Home » Desserts » Strawberries and Cream Cake
posted by Christy Denneyon Jul 1, 2022 (updated Feb 9, 2024) 57 comments »
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This Strawberries and Cream Cake is a light and fluffy strawberry cake made with simple ingredients, filled with fresh strawberries and topped with a fresh whipped cream cheese frosting with strawberries and a touch of lemon. A great recipe for a crowd and the perfect cake for strawberry season.
STRAWBERRY AND CREAM CAKE
How was your Mother’s Day?Mother’s Dayfor meis a mixture of emotions. I’m very mindful of the people in my life who have lost their moms, lost a child, or aren’t able to have children. Thinking of them makes my heart hurt. So I holdall of that emotionwith me going into Mother’s Day.
Not to mentionthe many things I could be doing better. Did I half listen when my son was telling me his long (very long) story about a game he was playing? Do I wish sometimes thatI could listen to the radio instead of Frozen on repeat in the car?Do I wish I could go to Target alone.Very alone. YES.
My husband leaned over and kissed me and said, “Happy Mother’s Day. Youdeserve it.”
I said, “Do I?” and laughed. I expressed my insecurities about the day and he told me I was way too hard on myself. He’s probably right. All you can do it try. Wake up every morning and recommit to trying. My mom was the epitome of patience and selflessness so it’s hard to measure myself against her.
I’ve been wanting to make ahomemade strawberry cream cake recipe for a while. This cake is unbelievably light and fluffy. So fluffy that I had a hard time cutting a pretty piece. Cake flour is used in this cake to give it it’s incredibly tender crumb. I don’t always have cake flour on hand so I provided a substitute in the notes. But if you can, buy cake flour.
You know how sometimes cakes have a slight strawberry flavor. Not this one. The best cakes have a vibrant strawberry flavor and that’s exactly what this had.
Although this cake is called a sheet cake, it’s baked in a 9×13 baking dish or cake pan. I think the proper name for a cake that’s not layered is a sheet cake. I’m not all that proper so I was a little confused at first too.
HOW TO MAKE STRAWBERRIES AND CREAM CAKE
Preheat oven to 350°. Grease a 13- x 9-inch baking dish with shortening and line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Use this method if you plan on inverting the cake on to a serving plate.
Beat butter and sugar for 4 to 5 minutes or until light and fluffy. Add the eggs, 1 at a time, until well blended. Beat in the lemon juice and vanilla.
In a separate bowl, stir together the flour, strawberry-flavored gelatin, baking soda, and salt; Add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low until ingredients are just barely combined. Stir in the strawberries. Spread batter in prepared pan.
Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Or just leave in the pan if you chose that option. Cool completely (about 1 hour). Spread frosting on top.
For the frosting: Make sure your cream cheese is really soft. Stir the jello into the cream cheese. Add the strawberries and beat until blended.
In a separate bowl, beat the cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add 3/4 cup powdered sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Frost cooled cake immediately. Keep cake refrigerated until serving.
Buttermilk Substitute
Add 1 tablespoon vinegar to a measuring cup. Fill the measuring cup up with milk until it reaches the 1 cup line. Let sit 5 minutes or until mixture looks slightly curdled. You can also use lemon juice but vinegar is better.
Cake Flour Substitute
For every cup of flour you need to substitute do this:
Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and return to your flour bag. Replace the removed flour with 2 tablespoons of cornstarch. Sift the flour several times to incorporate the mixture completely.
