Mommy's Kitchen - Recipes From my Texas Kitchen: Strawberry Cream Cake {Spring & Summer Berry Dessert}


Saturday, May 10, 2014

Strawberry Cream Cake {Spring & Summer Berry Dessert}


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. 



Strawberry Cream Cake

for the cake:
1 - package french vanilla or white cake mix
(plus  eggs or egg whites, oil & water called for on box mix)
4 - eggs (box mix calls for 3 eggs, but add one extra)

1 - cup milk (substituted for the amount of water on box mix)
1/3 - cup oil
1 - 3 oz package strawberry gelatin (Jell-O)
1 1/2 - cups boiling water

cream filling:
1 - 8 oz package cream cheese, softened
1 - 8 oz container cool whip whipped topping, thawed

strawberry topping:
1 - 16 oz package strawberries, sliced
1 - 14 oz package store bought strawberry glaze or homemade (recipe below)

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. Cool for 15 minutes.

Cover and refrigerate cake for 30 minutes. 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, mix 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. Top with strawberry mixture and spread evenly over frosting. 

Cover and refrigerate for at least 2 hours before serving. Refrigerate any leftovers.

Cook's Note: Fresh cream can be substituted for whipped topping. To make Fresh Cream Filling: use one 16 ounce container heavy whipping cream, 4 ounces cream cheese, and one cup powdered sugar. Whip together and proceed with recipe.  


Homemade Strawberry Glaze

1 - cup sugar
1 - cup water
3 - tablespoons cornstarch
3 - tablespoons strawberry gelatin

In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens. You will know the mixture is thick enough when it coats the back of a spoon.

Remove from heat, add gelatin and mix to combine. Set mixture aside to cool then add sliced strawberries and mix.
 
Servings: 16-20
inspired by: taste of home




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


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52 comments:

Colleen said... #

I'm drooling over here. That cake looks absolutely Amazing
How refreshing this will be on a hot summer day.........ok, anytime would be a good time. :}
ColleenB.
Texas

Tina Butler said... #

Thanks Colleen! It was pretty amazing. The creamy filling is so delicious with the strawberry glaze mixture. I will be making this one again and again.

Anonymous said... #

I wish I seem this earlier...just bought everything for a banana cream cake.

Stephanie Burnett said... #

Do you use the small cool whip?

Felicias Red Door Life said... #

I love these cakes! And I quite by cool coincidence get to enjoy one tonight at my grandfathers. Some of the volunteers he works with at a local food bank made him one for his birthday.

Good day indeed!

Anonymous said... #

Hello :) For us foreigners, i'm abit saddned that most recipes i find, are made with so many finished products, that are basically 100% unavailable in my country.. I'd adore to make this cake, but i'd have to basicly make up my own recipe :(
But it looks awsome..

Mary Callan said... #

What a perfect dessert - simply perfect!
Mary

Mary Callan said... #

What a perfect dessert - simply perfect!
Mary

Genna Luke said... #

Looks yummy to me for sure!

Style StreetStalker said... #

YUM!!!! Fabulous pictures! oh and did i say YUM!!!!

SSSx
www.stylestreetstalker.com

Brigitte Demers said... #

Thank you for the recipe. I made the cake today for Mother's Day and it was delicious!! I put the recipe on my blog with the link for your blog.

Brigitte Demers said... #

Thank you for the recipe. I made the cake today for Mother's Day and it was delicious!! I put the recipe on my blog with the link for your blog.

Anonymous said... #

I haven't tried the receipt yet but I will. It looks yummy for sure"

Anonymous said... #

Hi, where is the print icon for being able to print recipe ? Thanks

Tina Butler said... #

The print friendly button is located at the end of this post.

Anonymous said... #

I made this today and my daughter can't get enough. I used Pillsbury strawberry cake mix though, and it still turned out fabulous! I will be making it again. I'm definitely planning on making it for holidays.

Anonymous said... #

I made this today and my daughter can't get enough. I used Pillsbury strawberry cake mix though, and it still turned out fabulous! I will be making it again. I'm definitely planning on making it for holidays.

Amy Wilkins said... #

can you make this cake without eggs or milk because my baby cant have eggs or milk and i want to make this cake for his bday

Anonymous said... #

Just made this cake with a gluten free cake mix and homemade whipped cream. It turned out phenomenal!

Rhondieann

Tina Butler said... #

@amy wilkins,
Here is a recipe from sweet little bluebird for a crazy cake.
http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-for-crazywacky.html
It's for a white cake that has no eggs or milk added. You could bake this for the cake part, but not sure what to do about the cream cheese and whipped topping part.

Sheila said... #

Going to make this for our Memorial Day cook out at church.

Amber Lemen said... #

Hey! I was wondering if anybody has tried this recipe with other fruit? Sadly, my father can't eat strawberries, so I was wondering if there might be another seedless berry I could use?

Anonymous said... #

This reminds me of my breakfast today for our 6th anniversary - we went out to brunch and I had French toast topped with the same glazed strawberries, they forgot to put the cream cheese but it was still delicious!

Ron Gifford (Toledo) said... #

Awesome Recipe , I love to try New things and Add My Touches to Them , I substituted a Lemon Cake mix for the White or Vanilla Cake Mix to make it More Summery , like a Strawberry / Lemonade Cake with a touch of Mint ... MMMMMmmmmmmmmmm Was it a Hit , Your Recipe with my Substitutions ... Thank You ,
Ron .....

