Are you in charge of dessert for a Memorial Day barbeque? This cake is made with a box cake mix, strawberries and a secret whipped cream to hold it all together. This cake is fast, delicious, and for the beginner baker. Visually stunning and soft as a pillow, this cake will have your friends and family begging for more.
The secret is in the whipped cream. You need to use “stabilized” whipped cream so that it doesn’t lose its shape and volume over time. I have previously used gelatin to stabilize my whipped cream, but I recently discovered a secret that is much easier. Just add a little cream cheese (no, you can’t taste it) to your whipped cream and it will hold its shape for a week. Yes, a WEEK!
I developed this cake for the beginner baker or those too busy to spend much time on making a dessert. It does, however, look and taste like you spent all day on it. I used a Betty Crocker White Cake box mix, but any white cake mix will do. I made the cake in two 8 inch circular cake pans. I prepared the pans by spraying them with cooking spray and then dusting with a coating of flour. To achieve this, after applying the cooking spray, place a small amount of flour into the pan. Tap the flour around until the bottom and sides are covered. Then tap out any excess flour.
The box cake mix makes about 4 cups batter, so pour 2 cups into each pan (or make one cake after the other if you only have one pan). Cool the cakes completely on a wire cooling rack.
Slice the bottoms off of about 2 lbs of strawberries. Set aside.
Now to make the stabilized whipped cream. In a small bowl, beat together the cream cheese, vanilla and powdered sugar with a handheld mixer.
In a second bowl, beat the heavy cream until it starts to form soft peaks. Add the cream cheese mixture and continue to beat with the handheld mixer until stiff peaks form. You can lightly fold in 3-4 tbsp of strawberry jam to create a “streaked” look or simply leave the whipped cream plain.
Scoop the whipped cream into a Ziploc bag and cut off the corner to create a piping bag.
Now assemble the cake. Carefully cut the domes off the tops of the cakes so that they are level.
Put the first cake, cut side up, onto your cake stand. Top with a thin layer of whipped cream and then apply a layer of whole strawberries, cut side down.
Pipe a generous amount of whipped cream between the strawberries, including the ones on the outermost layer.
Put the second cake on top, cut side down and press lightly to level.
Put a light layer of whipped cream on top and decorate with the piped whipped cream and remaining strawberries. I did little pillows around the edge, then an inner ring of strawberries and a large pillow of whipped cream in the center. But be creative with your design!
Chill until ready to serve. Enjoy!
- 1 box white cake mix I used Betty Crocker and used egg whites only
- 2 lb whole fresh strawberries
- 8 oz soft cream cheese room temp is best
- 3 tsp vanilla
- 2/3 cup powdered sugar
- 2 cups heavy cream
- 3-4 tbsp strawberry jam optional
Make the white cake mix according to box directions in two 8 inch circular cake pans. If you only have one pan, make one cake after the other. (You should have about 2 cups batter per pan) Prepare the cake pans by spraying with cooking spray and dusting with flour. Cool on wire cooling rack.
Once cooled, cut the tops off the cakes to make them level.
Cut the bottoms off the strawberries and set aside.
In a small bowl, whip together the cream cheese, vanilla and powdered sugar with a handheld mixer.
In a second bowl, whip the heavy cream until soft peaks form.
Add the cream cheese mixture to the heavy cream and beat until stiff peaks form.
Optional: lightly fold in 3-4 tbsp of strawberry jam to form pretty streaks (don't mix in too much or the streaks with disappear).
Scoop the whipped cream into a ziplock bag and cut off a bottom corner to create a piping bag.
Assemble your cake: Put the first cake, cut side up, onto your cake stand.
Apply a thin layer of whipped cream onto the cake.
Place the strawberries, cut side down, onto the cake. Make an outer ring first and then fill in the rest of the space as tightly as you can.
Pipe the whipped cream in between the strawberries, including the outer ring.
Put the second cake on top of the strawberries, cut side down, and press lightly to level.
Apply a thin layer of whipped cream to the top of the cake.
Decorate with piped cream and strawberries to your taste. I did an outer ring of small cream pillows, then an inner ring of strawberries and a center pillow of whipped cream.