Strawberry Whipped Cream Cake

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• Quick Strawberry Whipped Cream Cake
• Why You'll Love This Recipe
• Ingredients
• How To Make This Recipe
• Recipe Tips and Tricks
• How To Store Leftovers
• More Cake Recipes
• Recipe FAQ’s
• Recipe

Quick Strawberry Whipped Cream Cake

We love enjoying cake topped with fresh fruit in the spring and summertime! Strawberry season is the perfect time to make this super easy strawberry whipped cream cake. This delicious cake is topped with fresh strawberries and homemade whipped cream.

The sweet strawberry filling is what makes this cake so moist and a must-try! For a quick alternative to classic strawberry shortcake from scratch, this delicious cake is just what you need! It’s the best cake for any special occasion or an easy sweet treat after dinner.

Ingredients

Our strawberry whipped cream cake is inspired by the flavors of a classic strawberry shortcake recipe. It’s a fluffy yellow or white cake with strawberry filling and homemade whipped cream topping. Here are the simple ingredients you’ll need to make it:

Boxed yellow cake mix: For the light and fluffy cake, we use Duncan Hines Classic Yellow Cake Mix. However, you can use whichever brand of boxed cake mix you prefer! You can also substitute white cake mix if desired.

Eggs/water/oil: You will need to prepare the boxed cake mix according to the box instructions. Most mixes require eggs, oil, and water. For an even richer flavor, substitute the water for equal amounts of 2% or whole milk.

Instant vanilla pudding mix: The pudding mix in this recipe is added to the cake batter before baking. This makes the cake even more moist.

Strawberries: This cake uses strawberries for both the filling and the garnish. Either fresh or frozen strawberries can be used for the filling, but you’ll need fresh strawberries for the topping.

Sweetened condensed milk: The sweetened condensed milk is the base of the filling in this cake. Combined with the strawberries, it makes for the perfect strawberry filling. Unlike other recipes that use gelatin, this filling is extra creamy and perfectly sweet.

Heavy whipping cream: This cake is topped with homemade whipped cream. If you prefer the taste of Cool Whip or just want to save some time, you can use that to make your frosting layer instead of making homemade whipped cream.

Sugar: The whipped cream topping can be sweetened with sugar or any sweetener of your choice. Granulated or powdered sugar both work great. If desired, you can omit the sugar completely.

How To Make This Recipe

Follow these steps for the perfect strawberry whipped cream cake:

prepare the cake

Start by adding the cake mix and the vanilla pudding mix to a large mixing bowl. Next, prepare the cake batter according to the instructions on the cake mix box. This usually includes the addition of eggs, oil, and water.

Grease a 9”x13” pan with non-stick cooking spray. Preheat the oven as directed on the cake mix box (generally 350°F). Pour the batter into the prepared pan and spread it evenly with a rubber spatula.

Bake the cake according to the box instructions (generally 20-25 minutes) or until it tests done with a toothpick. Remove the cake from the oven, and immediately poke holes all over the cake with the end of a wooden spoon. Then, set it aside until the cake cools completely.

prepare the filling and topping

In a blender or food processor, blend together the sweetened condensed milk and strawberries until smooth. The strawberry cream filling should have a creamy liquid consistency. 

Pour the filling evenly over the top of the cake, ensuring it fills all the holes. Cover the cake and place it in the refrigerator to chill for at least an hour.

While the cake is chilling, start on the fresh whipped cream topping. In a medium bowl, add the cold heavy cream and sugar. With an electric mixer and whisk attachment, whip them together until the texture is light and fluffy with stiff peaks.

assemble and serve

Remove the cake from the refrigerator. Spread a thick, even top layer of whipped cream over the cake with a rubber spatula. Add sliced strawberries (or diced/chopped) on top for garnish. Cut the cake into squares and serve.

Recipe Tips and Tricks

Add vanilla pudding mix to the cake batter. One trick we use when preparing a box vanilla cake mix is adding vanilla pudding mix to the dry ingredients. This makes the cake more moist when it’s baked.

Use milk instead of water in the cake batter. Most cake mixes call for water but substituting milk is a great way to add more flavor and richness. We recommend using 2% or whole milk for the best results.

Use a 9” x 13” cake pan. There are various cake pans that work great including glass, metal, or ceramic. We generally make this cake using a glass cake pan.

Poke holes with a wooden spoon. Using the handle end of a wooden spoon in the best way to poke holes in the cake before adding the strawberry filling. It is best to do this is while the cake is still hot.

Don’t overbake the cake. Check the center of the cake with a toothpick to ensure it’s done before removing it from the oven. If you see small crumbs on the toothpick when it comes out, your cake is done baking.

How To Store Leftovers

This cake can be stored covered in the refrigerator for up to 4 days. I would not recommend freezing the fully assembled cake because it may become soggy when it thaws.

For longer storage, the plain vanilla cake can be stored in a well-sealed bag or container in the freezer. After baking it, let the cake cool to room temperature before freezing. The filling can also be stored in the freezer for up to a month. 

We recommend using fresh whipped cream because it does not thaw well after freezing. Before assembling, allow the cake to thaw to room temperature. You may need to blend the filling in the blender again before using it if it becomes separated.

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