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Irresistible Strawberry Whipped Cream Cake

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A nostalgic whipped cream cake layered with fresh strawberries, perfect for celebrations and sunny afternoons.

Ingredients

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  • 1 box White Cake Mix
  • 1 cup Whole Milk
  • 1/2 cup Butter (Melted)
  • 4 large Egg Whites
  • 1 can Evaporated Milk
  • 1 can Sweetened Condensed Milk
  • 1 cup Half and Half
  • 2 cups Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh Strawberries (sliced)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
  2. Combine the cake mix, whole milk, melted butter, and egg whites in a large mixing bowl. Mix until just combined.
  3. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  4. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  5. Whip the heavy whipping cream in a chilled bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract.
  6. Whisk together the evaporated milk and sweetened condensed milk, then fold this mixture into your whipped cream.
  7. Slice your fresh strawberries.
  8. Place one cake layer on a serving plate. Spread a layer of cream mixture, followed by a layer of sliced strawberries.
  9. Carefully place the second cake layer on top and repeat the cream and strawberry layers.
  10. Slice your creation and serve immediately.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. The cake does not freeze well due to the whipped cream.

Nutrition

Find it online: https://delishrecipezbylucy.com/irresistible-strawberry-whipped-cream-cake/

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