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Strawberry Cream Cheese Frosting

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Ingredients

  • 1 (8 oz.) Pkg. Cream Cheese, softened
  • 8 Tbs. (1 stick) Butter or Margarine
  • 3 1/2 Cups Powdered Sugar, sifted
  • 3/4 Cup Fresh Ripe Strawberries, rinsed and mashed to make 1/2 Cup (then drained well)
  • 1/2 Cup Grated Frozen Unsweetened Coconut, thawed
  • 1/2 Cup Chopped Pecans

Details

Preparation

Step 1

Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for 30 seconds. Stop mixer and add sugar and drained strawberries. Blend the frosting on low until sugar is incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in coconut and pecans. To assemble, place one cake layer, right side up on a serving plate. Spread the top with frosting. Add another layer right side up and frost the top. Then place third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving. Place the cake in the refrigerator for 20 minutes or until frosting is set. Cover the cake and store in refrigerator for up to 1 week or freeze it, wrapped in foil for up to 6 months. Thaw overnight in refrigerator before serving.

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