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Strawberry Cream Cake is made with 3 layers of angel food cake filled with strawberry whipped cream. It is sweet, light and delicious.
Strawberry Cream Cake has been the traditional “Wilkes Family Birthday Cake” for as long as I can remember. It is the one my children always requested when they were young.
For this recipe I used a boxed angel food cake mix. Angel Food Cake is a light sponge cake. It is then layered with a mixture of whipped cream and strawberries, frosted with the same mixture, and topped with fresh strawberries.
Ingredients Needed
- Angel Food Cake
- Frozen Sliced Strawberries in Sugar
- Gelatin
- Heavy Whipping Cream
- Sugar
- Vanilla
How to Make Strawberry Cream Cake
- Make the angel food cake according to the directions on the back of the box.
- Turn cake upside down and allow to cool completely in the pan.
- Run a knife around the edges of the pan and remove the cake by pushing up on the removable bottom.
- Thaw the frozen sliced strawberries.
- Separate the juice from the berries, saving juice in a bowl.
- Sprinkle gelatin over the strawberry juice and allow to sit for a few minutes until it is softened.
- Place the bowl into a pan or bowl of hot water and stir until the gelatin dissolves.
- Whip heavy whipping cream.
- Fold the berry mixture into the whipped cream.
- Slice cake into three layers using a serrated bread knife.
- Put a layer of strawberry cream on the bottom layer of cake.
- Repeat with second layer.
- Add the top layer and frost the entire cake with remainging strawberry cream.
- Garnish the top with fresh strawberries.
- Keep the cake refrigerated until ready to serve.
Tips
- This cake will keep for a day or two but not any longer. For best results make the cake the same day you plan to serve.
- Slice cake with a serrated knife for best results.
Frequently Asked Questions
Can I bake angel food cake in a bundt pan?
A bundt cake pan does not work well as the cake is too difficult to remove from the pan. Find an angel food cake pan at your local Goodwill or see if your neighbor has one.
What is the best way to store strawberry cake.
Store in an airtight container in the refrigerator. I recommend eating within two days of making.
Check out more of my favorite strawberry recipes:
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Strawberry Cream Cake
Ingredients
- 1 10 inch angel food cake baked and cooled
- 1 15 oz. frozen strawberries or raspberries thawed, sliced in sugar
- 1 Tbsp unflavored gelatin
- 2 cups whipping cream whipped until stiff
- 4 Tbsp sugar
- 1 tsp vanilla
Instructions
- After angel food cake is baked according to directions on the back of the box and cooled, cut into 3 horizontal layers.
- Drain juice from strawberries and place into a small bowl. Set berries aside.
- Over the juice sprinkle gelatin and allow to stand until softened.
- Set bowl into hot water and stir until gelatin dissolves.
- Combine the gelatin mixture with berries and barely cool (If it cools too much, the gelatin will set).
- Add sugar and vanilla to whipping cream and whip.
- Fold berry mixture into cream. Do not worry if fruit seems too juicy, it will soon set up.
- Cover the cake layers generously with cream mixture.
- Adjust the top layer and spread mixture over the entire top and sides of cake.
- Refrigerate until firm.
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Nutrition Facts:
Jame says
I always chose a strawberry angel food cake for my birthday growing up. It’s my favorite. Yours looks better than my moms! I’m going to try it for sure. Thanks for sharing your recipe!
Leigh Anne Wilkes says
Angel food is the best!
Tauna says
My family normally asks for something oher than cake for their birthday because they don’t like the normal sugary sweet frosting on cakes. They do love whipped cream frosting though, so this might just make the perfect birthday cake for our family. Thanks for sharing.
Leigh Anne says
Think this is a perfect cake if you don’t like sugary frosting. Just the right amount of sweet!! Hope you like it.
Lizzy says
This is very close to the birthday cake my mom made for us growing up except our used crushed pineapple. Enjoy the carnival. Best wishes to your son and his wife.
Leigh Anne says
Lizzy – was the pineapple in the cake or the whipped cream frosting? Sounds yummy.
Nicole says
Yum! This looks so delicious. The great thing about angel food cake is how light it is. It doesn’t weigh you down as much as regular cake … So you can eat more 😉
Janice Richardson says
I can’t believe you had time to blog with the “carnival” TODAY! Can’t wait to see that post:) You’re amazing. I wish I had your energy and invention!!!!!
Leigh Anne says
Thank goodness you can do posts ahead a time and schedule them to post 🙂