Strawberry Cream Cake

Strawberry Cream Cake

Ingredients

For the Cake:

  • 1 (15 1/4oz/432g) vanilla cake mix (disregard instructions on the box)*
  • 1 cup (125g) all purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (242g) sour cream
  • 1 cup (237ml) water
  • 3 large eggs
  • 1 teaspoon vanilla extract (or 2 teaspoons if using imitation vanilla flavoring)

For the strawberry filling: (You’ll need a total of about 3lbs/ 1.3kg of strawberries, with the stems, for the entire cake. Amount to be divided later)

  • 1 1/2 lbs (680g) fresh strawberries, stemmed & diced into 1/2 inch pieces (4 cups)*
  • 3 to 4 tablespoons (38g to 50g) granulated sugar*
  • 1 1/2 teaspoons water or lemon juice*
  • 1/2 teaspoon cornstarch
  • About 16 large fresh strawberries, stemmed & sliced in half vertically (1lb/ 450g)

For the stabilized whipped cream:

  • 3 cups (700ml) very cold whipping cream, divided
  • 1/2 cup (57g) powdered sugar
  • 1 tablespoon (7g) cornstarch
  • 1 teaspoon vanilla extract (or 2 teaspoons if using imitation vanilla flavoring)

For the topping:

  • 8 whole fresh strawberries, with stems (8oz/ 227g)

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READ ALSO: Grandma’s Pineapple Upside Down Cake

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