Whipped Cream, Juicy Berries, and the Cake That Feels Like a Summer Day

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When I first made this Strawberry Cream Cake, I didn’t expect it to transport me straight to a sunny afternoon picnic. But that’s exactly what happened. One bite of the soft, pink-tinged cake topped with fluffy whipped cream and fresh berries, and I was hooked. This dessert is like a breath of fresh air—light, sweet, and joyfully nostalgic.

Whether you’re baking it for a spring brunch, a summer birthday, or just because your taste buds are craving something special, this cake never disappoints. It has that perfect balance of moist, fruity sponge and smooth creaminess on top. And let’s not forget the strawberries—they’re the crown jewel of every slice.

Why You’ll Love This Strawberry Cream Cake

This cake is more than just pretty in pink. It’s an easy crowd-pleaser that combines a soft, tender strawberry cake with a luscious whipped topping. It’s ideal for anyone who loves fresh, fruity desserts without too much fuss. You don’t need to be an expert baker to pull this off, and the results look like you spent hours in the kitchen. Plus, it’s a great make-ahead treat that actually tastes better the next day.

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What Kind of Strawberries Should I Use?

Fresh, ripe strawberries are always the best choice for this cake, especially for topping. For the cake itself, you can use strawberry purée or even a boxed strawberry cake mix if you’re in a hurry. If strawberries are out of season, frozen ones can work too—just be sure to thaw and drain them well.

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Options for Substitutions

Not a fan of strawberries? You can easily swap them out for raspberries, blueberries, or even peaches. If you’re avoiding dairy, coconut whipped cream makes a wonderful topping substitute. And for a gluten-free version, use a 1:1 gluten-free flour blend or a boxed GF cake mix. Want a richer flavor? Add a layer of cream cheese frosting beneath the whipped cream for a tangy twist.

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Ingredients for this Strawberry Cream Cake

• Strawberry Cake Mix – A quick and flavorful base that saves time without sacrificing taste.
• Eggs – Provide structure and richness to the cake.
• Vegetable Oil – Keeps the cake moist and tender.
• Water – Combines with the mix to create the batter’s right consistency.
• Fresh Strawberries – Chopped and folded into the batter for bursts of fruitiness.
• Heavy Whipping Cream – Whipped to soft peaks for a light, airy topping.
• Powdered Sugar – Sweetens the whipped cream without making it grainy.
• Vanilla Extract – Adds depth and warmth to both the cake and cream.
• Cream Cheese (optional) – For a thicker, slightly tangy whipped topping.

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix until smooth, then gently fold in the chopped strawberries. This gives every bite a pop of natural fruit flavor.

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Step 2: Bake the Cake

Pour the batter into your prepared pan and smooth out the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting—it needs to be room temperature so the whipped topping doesn’t melt.

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Step 3: Make the Whipped Cream Topping

In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. If using, beat in softened cream cheese for a more stable and creamy texture. Taste and adjust sweetness as needed.

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Step 4: Frost the Cake

Once the cake has cooled, spread the whipped cream topping evenly over the surface. Use a spatula to create soft swirls for that homemade look. Optionally, chill the cake for 30 minutes to let everything set.

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Step 5: Garnish and Serve

Top with whole or sliced fresh strawberries. You can also add a sprinkle of crushed freeze-dried strawberries or a drizzle of strawberry syrup for extra flair. Slice and serve chilled or at room temperature for best texture.

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How Long to Prepare the Strawberry Cream Cake

Prep Time: If you’re using a boxed cake mix, prep time is around 15 minutes. This includes measuring ingredients, mixing the batter, and prepping the strawberries and cake pan. Making your whipped cream topping will take another 10 minutes if you’re using fresh cream.

Cook Time: Baking the cake takes approximately 28–32 minutes. Allow an additional 30 minutes for the cake to fully cool before frosting. Altogether, expect to spend about 1 hour and 15 minutes from start to ready-to-serve.

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Tips for Perfect Strawberry Cream Cake

• Use room temperature eggs to help the batter mix more evenly and rise better.
• Chill your mixing bowl before whipping the cream to achieve fluffier, more stable peaks.
• Do not overmix the cake batter, or you’ll end up with a dense texture.
• Gently fold in the strawberries to prevent crushing them and discoloring the batter.
• Let the cake cool completely before adding whipped topping to avoid melting.

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Watch Out for These Mistakes While Cooking

• Skipping the cake cooling time – warm cake will melt your whipped topping and ruin the texture.
• Overwhipping the cream – this turns it grainy or into butter, so stop at soft or medium peaks.
• Adding wet strawberries to batter – excess moisture can make the cake soggy.
• Using frozen whipped topping without thawing – it won’t spread properly and may slide off.
• Using warm ingredients for the topping – cold cream and bowls are essential for best results.

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What to Serve With Strawberry Cream Cake?

1. Iced Mint Tea

The cool freshness of mint complements the sweet richness of the cake.

2. Sparkling Lemonade

A tangy, fizzy drink that cuts through the creaminess and refreshes the palate.

3. Vanilla Bean Ice Cream

Adds a creamy chill that pairs beautifully with the fluffy whipped topping.

4. Chocolate-Covered Strawberries

Double down on the strawberry theme with a rich, chocolatey contrast.

5. Light Green Salad with Berries

Serve this before dessert for a refreshing, color-coordinated course.

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Storage Instructions

Refrigerator: Store the Strawberry Cream Cake in an airtight container in the fridge for up to 3–4 days. The whipped topping stays stable, especially if you used cream cheese.

Freezer: Freeze the unfrosted cake layer by wrapping it tightly in plastic wrap and foil. It keeps well for up to 2 months. Thaw overnight in the refrigerator and frost before serving.

Make-Ahead Tip: You can bake the cake a day in advance and frost it on the day of serving. The flavors deepen overnight, and the texture becomes even more moist.

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Estimated Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 310
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 35g
Sugar: 24g
Fiber: 1g
Protein: 3g
Sodium: 210mg

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Frequently Asked Questions

How do I make the whipped topping thicker?

You can add softened cream cheese or a stabilizer like gelatin to make the whipped cream hold its shape longer.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream has better texture and flavor. If using store-bought, thaw it fully before spreading.

Can I make this cake ahead of time?

Absolutely! It actually tastes better the next day once all the flavors settle and the cream soaks in just a bit.

Can I use a different fruit instead of strawberries?

Of course. Blueberries, raspberries, or sliced peaches all make excellent substitutes.

How do I keep the cake moist?

Avoid overbaking, and store it in an airtight container. Adding a bit of pudding mix to the batter also helps retain moisture.

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Conclusion

This Strawberry Cream Cake is one of those desserts that feels effortless but delivers big on flavor and presentation. It’s the kind of treat that makes guests ask for seconds and friends ask for the recipe. With its cloud-like whipped topping and bursts of fresh strawberry, it’s bound to become a seasonal favorite—or maybe even a year-round classic in your kitchen. Whether you make it for a summer BBQ or just to brighten a dull day, this cake is sunshine on a plate.

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