Home - Recipes - Strawberries and Cream Layer Cake
Cake

Strawberries and Cream Layer Cake

This recipe transforms the fresh flavors of strawberry shortcake into a showstopping cake. Perfect for celebrating spring, this beautiful dessert tastes as good as it looks.

Serves 10
Ready in 60 mins
Prep time 30 mins
Cooking time 30 mins
439 calories per serving

Ingredients

> Cooking spray
> 1 (15.2 oz) pkg white or yellow cake mix
> 1/3- 1/2 cup canola oil
> 3 large eggs
> 1 (16 oz) pkg strawberries, divided
> 5 tbsp sugar, divided
> 2 cups heavy cream
> 2 tbsp boxed vanilla pudding mix
> 2 tsp vanilla extract

Steps

1
Preheat oven to 350°F. Coat 2 (9-inch) cake pans with the cooking spray. Prepare the cake mix with the oil and eggs according to package directions for 2 (9-inch) round cake pans. Divide batter between prepared baking pans. Bake according to package directions. Let cakes cool 20 min.
2
Reserve about 6 whole strawberries. Trim and thinly slice remaining strawberries. Add to a bowl and toss with 3 tbsp sugar. Using a hand mixer or stand mixer, in a large bowl, beat the cream, remaining 2 tbsp sugar, pudding mix, and vanilla on high 1–2 min., until stiff peaks form.
3
Transfer half of whipped cream to a large piping bag fitted with a large round tip or star tip. If needed, trim the tops of the cooled cakes to make them flat. Place one cake layer on a serving plate. Pipe a thick layer of whipped cream around the edge of cake. Pile sliced strawberries in the center.
4
Place second cake layer on top. Lightly spread whipped cream onto top of cake, then pipe 6 swirls on top of cake. Place 1 reserved whole strawberry into each swirl. Keep cake in refrigerator until ready to serve.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you