Strawberries and Cream Cake Recipe - Allrecipes.com
Strawberries and Cream Cake Recipe
  • READY IN ABOUT hrs

Strawberries and Cream Cake

Recipe by  

"Makes an elegant presentation without too much fuss."

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Ingredients Edit and Save

Original recipe makes 1 - 3 layer 9 inch cake Change Servings
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  • PREP

    1 hr
  • COOK

    25 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
  3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
  4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
  5. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
  6. Spread remaining whipped cream on cake top. Top with quartered strawberries.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

The cake is beautiful, moist, and delicious. The cream cheese frosting is used only for piping (perhaps with a star tip) around the top of the cake, outlining a pool for the whipped cream. My suggestion is to halve the recipe for cream cheese frosting if you don't want lots of leftover frosting. It's a beautiful cake and if you're traveling with it, easy to take the plain layers with you, then add the berries and the whipped cream and assemble it when you arrive. Frosting comes in decorator tubes now so you could purchase that, attach a decorator tip, and then make the well for the whipped cream. Voila', easy and impressive cake!

 
Most Helpful Critical Review
Sep 11, 2003

This cake was one of three that I took to a church dessert buffet. I didn't get to taste it until it was almost gone, however, when I did I felt embarassed to think it came from my house. It made a nice presentation and all, but the texture was tough, almost rubbery. I don't know if its the recipe, or if I did something wrong. I checked the recipe again and felt that I had followed it verbatim. The flavor and appearance were good enough, but the texture pretty much ruined it for me. Sorry JJ.

 
Mar 16, 2004

I made this cake for some people I work with and it was a big hit. But instead of making it totally from scratch I used a yellow cake mix and substuited buttermilk for the milk and butter flavored crisco for the butter. I also used only 1/2 cup of sugar. I also used a dash of almond extract in the cream and frosting. and used 16 ounces of cream cheese in the frosting with just a dash of buttermilk to lossen it up for pipeing. The cake was awesome.

 
May 18, 2003

I baked this for my dad's birthday last weekend, and it was very good! One thing to note, the cake itself is pink, which was sort of funny at the birthday. The cake would be perfect for Mother's Day or a little girl's birthday. It's bright and very sweet. Put as many strawberries as you can into this--the strawberries offset its sweetness because they are tart and make for a well-balanced dessert. I didn't know exactly what the whipped cream was for... I put it around the outside, and it worked, but wasn't particularly necessary. The cream cheese frosting was divine, however.

 
May 31, 2003

This was better than your average strawberry shortcake. The cake part was very moist and dense. Although the cream cheese frosting on the sides was yummy, it was a little hard to ice with the whipped cream oozing out from between the layers. If you are short on time or want to cut the richness of the cake, you can easily skip on the frosting. I also should have listened to my instincts and used nonstick cooking spray instead of greasing and flouring the pans per the recipe. The cake layers stuck and I had to piece them back together. For anyone who hasn't tried it, I've never had a cake stick when using Pam or Mazola.

 
May 18, 2003

This was amazing cake! I made one with the cream cheese icing, which was a little two sweet for us, but it was still great. The next one I made with just whipped cream instead of the icing and it was awesome! Great recipe thanks for sharing!

 
Jul 25, 2003

I did not see the rubbery texture everyone was talking about. Nor did I find this too sweet. I was a little reluctant to make this cake because of some of the reviews, but this was a fantastic cake. I should have only used 2 pans instead of 3 because each layer came out about a half inch thick. I would have given this recipe 5 stars, but I found the whole cake to very slidey. Two layers definitely would have cut down on the sliding. The taste was great!!! My husband loved it. It is very simple to make and assemble. The red strawberries can be formed into a maple leaf over the white icing to be even more aesthetically pleasing! This is a wonderful summer-time cake for in season strawberries! I will make it again for sure!

 
Jul 17, 2006

This cake took alot longer to make than I expected - i.e. practically all day! The pink strawberry cake mix was VERY moist and filled only 2 nine-inch cake pans. To make it 3 layers, I made the centre layer from a store-bought chocolate cake mix. I decorated that top with sliced strawberries and chocolate shavings (see photos of this recipe). I think that a filling other than whipped cream would work better - the whipped cream seems too light and is somewhat absorbed by the cake - a stickier vanilla icing might be better. All the trouble was worth it - it got rave reviews at a family birthday party!

 

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Nutrition

  • Calories
  • 867 kcal
  • 43%
  • Carbohydrates
  • 115.1 g
  • 37%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 42.9 g
  • 66%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 427 mg
  • 17%

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

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