OTHER STRAWBERRY RECIPES
- Strawberry Cheesecake Dip
- Chocolate Chip Strawberry Shortcake
- Mascarpone Stuffed Strawberries
- Strawberry Colada Cupcakes
- Strawberry Cream Puff Cake
- Easy Strawberry Crumb Bars
- Strawberry Chocolate Chip Oreos
Strawberries and Cream Sheet Cake
4.49 from 31 votes
This Strawberries and Cream Cake is a light and fluffy strawberry cake filled with fresh strawberries and topped with a fresh whipped cream cheese frosting with strawberries and a touch of lemon.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 15 servings
Ingredients
Cake:
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour, see notes for substitute
- 2 tablespoons instant strawberry-flavored gelatin mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 cup buttermilk, see notes for substitute
- 2/3 cup diced fresh strawberries
Frosting:
- 1 8- oz. package cream cheese, softened to room temperature
- 1 Tablespoon instant strawberry flavored gelatin mix, (JELLO)
- 2/3 cup diced fresh strawberries
- 1 1/2 cups heavy cream
- 1 teaspoon fresh lemon juice
- 3/4 cup powdered sugar
Instructions
Preheat oven to 350°. Grease a 13- x 9-inch baking dish (although the title says sheet cake it's referring to a non-layered cake. Do not use a jelly roll pan) with shortening and line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Use this method if you plan on inverting the cake on to a serving plate. If you want to serve it out of the pan, just generously grease the pan.
In a large mixing bowl, beat butter and sugar with an electric mixer for 4 to 5 minutes or until light and fluffy. Add the eggs, 1 at a time, until well blended. Beat in the lemon juice and vanilla.
In a separate bowl, stir together the flour, strawberry-flavored gelatin, baking soda, and salt; Add the dry ingredients to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until ingredients are just barely combined. Stir in the strawberries. Pour batter in prepared pan.
Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean and cake springs back to the touch. You may need to cover the cake after 30 minutes with foil to make sure it doesn't brown too much. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Or just leave in the pan if you chose that option. Cool completely (about 1 hour). Spread frosting on top.
For the frosting: Make sure your cream cheese is really soft. Stir the jello into the cream cheese. Add the strawberries and beat until blended.
In a separate bowl, beat whipping cream and lemon juice at medium speed until foamy; add 3/4 cup powdered sugar, beat at high speed until soft peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Frost cooled cake immediately. Keep cake refrigerated until serving. Cut with a serrated knife to serve.
Notes
Buttermilk Substitute: Add 1 tablespoon vinegar to a measuring cup. Fill the measuring cup up with milk until it reaches the 1 cup line. Let sit 5 minutes or until mixture looks slightly curdled. You can also use lemon juice but vinegar is better.
Cake Flour Substitute: For every cup of flour you need to substitute do this:
Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and return to your flour bag. Replace the removed flour with 2 tablespoons of cornstarch. Sift the flour several times to incorporate the mixture completely.
Adapted from: Myrecipes
Serving: 1grams
Cuisine: American
Course: Dessert
Author: Christy Denney
Other StrawberryRecipesYou Might Like:
Strawberry Shortcake With Almond Glaze
Cheesecake Stuffed Strawberries
Strawberries and Cream Sheet Cake
4.49 from 31 votes
This Strawberries and Cream Cake is a light and fluffy strawberry cake filled with fresh strawberries and topped with a fresh whipped cream cheese frosting with strawberries and a touch of lemon.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 15 servings
Ingredients
Cake:
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour, see notes for substitute
- 2 tablespoons instant strawberry-flavored gelatin mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 cup buttermilk, see notes for substitute
- 2/3 cup diced fresh strawberries
Frosting:
- 1 8- oz. package cream cheese, softened to room temperature
- 1 Tablespoon instant strawberry flavored gelatin mix, (JELLO)
- 2/3 cup diced fresh strawberries
- 1 1/2 cups heavy cream
- 1 teaspoon fresh lemon juice
- 3/4 cup powdered sugar
Instructions
Preheat oven to 350°. Grease a 13- x 9-inch baking dish (although the title says sheet cake it's referring to a non-layered cake. Do not use a jelly roll pan) with shortening and line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Use this method if you plan on inverting the cake on to a serving plate. If you want to serve it out of the pan, just generously grease the pan.
