Strawberry Cream Cake
Strawberry Cream Cake is rich, creamy, and loaded with fresh strawberries! This cake is as pretty and delicious as it is easy to make.
Foto: Spend With Pennies
Ingredients
- 4 large eggs (separated)
- 1 box white cake mix
- ½ cup vegetable oil
- 1 box strawberry Jell-O (3 ounces)
- ¾ cup chopped fresh strawberries (finely chopped)
- ½ cup sour cream
- ¼ cup milk
- 8 ounces whipped topping* (thawed)
Steps
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Preheat the oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper and grease the sides.
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Mix cake mix, egg yolks, oil, Jell-o, sour cream, and milk in a large bowl. Set aside.
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With a hand mixer, beat the egg whites on high speed until stiff peaks form, about 4 minutes. Fold the egg whites and strawberries into the cake batter.
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Pour the batter into the prepared pans and bake for 32-36 minutes or until a toothpick inserted in the center comes out clean.
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Place pan on a wire rack and cool for 10 minutes. Remove the cakes from the pan and cool completely.
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Cut completely cooled and spread a 1-inch layer of whipped topping or whipped cream on one of the cakes. Top with the second layer of cake. Spread with additional whipped topping.
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Refrigerate for at least one hour. Garnish with sliced strawberries.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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