Strawberry Cream Cake on a white cake stand
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Strawberry Cream Cake

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!
Course Dessert
Cuisine American
Keyword How Do I Make Strawberry Cream Cake, How To Make Strawberry Cream Cake, Strawberry Cream Cake, Strawberry Cream Cake Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 Servings
Calories 575kcal
Author Kathleen

Ingredients

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

Garnish

  • 1 Pint Strawberries

Instructions

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.

Assembly:

  • 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.

Nutrition

Serving: 1/12 of the recipe | Calories: 575kcal | Carbohydrates: 67g | Protein: 7g | Fat: 32g | Saturated Fat: 23g | Cholesterol: 79mg | Sodium: 466mg | Potassium: 202mg | Fiber: 1g | Sugar: 46g | Vitamin A: 410IU | Vitamin C: 26.7mg | Calcium: 180mg | Iron: 1.5mg