Strawberry Cream Cake

215 12 servings, 1 piece (138 g) each
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12 servings, 1 piece (138 g) each

Strawberry jelly powder gives this cake extra berry flavour.

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What You Need

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Make It

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  • Mix crumbs and butter; press onto bottom and halfway up side of 9-inch springform pan sprayed with cooking spray. Refrigerate until ready to use.
  • Reserve 6 berries for garnish; mash remaining berries. Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in Cool Whip and mashed berries with whisk until well blended. Refrigerate 10 min. or until mixture is thick enough to mound; spoon into crust.
  • Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen cake. Remove rim. Cut reserved berries in half; arrange, cut-sides down, around top edge of cake. Melt chocolate as directed on package; drizzle over berries.

How to Mash Strawberries

To crush strawberries, use a potato masher or process in food processor using pulsing action until finely chopped.


Prepare using Jell-O No Sugar Added Strawberry Jelly Powder and Cool Whip Light Whipped Topping.


  • 12 servings, 1 piece (138 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (138 g) each
Calories 220
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 15mg
Sodium 180mg
Carbohydrate 29g
Dietary fibre 1g
Sugars 20g
Protein 2g
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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