Strawberries and Cream Loaf Cake

Delicious Strawberries and Cream Loaf Cake with a rich frosting, perfect for any occasion.

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Prep Time 20

Cook Time 1 5

Cooling Time 1

Total Time 2 35

Course Dessert

Cuisine American

Servings slices

Calories 250 kcal

Equipment

9×5-inch loaf pan

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ White Cake Mix
12 oz Yoplait® Original yogurt strawberry 2 containers (6 oz each)
½ cup butter melted
2 eggs
8 drops red food color

Frosting

1 oz cream cheese softened
¾ cup heavy whipping cream
¼ cup powdered sugar
½ cup sliced fresh strawberries

Instructions

Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour.
In large bowl, beat Cake ingredients with electric mixer 2 minutes on medium speed until combined. Pour into pan.
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.
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.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Keyword cake, cream, dessert, Loaf Cake, Strawberries and Cream Loaf Cake, strawberry

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