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
Scale
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
