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3.67 from 3 votes

Strawberry Twinkie Cake

Strawberry Twinkie Cake makes the perfect spring dessert. Twinkies, fresh strawberries, and strawberry puree are layered with a creamy mixture of cream cheese, sweetened condensed milk, and Cool Whip.
Course Dessert
Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings 12


  • 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)


  • 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.