5 from 58 votes
Strawberry Cream Cake
Strawberry Cream Cake is a light white cake enhanced with strawberry gelatin and fresh chopped strawberries folded into the batter alongside whipped egg whites for added lift. It is layered with creamy whipped topping for a soft texture and a fruity flavor. This cake is ideal for a fresh summer dessert or a special occasion treat.
Prep Time
25 mins
Cook Time
32 mins
Additional Time
1 hr
Total Time
1 hr 57 mins
Servings:
12
Calories:
357 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 357
% 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.