Strawberries N’ Cream Cake

February 11, 2017

Happy Saturday, y’all! In honor of Valentines day coming up, I made I made this gorgeous strawberry cake for a small get together I had about a week ago. I’m completely obsessed with how cute it turned out! And the best part was that I used a cake mix and a whipping-cream frosting instead of traditional buttercream, which made it so easy to put together.

I used two boxes of vanilla cake mix from Miss Jones Baking Co (they’re my favorite box mix brand- I love that they’re organic and don’t contain any sketchy ingredients). To make this a strawberry cake, I left out the milk and added 1 cup of strawberry puree and 1 tsp lemon juice.

I ended up using four cups of whipping cream which was WAY too much. There was still a cup or so left over after frosting my entire cake! I listed three cups in the recipe below, but if you end up with leftovers like me, you could place a dollop on your hot chocolate, use it in this yummy pumpkin no churn ice cream or this eggless chocolate mousse.

I also purchased these adorable little edible pearl accents from Wilton (they’re on sale right now!) and I’ve been using them non – stop.

Going along with the whole Valentines Day theme, the red/white/pink colors in this cake would be perfect for any Valentines Day party y’all might be having. Take note that since this was for a party, I couldn’t get a slice to show the inside of it, but trust me it’s as gorgeous on the inside as it is on the outside.

I hope y’all have had a great week :)

Strawberries N' Cream Cake
Prep time
Cook time
Total time
  • 2 boxes vanilla cake mix
  • 2 cup strawberry puree
  • 2 tsp lemon juice
  • 1 cup vegetable oil
  • 6 eggs
  • 3 cups heavy whipping cream
  • ¼ cup cane sugar
  • 1 tsp pure vanilla extract
  • sliced strawberries
  • whole strawberries
  • pearl sugar
  1. Preheat the oven to 350 degrees fahrenheit. Grease and line two 9'' cake pans with parchment paper, and set aside.
  2. In a large mixing bowl, combine 1 box of cake mix, 1 cup of strawberry puree, 1 tsp lemon juice, ½ cup vegetable oil, and 3 eggs. Stir until just combined.
  3. Bake for 20-25 minutes or until a skewer inserted comes out clean. Let cool for at least an hour. Repeat the same steps with the remaining ingredients*
  4. While the cakes are cooling, in a stand mixer beat heavy whipping cream until soft peaks form. Add sugar and vanilla extract and beat until stiff peaks form.
  5. Using a sharp, serrated knife, level off any "hump" on the cakes that may have formed while baking. Place one cake layer on a cake stand, spread a layer of whipped cream frosting, and cover with strawberry slices** Repeat the process until the entire cake is assembled. Give the cake a crumb coat, chill in the fridge for 30 minutes, and then give it a final coat of frosting.
  6. Decorate with more frosting, strawberries, and pearl sugar. Serve immediately or keep in the fridge for up to 3 days.


What’s your favorite cake flavor?


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