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February 7, 2020 | Recipes

A sweet treat with a cake base and cream cheese cool whip topping.

Makes 12 servings (1 bar per serving)

Ingredients:

Butter-Vanilla Cake

½ cup unsalted butter, softened

½ cup white sugar

2 eggs

1 tsp baking powder

1 ½ cups all-purpose flour

¾ cup Silk True Almond milk, unsweetened

1 tsp vanilla extract

1 pint strawberries

Cream Layer

8oz cream cheese, whipped

¼ cup powdered sugar

8oz frozen whipped topping (ie. Cool Whip)

Directions:

  • Preheat oven to 350⁰F. Grease a 9×13 pan.
  • In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder, and salt. Alternate between adding in flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
  • Pour batter into prepared pan. Bake cake for 18-20 minutes. Let cool.
  • Dice strawberries and set aside.
  • In a large bowl, cream together cream cheese, powdered sugar and whipped topping. Spread evenly on top of cooled cake.
  • Top with strawberries. Refrigerate for 3 hours. Cut into 12 bars.

Nutrition Facts (per serving)

Calories: 294kcal

Protein: 2g

Carbohydrate: 30g

Potassium: 112mg

Phosphorus: 72mg

Sodium: 141mg

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