Strawberry Cream Cake

Hi there– It’s birthday season in our family.  Three birthdays together at the start of May and three more at the end.  So I’ve got birthday cakes on my mind.  This will probably show up at a birthday party or two!!

The biggest bash is for my father-in-law Stu.  He’s turning 90!  –and is so beloved by everyone who knows him.  You’ve never met a kinder more gracious man.  Family is coming from far and wide to celebrate with our “Grandpa Stu”.

Hope you have some happy family birthdays on your horizon.  And that they include cake, lots of cake.


1 cup strawberries, cut to small bits
1 strawberry  cake mix
1/3 cup canola oil
1 cup water
3 eggs

2 cups strawberries, cut to small bits
1 pint heavy whipping cream
1/2 cup powdered sugar
3 oz. package vanilla instant pudding mix
1 big pretty strawberry for garnish

To make the cake, cut the strawberries fine.  If they are still damp from cleaning, pat them dry.

Make the strawberry cake according to the directions on the box. (mine used 1/3 cup oil, 1 cup water & 3 eggs).  Pour it into a 9″ x 13″ baking dish (or a 10″ springform pan) that has been sprayed with cooking spray.

Bake the cake at 350 degrees for 25 to 30 minutes until it is lightly browned and comes out firm to the touch.  Let the cake cool completely before adding the topping!

To make the topping, cut the strawberries to small bits.  Set them aside.  Whip together the whipping cream, powdered sugar and vanilla pudding mix with an electric mixer until it is stiff (the whisk attachment works best for this).

Stir in the strawberries and then pile it all onto the cooled cake.  You can serve it right away, but it’s better to set the cake in the fridge for an hour or more to let the topping completely set.  Enjoy!!


30 thoughts on “Strawberry Cream Cake

      • Ciao Rhonda! Sometimes I cannot help it and Italian words just come out 😉 I’m glad you like it. I bet you are very fluent in Spanish! Do you read books in Spanish? Even if Italian and Spanish are very similar I never attempted to study it. Funny, isn’t it? Have a nice time whatever you are doing 🙂 xoxo

        • HI Simona– Italian just sounds so warm and embracing. Once we were on vacation in Italy and I finished the books I had with me, so at the hotel I picked up an Italian magazine, hoping there were enough cognates to help me “read” it– but no. I was pretty much lost!! funny. I don’t read much in Spanish now that we’ve lived here so long. But I tutor high school kids who only speak Spanish so I get to practice. Anyway, thanks for all the Italian you send our way… hugs!

    • Thanks Melody!! He was here tonight for his great grand daughters birthday dinner and his big bash is next weekend! So fun to hear from you… Hope you are enjoying some beautiful Spring time there– and finding time to relax with all you get done! hugs hugs!

  1. Hi Rhonda – I love how pink the cake part is. I don’t think I have ever made strawberry cake that was not from a box (I know, sad) so I will have to give this a try at some point. Happy baking with all your b-days! -Kat

    • Hi there Kat– the first time I made this cake, I just used a white cake mix– and it was a little bit less “exciting”!! simpler and I think better. Skipping cake mixes should actually be your badge of honor– since you make things the real way from scratch!! Happy weekend Kat! What are you up to?? xox

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