Strawberry Cream Cake
Ring in spring in all the right ways with this strawberry cream cake recipe that combines fresh berries with fluffy cake and lots of homemade cream!
Servings 12 servings
- 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
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.
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