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Strawberry Cream Cake

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“DH is diabetic and I was looking a different cake for him to enjoy without to much guilt. This recipe comes from kraftfood.com. The only thing I did was cut the recipe in half, make it in a 6-inch sprinform pan and use chocolate chips instead of semi-sweet baking chocolate. If you don't have a 6-inch pan you can use an 8 inch cake pan or tart pan.”
READY IN:
3hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the crumbs and butter together.
  2. Press firmly into bottom and halfway up sides of a 6-inch springform pan that has been sprayed lightly with non-stick cooking spray.
  3. Place in freezer while preparing filling.
  4. Pulse the 1 cup strawberries in food processor until finely chopped, scraping sides 2 to 3 times.
  5. In a medium size bowl, add the strawberry gelatin and stir in boiling water.
  6. Continue to stir until gelatin is completely disolved, 2 minutes.
  7. Add the ice cubes; stir until melted.
  8. Fold in whipped topping and chopped strawberries; stir gently with wire whisk until well blended.
  9. Refrigerate gelatin mixture for 10 minutes or until mixture is thick and will mound.
  10. Spoon into prepared crust.
  11. Refrigerate the cake for a minimum of 3 hours.
  12. Remove sides of pan, slice reserved strawberries and arrange on top.
  13. When ready to serve, place chocolate chips in small microwave dish and microwave until melted.
  14. Slice the cake into 4 to 6 servings and drizzle with melted chocolate.
  15. Please note: If you have additional filling, it can be spooned into a 1/2 cup custard cup and sprinkled with additional graham cracker crumbs.

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