Description
Moist and creamy Strawberry Cream Cheese Cake with a rich cream cheese filling and fluffy whipped cream topping, perfect for special occasions and summer treats.
Ingredients
Scale
- 1 box (15.25 ounces) strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 4 large eggs
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C). Mix strawberry cake mix, water, vegetable oil, and eggs until smooth.
- Grease a 9×13-inch baking pan and pour in batter. Bake 30-35 minutes until a skewer comes out clean. Cool completely.
- Beat softened cream cheese until smooth. Add sweetened condensed milk and vanilla extract; mix thoroughly.
- Poke holes all over the cooled cake using a skewer or spoon handle.
- Pour cream cheese filling over the cake, spreading evenly to fill holes.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream topping over cream cheese layer.
- Garnish with sliced fresh strawberries. Chill before serving.
Notes
- Use softened cream cheese for smooth filling.
- Do not overmix cake batter to keep cake light.
- Allow cake to cool completely before adding filling to prevent melting.
- Substitute vegetable oil with melted coconut oil or butter for flavor.
- Fresh strawberries can be replaced with other berries or fruits.
- Store cake covered in refrigerator for 3-5 days.
- Freeze individual portions wrapped tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Strawberry Cream Cheese Cake, Cream Cheese Strawberry Cake, Moist Strawberry Cake, Strawberry Cake with Whipped Cream