Strawberry Layer Cake with Strawberry Crunch Topping and Homemade Whipped Cream Recipe
Introduction
The Ultimate Strawberry Cake is a luscious, creamy dessert bursting with real strawberry flavor and a delightful crunchy topping. This cake combines moist white cake soaked in a sweet strawberry mixture, layered with homemade whipped cream and a crunchy golden Oreo topping. It’s perfect for summer gatherings or any special occasion.
Ingredients
- 14.25 oz box white cake mix
- ½ cup vegetable oil
- ¾ cup water
- 3 eggs
- 1 tsp + ½ tbsp Mexican vanilla extract (divided)
- 21 oz can strawberry pie filling
- 14 oz can sweetened condensed milk
- ⅔ cup whole milk
- 6 strawberries (sliced)
- 14 golden Oreos (separated and cream removed)
- 1 cup freeze dried strawberries
- 4 tbsp butter (melted)
- 3 cups heavy cream
- 3 tbsp powdered sugar
- Fresh strawberries for garnish (optional)
Instructions
- Step 1: In a large bowl, combine the white cake mix, vegetable oil, water, eggs, and 1 tsp of Mexican vanilla extract. Beat with an electric hand mixer for a few minutes until smooth. Grease a 9×13 baking dish with cooking spray, transfer the batter, and smooth evenly. Bake at 350°F for 26-30 minutes.
- Step 2: In a blender, combine the strawberry pie filling, sweetened condensed milk, and whole milk. Pulse until smooth. Add more milk if the mixture is too thick to achieve a pourable consistency. Set aside.
- Step 3: Slice 6 strawberries on the diagonal to create heart-shaped, flat pieces. Set aside.
- Step 4: When the cake is out of the oven, use the handle of a wooden spoon to poke holes all over the cake about ¾ of the way down. Pour the strawberry mixture evenly over the warm cake, allowing it to fill the holes. Arrange the sliced strawberries in rows on top. Refrigerate for at least 1 hour to chill.
- Step 5: For the topping, remove the cream from the golden Oreos and place the cookies in a ziplock bag with the freeze dried strawberries. Crush together using a rolling pin or hands. Add melted butter, seal the bag, and shake to coat evenly. Set aside.
- Step 6: To make whipped cream, beat heavy cream, powdered sugar, and ½ tbsp Mexican vanilla extract with an electric mixer in a large bowl until stiff peaks form, about 5-7 minutes.
- Step 7: Spread the whipped cream evenly over the chilled cake. Sprinkle the strawberry crunch topping on top. Garnish with fresh strawberries if desired. Serve and enjoy!
Tips & Variations
- For extra moisture, use fresh strawberry juice instead of whole milk when blending the pie filling mixture.
- Swap golden Oreos with classic chocolate Oreos for a richer crunch topping.
- Let the cake chill overnight for even more flavor absorption and a firmer set.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it tightly covered to prevent the whipped cream from drying out. Reheat is not recommended as this cake is best served chilled. Let it sit at room temperature for 10-15 minutes before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of pie filling?
Fresh strawberries alone won’t provide the same syrupy moisture the pie filling offers. If substituting, mix fresh strawberries with a simple syrup or gelatin to achieve a similar texture and sweetness.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. Baking times may vary depending on your oven, so start checking at 25 minutes.
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Strawberry Layer Cake with Strawberry Crunch Topping and Homemade Whipped Cream Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Ultimate Strawberry Cake is a luscious, multi-layered dessert perfect for strawberry lovers. Combining a moist white cake soaked with a sweet strawberry filling, topped with fresh strawberries, a crunchy golden oreo and freeze-dried strawberry topping, and finished with rich homemade whipped cream, it delivers a variety of textures and flavors in every bite.
Ingredients
Cake
- 14.25 oz box white cake mix
- ½ cup vegetable oil
- ¾ cup water
- 3 eggs
- 1 tsp Mexican vanilla extract (divided)
Strawberry Filling
- 21 oz can strawberry pie filling
- 14 oz can sweetened condensed milk
- ⅔ cup whole milk
Strawberries
- 6 fresh strawberries (sliced diagonally)
- Additional fresh strawberries for garnish (optional)
Crunch Topping
- 14 golden oreos (separated, cream removed)
- 1 cup freeze dried strawberries
- 4 tbsp butter (melted)
Whipped Cream
- 3 cups heavy cream
- 3 tbsp powdered sugar
- ½ tbsp Mexican vanilla extract
Instructions
- Prepare the cake batter: In a large bowl, combine the white cake mix, vegetable oil, water, eggs, and 1 teaspoon of Mexican vanilla extract. Use an electric hand mixer to beat the mixture thoroughly for a few minutes until smooth and fully combined. Grease a 9×13 inch baking dish with cooking spray. Pour the cake batter into the dish and smooth the surface evenly.
- Bake the cake: Place the baking dish in a preheated oven at 350°F (175°C). Bake for 26 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow to cool slightly.
- Make the strawberry filling: In a blender, combine the strawberry pie filling, sweetened condensed milk, and whole milk. Pulse briefly until smooth and well combined. Adjust the consistency with more whole milk if the mixture is too thick to pour. Set aside.
- Slice strawberries: Take 6 fresh strawberries and slice them diagonally to create heart-shaped, flat pieces. Set aside for topping.
- Infuse the cake with strawberry filling: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly over the entire surface, about three-quarters deep. Pour the strawberry filling mixture over the warm cake, ensuring the liquid seeps into all the holes. Spread evenly. Arrange the sliced strawberries on top in neat rows. Refrigerate the cake for at least one hour to chill and set.
- Prepare the strawberry crunch topping: Separate the golden oreos and remove the cream filling. Place the oreo cookies into a large ziplock bag along with the freeze-dried strawberries. Seal the bag and crush the cookies and freeze-dried strawberries into small pieces using a rolling pin or hands. Pour in the melted butter, seal the bag again, and shake thoroughly to coat the mixture evenly. Set aside.
- Make homemade whipped cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and ½ tablespoon of Mexican vanilla extract. Using an electric hand mixer, whip the mixture on medium-high speed for 5 to 7 minutes or until stiff peaks form.
- Assemble the cake: After the cake has chilled, spread the homemade whipped cream evenly over the top. Sprinkle the prepared strawberry crunch topping evenly over the whipped cream layer. Garnish with additional fresh strawberries if desired. Serve chilled and enjoy your ultimate strawberry cake!
Notes
- Be sure not to overfill the cake with the strawberry filling to prevent sogginess.
- Slicing the strawberries diagonally creates a beautiful heart shape for an eye-catching presentation.
- The crunch topping adds texture contrast but can be omitted for a softer cake.
- The homemade whipped cream is best used immediately but can be stored covered in the refrigerator for up to 24 hours.
- Use Mexican vanilla extract for its rich, smoky flavor, but pure vanilla extract works as a substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cake, white cake, strawberry pie filling, homemade whipped cream, golden oreo topping, dessert, baking, berry dessert
