Strawberries & Cream Cake Recipes

If you're keen on strawberry shortcake, well this delectable strawberries and cream dessert is even better! I started with a cake mix to stay thing simple, but you'll certainly use your favorite cake recipe. the simplest part, of course, is that the cheese and topping frosting, loaded with fresh strawberries. It’s so fluffy and delicious, i used to be tempted to skip the cake and eat the frosting with a spoon. 

Strawberries & Cream Cake Recipes

I definitely recommend using three cake pans for perfect layers if possible but you'll certainly make this as a two cake if you simply have two pans. you ought to have many frosting either way, so don’t be afraid to be generous. Honestly, cake decorating isn't my forte, so if I can make this cake, you'll too. 

And albeit it doesn’t look perfect, the result's so delicious, nobody will even careto say my family loved this cake would be an enormous understatement. My husband couldn’t stop raving about this cake or eating it. I’m pretty sure he had a bit with every meal.This strawberry cake is so fresh and lightweight , it’s hard to prevent at only one piece. Really, my words don’t do that cake justice. you only got to try it. 

INGREDIENTS:

FOR THE CAKE:

• 1 box white cake mix
• 1 box (3.4 oz.) instant white chocolate pudding
• 5 egg whites
• 1 cup sour cream
• 1/3 cup oil
• 1/2 cup water
• 1 teaspoon almond extract

FOR THE FROSTING:

• 2 cups heavy cream
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon vanilla
• 3 cups chopped strawberries, plus more strawberries for garnish

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
2. In a large bowl, combine cake ingredients. Beat with an electric mixer on medium speed until smooth.
3. Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to cool completely.
4. Meanwhile, make the frosting: in a medium bowl, beat the heavy cream until very stiff peaks form.
5. In a separate large bowl, beat the softened cream cheese with an electric mixer on high speed until light and fluffy.
6. Add the sugar and vanilla to the cream cheese and beat until well combined.
7. Gently fold the strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color.
8. Fold the whipped cream into the frosting in two batches.
9. Spread 1 1/2 to 2 cups frosting over the top of one cake layer (don’t be afraid to be generous). Place another cake layer on top and repeat.
10. Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with additional fresh strawberries, if desired.
11. Refrigerate until serving. Keep leftover cake in the refrigerator.