Strawberry Cream Cake

This deliciously luscious yet deceptively simple strawberry cream cake feels like a piece of summer!

Ingredients:

Cake:

4 large eggs separated

1 box white cake mix

½ cup vegetable oil

1 box strawberry Jell-O 3 ounces

¾ cup fresh strawberries finely chopped

½ cup sour cream

¼ cup milk

Creamy Topping:

8 ounces whipped topping* thawed

Instructions:

Cake:

Preheat the oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper and grease the sides. Mix cake mix, egg yolks, oil, Jell-o, sour cream, and milk in a large bowl. Set aside.

With a hand mixer, beat the egg whites on high speed until stiff peaks form, about 4 minutes. Fold the egg whites and strawberries into the cake batter.

Pour the batter into the prepared pans and bake for 32-36 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack and cool for 10 minutes. Remove the cakes from the pan and cool completely.

Cut completely cooled and spread a 1-inch layer of whipped topping or whipped cream on one of the cakes. Top with the second layer of cake.

Spread with additional whipped topping. Refrigerate for at least one hour. Garnish with sliced strawberries.

More Cakes You Might Like

• moist banana cake
• butter pecan layer cake
• Italian Cream Cake
• Cherry Clafoutis

Recipe Card

Strawberry Cream Cake

This deliciously luscious yet deceptively simple strawberry cream cake feels like a piece of summer!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Appetizer

Cuisine American

Ingredients

  

Cake:

• 4 large eggs separated
• 1 box white cake mix
• ½ cup vegetable oil
• 1 box strawberry Jell-O 3 ounces
• ¾ cup fresh strawberries finely chopped
• ½ cup sour cream
• ¼ cup milk
• Creamy Topping:
• 8 ounces whipped topping* thawed

Instructions

 

Cake:

• Preheat the oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper and grease the sides. Mix cake mix, egg yolks, oil, Jell-o, sour cream, and milk in a large bowl. Set aside.
• With a hand mixer, beat the egg whites on high speed until stiff peaks form, about 4 minutes. Fold the egg whites and strawberries into the cake batter.
• Pour the batter into the prepared pans and bake for 32-36 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack and cool for 10 minutes. Remove the cakes from the pan and cool completely.
• Cut completely cooled and spread a 1-inch layer of whipped topping or whipped cream on one of the cakes. Top with the second layer of cake.
• Spread with additional whipped topping. Refrigerate for at least one hour. Garnish with sliced strawberries.

Keyword Strawberry Cream Cake