Strawberry Twinkie Cake is a make-ahead potluck dessert perfect for Spring and Summer using Twinkies and fresh strawberries. It’s made in a 9-inch springform pan so you can slice it like a cake.
I think Twinkies taste ok on their own, but so much batter when combined with a creamy filling and fresh strawberries.
Strawberry Twinkie Cake is super easy to make. The Twinkies and strawberries get layered together with a creamy mixture of cream cheese, sweetened condensed milk, and Cool Whip. Feel free to whip up some fresh whipped cream if you want to use that instead of Cool Whip.
And I also add a little almond extract for flavor. Be careful, because a little goes a long way when it comes to almond extract.
In addition to sliced fresh strawberries, I also add a layer of strawberry puree in the middle for more strawberry flavor.
STRAWBERRY TWINKIE CAKE RECIPE TIP:
Make Strawberry Twinkie Cake at least a couple of hours in advance and up to 2 days ahead of time and store in the refrigerator. It makes a creamy and refreshing warm weather dessert.
Try These Other Twinkie Recipes:
- Twinkie Tiramisu– twinkies take the place of ladyfingers in this awesome coffee-flavored dessert.
- Twinkie Banana Pudding– twinkies are an awesome additon to banana pudding.
- Chocolate Covered Bourbon Soaked Twinkies– great for a Kentucky Derby Party!
Strawberry Twinkie Cake
Equipment
Ingredients
- 4 heaping cups sliced strawberries,, divided
- 1/4 cup sugar
- 1 (8-ounce) package cream cheese,, softened
- 1/2 a (14-ounce) can sweetened condensed milk
- 1 teaspoon almond extract
- 12 twinkies
- 2 (8-ounce) conatiners Cool Whip,, defrosted (or equivalent amount of homemade whipped cream)
Instructions
- Line a 9-inch springform pan with plastic wrap.
- Place 2 heaping cup strawberries and sugar in a medium saucepan. Cook over medium heat for about 15 minutes or until thickened. Smash strawberries with a fork as they cook. Let cool.
- Using an electric mixer, beat cream cheese, sweetened condensed milk, and almond extract until smooth. Fold in 1 cup of Cool Whip and set aside.
- Arrange 4 twinkies in prepared pan in the shape of an "X". See pictures above for reference. Cut 2 twinkies in half and fit them in the open spaces.
- Fill cracks with half the remaining sliced strawberries.
- Spread half of the cream cheese mixture on top of twinkies, being sure to fill all the open spaces with it.
- Spread cooled strawberry/sugar mixture on top.
- Repeat with another layer of Twinkies, filling the cracks with remaining sliced strawberries and then spreading remaining cream cheese mixture on top.
- Cover with plastic wrap, gently pressing down to compact everything slightly.
- Refrigerate for at least 2 hours.
- Remove cake from springform pan and use scissors to cut plastic wrap away.
- Spread Cool Whip on top and sides. You probably won't need to use all of it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published May 22, 2017
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It’s easy….like, eeeeasy..
.and delicious…the strawberry filling is a special extra touch to bring it over the top!
How did you get the plastic completely removed to serve it?
Set up perfect for me. Loved it!
Do you have a video of the Strawberry Twinkie Cake
It set up nicely for me. Would make it again.