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Strawberry Whipped Cream Cake

Delightful Strawberry Whipped Cream Cake for Summer Bliss

This Strawberry Whipped Cream Cake is a refreshing dessert, perfect for summer gatherings, with a light and fluffy texture and creamy topping.
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Prep Time 30 minutes
Cook Time 35 minutes
Refrigeration Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Swap with gluten-free cake mix for gluten-free option.
  • 1 cup Whole Milk Use any non-dairy milk for a dairy-free version.
  • 1/2 cup Melted Butter Substitute with vegetable oil or melted coconut oil if desired.
  • 4 large Egg Whites Whole eggs can be used for a denser cake.
For the Milky Filling
  • 1 can Evaporated Milk No direct substitutes but can experiment with cream.
  • 1 can Sweetened Condensed Milk Can be replaced with a milk alternative mixed with sugar.
  • 1 cup Half and Half Light cream or whole milk works well.
For the Whipped Topping
  • 2 cups Heavy Whipping Cream Ensure it’s very cold for best results.
  • 1/4 cup Powdered Sugar Add more for stability if desired.
  • 1 teaspoon Vanilla Extract Swap with almond extract for a twist.
For the Garnish
  • 1 cup Fresh Strawberries Feel free to replace with blueberries or raspberries.

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Electric mixer
  • Whisk
  • spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine the white cake mix, whole milk, melted butter, and egg whites in a large mixing bowl. Mix on medium speed for 2-3 minutes until smooth.
  3. Pour the batter into the prepared baking pan and bake for 30-35 minutes until a toothpick comes out clean.
  4. Allow the cake to cool completely in the pan for about an hour.
  5. Whisk together the evaporated milk, sweetened condensed milk, and half and half. Poke holes in the cooled cake and pour the filling over, then refrigerate for at least 4 hours.
  6. Beat heavy whipping cream until soft peaks form, then gradually add powdered sugar and vanilla until stiff peaks form.
  7. Spread the whipped cream over the top of the cake and top with sliced fresh strawberries before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 230mgPotassium: 150mgSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Serve with a scoop of ice cream or fresh fruit salad for a delightful summer treat. Make-ahead options are great for stress-free gatherings.

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