Best Strawberry Cake with Fresh Strawberries
Discover the best strawberry cake with fresh strawberries! This easy, homemade recipe creates a moist, delicious cake perfect for any occasion. Try it today and indulge in the ultimate strawberry dessert!
Don’t try this delicious & simple strawberry cake with fresh strawberries recipe if you aren’t prepared for everyone you know to request it at every event you go to…seriously they will call, text, and beg you to make it.
Why You'll Love This Recipe
Simple & Delicious
Perfect for any holiday or gathering
Easy to make with inexpensive ingredients
Light, airy, and flexible recipe
Ingredients
1 Box French Vanilla Cake Mix & the ingredients per box directions (I use Duncan Hines’s “Perfectly Moist French Vanilla”)
2 (8 oz) Packages of Cool Whip (Make sure to take out of the freezer the night before and place in refrigerator).
2 Packages of Fresh Strawberries(Washed and chopped leaving a few pieces for garnish)
¼ Cup Granulated Sugar
Directions
Preheat oven to 350°F.
Spray 2 (8-inch) greased round pans with cooking spray.
Prepare the Cake Mix according to box directions:
In a mixing bowl add all ingredients per box directions (I use my Kitchenaid Mixer with the wire whip attachment, I feel like this helps make it more light & airy) and beat for two minutes making sure to scrape the bowl.
Pour into 2 (8-inch) greased round pans
I usually give the pans a nice shake to even out the batter.
Bake
On rack in the center of the oven for 24-28 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepping the filling
Wash & dice two packages of fresh strawberries, leaving behind a few for garnish.
Put all diced fresh strawberries in a bowl, add ¼ cup of granulated sugar, and stir in with a spoon.
Place in the refrigerator for 30 minutes while the cakes cool off completely. (This process will bring out the natural juices and intensify the flavor making your cake even more delicious and moist)!
Assembly
Carefully take both cakes out of the pans and lay them separately on a cake-decorating table or plate.
Add a good layer of cool whip to the tops of one of the cakes and spread it out making sure you have a nice and thick layer of cool whip topping. You’ll want to move quickly because the cool whip does melt quickly and that will make it hard to frost.
Add all of the chopped sugared strawberries to the middle of the cake and spread them around. Add the other un-iced cake on top. Add another layer of Cool Whip to the entire cake and try and fill the gap between the two cakes. The juices from the strawberries might drip down but we can clean that up later.
Put in the fridge for 30 minutes to get cool again so we can add another layer of cool whip on top to make it smooth.
Use the rest of the cool whip to ice, discard the extras, and make a smooth finish. I usually use an icing scraper with a zigzag edge to give it a little razzle-dazzle.
Add some strawberries on top for garnish and voila, you just made the best cake ever!
Keep it in the refrigerator.
Tips and Variations
For a gluten-free option: Use a gluten-free cake mix.
Cool Whip: Make sure to take it out of the freezer the night before you want to make your cake.
Use a cake scraper: Using a cake scraper with a zigzag edge helps hide imperfections in the cake and make it look like a professional baked it.
Have you tried this Strawberry Cake with Fresh Strawberries recipe? What’s your favorite part about it? Let me know in the comments below, and don’t forget to share your pictures on Instagram with the hashtag #CookSnapBake!
Thank you for joining me and I hope this simple strawberry cake brings as much joy to your table as it does to mine. Happy baking!
Best Strawberry Cake with Fresh Strawberries
Ingredients
- 1 Box French Vanilla Cake Mix & the ingredients per box directions (I use Duncan Hines’s “Perfectly Moist French Vanilla”)
- 2 (8 oz) Packages of Cool Whip (Make sure to take out of the freezer the night before and place in refrigerator).
- 2 Packages of Fresh Strawberries(Washed and chopped leaving a few pieces for garnish)
- ¼ Cup Granulated Sugar
Instructions
- Preheat oven to 350°F.
- Spray 2 (8-inch) greased round pans with cooking spray.
- Prepare the Cake Mix according to box directions:
- In a mixing bowl add all ingredients per box directions (I use my Kitchenaid Mixer with the wire whip attachment, I feel like this helps make it more light & airy) and beat for two minutes making sure to scrape the bowl.
- Pour into 2 (8-inch) greased round pans
- I usually give the pans a nice shake to even out the batter.
- Bake
- On rack in the center of the oven for 24-28 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepping the filling
- Wash & dice two packages of fresh strawberries, leaving behind a few for garnish.
- Put all diced fresh strawberries in a bowl, add ¼ cup of granulated sugar, and stir in with a spoon.
- Place in the refrigerator for 30 minutes while the cakes cool off completely. (This process will bring out the natural juices and intensify the flavor making your cake even more delicious and moist)!
- Assembly
- Carefully take both cakes out of the pans and lay them separately on a cake-decorating table or plate.
- Add a good layer of cool whip to the tops of one of the cakes and spread it out making sure you have a nice and thick layer of cool whip topping. You’ll want to move quickly because the cool whip does melt quickly and that will make it hard to frost.
- Add all of the chopped sugared strawberries to the middle of the cake and spread them around. Add the other un-iced cake on top. Add another layer of Cool Whip to the entire cake and try and fill the gap between the two cakes. The juices from the strawberries might drip down but we can clean that up later.
- Put in the fridge for 30 minutes to get cool again so we can add another layer of cool whip on top to make it smooth.
- Use the rest of the cool whip to ice, discard the extras, and make a smooth finish. I usually use an icing scraper with a zigzag edge to give it a little razzle-dazzle.
- Add some strawberries on top for garnish and voila, you just made the best cake ever!
- Keep it in the refrigerator.
Notes
Tips and Variations
- For a gluten-free option: Use a gluten-free cake mix.
- Cool Whip: Make sure to take it out of the freezer the night before you want to make your cake.
- Use a cake scraper: Using a cake scraper with a zigzag edge helps hide imperfections in the cake and make it look like a professional baked it.
