Easy Dreamy Strawberry Cream Cake - cooking recipe

Ingredients

2 pints fresh strawberries, sliced
2 tablespoons kirsch
3 tablespoons granulated sugar
2 (9 inch) round layers prepared white cake
6 ounces cream cheese, at room temperature
1/3 cup confectioner's powdered sugar, sifted to remove any lumps
3/4 teaspoon vanilla extract (or one vanilla bean, seeded and scraped)
1 1/2 cups heavy cream, well chilled
fresh mint sprig, optional to garnish
strawberry ice cream, to serve

Preparation

In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
To make frosting/ filling:
On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
Assemble the cake:
Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
Decorate top with a fresh mint sprig, as desired.
Slice into wedges and serve with a scoop of strawberry ice cream.
Refrigerate any leftovers. Cake is best served the same day.