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Strawberries and Cream Layer Cake

(2 Votes)
35 Min

There's always room for Strawberries and Cream Layer Cake because it's so light. It's like a Norwegian-style strawberry shortcake.

What You'll Need

  • 1 (18.5-ounce) package white cake mix
  • 2 (10-ounce) packages frozen strawberries, thawed and pureed
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 1 cup fresh strawberries, cleaned, hulled, and sliced

What to Do

  1. Preheat oven and prepare cake mix according to package directions, baking batter in two 9-inch round cake pans.
  2. Cool cakes completely then cut each in half horizontally, making a total of 4 layers.
  3. Place one cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberries, and whipped topping are used.
  4. Garnish with fresh strawberry slices and serve, or cover lightly and keep chilled until ready to serve.


For best results, stack the layers with the cut-side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I'll substitute freshly whipped cream for the frozen whipped topping. It'll only take a couple of extra minutes, but will dramatically change the flavor.

I think this is the recipe for the Strawberries and Cream Layer Cake we used to order once a week, from work, from a local bakery! It was to die for!


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