Delicious Strawberry Whipped Cream Cake Recipe

Name: Delicious Strawberry Whipped Cream Cake Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 2 9-inch yellow cake rounds; 2 cups sliced strawberries; 3 cups whole strawberries; 1 large 5.1-ounce box instant vanilla pudding, prepared according to package instructions; 1 1/4 cups heavy whipping cream; 1/2 cup powdered sugar; 3/4 teaspoon vanilla

4.80 / 5 ( 5 Reviews )

4 Comments Jump to Recipe

This Strawberry Whip Cream Cake is a delicious, but oh so easy dessert you are sure to love! The strawberries provide a great freshness and make this the perfect cake for potlucks, picnics, or just because.

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Strawberry whipped cream cake recipe

How to Make a Delicious Strawberry Whipped Cream Cake

I first tried this Strawberry Whipped Cream Cake at a neighbor’s potluck dinner over 12 years ago, and my family has loved it ever since. It’s one of those simple, fresh desserts that feels special but doesn’t require hours in the kitchen. Typically, I make this strawberry whip cream cake at the height of strawberry season when I have serious berry overage from the garden.

What I love most is how customizable this cake is — whether you bake a cake from scratch or use a box mix, it always turns out light, fresh, and crowd-pleasing. Let’s just say I’ve never had a single complaint whenever I’ve made it!

Whipped Cream Cake Ingredients

The secret to this cake is the fresh whipped cream. Homemade whipped cream adds a light, creamy texture that pairs perfectly with strawberries. If you’re short on time, a tub of frozen whipped topping will do — but fresh is always best.

For the cake itself, you can use a homemade yellow cake recipe or a box mix (check out my cake mix trick if you want to elevate a boxed cake). Either way, this is one of the easiest cakes you’ll ever prepare.

Half finished strawberry cream cake

Building the Strawberry and Cream Cake Layers

Start by carefully slicing your cake rounds in half, so that you have four even layers. Spread about 1/2 – 3/4 cup pudding between each cake layer for added flavor and moisture.

Next, sprinkle a handful of sliced strawberries over the pudding. Continue layering cake, pudding, and strawberries until you reach the top.

Tip: Dividing 2 cups of sliced strawberries into 3 parts works out to about 2/3 cup for each layer.

Fresh cream cake with strawberries

Finishing the Fresh Strawberry Whipped Cream Cake

Once you’ve stacked your layers, generously cover the entire cake with fresh whipped cream. Don’t be shy — this is where the cake really shines. Top it off with whole strawberries for a classic look, or mix in sliced strawberries for extra color and texture.

Strawberry whipped cream cake topped with strawberries

Final Tips for Making Strawberry Whip Cream Cake

Chill the cake before serving. This dessert tastes best when it’s been in the refrigerator for at least an hour, giving the flavors time to meld together. Be sure to store leftovers covered in the fridge.

This strawberry whipped cream cake is perfect for summer gatherings, family celebrations, or when you simply want a fresh, light dessert that highlights the best of strawberry season. The creamy texture, sweet berries, and cool whip topping make it unforgettable.

Strawberry whipped cream dessert

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Slice of strawberry whip cream cake on a plate

Delicious Strawberry Whipped Cream Cake Recipe

4.80 / 5 ( 5 Reviews )

Print Rate

Prep Time: 10

Total Time: 10

Serves: 14

Adjust Servings: 14

Ingredients

2 9-inch yellow cake rounds
2 cups sliced strawberries
3 cups whole strawberries
1 large 5.1-ounce box instant vanilla pudding, prepared according to package instructions

Whipped Cream:

1 ¼ cups heavy whipping cream
½ cup powdered sugar
¾ teaspoon vanilla

Instructions

Slice cake rounds in half, for a total of 4 thin rounds.
Place one of the rounds on the cake plate and top with 1/2-3/4 cup pudding. Add about 2/3 cup of the sliced strawberries evenly over top of the pudding layer. Then place another cake round, 1/2-3/4 cup pudding, 2/3 cup sliced strawberries, and repeat one more time. Top off the cake with the fourth cake round.
For the whipped cream, add the cold whipping cream to a bowl (a cold bowl, if possible). Add the powdered sugar and vanilla. Whip or beat on high setting until stiff peaks form.
Spread the whipped cream evenly over the entire outside of the cake. Then decorate cake with whole strawberries, as desired. Keep refrigerated.

Recipe Notes

An 8-ounce tub of whipped topping (thawed) may be used in place of the fresh whipped cream.

Nutrition

Ingredients: Cake Mix, Instant Pudding Mix, Strawberries, Whipped Topping

Meal Type: Desserts, Easter, Summer

Categories: Cakes and Cupcakes, Oven

Comments & Reviews

Autumn

July 10, 2011 at 11:09 pm

Reply Reply

Yum! So I have a question. I live in an apartment complex so I can’t really “garden”… Is there a way for me to have a mini garden (one plant) and keep it in a pot or something? Also, I just moved from Hawaii to Washington so where should I go for the most accurate information about what I can plant?
- Mavis
  
  July 11, 2011 at 9:21 am
  
  Reply Reply
  
  Edhume.com is my favorite source for growing all things garden related in the Pacific Northwest 🙂
Sharon

July 11, 2011 at 10:48 pm

Reply Reply

Thank you Mavis for this recipe! I was inspired to make this today after seeing your post and it was delicious. Not to mention I found whipping cream at Albertsons on clearance for $1 🙂
Melissa

September 5, 2012 at 9:32 am

Reply Reply

Would you mind posting your fresh whipping cream recipe? 🙂