Strawberry Cream Cake

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.

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Course: Desserts

Keyword: cream cheese frosting, fresh strawberries, fresh strawberry cake, fresh strawberry filling, strawberry cake recipe, strawberry cream cake recipe, strawberry shortcake, vanilla cake, whipped cream frosting, white cake mix

Prep Time: 30

Cook Time: 20

Cooling Time: 1

Total Time: 1 50

Servings: Slices

Calories: 415kcal

Author: Mindy

Ingredients

White Cake

1 Vanilla Cake Mix
3 Eggs
2 Egg Yolks
⅓ Cup Milk
⅔ Cup Sour Cream
½ Cup Butter melted
2 Cans Sweetened Condensed Milk

Whipped Cream Cheese

16 Ounces Cream Cheese softened
2 Cups Powdered Sugar
2 Teaspoons Vanilla Extract
16 Ounces Cool Whip thawed

Strawberry Sauce

2 Pounds Strawberries
⅔ Cup Sugar
2 Tablespoons 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, sour cream and melted butter. Beat for 2-3 minutes at medium speed.
Spray a half sheet pan (18x13 inch cookie sheet) with nonstick spray and pour in the cake batter, spreading evenly.
Bake at 350 degrees for 17-20 minutes until a toothpick in the center of cake comes out clean. Remove the cake from the oven and while it is still warm, use the handle of a wooden spoon, that has been sprayed with cooking spray to, gently poke holes in the cake. Pour the sweetened condensed milk over the holes, then allow the cake to cool completely.

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 cake layer.

Cream Topping Layer

Beat the softened cream cheese and powdered sugar together in a large bowl until fully incorporated. Mix in the vanilla extract. Gently fold the whipped topping (or whipping cream) into the cream cheese mixture. Spread evenly over the top of the cake. For best results, allow the cake to cool for at least one hour before serving.

Notes

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 ¼ 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.

Nutrition