A light and refreshing dessert perfect for warm weather. This strawberry cream cake features layers of soft cake, creamy filling, and fresh strawberries.
Ingredients:
- For the Cake:
- 1 box white cake mix (plus ingredients called for on the box)
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the Topping:
- 1 pound fresh strawberries, sliced
- Optional: additional whipped cream for garnish
Instructions:
- Bake the Cake: Prepare the cake mix according to the package directions. Bake in two 9-inch round cake pans. Let the cakes cool completely.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and mix well.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cream cheese filling evenly over the cake layer. Arrange sliced strawberries over the filling.
- Top and Chill: Place the second cake layer on top of the strawberries. If desired, top with additional whipped cream. Chill the cake for at least 1 hour before serving.
- Serve: Slice and enjoy the strawberry cream cake.