Strawberries and Cream Cake

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This Strawberries and Cream Cake features a fluffy pink Strawberry cake with a rich creamy topping and topped off with fresh strawberries!  This cake is as pretty and delicious as it is easy to make.

side view of Strawberries and Cream Cake

Is there anything in the whole world that says, “hello spring,” like luscious, juicy, ripe strawberries? I adore strawberries and my family can’t get enough of them. When they’re mixed in a delicious cake, we’re the happiest campers in the world.

Here’s a cake that really brings that happiness to everyone. This cake is bursting with strawberry flavor and while the exterior is a nice golden color, when cut open, it has a gorgeous bright pink interior. Not only is this cake a beauty queen, just wait until you taste how incredibly moist it is! Oh, and if all of that is not enough, the creamy topping is to die for delicious!

a slice of Strawberries and Cream Cake on a plate

The cake starts with a cake mix that is enhanced with easy items you probably already have in your pantry. Then a small package of Jell-O and a full cup of fresh chopped strawberries are added to boost the strawberry flavor. These convenience items make the preparation quick and easy. I love doctored cake mix recipes, don’t you?

Strawberries and Cream Cake

Recipe Notes:

Ingredients: Disregard the package directions for both the cake mix and the Jell-O and simply add them when called for in the recipe.

Baking: This cake releases nicely from a nonstick bundt pan but you’ll want to be sure to use a nonstick spray specifically made for baking.

Pan: Make sure you use a heavy duty bundt pan that has a minimum of 12 cup capacity.  As this cake has a lot of batter, I strongly suggest placing it on a rimmed sheet before baking.

Source: Cake–Southern Living, Creamy Topping– Lil Luna

side view of Strawberries and Cream Cake
5 from 4 votes
Review Recipe

Strawberries and Cream Cake

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12
Author Kathleen
This Strawberries and Cream Cake features a fluffy pink Strawberry cake with a rich creamy topping and topped off with fresh strawberries! This cake is as pretty and delicious as it is easy to make.



  • 1 box white cake mix
  • 1 cup vegetable oil
  • 1 box strawberry Jell-O 3 ounces
  • 4 large eggs
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • ½ cup fresh strawberries finely chopped
  • ½ cup milk

Creamy Topping

  • 4 ounces cream cheese softened
  • ¼ cup butter softened
  • ½ cup powdered sugar
  • 8 ounces cool whip
  • 1 box instant vanilla pudding 3.4 ounces
  • 1 ½ cups milk
  • ½ teaspoon vanilla
  • 1 pint strawberries

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  • Preheat the Oven to 350 degrees. Spray a 12-14 cup nonstick tube pan with Bakers Joy nonstick cooking spray. Set aside.
  • In the bowl of an electric mixer, mix all the cake ingredients on low until just combined. Scrape down the sides of the bowl. Increase speed to medium and beat for 3 minutes.
  • Pour batter into prepared pan.
  • Place in preheated oven for 1 hour to 1 ½ hours or until bamboo skewer inserted into the center comes out clean. Place cake in pan on wire rack and cool 15 minutes. Remove cake from pan and cool completely.


  • Combine cream cheese and butter, with a mixer, in a medium bowl, until completely smooth. Mix in powdered sugar. Fold in Cool Whip.
  • Mix together the pudding mix, milk, and vanilla, in a separate bowl until it begins to thicken. Fold into cream cheese mixture.
  • Cut completely cooled cake in half. Spread half the creamy topping on the bottom layer. Top with the second layer of cake. Spread remaining creamy topping on top. Refrigerate for at least one hour. Top decoratively with sliced strawberries.

Nutrition Information

Calories: 525, Carbohydrates: 61g, Protein: 6g, Fat: 29g, Saturated Fat: 21g, Cholesterol: 80mg, Sodium: 416mg, Potassium: 208mg, Fiber: 1g, Sugar: 39g, Vitamin A: 440IU, Vitamin C: 26.7mg, Calcium: 190mg, Iron: 1.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Cake, Dessert
Cuisine American

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a slice of Strawberries and Cream Cake garnished with strawberries, a whole cake
a slice of Strawberries and Cream Cake garnished with strawberries


About the author


Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen’s recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!

More Posts by Kathleen

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Recipe Rating


  1. I made the strawberry cake. Used my tube pan. Cake fell half way through baking. A lot….. so I made another. The same thing happened. Very disappointed as I was so excited to make this for company. Patched broken pieces together to frost as it was so thin it was hard work with after cutting. Is there something missing in the recipe? Why is it falling really bad when baking? Double checked oven temp… thanks, Rachel

    1. Hi Rachel. I’m really sorry that happen. I’ve triple checked the recipe and it’s correct. I’ve been making this cake for more than a decade and never had a problem with it. It should produce consistant, reliable results. I’m trying to figure out what could have happened! I’m sure you followed the instructions perfectly, but here are a few reasons cakes in general, not just this recipe, can collapse:

      Underbaking: If the cake is underbaked, or if the baking process is interupted by checking on it too much, or if your oven temperature is off, then the physics of baking could be the culprit. This can happen more easily with a heavy batter cake. What can happen is, when the sides of the cake have baked enough to give the cake the structure it needs to rise, but the inside batter has not had enough time to bake to a point it will support itself, and the baking cycle is interuptted or ended too soon, the cake can collapse. You can be following the recipe exactly and your oven could be off. It might be baking too high or too low, both of which can cause this problem. An inexpensive oven thermometer can determine if your oven temperature is accurate. This specific recipe does create a heavy, very moist batter, so underbaking could definitely problematic.

      Emulsification: Another common reason this can happen is not mixing per the instructions. Once all the ingredients are combined the batter needs to be beaten with an electric mixer, on medium, for the full 3 minutes.This is very important to have the cake rise properly.

      Altitude: If you are baking at a high altitude, even if you follow the directions to a T, the cake can still come out flat.

      I hope something in here might help. I’d really love to find out what the heck happened so you can rely on a picture perfect result! Please LMK, Kathleen <3

  2. This is almost the exact strawberry cake recipe I use/love (a la The Cake Mix Doctor) minus the additional sugar and flour. What do you think the additional sugar and flour adds to the cake? Does it make it less heavy?

    1. Hi Aubrey. This recipe was given to me years and years ago. Honestly, I don’t know exactly what properties those ingredients add. I just love the results so I don’t mess with a good thing. Lol! I can tell you that they do not make the cake less heavy. This recipe does indeed produce a heavy, very moist cake :) Kathleen