Tina Butler said... #

Amber, this would be great with cherry pie filling or using peaches with a peach glaze or peach pie filling. Just substitute cherry or peach jello in place of strawberry.

seablue said... #

Hi, I am an absolute lover of cream cheese. While my family loved this cake, to my palate, the taste of cream cheese and cool whip just don't go together. I think it would be better to have one or the other next time.
Seablue2u

Anonymous said... #

Jello uses 1 cup of hot 1 cold does this mean 2 cups of hot or just the one

Tina Butler said... #

It is 1 1/2 cups boiling water that you add to the jell-0. Don't go by the directions on the jello box because we are not making jello.

Grandma Karen said... #

Looks terrific!!! We have a strawberry patch and my husband has picked about 25 quarts so far. We have made preserves,gave some away, put some in the deep freeze for later and eaten a LOT! Am going to make this tomorrow when my grandchildren will be visiting.

Dawn Bird said... #

This is strawberry shortcake on steroid. Very delicious. Made for Mother's Day it was gone in two day

Anonymous said... #

I live/work In Saudi Arabia and all these ingredients are available here. Not sure where u r but try going to Safeway Panda or any grocery that carries imported foods. It is very trying sometimes I do agree.

Anonymous said... #

My daughter made this strawberry poke cake for my birthday this week. So good! She said it is one we will do again!

Anonymous said... #

This recipe is delicious. I made it for my mother-in-law's birthday and everyone enjoyed it. It's definitely a keeper.

M. Baron said... #

I wish my mom was still here to make this for her on Mothers day this year. This looks like something she would LOVE. Miss you mom :( God Bless you & keep you always.

Trina said... #

My husband absolutely loves this cake! I lost the recipe but after some serious googling, I found you again! The cake is heavenly!

Anonymous said... #

Peaches made it and its now requested at all functions

Anonymous said... #

it says to go by th e directions on the cake box package but it is different from what your directions are so i am not sure.....i am using the betty crocker french vanilla cake mix, so do i use that mix and the first few ingrediants on recipe? 1 cup milk, 1/3 oil, 4 eggs and that mix for the cake?

Tina Butler said... #

If you are using a betty crocker cake mix the recipe is as written. If you are using a different brand cake mix see the cooks note which states: Follow the box directions and substitute all milk for the amount of water listed on the box, add the oil or butter as directed, and add one extra egg.

Anonymous said... #

I figured it out thank you, is in the fridge for its 2 hrs as we speak...cant wait to try it! What a fabulous easy dessert :)

Coptermama said... #

So glad I ran across this posting. I have beaucoup blackberries. I am going to try this recipe with the blackberries.

Anonymous said... #

Can any or part of this be frozen as a make ahead dessert?

Ta m1973 said... #

what if i wanted to use a super moist strawberry cake mix...do i still use 5 eggs?

Tina Butler said... #

You will just need to add one extra egg called for on the box. The cake mix I used called for 3 eggs, so I used 4.

kelly dingler said... #

This is so good.. Want proof? My 6 year old Grand-daughter requested this dessert for her Birthday cake. The amazing fact behind this request is that we had this strawberry goodness months ago at one of our beach day picnics. You want proof, that's proof enough for me... Try it you will love it.. Happy Nana :)

Anonymous said... #

What is the milk for

Tina Butler said... #

Regarding where to add the milk? the milk is substituted for the amount of water called for on the cake mix.

Anonymous said... #

I am sitting in my cosy armchair here in Denmark, thousands of miles away from you and I am drolling all over, and longing for summer. My only complaint is that we are using grams and kilograms in our recipes, not cups, sticks of butter and ounces. We too are using tablespoons and teaspoons, but I think I'll have to make a list where I convert it all into danish. I can buy Betty Crocker ingredients here, But only in very special stores, and at a very high cost.

omlet said... #

hmmm….an interesting recipe – i’ve got to try this one!

Anonymous said... #

I really want to make this tidday as I have everything for it...Strawberries are in season in AR right now. My problem is my cake mix is Duncan Hines and calls for using "egg whites" instead of the whole egg. Do I need to add an extra egg white or should I go ahead and use the eggs? Any suggestions?

Michele said... #

Making homemade "Jello" is easier than it sounds and what I do at home. Just buy unflavored gelatine packets and instead of water, boil your favorite juice, bloom the gelatin in the boiling water and then dissolve sugar to taste followed by ice cubes or a bit of cold beverage (you can even use champagne or sparkling juice). I like to make a lemon cake, make a cranberry juice "jello" for the poke holes, then use whatever berries are in season (blackberries are my favorite) then make a lemon whipped cream. So light, yummy and refreshing!!!

Tammy Maldonado said... #

I made this before I read the comments - I only used 1 cup of hot water with the jello instead of the 1 1/2 cups that I seen the comments - cake was great - except not enough jello topping... will try with 1.5 cups next time... Def a great cake - 2 hours was not long enough for my cake to be totally cool - def better if sets overnight but was a HUGE hit - thank you so much!!!

Anonymous said... #

I just made this cake just now I got everything so perfect at the moment my only concern is that when I went to the store I could not find the strawberry glaze they were out and I have no cornstarch, so what I did is I picked up some unflavoured gelletin and I put my strawberries in water after cutting them, used the water from the strawberries so it would have the flavour then added geletin to the water after it boiled and put my strawberries in it, now I have my strawberry mixture sitting in the fridge to solidify a bit before I put it on top because right now it still looks like water in strawberries. Trying to get this right even though I had to improvise I hope it works out still.