Carry Cake with Strawberries and Whipped Cream Recipe -
Carry Cake with Strawberries and Whipped Cream Recipe

Carry Cake with Strawberries and Whipped Cream

Recipe by  

"This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    1 hr 25 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
  2. In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
  3. Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
  4. In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
  5. Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2006

The cream filling elevates this dessert to a great level, it goes so well with the strawberries and with coconut also. However, the first time I tried baking the cake, it was overcooked, dry, and brownish after only 45 minutes. Luckily I had enough ingredients left for a second cake, so I tried again and watched it very closely! At 35 minutes, the cake was almost perfectly done, especially when you consider that it will continue to cook a bit longer until removed from the pan. It turned out to be a delicious dessert and we will look forward to having it again.

Most Helpful Critical Review
Jan 25, 2011

I followed the recipe as directed and I have never tasted something like this in my life, we opted to take off the whiped cream and starwberries and just ate that. I was disappointed with this recipe the cake was dry and had a very funky taste to it


21 Ratings

Sep 22, 2006

This is by far the best strawberry short cake I have ever had. i made it for my sisters birthday, i jazzed it up a bit with some champange graps and blueberries on top, everyone loved it. Thanks for sharing this mouth watering recipe.

Apr 11, 2007

I ran out of time to bake the scratch cake in this recipe so I made a marble cake (2 - 8" rounds) from a box. But this frosting is AWESOME!! I used my stand mixer and modified the recipe to use only 8 oz of room temp low-fat cream cheese, 1/2 tsp Watkins double strength vanilla and 1/2 tsp almond extract -- and I forgot the salt (oops)! The whole thing came together in less than one minute -- it was amazing! Instead of having a "torte" with multiple layers frosted only in-between, I laid down a thin layer of the frosting on the 1st layer of cake with my silicone spatula, arranged split strawberries on it and then covered it with another thin layer of frosting. Then I topped with my 2nd layer of marble cake and frosted the whole thing, top and sides -- I used the spatula for the whole operation, it's a very forgiving frosting. Add a few strawberries on top and VOILA! Guests said it was the best cake they'd ever eaten and most zeroed right in on this frosting! I was amazed at how well this cake/frosting held up to room temperature, not like a whipped cream frosting normally would. This will now be a family standard -- easy, quick and absolutely yummy! Thanks for the recipe!

Nov 27, 2006

My excellent cook mother-in-law and the whole family totally loved it. Met their standards and is asking me to do it one more time! Just let it cook for 40mins at 170°C and comes out excellent. I used just half the cream cheese and 1/2 cup sugar for the icing and added some melted white chocolate on the cake itself. Perfect.

Jan 20, 2009

I thought this was a great recipe! I ended up baking it in a rectangle pan and just cutting the cake into three pieces but my friends couldn't stop raving about this cake and truly enjoyed it. I agree with some of the other reviewers in that you don't need as much sugar in the actual icing because the cake itself it so sweet with the strawberries.

Jul 03, 2007

My family loved this cake and it has been requested for our families 4th of July cookout. The only thing I changes was that I took another quart of straberries and I sprinkled them with sugar and then after sitting for awhile I smashed them. I put the halved berries around the edges of the layers and the some of the smashed berries in the middle. Some of the juice soaked into the cake and make it quite tasty.

Sep 30, 2006

This was a beautiful and easy cake to make. The taste I found was to heavy. Next time I will use half of the cream cheese and more sugar in the icing. Also be careful not to over cook the cake.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 865 kcal
  • 43%
  • Carbohydrates
  • 85.1 g
  • 27%
  • Cholesterol
  • 240 mg
  • 80%
  • Fat
  • 54.9 g
  • 84%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 721 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Cream Cheese Pound Cake III

A classic recipe for a cream cheese pound cake.

Blueberry Sour Cream Coffee Cake

Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!

Whipped Cream Cream Cheese Frosting

Cream cheese and whipped cream make this frosting addictive.

Related Menus

Sorry, there are no related menus here yet.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States