Say hello to summer with this easy and delicious Strawberries and Cream Cake. This cake is a must-try!
Preheat oven to 350 degrees.
Prepare cake mix per package instructions and pour into a greased 9x13 baking dish.
Dollop strawberry pie filling by the spoonful over top of cake batter.
Using the back of a butter knife gently swirl strawberry filling into batter.
Bake cake for 23-28 minutes until cake is brown and a cake tester inserted into the center of the cake comes out clean.
Cool cake completely before adding topping.
Meanwhile add heavy whipping cream and sugar to a large bowl and whip on hand using an electric or handheld mixer for 4-5 minutes until stiff peaks form.
Chill whipped cream in the refrigerator until ready to use.
Once cake has cooled completely spread whipped cream on top of cake.
Garnish with fresh strawberries.
Keep cake chilled until serving.
I use Duncan Hines White Cake Mix and Lucky Leaf Strawberry Pie Filling.