Strawberry Whip Cream Cake

5 / 5 (1 review)

I first tried this Strawberry Whip Cream Cake at a neighbors potluck dinner about 12 years ago and my family has been in love with it ever since.  Typically I will make this cake at the height of strawberry season when I have serious berry overage from the garden.  Let’s just say that I have never had a single complaint.

One of the things that really makes this cake is the use of fresh whipping cream.  Honestly, Cool Whip will simply not do for this recipe (okay… so I’ll admit it.  I am a total whip cream snob).  Seriously though, this is one of the easiest cakes you will ever prepare!


I don’t know about you, but I always put about a tablespoon of frosting, or in this case pudding, in the center of my cake plate to insure my finished cake won’t slip.

Slice your cake rounds in half, which leaves you with a total of four layers.

Spread about 1/2 – 3/4 cup pudding between each layer.

Add a few sliced strawberries.  Add the next layer of cake on and continue this process until you get to the top layer.

When you get to the top layer…

Pile on the whipping cream.

Make sure to be generous!  Once you have covered the entire cake with whipping cream add the whole strawberries to decorate the cake.

When finished place the cake in the refrigerator until you’re ready for dessert and be sure to put it back, if there is anything left, when you are done!  This is a great cake for family gatherings or to make as the perfect dessert just because.  I think the reason it is so popular is because of the freshness of the strawberries and creamy cool texture of the whipping cream.  The whole thing just screams summer to me!


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Strawberry Whip Cream Cake

5 / 5 (1 review)
Prep Time: 10 minutes
Yield: 1 9-inch Cake | Serves: 14


  • (2) 9" yellow cake rounds
  • 2 cups of sliced strawberries
  • 3 cups of whole strawberries
  • 1 large box of instant vanilla pudding (prepared)
  • 1 quart of fresh whipping cream


  1. Put about a tablespoon of frosting (or in this case pudding) in the center of the cake plate to insure the finished cake won't slip.
  2. Slice cake rounds in half...leaving you with a total of 4 layers.
  3. Spread about 1/2- 3/4 cup pudding between each layer.
  4. Add a few sliced strawberries.
  5. When you get to the top layer pile on the whipping cream.
  6. Be generous!
  7. Cover the cake with the whipping cream.
  8. When finished place the cake in the refrigerator until you're ready for dessert
Meal Type: Desserts, Easter, Summer
Categories: Cakes and Cupcakes

Comments & Reviews

  • Autumn

    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?

  • Sharon

    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

    Would you mind posting your fresh whipping cream recipe? 🙂

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