In a large mixing bowl, beat butter and sugar with an electric mixer for 4 to 5 minutes or until light and fluffy. Add the eggs, 1 at a time, until well blended. Beat in the lemon juice and vanilla.
In a separate bowl, stir together the flour, strawberry-flavored gelatin, baking soda, and salt; Add the dry ingredients to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until ingredients are just barely combined. Stir in the strawberries. Pour batter in prepared pan.
Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean and cake springs back to the touch. You may need to cover the cake after 30 minutes with foil to make sure it doesn't brown too much. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Or just leave in the pan if you chose that option. Cool completely (about 1 hour). Spread frosting on top.
For the frosting: Make sure your cream cheese is really soft. Stir the jello into the cream cheese. Add the strawberries and beat until blended.
In a separate bowl, beat whipping cream and lemon juice at medium speed until foamy; add 3/4 cup powdered sugar, beat at high speed until soft peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Frost cooled cake immediately. Keep cake refrigerated until serving. Cut with a serrated knife to serve.
Notes
Buttermilk Substitute: Add 1 tablespoon vinegar to a measuring cup. Fill the measuring cup up with milk until it reaches the 1 cup line. Let sit 5 minutes or until mixture looks slightly curdled. You can also use lemon juice but vinegar is better.
Cake Flour Substitute: For every cup of flour you need to substitute do this:
Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and return to your flour bag. Replace the removed flour with 2 tablespoons of cornstarch. Sift the flour several times to incorporate the mixture completely.
Adapted from: Myrecipes
Serving: 1grams
Cuisine: American
Course: Dessert
Author: Christy Denney
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originally published on Jul 1, 2022 (last updated Feb 9, 2024)
57 comments Leave a comment »
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57 comments on “Strawberries and Cream Cake”
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Giuliana — Reply
I made this yesterday! Not used to making cakes from scratch so it was a little on the more difficult/time consuming time for me but once I tasted it… It was ALL worth it. So fluffy, summery, not to mention like the perfect pink, my favorite color haha. I would definitely make again!
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Christy Denney — Reply
So happy to hear this!
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Sherri — Reply
I’ve been searching for this recipe for a long time. A friend at work made it many years ago, but lost the recipe. Whenever I searched for strawberry cake using jello, poke cake came up. THIS was the cake I remembered! Thank you so much! This cake, with the strawberries and whipped cream, just tastes like summer. Since it needs to be refrigerated, it tastes cool and refreshing. Also, this recipe can easily be halved. Since I live alone, I halved the recipe and baked it in a 8 X 8 inch pan, and it turned out perfectly. It was just as good as I remembered.
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Christy Denney — Reply
You. Are. Welcome!
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Scarlett — Reply
How long would I bake if I wanted to convert this to cupcakes?
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Christy Denney — Reply
Cupcakes usually cook around 15-18 minutes. I would start there.
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Mimi — Reply
Hi Christy. I need to make a true sheet sized cake and I read that we can convert a 9x13x2 pan with a 10×15 jelly roll pan as well as 42 standard sized cupcakes. Presumably the cooking time for the 10×15 will be less but i’m no expert. Have you or anyone tried baking this recipe with a 10×15 pan?
Thank you for sharing this yum recipe!
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Christy Denney — Reply
I haven’t made it in a jelly roll but I would think around 20 minutes would be the baking time.
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Andi — Reply
Do you use strawberry gelatin or pudding? Recipe says gelatin and comments say pudding. Also, does it work as a layer cake?
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Christy Denney — Reply
The ingredients are right. gelatin is what you want.
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Starla — Reply
Please, DO NOT call it a sheet cake. What you have there is a 9X13 baking pan, which technically is a half sheet. To make a sheet cake you would have to make two 9 X 13 cakes and put them together. Then you will have a sheet cake. It is very confusing to people when you say sheet cake and it is a 9 x 13 pan. The cake recipe does look delicious. I will try it some day.
