  See how the juice begins to seep into the cake.  Yum. Yum. Yum.

I hope it's not long before fresh berries start to come in where you are so you can try this fabulous cake recipe and have your own strawberry shortcake.  This cake will also be great with peaches, or blueberries.  Wow, it's going to be a great summer!

Everyday Donna

Things to Remember:

Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.  ~Terri Guillemets

Baked Cheese Cake Supreme And It's Worth The Effort

In yesterday's post I mentioned a cheesecake I made for our cookout on Sunday.  This is it and it is terrific - Jack said so.  He said it is one of the best he has ever eaten, so now you know how good it is.  And, it really is.

Have you been to a Cheesecake Factory?  Do you love to go to the Cheesecake Factory?  I mean, seriously, who doesn't?  Even though they have a ginormous menu of every kind of entree you can think of, everyone really goes there for cheesecake.  Duh.  You may not have a Cheesecake Factory in your town, or even be within several hours of one, but you can enjoy fantastic cheesecake.  Just try this recipe.

If you don't have a spring form pan, go get one because you will need it to make a cheesecake.  That is the only way you can really remove it from the pan in one piece without the crust and everything sticking to the pan.  While you are at it, get at least a 10 1/2 inch spring form pan, otherwise it won't hold all of this filling and you don't want to waste one drop of this filling!  Once you have a spring form pan, you will discover many uses for it, so don't think you won't ever use it.  You will.  It also helps to have a stand mixer because it takes a lot of mixing for this recipe - 30 minutes worth.  I happen to have my beautiful yellow Kitchen Aid which was a Mother's Day gift from my daughter.  It has changed my baking forever!  If you don't have one, ask for one as a gift, go buy one, or hope and pray someone gives you one.  You will see what a difference it makes.

This recipe is one of the creamiest, most delicious cheese cakes I have ever eaten.  The recipe comes from one of those composite cook books that organizations use as a fund raiser.  It is from the Temple Adath B'Nai Israel Sisterhood in Evansville, Indiana and is called Years of Tradition Continued.  I bought it in 1991.   It's a really awesome book because it explains many of their rituals, definitions of terms, blessings and holidays and I have learned a lot from it.  AND, it has the best cheese cake recipe ever in it which I plan to share with you.

Here is what you need:

Ingredients:

Crust

3 cups graham cracker crumbs  (I use Rice Chex to make it gluten free)
1/2 cup sugar
1/2 cup melted butter

Filling

5 (8 oz) packages cream cheese, softened  (you read that right)
1 (3 oz) package cream cheese softened
1 1/2 cups sugar
5 eggs
2 cups diary sour cream
1 1/2 tsp vanilla
juice of one lemon (I leave this out)

For crust, mix together graham cracker crumbs, 1/2 cup sugar and melted butter.  Press into bottom and up sides of 10 1/2 inch spring form pan.

For filling, in a large bowl at medium speed, beat together cream cheese, 1 1/2 cups sugar and eggs for 15 minutes.  (This is where the stand mixer comes in handy so your arms don't fall off)  Add sour cream, vanilla (and lemon juice if using).  Beat an additional 15 minutes.  Pour into prepared spring form pan.  Bake at 350 degrees for 55 minutes.  Turn off oven and let cheesecake remain in oven for 2 hours.  (Try not to open oven to peek).  Remove and cool on counter.  Serves 12 - huge servings!

After the cake cooled, I put a can of cherry pie filling on the top and decorated it with home made whipped cream.  (Instructions for making whipped cream are in the post about Strawberry Frozen Pie from yesterday).  You don't need any topping, or you can use blueberry, strawberry or anything you like.  Your choice.  When you are finished decorating, refrigerate.

Not only is this a  pretty dessert, it tastes FANTASTIC!!  Reminder:   if you are taking this dessert somewhere don't forget the bottom to your spring form pan is under the cake.  Do NOT let it get thrown away.  This is the voice of experience speaking.  

For those of you who have to eat gluten free, I make this cake so our son in love can eat it by using crushed Rice Chex in place of the graham cracker crumbs.  That's all you have to do.   Makes a great crust and you have a fabulous dessert that is gluten free!   Just thought I'd mention that.

Anytime you need a dessert or have to take something to a pot luck, give this recipe a try.  It takes a little time for the baking and cooling, so give yourself plenty of time.  It serves a lot of people and will get rave reviews!  Give it a try and let me know what you think.

Everyday Donna

Things to Remember:

The Answer is Chocolate Pie

Yesterday was a cool, rainy day here in middle Tennessee and I was in the mood to cook.   One of my friends made the comment they wished they had something to bake.  I said I was thinking about apple pie bars or chocolate cream pie.  Her remark - chocolate cream pie - so pie it was.

This is a "from scratch" pie that is rich and chocolaty and delicious.  It takes a little time at the stove stirring to keep the filling from scorching, but is more than worth the time and effort.  I also made the crust from scratch and whipped cream from scratch.  Here is the recipe:

Crust:

1 and 1/2 cups sifted all purpose flour
1/2 tsp salt
1/2 cup shortening (I used 2 stick butter)
4 - 5 tablespoons cold water

Sift the flour and salt together in a medium sized bowl.  Cut the butter into small pieces and cut into the flour with a pastry blender until it looks like small peas.  Add water 1 tablespoon at a time and stir with a fork until it forms a ball.  Roll out to fit a 9 inch pie pan.  Place crust in pie plate and crimp edges.  Prick the bottom and sides of the crust with a fork and bake at 350 until golden brown.  Remove from oven and let cool before adding filling.

Pie Filling:

2 and 2/3 cups milk
3 eggs - separated
3 squares baking chocolate, quartered
3/4 cup sugar
1/4 cup corn starch
1/4 tsp salt
1 tablespoon butter
1 teaspoon vanilla

Combine 1 2/3 cups milk, 3 egg yolks, chocolate, 3/4 cup sugar, 1/4 cup cornstarch, 1/4 tsp salt, 1 tablespoon butter in blender for 15 - 20 seconds.  Put in top of double boiler.  Add remaining cup of milk.  Cook on medium until thickened  - stirring constantly.  The filling will start as a light chocolate with lots of little chocolate pieces in it.  Suddenly, it will start to thicken and become a rich dark chocolate as all the little chocolate pieces melt.  Takes about 20 - 25 minutes of cooking.  Remove from heat.  Add 1 teaspoon vanilla and stir.

Cool slightly.  Pour into baked pie shell.  Top with whipped cream.

Whipped Cream

1 pint heavy whipping cream
sugar to taste

Place whipping cream in a deep bowl and use mixer on high until whipping cream starts to thicken.  Add a couple tablespoons of sugar and continue whipping until stiff peaks form.  Cover pie with the whipped cream and place in refrigerator.


This is such a delicious treat with coffee, especially if you share it with friends or family!  The crust is buttery and flakey, the chocolate filling is rich and silky topped by the delicious whipped cream.  Is your mouth watering?  Mine sure is.  Think I'll go have a piece right now.  Give it a try.  I hope you will like it as much as we do.  All I can say is yummmmmmmm.

Everyday Donna


Things to Remember:


Chocolate is the answer.  Who cares what the question is.  ~Author Unknown