STRAWBERRIES AND CREAM CAKE — Layers of moist white cake are sandwiched between a whipped cream cheese, strawberry studded frosting in this beautiful and delicious cake that’s perfect for any spring celebration!
I know it’s not quite strawberry season, but this Strawberries & Cream Cake is sooooo good, I couldn’t wait to share.
Plus, it would be perfect for Valentines Day. Or Mother’s Day, Easter, Memorial Day…..or just any old day. This cake is so good, you probably don’t want to wait for a special occasion to make it.
I made this for my daughter’s birthday and everyone loved it. ~ Doris
If you love strawberry shortcake, well…..this delectable strawberries and cream dessert is even better! I started with a white cake mix to keep thing simple, but you could certainly use your favorite white cake recipe.
The best part, of course, is the cream cheese and whipped cream frosting, loaded with fresh strawberries. It’s so fluffy and delicious, I was tempted to skip the cake and eat the frosting with a spoon.
I definitely recommend using three cake pans for perfect layers if possible–but you could certainly make this as a two layer cake if you only have two pans. You should have plenty of frosting either way, so don’t be afraid to be generous!
Honestly, cake decorating is not my forte, so if I can make this cake, you can too. And even if it doesn’t look perfect, the result is so delicious, no one will even care.
I made this for my mother in laws birthday and it was great! Everyone loved it! I added blueberries to the top for the Forth of July. Thanks! I will be making this again! ~ Audrey
To say my family loved this cake would be a huge understatement. My husband couldn’t stop raving about this cake–or eating it. I’m pretty sure he had a piece with every meal.
This strawberry cake is so fresh and light, it’s hard to stop at just one piece. Really, my words don’t do this cake justice. You just need to try it!
WHAT PEOPLE ARE SAYING ABOUT STRAWBERRIES AND CREAM CAKE
My 2nd cake turned out beautiful again. I can’t wait for my grandson to see his birthday cake tomorrow. He picked your cake out the first time for his birthday three years back, and we all loved it!! Thanks again for a wonderful recipe!! ~ Linda
I’ve made this cake twice now and love it! ~ Liz
IT’S SO FLUFFY! Made these right after Valentine’s day but as cupcakes instead…..Big big hit. We are all in agreement that coring and filing the cupcake would be even better than simply frosting with the fluffy goodness. ~ Erika
I made filled cupcakes and they were so light and delicious. I could only find vanilla instant pudding so subbed that in and only used half the sugar in the icing because the cake and berries are already so sweet. Very nice! And the cake part is so easy. ~ Victoria
Be sure to save this Strawberries & Cream Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Strawberries & Cream Cake
- White cake mix
- Instant white chocolate pudding mix
- Eggs
- Sour cream
- Vegetable oil
- Almond extract
- Heavy cream
- Cream cheese
- Powdered sugar
- Vanilla
- Strawberries
Strawberries & Cream Cake
Layers of moist white cake are sandwiched between a whipped cream cheese, strawberry studded frosting in this beautiful and delicious cake that's perfect for any spring celebration!
Ingredients
For the cake
- 1 box white cake mix
- 1 box (3.4 oz.) instant white chocolate pudding
- 5 egg whites
- 1 cup sour cream
- 1/3 cup oil
- 1/2 cup water
- 1 teaspoon almond extract
For the frosting
- 2 cups heavy cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 3 cups chopped strawberries, plus more strawberries for garnish
Instructions
- Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
- In a large bowl, combine cake ingredients. Beat with an electric mixer on medium speed until smooth.
- Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to cool completely.
- Meanwhile, make the frosting: in a medium bowl, beat the heavy cream until very stiff peaks form.
- In a separate large bowl, beat the softened cream cheese with an electric mixer on high speed until light and fluffy.
- Add the sugar and vanilla to the cream cheese and beat until well combined.
- Gently fold the strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color.
- Fold the whipped cream into the frosting in two batches.
- Spread 1 1/2 to 2 cups frosting over the top of one cake layer (don’t be afraid to be generous). Place another cake layer on top and repeat.
- Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with additional fresh strawberries, if desired.
- Refrigerate until serving. Keep leftover cake in the refrigerator.
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Who Dished It Up First: This is an original recipe.
Betty
Strawberries are ALWAYS in season somewhere! This looks really good! 🙂
Joanne
Hi Danelle – This is such a delicious looking, and pretty cake! I will save this to my recipe files to bake later.
Teresa
This looks so beautiful. Love strawberries and love cake so this is a winner for me!
Monica
This looks absolutely gorgeous! I love that it uses a boxed cake – it saves a bit of time that (as a Mom with three kids) is very much appreciated! My daughter’s birthday is coming up and she adores strawberries so I might be making this for her! I’ll let you know how we like it!!
erika
IT’S SO FLUFFY! Made these right after Valentine’s day but as cupcakes instead. Good thing to because the cake batter was so good that I sat in the kitchen floor with my 2yr old licking spoons & beaters & fingers & the bowl until I realized that we needed to bake a cake. Just before I took a bite of the finished product, I stepped on the scale to make sure I was still good to go (don’t judge). I freaked out at the aweful number it gave me and decided to share the weight (I mean cupcakes) with everyone. Big big hit. We are all in agreement that coring and filing the cupcake would be even better than simply frosting with the fluffy goodness.
Linda Reale
I followed your recipe to the “T”, and it was beautiful and delicious!! I made it for my 3 year old grandson’s birthday, and I felt like it was a masterpiece. Thank you for sharing this wonderful recipe!!
