This moist strawberry whipped cream cake recipe with fresh strawberries and homemade whipped cream topping is a quick and easy take on a strawberry shortcake.
1boxyellow cake mix(We use Duncan Hines Moist Yellow Cake mix)
1cupwater
3large eggsroom temperature
⅓cupvegetable oil
1boxinstant vanilla pudding mix3.4oz box
FOR THE FILLING
3cupsstrawberries
¾cupsweetened condensed milk
FOR THE TOPPING
2cupsheavy whipping cream
2tablespoongranulated sugar
8-10strawberriesfor garnish
Instructions
FOR THE CAKE
Preheat the oven and grease a 9"x13" pan. Prepare the yellow cake mix according to the instructions on the back of the box. Add the instant pudding mix into the batter and mix until fully combined. Follow the instructions for baking on the box.
Remove the cake from the oven and immediately poke holes all over the cake using the end of a wooden spoon. Make sure you do this while the cake is still warm.
FOR THE FILLING
Make the strawberry filling while the cake is in the oven. In a blender, combined the strawberries and sweetened condensed milk until smooth.
After poking holes in the cake, pour the filling evenly over the top of the cake, making sure all of the holes are filled in. Cover and place in the refrigerator to chill for at least an hour.
TOPPING & GARNISH
In a medium mixing bowl, add the heavy whipping cream and sugar. Whip together until stiff peaks form.
Remove the cake from the refrigerator. Spread a thick even layer of whipped cream over the top of the cake. Add sliced and/or diced strawberries on top for garnish. Cut into squares and serve.
Instructions for the cake are based on Duncan Hines Perfectly Moist Yellow Cake mix. Ingredient measurements and baking time/temp may vary based on the type of cake mix used.