Strawberry Cream Cake {Spring & Summer Berry Dessert}

This strawberry cake starts with a baked French vanilla cake, infused with strawberry gelatin, topped with a creamy filling and finished off with a fresh strawberry glaze.

Strawberry season is in full swing here in Texas! Today I'm sharing a deliciously easy Strawberry Cream Cake made with a French vanilla cake mix, strawberry gelatin, a creamy cream cheese filling, and finished off with a fresh fruity strawberry glaze. 

Since May is the start of berry season Walmart asked me to share a recipe using one of their in season berries (blackberries, blueberries or strawberries). Everyone in my house is crazy about strawberries, so I chose to make a easy strawberry cake that turned out fabulous! 

When I see these photos I immediately think of spring and summer. Oh how I love berry season!!! Berries are such a versatile fruit and go perfectly with desserts, salads, yogurt or as a snack. I saw this recipe on Taste of Home, but adapted it into a strawberry recipe instead of a cherry.

I picked up everything I needed to make this cake, as well as the strawberries at my local Walmart. Right now they have 16 oz packages of strawberries priced at $1.50 each. My son polished off one container, I froze one for smoothies, and I used the last one for this yummy cake. 

Before we get to how to make this cake remember when purchasing strawberries always pick bright -red berries with a sweet aroma. Smaller berries are usually sweeter than larger ones. Store berries covered in the refrigerator for up to three days and never wash strawberries before storing (they will get mushy).

It's best to rinse the strawberries just before serving under cool water. After rinsing pull off the green caps, slice and serve. Remember if you're not completely satisfied with your strawberry or produce purchase bring it back to Walmart for a full refund. 

Walmart offers a 100% Fresh Guarantee on all of their produce, and you don't have to bring back the produce in question. So far I have not had to take advantage of this because my local store has had a great produce selection. Now let's started on the step by step directions on how to make this easy Strawberry Cream Cake.

These are the ingredients you will need: One white or french vanilla cake mix + eggs, oil or butter, and water called for on box mix. (I substituted milk for the amount of water called for on cake mix), fresh strawberries, strawberry gelatin, cream cheese, store bought or homemade strawberry glaze and whipped topping.

Preheat oven to 350 degrees. Grease and flour a 13-in. x 9-in. baking pan and set aside Prepare cake mix according to package directions substituting milk for the amount of water called for on the box mix, add the oil or butter as directed, and add one extra egg. Mix to combine.   

Pour the batter into prepared baking pan and bake at 350° for 30-35 minutes or until a toothpick inserted comes out clean. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a large fork or wooden skewer. 

Dissolve strawberry gelatin in boiling water, and gradually pour gelatin over cake making sure to aim in the holes. It will look like the entire cake is saturated with jell-o, but don't worry it will only flow into the fork holes. Cool for 15 minutes and then cover and refrigerate for 30 minutes. 

While the cake cools hull and cut the strawberries in half, and then slice. If the strawberries are large cut them into thirds before slicing. In a medium size bowl combine the strawberry glaze and the sliced strawberries, lightly toss and set aside.

In a large bowl using an electric mixer, beat the softened cream cheese until fluffy. Fold in whipped topping. Carefully spread over the cake using a off set spatula. Top with strawberry mixture and spread evenly over frosting. Cover and refrigerate for at least 2 hours before serving. Refrigerate any leftovers. 

Slice and serve. I think this cake would be a beautiful dessert for Mother's Day this Sunday. 

 

inspired by: taste of home

Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.