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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:
Karen says
Oh my! This was always THE BEST CAKE recipe that my Mom made for birthdays and other special occasions. Always a big hit. So happy to find your recipe here….my Mom passed away recently and I couldn’t find her recipe card anywhere. It is a light and refreshing dessert…perfect anytime of year!
Loretta Grizzell says
I made this for my husbands birthday. I live where fresh strawberries are available so used those instead of frozen. Just trim and slice the berries add sugar mix and let sit in refrigerator overnight. You can then follow the recipe utilizing the berry juice etc. This worked well and was delicious!