Can I use cool whip and strawberries between layers of a regular boxed cake mix?

I have always used this kind of Cool Whip frosting...just add your strawberries to this mixture.

Cool Whipped Frosting

Prep Time:

15 MinReady In:

15 Min

Original Recipe Yield 2 cups

Ingredients

1 (8 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) package instant vanilla pudding mix

1 cup milk (sometimes I use less...if I feel it needs to be more firm)

1 teaspoon vanilla extract

Directions

1.In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Strawberry Cool Whip Cake

RE:

Can I use cool whip and strawberries between layers of a regular boxed cake mix?

My question is really if it will hold together. I bought a white cake mix, strawberries and cool whip. I am planning on doing the cake in several layers and then finishing the whole outside with whipped vanilla frosting afterward. I also have a box of instant vanilla pudding, would adding the...

Cool Whip Cake

If you are making a cake and want to not make it at the last minute or end up with a disaster I'd use a stabilized whipped cream

you can make it yourself, and it will taste sooooooooo much better than cool whip

•1/2 pint (1 cup) heavy whipping cream

•2 tablespoons powdered sugar

•2 tablespoons Piping Gel ( you can get this at walmart, cake supply stores and hobby lobby, it's cheap)

•1/2 teaspoon clear vanilla extract

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

It will hold up and be great even if you make it in advance and keep it in the fridge

I worked as a cake decorator and we would never use any whipped cream in a layer. It is way too unstable and you will end up with the layers separating or sliding, eek!

Use a good jam, any complimentary flavor, like chocolate frosting with raspberry jam between the layers or a vanilla based frosting and strawberry jam and you can add thin slices of the berry as long as the cake will not sit too long before serving. We did use berries on the top, halved or whole, tops removed and washed, as decoration.

The same frosting can be used as on the outside, but sometimes this becomes overwhelmingly sweet, depends on personal preference.

Another option is a custard (your instant pudding), and try to make it stiffer than the directions for pudding, use 1/4 inch layer or it can slide too.

Have fun with it and don't stress. You can also use a drizzle of strawberry glaze on top of the cake for added fun and curled chocolate shavings. Above all enjoy yourself and the best of luck.

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Using any store bought cake mix, you can divide the batter between two 8-inch cake pans or two 9-inch pans that have been well greased with shortening, or butter. If you have any kitchen parchment paper, you can set the cake pan on the parchment and draw a circle around the pan, then cut it out with sissors and put the cut-out parchment in the cake pan after it is greased. This will ensure that the cake won't stick to the bottom of the cake pan. When the cake layers have cooled (at least 35 minutes) then you can apply icing/frosting to them. Put a dab of icing on the cake plate and then position the first cake over the icing (so the cake doesn't slip off the plate). Then apply icing. If you are using store bought icing, you can stir a teaspoon of vanilla flavoring into it when you are ready to ice the cake. If I used a 9x13 pan, I wouldn't cut it in half. I'd make a cake board out of cardboard and cover it with foil and put a spoonfull of icing on the foil board to anchor the cake then proceed with icing it. If you make your own cake board, you'll need enough cardboard for at least two thickness or just go down to the Bakery Shop and buy one for a dollar.

I fill cake layers with cool whip and fruit often, just keep the cake refrigerated and the cake will hold together. Adding vanilla pudding mix to the cake batter is fine but even better would be "Dream Whip" found in the grocery store baking aisle. If you follow the Dream Whip Cake instructions on the box then the cake will be tender and moist = flawless.

Cool whip and sliced strawberries will hold up if you refrigerate it for 1-2 hours before serving.

I also think the cool whip will hold with the strawberries. I would try putting the mixture into the freezer to firm it up even more the day of the birthday then refridgerating the cake til ready for serving.