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Christy Denney — Reply
Thank you Starla. I guess I was respecting the original recipe which called it that but I agree with you.
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Barbara bichun — Reply
Can’t wait to make this strawberry cake for my daughters bday on the Fourth of July our grandson will love it
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Christy Denney — Reply
Hope you love it.
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Barbara bichun — Reply
Can’t wait to make your strawberry cake recipe ! Would love to see anything you put on Pinterest , I’m new to Pinterest not really sure how it works our daughters bday is the Fourth of July I thought this would be great and our 3 year old grandson Colton would love it
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Christy Denney — Reply
Here are all of my recipes on Pinterest! https://www.pinterest.com/GirlWhoAte/the-girl-who-ate-everything-recipes/
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Jen — Reply
Is bread flour the same as cake flour???
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Christy Denney — Reply
Nope. They have different amounts of gluten and react differently when baked.
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Morales — Reply
Looks good I was just wondering tho why the lemon juice in the frosting.
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Morales — Reply
Looks very good I was just wondering tho why the lemon juice in the frosting?
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Christy Denney — Reply
Just brightens the flavor a bit!
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Lauren R — Reply
I made an apple sheet cake recently and have suddenly become obsessed with sheet cakes now!! So easy and so delicious! You’re strawberries and cream looks so amazing, it’s definitely going to be on my list of recipes to try! Can’t wait!
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Christy Denney — Reply
Thank you. I want the apple sheet cake recipe…
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Kay H. — Reply
Your Strawberry Cream Sheet Cake calls for “instant” strawberry jello, is that different from regular jello, & if so where do I buy it?
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Prissy — Reply
Hi Christy, I was wondering if I would want to make this cake gluten free, could I just substitute the cake mix for a gluten free cake mix.
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Christy {The Girl Who Ate Everything} — Reply
Yes, that’s what I would do…
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Jazmin — Reply
I made it and it was quite good, I had a lot of stawberry flavour gelatin at home and this was really different way to use it than usual. Thanks for the recipe
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Christy {The Girl Who Ate Everything} — Reply
You’re welcome!
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Kelly — Reply
Hi there,
Can u leave out the gelatin ? Thanks-
Christy {The Girl Who Ate Everything} — Reply
You can. It won’t have as strong of a strawberry taste. The gelatin also makes the cake softer.
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Cathy Burgess — Reply
Do you use strawberry jello or strawberry pudding mix. It says instant. Thank you
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Christy Denney — Reply
Yes, it’s supposed to be instant strawberry pudding mix but i’ve used jello mix before too.
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Daelynn Newlin — Reply
I absolutely LOVE your recipes,posts, and overall self ! I’m a huge fan Christy. And This recipe is no exception !!! I just made it and it was a BIG hit. Thanks so much for all you do. Keep the great recipes and stories coming ! Hugs from Texas !
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Christy {The Girl Who Ate Everything} — Reply
Thank you! You’re so nice.
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Carol — Reply
I made this for my son’s birthday and I have to say that this is hands down the BEST strawberry cake I’ve ever tasted. .. That’s coming from someone who has always requested strawberry cake for my own birthday! Yummmm.. I die.
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Christy {The Girl Who Ate Everything} — Reply
Carol, Woo-hoo! That’s the biggest compliment ever.
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Vedika @ Hot Chocolate Hits — Reply
Hi Christy! I made these the other day and COULD NOT stop eating it! I wasn’t too fond of the frosting, I think I didn’t whip the cream enough, and heavy cream in Poland doesn’t last too long. But I think the cake its self was so good and fluffy! Thanks so much for sharing!
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Chichi — Reply
Your strawberry cake looks so good Christy
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Janae — Reply
This looks amazing. Every time I drool over a cake like this, I wonder if there is any way for me to make it eggless. We have an egg allergy in the family and last time I tried to use one of those powder egg substitutes (mixed with water per directions), my cake turned out quite flat and compressed. Do you have any suggestions?
