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Looking for a delicious and easy-to-make dessert that’s perfect for any occasion? Try this Strawberry Cream Cake made with a white cake mix, a creamy topping, and a sweet strawberry sauce. The light and fluffy white cake is the perfect base for the rich and creamy topping made with whipped cream and cream cheese. Topped with a luscious strawberry sauce made with fresh strawberries, sugar, and lemon juice, this dessert is both beautiful and delicious. 

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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.

Why You’ll Love This Fresh Strawberry Cake

If you’re a fan of strawberries and cream, then this recipe for Strawberry Cream Cake is a must-try. Made with a white cake mix, creamy topping, and fresh strawberry sauce, this cake is both easy to make and delicious. 

The light and fluffy white cake provides the perfect canvas for the rich and decadent topping made with whipped cream and cream cheese. Topped with a sweet and tangy strawberry sauce that’s bursting with flavor, this dessert is sure to impress your family and friends. 

Whether you’re hosting a summer barbecue or simply looking for a sweet treat to enjoy after dinner, this Strawberry Cream Cake recipe is perfect for any occasion.

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

Below you will find step-by-step instructions to make each layer of this strawberry cream cake.

White Cake Layer

[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.

[2] Spray a 9×13 cake pan with nonstick spray and pour in the cake batter.

[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

[1] Beat the softened cream cheese and powdered sugar together in a large bowl until fully incorporated. Mix in the vanilla extract.

[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.

[4] Spread evenly over the top of the cake.

Fresh Strawberry Filling

[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.

[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.

[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

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! 

More Cake Recipes:

• Strawberry White Chocolate Bundt Cake
• Triple Chocolate Bundt Cake
• Cake Mix Banana Bread

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