Strawberry and Whipped Cream Cake

strawberry whipped cream cake on a white plat.

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Strawberry and Whipped Cream Cake

Strawberry Whipped Cream Cake is made with layers of soft, moist strawberry Jello cake, creamy whipped cream cream cheese frosting, and macerated strawberries. Easy cake mix strawberry cake recipe, perfect for Valentine's Day, Easter, and spring and summer entertaining.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings:

Calories: 448kcal

Author: Cara Lanz

Ingredients

Strawberry Jello Cake

1 ½ cups fresh or frozen strawberries
1 box white cake mix I used a 14.25 oz. box of Betty Crocker cake mix
3 oz. strawberry Jello mix
½ cup sour cream
½ cup melted butter or oil
4 egg whites

Whipped Cream Frosting

8 ounces cold cream cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
pinch salt `
1 ½ cups cold heavy cream

Macerated Strawberries

2 cups sliced strawberries
1 tablespoon granulated sugar

Instructions

For the Strawberry Cake

Preheat oven to 350. Line two 9-inch round cake pans with parchment paper and grease the sides with nonstick cooking spray. Or spray a 9 x 13 pan with cooking spray.
Prepare the strawberries. If fresh, hull and halve them and puree in a food processor or blender. For frozen, use a fork to mash them in a bowl. You'll need 1 cup of strawberry puree/mashed strawberries.
In a large mixing bowl, mix white cake mix, strawberry jello powder, melted butter, sour cream, egg whites, and strawberry puree (or mashed strawberries) with an electric mixer on medium speed for about 2 minutes until well combined.
Pour the cake mix into the prepared pans. If using two pans, it's about 2 ¼ cups of batter per pan.
Bake according to the times on the cake mix package: about 22-24 minutes for 9-inch round pans or 26-28 minutes for a 9x13 pan or until the top springs back when gently pressed and a toothpick inserted in the center comes out clean.
Cool cakes in round pans for 10 minutes, then turn them out onto a wire rack to cool completely. Cool 9x13 cake in the pan.

For Cream Cheese Whipped Cream Frosting

With a serrated knife, slice the domed tops off the cake rounds. It's okay if they're not completely even. Place one cake round cut side down on a cake plate.
In a medium bowl, whip cold cream cheese, powdered sugar, vanilla, and salt until smooth. Slowly mix in the heavy cream, about ½ cup at a time, until smooth and thick enough for the peaks to hold their shape, about 4 minutes.
Spread a thick layer of frosting on top of the first cake layer. Place the second cake round, cut side down, on top of the frosting. Spread more frosting on top of the cake.
Cover and chill at least one hour or until ready to serve the same day.

For the Strawberries

Toss 2 cups sliced strawberries with 1 tablespoon granulated sugar. Set aside for at least 30 minutes.
When ready to serve the cake, serve strawberries on the side or on top of the cake.

Notes

Add sliced fresh strawberries between the layers, if you like.
Frost the cake the same day you serve it.
If you know the entire cake won't be eaten right away, serve the macerated strawberries on the side.
Keep the cream cheese and heavy cream cold until you're ready to start making the cream cheese whipped cream frosting.
The frosting recipe yields 3 cups.

Nutrition