Print Recipe

Strawberries and Cream Cake

Categories: Cakes

Submitted by:


  • 2 3/4 c. cake flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 2 c. sugar
  • 1 c. butter softened
  • 4 eggs
  • 1 c. milk
  • 3 oz. strawberry gelatin
  • 1 tsp. vanilla extract
  • 1/2 c. strawberries pureed


In a small mixing bowl, mix together flour and Clabber Girl Baking Powder; set aside.

In a large mixing bowl, cream sugar, butter, and gelatin. Add eggs; beat well. Alternate adding flour mixture and milk to creamed mixture. Add vanilla and pureed strawberries.

Pour into three greased and floured 9-inch round cake pans.

Bake at 350 degrees F for 30 to 35 minutes. Cool 10 minutes in pans before moving to cooling racks. 

To make Cream Cheese Frosting: Combine cream cheese, margarine or butter, and vanilla in a mixing bowl. Beat until well blended and smooth. Gradually add powdered sugar while beating. Frosting should be thick and smooth. If necessary, add more powdered sugar until the frosting is firm. For cakes and cookies using cream cheese frosting, make sure unused portions are refrigerated as cream cheese is a dairy product.

To make Strawberry Cream Filling: In a medium mixing bowl beat whipping cream, sugar and vanilla until stiff. Top each cake layer with 1/2 filling mixture and 3/4 cup strawberries.

When the cakes have cooled, layer the strawberry cream filling and top with the Cream Cheese Frosting.