This Strawberries and Cream Cake is a celebration of summer in every bite, combining juicy, ripe strawberries with velvety whipped cream and a tender, buttery cake base. The layers melt together beautifully, offering a perfect balance of sweet, tangy, and creamy flavors that will leave you reaching for seconds. Ready in just 1 hour 30 minutes, it’s a showstopper that’s surprisingly simple to make.
Each slice is a sensory delight, with the light, airy crumb of the cake contrasting the luscious, smooth cream and the burst of fresh strawberry goodness. Whether for a special occasion or a weekend treat, this cake brings joyful indulgence to any table. It’s a dessert that feels as good to make as it does to eat!
Ingredients for Strawberries and Cream Cake
- White Cake:
- 15.25 ounces white cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- Cream Layer:
- 8 ounces cream cheese (1 package, softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip (1 container, lite version works too!)
- Fruit Topping:
- 1 quart fresh strawberries (sliced)
- 1 package Strawberry Danish Dessert
Step-by-Step Instructions
- Prepare the Cake:
- Preheat your oven according to the cake mix package instructions.
- In a large bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Divide the batter evenly between two round cake pans or pour it into a 9×13 inch glass baking dish.
- Bake as directed on the cake mix box. Check for doneness by inserting a toothpick into the center—it should come out clean.
- Let the cake cool completely on a wire rack.
- Make the Cream Layer:
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the Cool Whip until fully combined.
- Spread the cream mixture evenly over the cooled cake.
- Prepare the Strawberry Topping:
- In a saucepan, mix the Strawberry Danish Dessert with 1 ¾ cups of water.
- Cook according to the package instructions, stirring frequently.
- Let the mixture cool slightly, then gently fold in the sliced strawberries.
- Allow the topping to cool completely (about 30 minutes in the fridge works well).
- Assemble and Chill:
- Spread the cooled strawberry topping evenly over the cream layer.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the layers to set.
- Serve and Enjoy:
- Slice and serve chilled. Store any leftovers in the refrigerator.
Perfect Pairings: Sauce and Topping Ideas
While the strawberry Danish dessert topping is delicious, you can elevate this cake with other options. Try a drizzle of chocolate ganache or a sprinkle of toasted coconut flakes for added texture. For a tangy twist, mix a few fresh raspberries into the strawberry topping or add a dollop of whipped cream on each slice before serving.
Make It Ahead: Storage and Reheating Tips
This cake is best served chilled, so keep it refrigerated until ready to enjoy. Store it in an airtight container for up to 3 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 1 month. Thaw in the fridge overnight before serving.
Quick Fixes: Time-Saving Tips
Short on time? Use a pre-made angel food cake or store-bought pound cake as the base instead of baking from scratch. You can also swap the homemade cream layer with a pre-made cheesecake filling or whipped topping. For the strawberry topping, use a high-quality strawberry jam mixed with fresh berries for a shortcut version.
Mix It Up: Recipe Variations
This recipe is versatile! Swap the strawberries for blueberries, peaches, or mixed berries for a different flavor profile. For a richer cake, use a vanilla or yellow cake mix instead of white. If you’re feeling adventurous, add a layer of lemon curd between the cake and cream for a zesty twist.
Essential Tools: Equipment Guidance
To make this recipe a breeze, you’ll need a stand mixer or hand mixer for the cream layer and a 9 x 13 inch baking dish or two round cake pans. A silicone spatula is perfect for spreading the cream and topping evenly. Don’t forget a sharp knife for slicing those fresh strawberries!
Strawberries and Cream Cake Recipe
Ingredients
White Cake
- 15.25 ounces white cake mix 1 box
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
Cream Layer
- 8 ounces cream cheese 1 package, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces cool whip 1 container, (lite is fine if you want to use it!)
Fruit Topping
- 1 quart fresh strawberries sliced
- 1 package Strawberry Danish Dessert
Instructions
- Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
- Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Spread evenly over cake.
- Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
- Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).