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. Make Strawberry Twinkie Cake at least a couple of hours in advance and up to 2 days ahead of time. It makes a creamy and refreshing warm weather dessert.

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.

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 ho...