Moist Strawberry Cake

Kathy Harrell


My family requests this cake over all others. The longer it is in the fridge the more moist it becomes. The only problem is that it does not last long. Hope you will enjoy making this as much as I do, and that your family considers it one of their favorites too!!!

★★★★★ 4 votes
15 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my gosh, this is the mother of all strawberry cakes. It's cool, rich, refreshing and six layers of yummy flavors. We loved the mixture of cream cheese and whipped cream layers. They taste amazing and aren't overly rich. The cake itself is moist, but when the fresh strawberries are incorporated it makes the cake even better. This cake tastes like a delicious strawberry shortcake.

Tip: Cutting cakes can be difficult. Before slicing the cakes, place the cooled cakes in plastic wrap and stick in the fridge for about an hour. The harder the cake, the easier it is to slice.


Pillsbury moist supreme classic white cake mix
1 box
strawberry Jello (3 oz.)
3 Tbsp
self-rising flour
4 large
1 c
Wesson oil
1/2 c
1 c
strawberries (chopped)


12 oz
cream cheese
1/2 c
strawberries (chopped and drained)
1- 1 1/2 c
powdered sugar


1 qt
heavy whipping cream
1 c


1Mix cake mix, dry Jello mix, and flour. Mix in Wesson oil, Sprite, and slightly beaten eggs.
2Add strawberries last; blend well.
3Pour batter into 3 9" floured and greased cake pans...batter will be thick.
4Bake in a preheated oven at 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
5Let cake cool in pans for about 10 minutes.
6Then turn out onto cooling racks.
7When cake has cooled, slice each layer in half making a total of 6 halves.
8Start stacking your cake with the cream cheese icing between the first cake layer.
9Then add your whipped cream icing between the whole cake layer.
10You should have 1/2 cake layer ... cream cheese icing ... 1/2 layer ... whipped cream icing ... then 1/2 cake layer ... cream cheese icing ...1/2 cake layer ...whipped cream icing.
11In the end, you should have 6 layers with icing in between each 1/2 layer. Finish icing the outside of your cake with the whip cream icing.
12To make cream cheese icing, mix cream cheese and strawberries until well blended. Then start slowly adding powdered sugar.
13Beat until smooth and creamy.
14For whipped cream icing, beat whipping cream until it begins to barely thicken. Then start adding your sugar.
15Beat until thickened.

About Moist Strawberry Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American