Strawberry Cream Cake
User Reviews
5
Strawberry Cream Cake
Description
This recipe uses a white cake mix blended with egg yolks, oil, strawberry gelatin powder, sour cream, and milk to create a strawberry-flavored batter. Beaten egg whites are folded gently into the batter with fresh chopped strawberries to keep the cake light and airy. The batter is baked in two 9-inch pans until a toothpick comes out clean, then cooled completely before assembly.
The layers are filled and frosted with thawed whipped topping, which adds a sweet, creamy contrast to the soft cake layers and fresh strawberry aroma. The cake can be garnished with sliced strawberries for added color and flavor. It offers a mild sweetness with a hint of strawberry and a tender crumb texture that holds moisture well.
Alternate cake mixes like yellow or funfetti can be used, and chopped strawberries can optionally be added between the layers. The whipped topping can be enriched with cream cheese and butter for a richer finish, or substituted with fresh whipped cream if preferred. The cake should be completely cooled before frosting to prevent melting or sliding.
Ingredients
Cake
- 4 large egg separated
- 1 box white cake mix
- ½ cup vegetable oil
- 1 box strawberry gelatin dessert 3 ounces, Jell-O brand
- ¾ cup strawberry finely chopped, fresh
- 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.
Notes
- Ensure the cake layers are fully cooled before applying the whipped topping to prevent melting.
- You can add chopped strawberries between the layers for extra fruitiness.
- For a richer topping, blend cream cheese, butter, vanilla, and powdered sugar into the whipped topping before spreading.
- Use white, yellow, or funfetti cake mix as base according to preference.
- Whipped topping holds up better than fresh whipped cream in the refrigerator if keeping leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357 | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 374mg | 16% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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