This Strawberries and Cream Cake is a great summer recipe to enjoy those fresh strawberries! Perfect for a 4th of July picnic, potluck or family get together. Even my husband who doesn’t really like fruity cakes LOVED this one! The frosting is light and creamy and brings out all that fresh strawberry deliciousness!! You could easily change it from strawberries and cream cake to raspberries or blackberries too for another tasty version.
Ingredients
- 1 box white cake mix (dry, unprepared)
- 1 box (3 oz.) strawberry gelatin (dry, unprepared)
- 1 c. fresh strawberries (blended)
- 1 c. oil
- 1/2 c. buttermilk
- 4 eggs
- 2 (8oz.) cream cheese (softened)
- 3/4 c. fresh strawberries (blended)
- 2 c. powdered sugar
- 1 c. cool whip (softened)
Strawberry Cake
Strawberry Cream Frosting
Instructions
- Preheat oven to 350 degrees. Place strawberries in blender and puree well. (One regular size package of fresh strawberries was about right for both the cake and frosting!)
- Combine cake mix and strawberry gelatin in large bowl. Mix in 1 c. blended strawberries, oil and buttermilk. Add eggs, one at a time, mixing well after each.
- Pour into a 9x13 inch pan lined with cooking spray. Bake for 30-35 minutes until toothpick comes out clean. Remove from oven and cool completely before frosting.
- Frosting: Mix together cream cheese and 3/4 c. blended strawberries until smooth. Add powdered sugar. Mix well. Fold in cool whip. Pour over cooled cake. Garnish with additional fresh strawberries if desired. Refrigerate 1 hour before serving.
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This cake was amazing! So moist and light – its a new family favorite!!
i agree i made it and it was so yummy and moist and light!!!
Made this for the 4th! While tasty, the cake fell – big time. It puffed up beautifully while baking 35 minutes in a well pre-heated oven. Then fell as it cooled. As I look at your picture in a 9×13 it looks like yours isn’t too high either. Comments?????
This is a very moist, dense cake so it doesn’t normally raise as much as a regular boxed cake, but I’ve never had it fall like that either. My guess is it wasn’t quite finished cooking. Did you check it with a toothpick before removing from oven? Sometimes different altitudes can affect cooking times with cake? If you try making it again, I would add a Tablespoon of flour and make sure the cake is cooked completely before removing. P.S. The cake I used in the picture was a little lower than usual because I used some of the batter to make 5 cupcakes. I wasn’t sure when making it if i was going to put it on our blog as cupcakes or a cake. The cake picture turned out better so I used it. But the recipe also makes a great cupcake!
Yummy! I’m so glad that I found this cake for my Bridal Shower Party…
My family and I absolutely LOVE this recipe. I made it in a cake Ian last time. Right now I am trying it as cupcakes for a Christmas party. Hope they turn out just as great!
This cake was absolutely delicious. I’ve made it for work and home and everyone gave it thumbs up and wanted the recipe. One person even said it was the best cake they’ve ever had.
I made this and the cake turned out great it was the frosting I had a hard time with. It turned out lumpy…..almost the consistency of ‘curdled milk’. I ended up just using cool whip as the frosting, but any ideas on what I might have done different?
I’m so sorry the frosting didn’t turn out, I don’t know what went wrong. If you mix the cream cheese and frosting, then try adding the sugar a little at a time, that might help.
Actually Elise just informed me that can happen if both the cream cheese and cool whip aren’t softened/brought to room temperature.
Actually that does makes sense because I don’t think they were completely room temperature. Thank you for helping me out!
The strawberry cake recipe in your book ” Favorite Family Recipes ” ? This cake sounds delicious !!!
Should the pan be sprayed/oiled before baking?
Yes, spray it with some cooking spray. Thanks, I will fix that!