Need an easy, crowd-pleasing dessert? This Strawberry Cream Cake is a must-try! Made with a white cake mix, creamy whipped topping, and a sweet strawberry sauce, it’s light, fluffy, and totally delicious. The creamy layer combines whipped cream and cream cheese, and the fresh strawberry sauce adds the perfect touch. Great for any occasion!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
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Why You’ll Love This Fresh Strawberry Cake
You’re going to love this Strawberry Cream Cake! It’s light, fluffy, and just the right amount of sweet, with a soft white cake base topped with a creamy layer of whipped cream and sweetened cream cheese. And the homemade strawberry sauce? It adds the perfect fruity burst in every bite!
This cake is super easy to make but looks and tastes like something special, so it’s perfect for impressing friends and family—or just treating yourself to a delicious slice!
White Cake Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- White Cake Mix: I used Betty Crocker’s White Cake mix, but you can use your favorite brand of box cake mix.
- Eggs: You will use one more egg than is listed on the back of the box. Adding the extra egg will help make your cake extra moist and fluffy. You will use whole eggs, not just the egg whites.
- Milk: The milk helps to add moisture to the cake mix, making it more soft and tender.
- Butter: I used melted butter in this recipe for a richer flavor. You can also use vegetable oil or applesauce, if desired.
Whipped Cream Frosting Ingredients
- Cream Cheese: I used full-fat cream cheese for the best flavor and texture.
- Powdered Sugar: This adds sweetness to the creamy topping.
- Vanilla Extract: This adds a touch of flavor to the creamy topping.
- Heavy Cream or Cool Whip: I used heavy cream, but you can also use Cool Whip if desired.
Homemade Strawberry Sauce
- Fresh Strawberries: I used fresh berries for this recipe, but you can also use frozen.
- Sugar: To sweeten the strawberry sauce.
- Lemon Juice: This adds a bit of tartness to balance out the sweetness.
How to Make Strawberry Cream Cake
White Cake Layer
[Step 1] Beat the eggs in the bowl of a stand mixer or in a mixing bowl with an electric mixer. Add the cake mix, milk, and melted butter. Beat for 2-3 minutes at medium speed.
[Step 2] Spray a 9×13 cake pan with nonstick spray and pour in the cake batter.
[Step 3] Bake at 350 degrees for 30-35 minutes until a toothpick in the center of cake comes out clean. Allow the cake to cool completely before adding the toppings.
Cream Filling Layer
[Step 1] Beat the softened cream cheese and powdered sugar together in a large bowl until fully incorporated. Mix in the vanilla extract.
[Step 2] In a separate bowl, whip the whipping cream with a whisk attachment at high speed until it thickens and soft peaks begin to form. Gently fold the whipped cream (or cool whip) into the cream cheese mixture.
[Step 3] Spread evenly over the top of the cake.
Fresh Strawberry Filling
[Step 1] Cut the stems off and slice the strawberries. Add the strawberries, sugar, and lemon juice to a medium saucepan and heat over medium-high heat until it begins to boil, stirring often.
[Step 2] Once boiling, turn the heat down and let the strawberry mixture simmer for 20-25 minutes until the strawberries begin to break down and the sauce thickens. Continue to stir occasionally as it simmers.
[Step 3] Remove from heat and allow it to cool to room temperature. The sauce will continue to thicken as it cools. Spread over the top of the cream layer. For best results, refrigerate for at least one hour before serving.
Helpful Kitchen Tools
- Stand Mixer or Electric Hand Mixer
- 9×13 Baking Dish
- Medium Bowl
- Silicon Spatula
- Sauce Pan
- Whisk
- Wire Rack
How to Store Leftover Strawberry Cake
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This strawberry cake recipe is best served cold.
Baking Tips & Trips
- Make sure you use softened cream cheese or it will be lumpy when mixed with the whipped cream.
- If your cake mix is too thick, add 1/4 cup of milk to help soften it up.
- To easily remove the stems from the strawberries, use a small knife and cut them off in one circular motion.
- You can use frozen strawberries to make the sauce, just make sure to thaw them first.
- For best results, chill the cake in the refrigerator for at least one hour before serving. This will help all of the flavors combine and give the cake time to set up.
Frequently Asked Questions
- Can I use a different type of cake mix? Sure! You can use any flavor of boxed cake mix you like. Vanilla or French Vanilla cake are great substitutions.
- Can I use frozen strawberries for the sauce? Yes, you can! Just make sure to thaw them before using.
- How long will the strawberry cream cake last in the refrigerator? It will last up to 3 days stored in an airtight container in the refrigerator.
- Can I make the strawberry sauce ahead of time? Yes, you can make the strawberry sauce ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Be sure to bring it back to room temperature before using.
Final Thoughts
This Strawberry Cream Cake is a delicious and easy-to-make dessert that’s perfect for any occasion. With a light and fluffy white cake as the base, a creamy topping made with cream cheese and whipped cream, and topped with homemade strawberry sauce, this cake is sure to please. Serve chilled and enjoy!
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Strawberry Cream Cake
Ingredients
White Cake
- 1 White Cake Mix
- 4 Eggs
- 1 Cup Milk
- 1/2 Cup Butter melted
Whipped Cream Cheese
- 8 Ounces Cream Cheese Softened
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 8 Ounces Heavy Cream or Cool Whip
Strawberry Sauce
- 1 Pound Fresh Strawberries
- 1/3 Cup Sugar
- 1 Tablespoon Lemon Juice
Instructions
White Cake Layer
- Beat the eggs in the bowl of a stand mixer or in a mixing bowl with an electric mixer. Add the cake mix, milk, and melted butter. Beat for 2-3 minutes at medium speed.
- Spray a 9×13 cake pan with nonstick spray and pour in the cake batter.
- Bake at 350 degrees for 30-35 minutes until a toothpick in the center of cake comes out clean. Allow the cake to cool completely before adding the toppings.
Cream Filling Layer
- Beat the softened cream cheese and powdered sugar together in a large bowl until fully incorporated. Mix in the vanilla extract.
- In a separate bowl, whip the whipping cream with a whisk attachment at high speed until it thickens and soft peaks begin to form.
- Gently fold the whipped cream (or cool whip) into the cream cheese mixture.
- Spread evenly over the top of the cake.
Fresh Strawberry Filling
- Cut the stems off and slice the strawberries. Add the strawberries, sugar, and lemon juice to a medium saucepan and heat over medium-high heat until it begins to boil, stirring often.
- Once boiling, turn the heat down and let the strawberry mixture simmer for 20-25 minutes until the strawberries begin to break down and the sauce thickens. Continue to stir occasionally as it simmers.
- Remove from heat and allow it to cool to room temperature. The sauce will continue to thicken as it cools. Spread over the top of the cream layer. For best results, refrigerate for at least one hour before serving.
