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Strawberry Whipped Cream Cake

Strawberry Whipped Cream Cake that Will Brighten Your Day

Delight in a refreshing Strawberry Whipped Cream Cake, perfect for summer gatherings and easily customizable for gluten-free and lactose-free options.
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Prep Time 20 minutes
Cook Time 35 minutes
Refrigerate Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Opt for gluten-free mix for a friendly alternative.
  • 1 cup Whole Milk Substitute with non-dairy milk for lactose-free options.
  • 1/2 cup Melted Butter Replace with vegetable oil for a lighter cake.
  • 4 large Egg Whites Can be swapped with egg replacer for a vegan version.
For the Cream Filling
  • 1 can Evaporated Milk Whole milk works well as a substitute.
  • 1 can Sweetened Condensed Milk Create a homemade version using sugar and milk if needed.
  • 1/2 cup Half and Half Mix milk and cream for a substitute.
For the Whipped Topping
  • 2 cups Heavy Whipping Cream Consider non-dairy whipped topping for lactose-free.
  • 1/4 cup Powdered Sugar Regular sugar can be used but affects texture.
  • 1 teaspoon Vanilla Extract Almond extract works beautifully for a variation.
  • 2 cups Fresh Strawberries Feel free to swap with blueberries or raspberries.

Equipment

  • 9x13 inch baking pan
  • Electric mixer
  • Large Mixing Bowl
  • chilled bowl
  • Spatula
  • fork

Method
 

Step-by-Step Instructions for Strawberry Whipped Cream Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine the white cake mix, whole milk, melted butter, and egg whites. Beat on medium speed for 2-3 minutes until smooth.
  3. Pour the batter into the greased pan and bake for 30-35 minutes until golden and a toothpick comes out clean.
  4. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Poke holes all over the surface of the cooled cake with a fork.
  6. Whisk together evaporated milk, sweetened condensed milk, and half and half. Pour over the poked cake until filled.
  7. Refrigerate the cake covered for at least 4 hours, preferably overnight.
  8. In a chilled bowl, whip the heavy cream on medium-high speed until soft peaks form. Gradually add powdered sugar and vanilla until stiff peaks form.
  9. Spread whipped cream on top of the chilled cake and garnish with fresh strawberries.
  10. Slice and serve immediately for the best freshness.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 120mgIron: 1mg

Notes

Chill the heavy whipping cream for best results. Refrigerating overnight enhances flavor and texture. Use gluten-free options if needed.

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