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Judy John

Strawberry Cream Cake Recipe

This strawberry cream cake combines soft layers, airy whipped cream, and fresh strawberries for a light yet satisfying dessert perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1 box vanilla or strawberry cake mix
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup oil
Cream Filling
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries sliced

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Cake Pans
  • Oven
  • Cooling Rack
  • Refrigerator

Method
 

  1. Preheat oven to 350°F and prepare cake pans. Mix batter until smooth.
  2. Bake cake layers until set. Cool completely before assembling.
  3. Whip heavy cream with sugar and vanilla until soft peaks form.
  4. Layer cake with whipped cream and strawberries. Keep layers even and stable.
  5. Chill before serving to set structure and improve texture.

Notes

For softer cake, avoid overbaking. For firmer structure, chill longer before slicing. Freeze briefly for easier assembly. Add citrus zest or flavor extracts for variation. Store refrigerated up to three days.