This strawberry cream cake recipe welcomes spring as no other cake recipes can!
Moist strawberry cake with luscious cream and loads of strawberries create the freshest experience you’ve ever had with fruit cake recipes. Great for parties, Easter celebrations, or anytime you want a bite of berry, this is the mother of all strawberry cake recipes!
This cake is delicious, but we have room for more! My strawberry layer cake and fresh strawberry cake put berry spins on traditional treats while my strawberry shortcake cake makes refashions the iconic strawberry dessert!
Springtime is the right time for all things strawberry! This strawberry cream cake showcases this wonderful fruit like nothing else.
- Strawberry flavor at its best
- Easy homemade cake!
- Show-stopping WOW for parties
- Instantly makes you happy!
How To Make Strawberry Cream Cake Recipe
I love most how easy it is to make this cake!
Start by preheating your oven and prepping your pans (no sticking cake batter here!). In an electric mixer, combine all of your cake ingredients and beat for three minutes. Pour batter into pan and bake. That’s it! That’s how easy it is to make a homemade cake.
Now, onto the toppings: combine cream cheese and butter until smooth, then add your sugar. In a separate bowl, combine the pudding mix, milk, and vanilla, then fold into the cream cheese mixture.
Once your cake is cooled (and ONLY once your cake is cooled! Any residual heat will melt the cream), cut your cake into layers and assemble. Garnish with sliced strawberries.
Is there anything in the world that says “hello spring” quite like juicy, ripe strawberries?
This cake gets its deliciousness from easy items you already have in your fridge. A small package of Jell-O boosts the strawberry flavor, while pudding adds to the cream filling. I love doctored cake mix recipes, don’t you?
Tips For Making The Perfect Strawberry Cream Cake
There are three important tips to keep in mind to get the perfect strawberry cake!
Bundt Pan: If you’re looking for a cake that slides nicely out of a nonstick bundt pan, this is it. Just be sure to properly prep your pans and that the nonstick spray you use is designed for baking.
Baking: It’s important that you use a heavy-duty bundt pan that has at least a 12-cup capacity. I also strongly suggest putting your bundt pan on a rimmed baking sheet. During baking, the batter may overflow, and you want to be prepared!
Cool: Make sure your cake is thoroughly cooled before you add any cream! Even the slightest bit of heat will melt your fluffy filling.
You’ll likely recognize a lot of these ingredients — but there are some things you should know!
Mixes: It’s important that you do not follow the package instructions for the cake mix, the Jell-O, or the pudding. Follow the recipe as written here, adding them when called for.
Jell-O: Don’t want to use the packaged Jell-O? There are options, like agar-agar!
Strawberries: If you can’t get fresh strawberries (maybe you’re overeager for spring like I am!), you can definitely use frozen. You’ll want to thoroughly drain the berries though since frozen berries pack a LOT of moisture!
No one wants a spoiled strawberry cream cake! Read on for my best tips on how to store your creation.
Can You Freeze This?
Partly. The sponge part of the cake can be frozen (for up to four months), but the cream part will not do well in the freezer.
If you want to freeze your cake, wait to make the filling until you’ve let your cake sit in the fridge overnight to thaw. Then pull it all together just before serving!
Make Ahead Tips
Once your cake is assembled, it should be refrigerated for at least an hour. If you’d like to make it further ahead of time, wait to garnish with the strawberries until just before serving — if cut berries sit for more than about an hour, they can weep.
If you refrigerate your cake overnight, let it sit out about 30-40 minutes, or until the cream filling softens a bit, before serving.
How Long Can You Keep This In The Fridge?
Once assembled, your strawberry cream cake leftovers can sit in the fridge for up to a week. If you have pieces of fresh strawberry on your cake slices, they will bleed into the cake. I, personally, love these little bits of strawberry syrup!
Now, the even more fun part — variations! Let’s get creative!
There are so many fun ways to bake a strawberry cake! You can use that good ol yellow box and make Bisquick strawberry shortcake, or make a few alterations to get strawberry bundt cake; or go full butter YUM with strawberry pound cake!
Strawberry Cream Cake
- 1 box white cake mix
- 1 cup vegetable oil
- 1 (3-ounce) box strawberry jello
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh strawberries, finely chopped
- 1/2 cup milk
Creamy Filling And Topping:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 8 ounces cool whip
- 1 (3.4-ounce) box instant vanilla pudding
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 pint strawberries
Make the Cake:
- Preheat the Oven to 350 degrees. Spray a 12-14 cup nonstick Bundt pan with Non-Stick baking spray with flour. Set aside.
- In the bowl of an electric mixture, mix all the cake ingredients on low until just combined. Scrape down the sides of the bowl. Increase speed to medium and beat for 3 minutes.
- Pour cake batter into prepared pan.
- Place in preheated oven for 1 hour-- 1 1/2 hours or until a bamboo skewer inserted into the center comes out clean. (This cake is dense and has a lot of fruit, so Do Not underbake or it will collapse as it cools.) Place cake in pan on a wire rack and cool 15-20 minutes. Remove cake from pan and invert onto plate; cool completely.
Make the Creamy Filling and Topping:
- Combine cream cheese and butter, with a mixer, in a medium bowl, until completely smooth. Mix in powdered sugar. Fold in Cool Whip.
- Mix together the pudding mix, milk, and vanilla, in a separate bowl until it begins to thicken. Fold into cream cheese mixture.
- Cut completely cooled cake in half. Spread half the creamy topping on the bottom layer. Top with the second layer of cake. Spread remaining creamy topping on top. Refrigerate for at least one hour. Top decoratively with sliced strawberries.
Fans Also Made:
Tis the season for FRUIT CAKE! Let’s see how many we can make:
- No Bake Summer Berry Icebox Cake – Make a cake in your freezer
- Pina Colada Cake – Your favorite drink, now a cake!
- Orange Pound Cake – Bright, citrus, PERFECTION!
- Strawberry Sheet Cake – stand out from other strawberry cakes is its divine lemon cream cheese frosting!
Now you’ve got a luscious strawberry cream cake recipe to bring out at your next get together or spruce up a rainy spring day. How great is that??
What did you make this cake for? Let me know in the comments!
Source: Gonna Want Seconds
Originally published on Spend With Pennies