This Strawberry Cream Cake is made up of super moist strawberry cake with layers of luscious vanilla cream and of course loads of fresh strawberries!
Springtime is the right time for all things strawberry, and this Strawberry Cream Cake showcases this wonderful fruit like nothing else. Strawberry season means sweet, plump, juicy strawberries in contrast to the sad little tart ones of winter. You can bet your sweet bippy that I hit every local farmers market this time of year to be dazzled by strawberry brilliance.
My Strawberry Cream Cake is explodes with strawberry flavor and has a creamy, fluffy Cool Whip and vanilla pudding filling that melts in your mouth with every bite. Despite this fresh strawberry cake recipe being spot-on, I firmly believe there’s always room for creativity in any recipe.
This is a pretty simple sweet strawberry cream cake recipe. It can be built upon to become a chiffon cake, similar to strawberry cream cake cook’s illustrated, which uses a strawberry mash – or strawberry and cream cake mary berry using lemon curd.
And, you can transform Strawberry Cream Cake into strawberry italian cream cake by using almond extract instead of vanilla, or adding coconut. Super delicious, too!
The bottom line is that any rendition of strawberry cake is fine by me. In fact, any strawberry cream cake near me is a strawberry cream cake MIA!
Have you tried these fabulous my strawberry delights?
More Of Our Best Strawberry Cakes:
Strawberry Layer Cake: Strawberry Layer Cake is a real looker, too! It’s really rich, moist, and super sweet. To top it all off is strawberry buttercream frosting. Absolutely delicious!
Strawberry Shortcake Cake: I love strawberry shortcake, but I love Strawberry Shortcake Cake even more! The cake is buttermilk moist, and this cake is layered with whipped cream. Yumm-y!
Strawberry Sheet Cake: What makes Strawberry Sheet Cake stand out from other strawberry cakes is its divine lemon cream cheese frosting!
Fresh Strawberry Cake: Fresh Strawberry Cake is a perfectly simple strawberry cake. The yumminess of the cake and the sweet crunchy topping don’t make you miss the frosting at all!
Strawberry Poke Cake: Poke cakes are fun! I loved making poke cakes with my mom, pouring her homemade chocolate icing that she had just melted on the stove over vanilla cake. To make Strawberry Poke Cake, you can fill the holes in the cake with gelatin or make your own syrup from fresh strawberries.
Recipe Notes For Strawberry Cake:
Ingredients: It’s important that you do not follow the package instructions for either the cake mix or the Jell-O. Just disregard them entirely. Follow the recipe as written here, adding the cake mix and Jell-O when called for.
The Pan: It’s important that you use a heavy duty bundt pan, one that has at least a 12-cup capacity. You’ll notice as you make up this recipe that it has a lot of batters, so I strongly suggest putting your bundt pan on a rimmed baking sheet.
Baking: If you’re looking for a cake that slides nicely out of a nonstick bundt pan, this is it. It’s super smooth sliding out. Just be sure that the nonstick spray you use is designed for baking.
Make Ahead: Yes! After Strawberry Jello Cake is assembled, it should be refrigerated for at least an hour. If you’d like to make it further ahead of that time, I’d suggest you wait to garnish with the strawberries until just before serving.
If they’re cut and sit for more than about an hour they can weep. If you refrigerate overnight, let the cake sit out about 30-40 minutes, or until the cream filling softens a bit, before serving.
How To Freeze: Only the cake part of Strawberry Cake with Jello can be frozen, and it’s best if frozen whole, not sliced in half. When freezing a cake, it needs to be cooled completely so extra ice particles don’t form. Make filling and assemble when ready to serve.\
SAVE THIS STRAWBERRY CREAM CAKE
TO YOUR CAKE BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
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 Cup 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.
More Yummy Strawberry Recipe…
- MY Strawberry Cheesecake Salad is wonderfully cream with a crumbly, buttery topping. Mmm! Mmm!
- Good old-fashioned Strawberry Cobbler with fresh strawberries (of course!) and a lemony cake topping is comfort food at its finest!
- My Berry Chantilly Cake is a real showstopper! It looks as fancy as it sounds and tastes even better!
- More Cake Recipes…
- Banana Pudding Cake
- Hummingbird Cake
- Coconut Cake
Source: Gonna Want Seconds
Originally published on Spend With Pennies