Get ready to bake a truly "berry" delicious dessert that's sure to impress! This easy Strawberries and Cream Cake recipe, made with a little help from Betty Crocker™ Super Moist™ White Cake Mix, delivers a light, fluffy cake topped with a dreamy whipped cream cheese frosting. Perfect for any occasion, this strawberry cake is a delightful sweet treat that promises lots of compliments.
Let's dive into the delicious ingredients that make our Strawberries and Cream Cake so special.
White Cake Mix: This is our shortcut. The mix provides the foundational dry ingredients for a perfectly light and fluffy cake, saving you time without sacrificing flavor.
Strawberry-Flavored Gelatin: The gelatin infuses the cake with a burst of fruity taste and helps keep it incredibly moist.
Cream Cheese: Softened cream cheese provides a tangy, rich base that gives the frosting its signature creamy texture and delightful flavor.
Milk: Just a touch of milk helps to thin out the cream cheese slightly, making it easier to whip into a smooth, spreadable consistency.
Whipping Cream: When whipped, it creates those beautiful soft peaks, transforming the cream cheese mixture into a dreamy, cloud-like topping.
Powdered Sugar: Powdered sugar (also known as confectioners' sugar) dissolves easily, ensuring a smooth frosting without any grittiness, and balances the tanginess of the cream cheese perfectly.
Other Ingredients You’ll Need: Water, vegetable oil, eggs
Here are the simple steps to create your delicious Strawberries and Cream Cake. See the full recipe below for all the details.
Make and bake the cake as directed. Let the cake cool completely in the pan for about 1 hour before frosting. This prevents the frosting from melting.
While the cake cools, prepare your frosting. Use a chilled bowl for best results
Once the cake is completely cool, spread your delicious whipped cream cheese frosting evenly over the top.
To store your Strawberries and Cream Cake, simply cover it and place it in the refrigerator. This will keep the frosting fresh and the cake delicious! It will keep up to 4 days.
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of a 13x9-inch pan; lightly flour.
In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes. Pour batter into the pan.
Bake 26 to 31 minutes or until a toothpick inserted in the center of the cake comes out clean. Run knife around the sides of the pan to loosen the cake. Cool completely, about 1 hour.
In a chilled large bowl, beat cream cheese and milk with an electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping the bowl occasionally, until soft peaks form. Spread the frosting over the cake.
Place whole, halved, or diagonal cut strawberries on top of each serving for an extra flavor burst.
