Vintage Strawberry Cream Cake
This vintage strawberry cream cake is an old family favorite that my mother used to make in the summertime. It was always a very special treat and the highlight of our Sunday dinner. I have some special memories of helping my mom make this cake. If you love strawberry shortcake you will absolutely love this cake! It has three heavenly layers: cake, whipped cream cheese, and strawberries. I can’t think of anything more decadent for dessert! This is the perfect dessert for a summer gathering, potluck or just because you are craving something sweet and delicious. It may become your family favorite too!
Ingredients to make Vintage Strawberry Cream Cake:
- White boxed cake mix (you will only need 1/2 of batter for the cake)
- Eggs
- Vegetable oil
- Water
- Cream cheese at room temperature (use full fat)
- Powdered sugar
- Whipping Cream
- Danish dessert (strawberry or raspberry flavor)
- Fresh or frozen strawberries or raspberries
How to make Vintage Strawberry Cream Cake:
- Make the white cake mix according to directions on the box and then pour half of the batter into a 9 x 13 pan that has been sprayed with cooking spray. Pour the other half of the batter into a round cake pan and bake it for later. Bake the cake according to the directions on the package.
- After cake is baked let it cool completely on a cake rack.
- In the meantime, mix cream cheese (room temperature) and powdered sugar together until smooth consistency.
- In a separate bowl beat the whipping cream until it’s fluffy with a mixer.
- Fold the whipped cream into the cream cheese mixture until it is smooth.
- Spread the cream cheese and whipped cream mixture over the cake.
- Place the cake in the refrigerator.
- Cook the strawberry junket in a medium saucepan according to the pudding directions using 2 cups of water. Cool the junket until nearly cool and then add coarsely chopped strawberries.
- Spread the strawberry mixture over the top of the cake and refrigerate for about an hour.
Notes:
- You can purchase Danish Dessert at Walmart, Smiths, or Amazon and it’s found in the section by the gelatin.
- Fresh or frozen strawberries or raspberries can be used. If you use frozen fruit, make sure to unthaw and drain it before mixing into the junket.
- Strawberry cream cake can be kept in the refrigerator for 3 days. I would not recommend freezing it because of the cream and strawberry topping.
- If you don’t want to prepare the whole cake mix you can just make half of it and save the other half for later.
Other dessert recipes to try:
Vintage Strawberry Cream Cake
This vintage strawberry cream cake is one of my family favorites and has layers of flavor including cake, whipped cream cheese and yummy strawberries. If you love strawberry shortcake you will absolutely love this cake! It may become your new family favorite.
Ingredients
- 1 box white cake mix prepared according to package directions
- 1 8 oz. cream cheese at room temperature
- 2 cups powdered sugar
- 1/2 pint whipping cream
- 1 package strawberry junket (Danish Dessert)
- 1 1/2 cups coarsely chopped fresh strawberries or thawed frozen strawberries
Instructions
- Prepare white cake mix according to the package directions. Pour 1/2 of batter into a 9 x 13" pan sprayed with cooking spray. (You can bake the other half in a round cake pan and save for later). Bake according to package directions. Let cake completely cool.
- While cake is cooling, blend cream cheese in a large bowl with the powdered sugar until smooth.
- In a separate bowl whip the whipping cream until fluffy.
- Add the whipping cream to the cream cheese mixture and gently fold it in until smooth. Spread it over the prepared cake and place the cake in the refrigerator.
- In the meantime, cook the Danish Dessert according to package directions in a large saucepan using the pudding directions (2 cups water). Let it cool.
- After Danish Dessert is cool mix in the strawberries. Spread the strawberry mixture over the top of the cream cheese mixture. Cover and place in the refrigerator for about an hour before serving.
- Store in the refrigerator for 3 days.