Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.



  • Yield: About 3 cups


  • 1 (8-ounce) package of cream cheese
  • 1/2 cup strawberry jam
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • Pint of fresh strawberries, washed
  • Fresh mint sprigs
  • 1 scoop of vanilla bean ice cream


  • Using an electric mixer, whip the cream until smooth. Add the jam and mix until incorporated. Add the powdered sugar and vanilla. Continue whipping until the frosting is spreadable. **If the frosting is too thick, add a little milk. If the frosting is too thin add a little more powdered sugar. Spread a thin layer of the frosting on each layer. Stack the layers and frost the sides and top of the cake. Garnish the cake with the whole strawberries and mint sprigs. Slice the cake and plate on a plate. Serve the cake with vanilla bean ice cream.