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Christy {The Girl Who Ate Everything} — Reply
Oi. I’m not sure. I’m very familiar with egg substitutes. I wish I could have been more help. Anyone have any suggestions?
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Meg — Reply
I made this today for my 5 year old girl’s birthday cake and it was so delicious!! A beautiful pink cake! Thanks for all you do for others who want to feed their families well:)
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Christy {The Girl Who Ate Everything} — Reply
Thanks Meg. You are so sweet.
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jill — Reply
Morning,
I’m writing because I have found you to be such a friendly person. You express my own thoughts so much. Awhile back I viewed a family photo that you had posted- such a sweet gesture; I forget if it was at Christmas, or some other special time. I thought, she must be a wonderful mother. And I’ve no doubt you are. I am one who has never had the blessing of being a mom. I have the exact same anguishing feelings that you expressed when Mother’s Day comes around. I grieve for those who have lost their mother. And now I am one who has lost her own mother. I am older than your age group- though I often feel like I am still in the 30 something age group……and try to think young.. always. 🙂
It must take so much energy and effort to do all the fun food dishes that you post and I get to enjoy. I applaud you. I’m glad I happened upon this website, a good while back, by the way. Keep up the good work- and I know you must be a wonderful mother, and I will also add: I think your husband is one blessed, fortunate guy to have you in his life. I’ve seen your posted photos, so I know you are an attractive woman, as well. Many blessings to you.-
Christy {The Girl Who Ate Everything} — Reply
Jill,
You are so kind. I’m so sorry that you’ve lost your mother. I can imagine it is one of the hardest things to ever go through. I appreciate you taking the time to tell me your story. I feel the same way. I always think I’m in the 20 year old age group. Haha. My sister passed away and so I always feel the pain her son feels on Mother’s Day. Nice to meet you and thank you for your kind words. Christy
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Cookbook Queen — Reply
Girl, I don’t know how you do it. I can barely handle my TWO kiddos. No doubt you are hard on yourself. I hope you had the very best Mother’s Day. This cake looks amazing!!
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Jessica — Reply
This looks SO good! Do you think it would work as cupcakes? My daughter’s 4th birthday party is next month, and she has requested strawberry cupcakes!
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Christy {The Girl Who Ate Everything} — Reply
I’m not sure. I think it would!
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Sweetsgal — Reply
This cake is very similar to Mrs. Sewards strawberry cake, a recipe on the Just A Pinch web site.
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Christy {The Girl Who Ate Everything} — Reply
Yeah this one is from MyRecipes as you can see from the notes. I wonder which one came first?
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Vedika @ Hot Chocolate Hits — Reply
Christy, I am so making this today. Thanks so much for sharing. Also, you seem like a really down-to-earth compassionate person- especially when I had the pleasure of interviewing you. Happy Mother’s day! You really do deserve it 🙂
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Christy {The Girl Who Ate Everything} — Reply
Hey Vedika, How are you??!
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Vedika @ Hot Chocolate Hits — Reply
I’m good! Every time I stop by your blog, my mouth waters…
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Jaren (Diary of a Recipe Collector) — Reply
Gotta love strawberry cake in the summer! I just crave strawberries so much right now being pregnant!!
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Taylor @ Food Faith Fitness — Reply
Oh my gosh, I NEED THIS! I am obsessing over strawberries lately. And in an easy, sheet cakey- form? GIMME! I can only imagine how moist that buttermilk makes this! Pinned!
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Medeja — Reply
Mmm.. yummy looking cake, really fluffy and delicious!
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Karen @ The Food Charlatan — Reply
Gaaaah this looks so good!!! I need more strawberries in my life. And Christy, I’ve seen the instagram pictures of your kids on the roof dropping cushioned eggs. If that doesn’t get you mom of the year, then I don’t know what will.
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Christy {The Girl Who Ate Everything} — Reply
Haha. But probably not the part where the kids were on the roof, right?
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