Strawberries and Cream Cake is a great summer dessert, loaded with fresh strawberries in both the cake and frosting! Perfect for a family get together.
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. This cake is SO easy to whip up and it is always a crowd pleaser. 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.
I don’t know about you but for the summertime, I usually prefer fruit to chocolate. I like to save up my chocolate binging days for the winter when I am stuck at home and I can dig in without having to worry about fitting into a swimsuit the next day. This dessert is so light and refreshing, especially when chilled. This cake is absolutely foolproof. It always turns out perfect. Never dry. It even tastes great (see: better) the next day.
- 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
- 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.
Looking for more tasty summer desserts like this Strawberries and Cream Cake? Try these!
- Slow Cooker Peach Crisp: Want a warm dessert without having to heat up the house? This is the perfect solution. This peach crisp is SUPER easy to make and you don’t have to turn on a hot oven. Just throw it all in the crock pot and forget about it. Tastes best a la mode!
- Raspberry Almond Fudge Ice Cream Cake: What do you get when you combine fruit, chocolate, ice cream, and a touch of almond? Pretty much the most amazing Summer dessert ever. Everything that makes a delicious, refreshing Summer dessert all in one easy recipe.
- Pink Lemonade Ice Cream Pie: We had this ice cream pie all the time growing up. It is so easy to make and as kids, we LOVED it. We all loved pink lemonade when we were kids (still do) and this was just like Pink Lemonade but in ice cream form and served like pie. WIN. WIN. The sweet and tangy flavors taste just like Summertime – if Summertime had a taste.
- Orange Pineapple Cake: This is another favorite fruity cake but instead of the highlight being berries, this has a more citrus, island-y twist. This is a great one for any island-themed summer parties. So so easy to make and deliciously refreshing.
- Hawaiian Wedding Cake: OK this is called Hawaiian wedding cake but I am 100% sure that no one has had this for their wedding cake in Hawaii. Maybe as a side dish cake? I don’t know. This is another great cake for an island summer party. Light, refreshing, and cool (as in, chilled).
- Raspberry Lemon Cake: This cake is a little bit berry, a little bit citrus. Reminds me of a raspberry lemonade in cake form! Whenever we make this cake for potlucks it ALWAYS gets polished.
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!
I made this for an office birthday and we have some pretty snobby food critics at work. They LOVED it. Many said it was the best cake they’ve ever had. One man asked me to email the recipe to his wife.
Think this recipe would work for a round layer cake? My daughter desperately wants a pink strawberry cake for her birthday, but it must be round, of course! 🙂
It would probably work just fine, just adjust the cooking times for the round cake pans and I think you are good!
I’m going to try this, but replacing half the oil with applesauce
I made this but swapped 1/2 c oil for applesauce and it turned out great. I took some to office and it got inhaled.
Do you think I could substitute strawberry preserves for the strawberries and gelatin (and/or other ingredients) somehow?
hmmm we haven’t done it that way before but I don’t see why not. The preserves might make it taste a little TOO sweet, but I am not sure.
Is that one cup of cool whip or one container of cool whip?
It is one cup of cool whip for the frosting. Thanks for asking!
I have this in the oven right now. When you are measuring the strawberries are you just putting the whole berries in the cup to measure or are you blending them and then measuring them? It can vary so much with the size of the strawberries from one cup to the next.
That’s a great question. I’m sorry it’s not more clear on the recipe. The strawberries should be blended and then measured. Thank you for asking!
I have to say this is the best cake ever ! I just finished making it for my mother-in-law for mothers day, which we will be celebrating with her tomorrow. I made a full sheet cake pan (doubled the recipe) and it baked beautifully and the frosting is amazing. I have yet to taste it tomorrow, but I can already see that its going to be a hit !!
So glad you liked it!
Where did you get the mixer used for the frosting?
The mixer is a Bosch and it can be found here: http://amzn.to/2rUSsFg
Hope this helps!
Hello, Erica, Echo and Emily……I was fixing to make your cake here and I realized that different brands of cake mixes are different ounces and I don’t know which brand you are referring to. I am afraid that if I use the wrong brand, it will affect the outcome of the cake. Will you please tell me which brand, or how many ounces of dry mix you are using? Thank you very much.
We usually use Pillsbury brand cake mixes, but really, any cake will mix will work. It shouldn’t affect the outcome. Great question though! Let us know what you think of this cake, it’s one of our favs!
Okay, thank you!
Can I substitute whipped cream for the cool whip in the frosting?
I just made it with whipped cream in place of the cool whip and the topping came out so good. It tastes like a strawberry mousse. Love it!
Absolutely!
Can the cake be cooled longer than an hour – or does the cake become mushy?
Yes, it can be cooler for more than an hour. Im my opinion it actually tastes best the next day 🙂
2(8oz) cream cheese? So 16oz?
yes. That is right 🙂
Love his! Made it for Father’s Day…so moist & tasty. Our new family favorite!
What does blended strawberry means? I’m little confused on that step.
You just put them in a blender or food processor. Hope this helps!
It’s really a Cup of oil? Does it matter what kind?
Yes, it is a cup of oil. If you want to limit the oil in the recipe, you can use 1/2 cup oil and 1/2 cup applesauce. You will want to use a mild-flavored oil so it doesn’t change the taste of the cake. Canola oil works best. Thanks for asking!