Easy Summer Strawberry Whipped Cream Cake
An easy-to-assemble summer dessert!
Fresh strawberries, cooling whipped cream, and a buttery vanilla cake! Once the cake is baked, this dessert only takes 5 minutes to assemble.
As summer unfurls its warmth and brilliance, there’s no better way to celebrate the season than with a delightful dessert that embodies its essence. Enter our Easy Summer Strawberry Whipped Cream Cake! This heavenly confection is a symphony of fluffy cake layers, luscious strawberries, and billowy whipped cream—a true ode to the season’s bounty. Join us as we embark on a culinary journey to create this irresistible treat!
Ingredients:
- 1 box of white or vanilla cake mix (plus ingredients listed on the box)
- 2 cups of fresh strawberries, sliced
- Additional whole strawberries for garnish (optional)
- 1 tub of whipped topping
-or homemade whipped cream-
- 2 cups of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions:
- Prepare the Cake:
- Preheat your oven to the temperature specified on the cake mix box.
- Follow the instructions on the box to prepare the cake batter.
- Pour the batter into a 9×13 or two round cake pans lined with parchment paper.
- Bake according to the package instructions until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Whip the Cream (Or use pre-made whipped topping):
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Using a hand mixer or stand mixer, whip the cream mixture on medium-high speed until stiff peaks form. Be careful not to overmix.
- Assemble the Cake:
- Once the cakes are completely cooled, cut the 9×13 into two layers down the long side. Place one layer on a serving plate or cake stand. (You can also use 2 round cakes!)
- Spread a generous layer of whipped cream over the top of the bottom cake layer.
- Arrange a layer of sliced strawberries over the whipped cream.
- Place the second cake layer on top and gently press down to secure.
- Decorate:
- Frost the top and sides of the cake with the remaining whipped cream.
- Garnish with additional sliced strawberries and whole strawberries if desired.
- For an extra flourish, you can pipe rosettes of whipped cream around the top edge of the cake.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.
- Slice and serve this delightful dessert to your guests, and watch as their eyes light up with delight!
Tips and Variations:
- For a lighter version, you can use angel food cake or sponge cake instead of traditional cake layers.
- Make it gluten free! Just use a gluten free white or yellow cake mix.
- Experiment with different fruits such as blueberries, raspberries, or peaches to create your own unique flavor combinations.
- Arrange blueberries and strawberries on the top for a Fourth of July dessert!
- Drizzle a bit of strawberry syrup or honey over the sliced strawberries for an extra burst of sweetness.
- If you’re short on time, you can use store-bought whipped topping instead of making your own whipped cream.
Conclusion:
This Easy Summer Strawberry Whipped Cream Cake is a true masterpiece of summer indulgence. With its airy cake layers, juicy strawberries, and clouds of whipped cream, it’s sure to become a favorite at any gathering or celebration. So why wait? Dive into the sweet splendor of summer with this delectable dessert and savor every blissful bite!
Easy Summer Strawberry Whipped Cream Cake
Equipment
- Mixing Bowl
- Mixer
- 9×13 cake pan
Ingredients
- 1 box white or vanilla cake mix
- 2 cups fresh strawberries
- 1 tub whipped topping
Or for homemade whipped cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the cake as per instructions on the box.
- Pour into a greased 9×13 pan and bake using the baking instructions on the box.
- If making homemade whipped cream: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a mixer, whip the cream mixture on medium-high speed until stiff peaks form.
- Once the cakes are completely cooled, cut the 9×13 into two layers down the long side. Place one layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the top of the bottom cake layer. Arrange a layer of sliced strawberries over the whipped cream. Place the second cake layer on top and gently press down to secure.
- Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional sliced strawberries and whole strawberries if desired.
- Refrigerate the cake for at least 1 hour before serving.