This yellow cake with strawberries on top is easy to make and perfect for summer! If you like whipped cream and fresh fruit, this is for you.
Not everyone is a master baker. I’ve baked before, and over the past year I’ve really started to enjoy it . . . but I like shortcuts. You know, ones that still lead to a delicious, attractive result!
This yellow cake with strawberries fits into that category. It’s not from scratch – it uses a cake mix – but the point of this summer dessert recipe is to show you how you can make a pretty, yummy treat and do it quickly.
And no one will know that you took a shortcut. It’s perfect for those of us that aren’t The Cake Boss.
To describe this yellow cake recipe, it’s more dense than a shortcake or angel food cake, which I love.
When we were young, one of our favorite desserts was strawberry shortcake. We would buy the individual cakes and then the strawberries and Cool Whip. This is the upscale version of my childhood recipe!
Plus it looks a lot nicer in its presentation.
The “icing” is really homemade whipped cream, and it almost reminds me of a true strawberry shortcake – but it’s not too sweet. You’re going to love it! Here’s what you’ll need to make it.
Yellow Cake with Strawberries on Top
- 1 box of cake mix, 9 oz. (I use Jiffy yellow cake mix)
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 quart strawberries, washed, tops removed, and sliced
Tips and Thoughts on This Recipe
- If you want to make the cake more tender and lighter like a bakery cake, add an additional egg yolk to the egg required for the cake mix.
- Add milk instead of the water if you have it on hand. The milk adds density, fat, and flavor. It’s still delicious if you add water and I want to keep it easy . . . but if you want to try the milk, I recommend it.
- Don’t be afraid to make some extra whipped cream to put on top when you serve your cake! I can never get enough whipped cream, personally.
- You can adapt this to a 9 x 13″ pan. The cake will be thinner, which you might want depending on how many you are serving. Double the cream and sugar. You might need some additional strawberries depending on how you spread yours out.
- Eat this dessert within 2-3 days of making, and keep it refrigerated. After that time the fruit will not be its freshest and the texture of the cake changes. I don’t recommend freezing.
Get the recipe for this simple cake with fresh strawberries below!
- 9 oz yellow cake mix
- 1 cup heavy whipping cream
- 3 T confectioners sugar
- 1 quart strawberries, (washed, tops removed, and sliced)
- Wash the strawberries. Remove the tops and slice into thin to medium slices.
- Grease and flour a square cake pan. I suggest lining the bottom with parchment paper as well (grease and flour the paper).
- Preheat the oven to 350F. Make and bake cake according to package directions. You'll need to add an egg and water, then mix. Bake for 20=25 minutes or until a toothpick comes out clean.
- Remove from oven and let cool completely. Remove cake from pan, if desired.
- Using a mixer, beat cream and sugar until stiff peaks form, about 4-6 minutes.
- Spread the whipped cream on top of the cake using a spatula.
- Place the strawberries on top of the cake, directly into the whipped cream, in any pattern you like. Refrigerate until serving.
Serving Size:1 piece
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 214mgCarbohydrates: 33gFiber: 2gSugar: 19gProtein: 2g
Enjoy! Let me know what you think of this recipe in the comments. And if you enjoyed this yellow cake with strawberries, check out these other tasty recipes that feature the almighty strawberry: