Strawberry Cream Cake

This is my new favorite dessert! I found a picture online of something similar, but they made it way to complicated, so I created my own version. I call it, "Strawberry Cream Cake". It's the perfect summer dessert because it's lite instead of rich, leaving you feeling fresh and satisfied! Annnnnd it's really easy to make!

So now that I'm done being an infomercial, here is how you make it!

What you need:

For Crust:

Flour: 1 cup
Salt: 1/4 tbs
Water: 1 cup
Butter: 1/2 cup
Eggs: 4

For Filling:

Instant Vanilla pudding Mix 6 1/2 cup servings
Buttermilk: 2 cups
Cool Whip: 8 oz
Powdered sugar: to taste

Strawberries: to taste (I use 3 slices per layer)


Step one: Crust

(Preheat oven to 425 degrees Fahrenheit) 

1. Boil 1/2 cup of butter and 1 cup of water
2. Stir in 1 cup of flour and 1/4 tbs of salt

(Stir until it forms a ball, then place in a separate bowl or mixer)

3. Stir in 4 eggs, one at a time
4. Now you simply spread out your dough on a cookie sheet and bake at 425 for 20-25 min.
5. Once your crust has finished baking cut it into evenly sized pieces.

*tip: dough may be hard to spread due to the fact it's sticky, so cover your hands in oil to prevent it from sticking.



Step two: Filling

1. Combine: 1 Pudding packet with 3 cups of buttermilk

( This is the large size pudding package which I use because I like having leftover filling, but you can use the smaller size and you just follow the box directions replacing the amount of milk it calls for with buttermilk.)

2. Mix in: Cool whip
3. Place in yo fridge!

(Yeah, it's that easy.)


Step three: Create

1. Slice your strawberries.
2. Stack your crust, then filling, then strawberries and repeat.
3. Top it off with powdered sugar for great taste and looks.
4. You're done!

Makes about 11 (When you cut out 2x4 inch bars and layer two per piece).

* tip: When layering the filling don't just scoop it on with a spoon. I found it's much easier to put it in a zip-lock bag, snip a corner, then squeeze it on.