Real Recipes From Real Home Cooks ®

moist strawberry cake

(7 ratings)
Blue Ribbon Recipe by
Kathy Harrell
Camden, AR

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!!!

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For moist strawberry cake

  • 1
    Pillsbury moist supreme classic white cake mix
  • 1 box
    strawberry Jello (3 oz.)
  • 3 Tbsp
    self-rising flour
  • 4 lg
  • 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

How To Make moist strawberry cake

Test Kitchen Tips
Cutting cakes can be difficult. Before slicing the cakes, place the cooled cakes in plastic wrap and stick them in the fridge for about an hour. The harder the cake, the easier it is to slice.
  • Adding oil to cake mix in a mixer.
    Mix cake mix, dry Jello mix, and flour. Mix in Wesson oil, Sprite, and slightly beaten eggs.
  • Adding strawberries to cake mix.
    Add strawberries last; blend well.
  • Three pans filled with cake batter.
    Pour batter into 3 9" floured and greased cake pans...batter will be thick.
  • Three pans in the oven.
    Bake in a preheated oven at 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Cake cooling in a pan.
    Let cake cool in pans for about 10 minutes.
  • Cakes cooling on a rack.
    Then turn out onto cooling racks.
  • Slicing the cake in half.
    When cake has cooled, slice each layer in half making a total of 6 halves.
  • Frosting the top of one layer of cake.
    Start stacking your cake with the cream cheese icing between the first cake layer.
  • Adding whipped cream on top of icing.
    Then add your whipped cream icing between the whole cake layer.
  • Adding another layer of cake, frosting, and whipped cream.
    You 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.
  • Adding top half of cake.
    In 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.
  • Adding confectioners sugar to cream cheese in mixer.
    To make cream cheese icing, mix cream cheese and strawberries until well blended. Then start slowly adding powdered sugar.
  • Fluffy cream cheese in a mixing bowl.
    Beat until smooth and creamy.
  • Adding sugar to whipping cream in a mixing bowl.
    For whipped cream icing, beat whipping cream until it begins to barely thicken. Then start adding your sugar.
  • Thickened whipped cream.
    Beat until thickened.

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