February 10th, 2015

Strawberries & Cream Cake

This post may contain affiliate links. See my full disclosure for further details.

I know it’s not quite strawberry season, but this cake is sooooo good, I couldn’t wait to share. Plus, it would be perfect for Valentines day. If you love strawberry shortcake, well…..this 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. This 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!


Strawberries & Cream Cake

Preparation 30 mins Cook Time 20 mins Total Time 50 mins


    For the cake1 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 frosting3 cups heavy cream

    • 8 ounces cream cheese, softened
    • 1 cup powdered sugar
    • 1 tablespoon vanilla
    • 3 cups chopped strawberries, plus more strawberries for garnish


    1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
    2. In a large bowl, combine cake ingredients. Beat with an electric mixer on medium speed until smooth.
    3. 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.
    4. Meanwhile, make the frosting: in a medium bowl, beat the heavy cream until very stiff peaks form.
    5. In a separate large bowl, beat the softened cream cheese with an electric mixer on high speed until light and fluffy.
    6. Add the sugar and vanilla to the cream cheese and beat until well combined.
    7. Gently fold the strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color.
    8. Fold the whipped cream into the frosting in two batches.
    9. 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.
    10. 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.
    11. Refrigerate until serving. Keep leftover cake in the refrigerator.
    1 review
    Who Dished It Up First: This is an original recipe.



    1. Strawberries are ALWAYS in season somewhere! This looks really good! 🙂

    2. Hi Danelle – This is such a delicious looking, and pretty cake! I will save this to my recipe files to bake later.

    3. This looks so beautiful. Love strawberries and love cake so this is a winner for me!

    4. 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!!

    5. 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.

    6. Linda Reale says:

      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!!

    7. 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)??

    8. Linda Howard says:

      love this recipe! Sign me up to receive more of your delicious recipes


    Speak Your Mind