Strawberry Whipped Cream Cake

Fresh strawberries are combined with whipped cream and layered between soft fluffy white cake. The secret? It’s the best cake mix hack you’ll ever taste.

Course Dessert

Cuisine American

Keyword birthday cake, cake, strawberries

Prep Time 20

Cook Time 30

Assembly 10

Servings

Calories 404kcal

Author Jesseca

Ingredients

Cake:

1 (15.25oz) white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup melted butter
1 cup milk
1 cup sour cream
3 large eggs
1 teaspoon each vanilla and almond extract

Strawberry Whipped Cream

1 cup fresh strawberries washed and roughly chopped
2 cups heavy whipping cream
2/3 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Cake

Preheat the oven to 350°F (175°C). Lightly grease three 8-inch round cake tins and line the bottoms with parchment paper.
In a large mixing bowl, whisk together one box of white cake mix, flour, and granulated sugar.
To the dry mixture, add melted butter, milk, sour cream, eggs, vanilla extract, and almond extract.
Using an electric mixer, beat the ingredients on a low setting for 30 seconds to combine. Then, increase the speed to medium and continue mixing for about 2 minutes, until the batter is smooth and well combined.
Evenly distribute the batter between the three prepared cake tins.
Place the tins in the preheated oven and bake for 25-30 minutes. The cakes are done when they are lightly golden on top and a toothpick inserted into the center comes out clean.
After removing them from the oven, let the cakes cool in the tins for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.

Strawberry Whipped Cream

Pulse berries in a high powered blender or food processor until smooth. Measure out 1/2 cup of puree and set aside.
Add the heavy cream to a chilled mixing bowl. Whisk on high speed until peaks start to form.
Stir in the vanilla, powdered sugar, 1/2 cup puree. Whip an additional 2 to 3 minutes, or until a light and fluffy texture is achieved.

Assembly

Place the first cake layer on your serving plate or cake stand. If you’ve leveled the top, place the cut side down for a stable base.
Spread a generous layer of your freshly made strawberry whipped cream over the top. Use an offset spatula to spread it evenly.
Optional: place a layer of sliced strawberries on top of the whipped cream. Arrange them in a single layer for even distribution of flavor.
Gently place the second cake layer on top of the first layer of cream and strawberries. Again, spread a layer of whipped cream and add more sliced strawberries if desired.
Place the third cake layer on top. At this point, you can choose to cover the entire cake with whipped cream for a classic look, or leave the sides bare for a more modern, “naked” cake appearance.
Refrigerate the cake for at least an hour before serving. This helps the layers to set and makes slicing easier.

Notes

Room Temperature Ingredients: Make sure your eggs, milk, and sour cream are at room temperature before mixing. This helps them blend more seamlessly into the batter, resulting in a smoother, more uniform cake.
Properly Preparing Pans: Don’t just grease your pans; line the bottom with parchment paper as well. This guarantees that your cakes will release easily without sticking or breaking.
Even Batter Distribution: Use a kitchen scale or measuring cup to divide the batter evenly between your cake tins. Consistent layer thickness means uniform baking and a more professional-looking cake.
Don’t Overmix: Once you’ve added the wet ingredients to the dry, mix just until combined. Overmixing can lead to a dense, tough cake because of excess gluten development.

Nutrition