Danelle
Thank you Linda! This is one of my husband’s favorite cakes. I’m so glad it worked out beautifully for you! 🙂
Liz
I’ve made this cake twice now and love it! I was thinking about doing it as cup cakes next time… Have you ever tried it as cup cakes instead of a cake– and stuffed the cup cake with the frosting (layered filling)??
Linda Howard
love this recipe! Sign me up to receive more of your delicious recipes
Danelle
Thanks so much Linda!
Linda Reale
My 2nd cake turned out beautiful again. I can’t wait for my grandson to see his birthday cake tomorrow. He picked your cake out the first time for his birthday three years back, and we all loved it!! Thanks again for a wonderful recipe!!
Linda
Hello!
I made this recipe in 2016, and I remember how wonderful it was. I went to make it again this evening, and some of the ingredients that the instructions call for aren’t listed (the white cake mix, heavy cream and whipped cream). Also it says to combine the cake ingredients, but it doesn’t specify which ingredients are for the cake and which are for the frosting. Help please! 🙂 Thank you!!
Linda
I’m sorry—I had a brain fart. Please ignore my previous question. Your recipe makes sense!! I am just tired. Thanks again for a wonderful recipe. Love it!!
Audrey
I made this for my mother in laws birthday and it was great! Everyone loved it! I added blueberries to the top for the Forth of July. Thanks! I will be making this again!
Sue
Do you make the box of cake mix and pudding mix then add it with the rest of the Cake ingredients or are you just adding the powders?
Danelle
Just the powders.
Shawna
Hello! If I use vanilla box cake instead of white, would I still add the other ingredients, like the almond extract? I’m worried the vanilla plus the other ingredients will Be “too much” flavor but I’m no baker so I have no idea! I’m making for my daughter’s bday but she loves vanilla cake. Thanks!
Danelle
Yes, you should still add all the other ingredients. You can always use vanilla in place of the almond extract if you want it to have more of a vanilla flavor.
Shawna
I wanted to share….I wrote this question last year at this time for my daughters bday and she loooooved this cake! And so did I! She loved it so much she wants it again this year! So I’ll be making this weekend! Thank u!!
Diana Barrios
What if I’m using a cake mis that has pudding added to it? Will it work the same?
Danelle
Yes, that will work fine.
Jennifer
Hi is it ok to make the cake the night before refrigerate then make the frosting and frost the next day? Tia
Danelle
Absolutely!
julie
What adjustments for high altitudes
Danelle
I am at high altitude (Denver area) so you shouldn’t have to make any adjustments as the recipe works for me as written.
Crissie
What does it mean gold whip cream onto frosting in two batches?
Amy
Is the frosting pipable? Thanks, looks delicious!
Danelle
It might tricky with the strawberry chunks.
Molly
Hi Danelle! I was baking your Strawberries and Cream Cake last nite for my daughter’s birthday today but sad to say my cake was a disaster. I followed the recipe to a “t” but the batter came out too thick. Batter did not spread in the pan. Do you have any idea what I could have done wrong?
Danelle
I’m really not sure. Did you add the pudding powder to the cake mix, or did you mix it with milk to make pudding? It should have just been the powder, added to the cake mix. If you made it into pudding, that could have made it too thick as it set up. That’s the only thing I can think of. Sorry it didn’t work for you.
Molly
I did just add white cake mix powder, powder from white chocolate pudding mix plus all other ingredients you listed. What I ended up doing was driving to the grocery store late in the night grabbed a box of white cake mix. I baked that according to box instructions. My daughter was so excited with her birthday cake, everyone enjoyed Mom’s cake!
Jessica
I tried to make this cake and my results were the same as yours. Really thick wouldn’t spread in the pan and I baked them any way and they didn’t rise. I need up making a trifle out of it.
Elise Burns
I just made cake today and will be frosting tomorrow. I to found mix very thick so I used cooking spray on spatula to smooth batter to edges of three pans and even it out. Mine cooked up fine. I have only used jello brand pudding with cake mixes but couldn’t find white chocolate in my store so I bought Godiva white chocolate instant pudding. I think the pudding started to set up quickly resulting in thicker batter. I was worried it wouldn’t bake properly but it appears fine. It really needs to be smoothed out though as it didn’t spread on its own in the oven. Looks like great recipe can’t wait to serve it to guests tomorrow.
Sandra
I made this cake for my sisters birthday, I used chocolate cake mix with the pudding in it, and it came out awesome, she loved it.
Linda
Can you use frozen strawberries if you can’t find fresh berries, will I have to use a the same amount of strawberries, thanks Linda
Bobby
my family can not get enough of this cake it’s so delicious!!!! I love love love it ,,, it’s perfect for any occasion, I made a couple adjustments, I used vanilla pudding instead of the white chocolate and I omitted the almond extract ( I am not a fan of almond ), it taste like strawberry shortcake it was so delicious I’m going to go make one right now!!!!
Brenda
I made this cake for the second time today for a church dinner. I am sure it will be as big a hit as it was the first time! Is absolutely my favorite cake!! Wish I could figure out how to post a picture to show how pretty it turned out!
Becky
Absolutely delicious. My cake batter did get very thick and hard to spread, and the layers baked up a little uneven because of this. Once they were frosted, it didn’t matter. The frosting here is exceptional–light, creamy, and not overly sweet. It was stable enough to transport the cake without melting or sliding. Everybody loved it. Will definitely make it again–it’s better than strawberry shortcake!
Amanda
I can’t find the white chocolate instant pudding in my area. Can I use the vanilla flavored pudding or would it be too much vanilla? Thanks
Danelle
Yes, vanilla will work.