Strawberry Whipped Cream CakeStrawberry Whipped Cream Cake
Strawberry Whipped Cream Cake
Strawberry Whipped Cream Cake
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Recipe - St. Louis Park
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Strawberry Whipped Cream Cake
Prep Time35 Minutes
Servings12
Cook Time165 Minutes
Ingredients
1 box (15.25 oz) Duncan Hines Classic Yellow Deliciously Moist Cake Mix
Water, oil and eggs, as directed on package
1 pkg (8 oz) cream cheese, cold
1 1/4 cups powdered sugar
2 cups heavy whipping cream, cold
2/3 cup strawberry jelly
1 1/2 cups sliced strawberries
Whole strawberries, for garnish
Directions
  1. Make cake, in two 9-inch pans, according to package directions. Cool completely.
  2. Meanwhile, place the cream cheese in a large mixing bowl and beat, with an electric mixer, on medium, until fluffy and smooth. Add the powdered sugar and beat on low speed for 30 seconds to fully incorporate. Continue to beat on medium speed, scraping down the sides occasionally, until smooth. Add the whipped cream and beat on high speed until fluffy, and stiff peaks form, scraping down the bowl occasionally. Do not over beat.
  3. In a small microwavable bowl, heat jelly on high power, for 30 to 45 seconds, stirring every 15 seconds, until the jelly turns to a liquid.
  4. Place one cake layer on a serving platter. Using the handle end of a wooden spoon, poke holes into the top of the cake, 1-inch deep and 1-inch apart, cleaning the end of the spoon off as you go. Spoon about a teaspoon of the jelly into each hole. Top the layer with the sliced strawberries. Spoon 1 1/2 cups of frosting onto the strawberries and spread evenly over the top.
  5. Place remaining layer on top of cake. Poke holes and fill with jelly as was done with the first layer. Frost sides and top with remaining frosting. Top the cake decoratively with whole strawberries. Refrigerate 2 hours before serving. Store loosely covered in refrigerator. 

Tip:

  • To make the jelly-filled pokes in the cake even more vibrant, add a few drops of red food coloring to the jelly.
  • To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
35 minutes
Prep Time
165 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 box (15.25 oz) Duncan Hines Classic Yellow Deliciously Moist Cake Mix
Duncan Hines Cake Mix, Classic Yellow
Duncan Hines Cake Mix, Classic Yellow, 15.25 Ounce
$1.99 was $2.49$0.13/oz
Water, oil and eggs, as directed on package
1 pkg (8 oz) cream cheese, cold
Essential Everyday Cream Cheese
Essential Everyday Cream Cheese, 8 Ounce
$2.69$0.34/oz
1 1/4 cups powdered sugar
Essential Everyday Powdered Sugar, Confectioners
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz
2 cups heavy whipping cream, cold
Kemps Whipping Cream Heavy Whipping Cream
Kemps Whipping Cream Heavy Whipping Cream, 16 Fluid ounce
$5.99 was $6.59$0.37/fl oz
2/3 cup strawberry jelly
Smucker's Jelly, Strawberry
Smucker's Jelly, Strawberry, 18 Ounce
$4.99$0.28/oz
1 1/2 cups sliced strawberries
Driscoll's Strawberries, Organic
Driscoll's Strawberries, Organic, 16 Ounce
$5.99$0.37/oz
Whole strawberries, for garnish
Driscoll's Strawberries, Organic
Driscoll's Strawberries, Organic, 16 Ounce
$5.99$0.37/oz

Directions

  1. Make cake, in two 9-inch pans, according to package directions. Cool completely.
  2. Meanwhile, place the cream cheese in a large mixing bowl and beat, with an electric mixer, on medium, until fluffy and smooth. Add the powdered sugar and beat on low speed for 30 seconds to fully incorporate. Continue to beat on medium speed, scraping down the sides occasionally, until smooth. Add the whipped cream and beat on high speed until fluffy, and stiff peaks form, scraping down the bowl occasionally. Do not over beat.
  3. In a small microwavable bowl, heat jelly on high power, for 30 to 45 seconds, stirring every 15 seconds, until the jelly turns to a liquid.
  4. Place one cake layer on a serving platter. Using the handle end of a wooden spoon, poke holes into the top of the cake, 1-inch deep and 1-inch apart, cleaning the end of the spoon off as you go. Spoon about a teaspoon of the jelly into each hole. Top the layer with the sliced strawberries. Spoon 1 1/2 cups of frosting onto the strawberries and spread evenly over the top.
  5. Place remaining layer on top of cake. Poke holes and fill with jelly as was done with the first layer. Frost sides and top with remaining frosting. Top the cake decoratively with whole strawberries. Refrigerate 2 hours before serving. Store loosely covered in refrigerator. 

Tip:

  • To make the jelly-filled pokes in the cake even more vibrant, add a few drops of red food coloring to the jelly.
  • To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.