Strawberry Cream Cake
This Strawberry Cream Cake is a delicious and simple dessert that can be served for any occasion. Made with fresh strawberries, fluffy cream, and a moist vanilla cake, it’s an irresistible treat that will have everyone asking for seconds.
Strawberries are one of our favorite fruits, and they are not only delicious but also packed with nutrients. So, every spring, we get excited about the fresh strawberry recipes that we can make.
Do you love strawberry cake as much as Maria and I do? If so, then this Strawberry Champagne Cake may also be for you!
Table of contents
❤️ Why You’ll Love This Recipe
- It’s incredibly easy to make, yet it looks and tastes like something from a fancy bakery!
- Perfect for any occasion, whether it’s a birthday, dinner party, or just a sweet treat for yourself.
- The combination of fresh strawberries, delicious frosting, and moist vanilla cake is a match made in dessert heaven.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- yellow or white cake mix
- milk
- melted butter
- large eggs
- unflavored gelatin
- fresh strawberries
- granulaed sugar
- water
- butter
- freeze dried strawberries
- powdered sugar
- vanilla
🔪 How to Make This Strawberry Cream Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Puree the strawberries in a food processor until chopped. Place them into a small saucepan with the sugar and simmer over low heat for about 5 minutes, until the sugar is dissolved.
- While the strawberries are simmering, place the packet of gelatin into the water and stir. Let the gelatin sit for 5 minutes to bloom. Once thickened, scoop it into the simmering berries and stir well to dissolve the gelatin.
- In a large bowl, whisk together the cake mix, milk, melted butter and eggs until well combined. Once the strawberries have cooled, fold them into the cake batter.
- Divide the cake batter equally between the 2 pans and place in the oven to bake for 25-30 minutes, just until a toothpick comes out cleanly.
- To make the frosting, place the butter into a large bowl and beat it with an electric mixer for 1-2 minutes until the butter lightens in color. Add the freeze-dried strawberry powder, powdered sugar, and vanilla until combined.
- Decorate the cake,and top with a sliced strawberry fan.
🥄 Equipment
This is a list of the eqiupment that you will need to make this strawberry layer cake recipe:
- Food processor
- small saucepan
- mixing bowls
- 8″ cake pans
- Whisk
- Electric mixer
🥫 Storage
Storage – If you have any leftover cake, store it in an airtight container at room temperature for up to 3 days.
Freezing – You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer.
Thawing – When you’re ready to enjoy your frozen cake, let it thaw at room temperature for a few hours or overnight in the refrigerator.
Serve With
This delightful strawberry layer cake is perfect on its own, or with a tall glass of milk. However, you can also pair it with your favorite meal such as this Honey Garlic Baked Chicken Breast or this Honey Garlic Shrimp. Can you tell we love garlic?
💭 Tips
- Be sure to use ripe strawberries for maximum flavor.
- If you don’t have freeze-dried strawberry powder, you can substitute with strawberry jam or preserves for the frosting.
- Don’t overmix the cake batter, overmixing will result in a dense and tough cake.
- To make it even more decadent, you can add chocolate chips to the cake batter before baking.
⁉️ FAQ
Do you have questions about this strawberry cream cake recipe? Here are the answers to the most commonly asked questions.
Yes, absolutely! You can make this cake up to 24 hours ahead of time.
Yes, you can! If fresh strawberries aren’t available, frozen ones will work just fine. Just make sure to thaw them completely and pat them dry with a paper towel before using them in the cake or frosting to prevent excess moisture.
To ensure your cake layers release easily from the pans, be sure to grease the pans thoroughly and line the bottoms with parchment paper. This extra step makes a world of difference and helps avoid any mishaps!
🍽 More Cake Recipes
Do you enjoy cake recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Cream Cake
Equipment
- Food processor
- small saucepan
- mixing bowls
- 8″ cake pans
- Whisk
- Electric mixer
Ingredients
- 13.25 ounces yellow or white cake mix
- ½ cup milk
- ¾ cup melted butter
- 4 eggs
- 1 packet unflavored gelatin
- 1 ½ cups fresh strawberries
- ½ cup sugar
- 3 Tablespoons water
Frosting
- 1 cup butter softened
- 1 ounce freeze dried strawberries
- 3 ½ – 4 cups powdered sugar
- 2 teaspoons vanilla
Instructions
- Wash and cut the stems off of the strawberries and place them into a food processor to puree the berries.
- Place them into a small saucepan with the sugar and simmer over low heat for about 5 minutes, until the sugar is dissolved.
- While the strawberries are simmering, place the packet of gelatin into the water and stir.
- Let the gelatin sit for 5 minutes to bloom. Once thickened, scoop it into the simmering berries and stir well to dissolve the gelatin.
- Remove from the heat and let it come to room temperature.
- Preheat the oven to 350 degrees. Spray 2 – 8” cake pans with cooking spray containing flour.
- Set them aside.
- In a large bowl, whisk together the cake mix, milk, melted butter and eggs until well combined.
- Once the strawberries have cooled, fold them into the cake batter.
- Divide the cake batter equally between the 2 pans and place in the oven to bake for 25-30 minutes, just until a toothpick comes out cleanly.
- Remove and let rest in the cake pans for 10 minutes, then turn the cakes out onto a cooling rack to cool completely.
- To make the frosting, place the butter into a large bowl and beat it with an electric mixer for 1-2 minutes until the butter lightens in color.
- In a food processor, place the freeze dried strawberries and pulse until they turn into dust.
- Add the strawberries to the butter and beat until incorporated.
- Add in the powdered sugar and vanilla and beat until smooth and creamy.
- To stack the cakes, place the bottom layer on a cake pedestal or plate with the top facing up.
- Place about ¾ c of frosting and smooth it into an even layer over the cake.
- Place the next layer upside down, so that the bottom of the cake is facing up.
- Spread the remaining frosting over the tops and sides until you achieve a smooth, even layer over all sides and top. Garnish with fresh strawberries if desired.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
