Strawberries & Cream Cake

Ingredients

• 1 box white cake mix (15.25 oz standard size)
• 3 large eggs (room temperature)
• 1 cup water
• 0.33 cup vegetable oil
• 2 cups fresh strawberries (sliced, plus extra for garnish)
• 2 cups heavy whipping cream (cold)
• 0.5 cup powdered sugar
• 1 tsp vanilla extract

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

2. 2

   In a large bowl, combine the white cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.

3. 3

   Divide the batter evenly between the prepared cake pans.

4. 4

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. 5

   Allow the cakes to cool in the pans for 10 minutes, then remove from pans to wire racks to cool completely.

6. 6

   In a chilled large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

7. 7

   Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then arrange the sliced strawberries in an even layer over the cream.

8. 8

   Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.

9. 9

   Garnish the top of the cake with additional fresh strawberries as desired. Refrigerate until serving.

Notes

For best results, keep the cake refrigerated until ready to serve as the whipped cream frosting is perishable. You can substitute the cake mix with a homemade white cake recipe if preferred.

Nutrition per serving

• dessert
• strawberry
• cake
• summer
• baked
• fruit dessert