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 use 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 Topping

1 - cup granulated sugar

4 - tablespoons cornstarch

4 - tablespoons strawberry gelatin, dry mix (Jell-O)

1 1/2 - cups water

1 - teaspoon lemon juice

In a medium size pot, combine the sugar, cornstarch, gelatin, lemon juice and water. 

Bring mixture to a boil, then reduce heat to medium-low, and cook until the mixture until it starts to thicken, whisking often. 

Remove from heat and let the mixture cool to room temperature.

Servings: 16-20

inspired by: taste of home

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