Strawberries and Cream Cake
Say hello to summer with this easy and delicious Strawberries and Cream Cake. This cake is a must-try!
- Yield: 16 pieces
- Category: Dessert
Ingredients
- 1 box (15.25 oz) white cake mix
- water, oil and eggs per package ingredients
- 1 can (21 oz) strawberry pie filling
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 2 cups freshly sliced strawberries
Instructions
- Preheat oven to 350 degrees.
- Prepare cake mix per package instructions and pour into a greased 9×13 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.
Notes
I use Duncan Hines White Cake Mix and Lucky Leaf Strawberry Pie Filling.