Abigail Stark

There are desserts that require careful decorating and fancy techniques, and then there are desserts like this one. Simple, beautiful, and always the first to disappear.

This Fresh Strawberry Cream Cake starts with a soft yellow cake layered with a light cream filling and finished with a blanket of fresh strawberries. It’s the kind of dessert that belongs at summer birthdays, backyard barbecues, church potlucks, and family reunions. It looks impressive sitting on the table, but it’s surprisingly easy to make.

I especially love making this cake when strawberries are at their peak. Their natural sweetness pairs perfectly with the rich vanilla cake and lightly sweetened cream, creating a dessert that feels indulgent without being overly heavy.

Whether you’re celebrating a special occasion or simply trying to use up a basket of fresh berries, this cake is one that people will request again and again.

Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 1 hour
Servings: 10–12

Ingredients

For the Cake

• 1 box yellow cake mix, prepared according to package directions (or your favorite homemade yellow cake recipe)
• Ingredients listed on the cake mix (typically eggs, oil, and water)

For the Cream Filling

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 2 tablespoons granulated sugar

Topping

• 2 pounds fresh strawberries, hulled and sliced
• 2 tablespoons strawberry preserves or jam
• 1 teaspoon water

Instructions

Bake the yellow cake according to package directions in two 8-inch or 9-inch round cake pans. Allow the cakes to cool completely before assembling.

In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla and continue mixing until creamy.

In a separate bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture until light and fluffy.

Place one cake layer on a serving plate and spread about half of the cream mixture evenly over the top. Add the second cake layer and spread the remaining cream mixture over the top, allowing a little to run naturally toward the edges.

Arrange the sliced strawberries generously over the entire top of the cake, slightly overlapping them until the cream is almost completely covered.

For a glossy finish, warm the strawberry preserves with the water in the microwave for about 15 seconds. Stir until smooth and lightly brush over the strawberries.

Refrigerate the cake for at least one hour before serving. Store leftovers covered in the refrigerator for up to three days.

Tips

• The cake slices most cleanly after it has chilled for an hour or longer.
• Pat the strawberries dry before placing them on the cake to keep the topping from becoming watery.
• Make the cake layers a day ahead to simplify assembly.
• For an extra burst of flavor, add a thin layer of strawberry preserves between the cake and cream filling.

This cake is one of those timeless recipes that never goes out of style. With buttery yellow cake, fluffy cream, and sweet fresh strawberries in every bite, it’s a dessert that tastes like summer and looks beautiful without needing elaborate decorations. Perfect for birthdays, holidays, or simply because strawberry season doesn’t last nearly long enough.