Serves: 5
Total Calories: 798
Mix cake mix as directed on package and bake in a 9x13-inch pan. Cool. Whip cream cheese and powdered sugar; fold in Cool Whip. Spread over cooled cake. Combine strawberries, 1/2 cup sugar, and cornstarch in saucepan. Cook until thickened, cool slightly, and spread over cream mixture. Refrigerate until ready to serve.
This Strawberry Cream Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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