Real Recipes From Real Home Cooks ®

strawberry dream cake

(2 ratings)
Recipe by
Jammie Gogel
Battle Creek, MI

This is a special recipe I came up with for my husband & son who both love strawberry desserts but not overly sweetened. Plus my nephew who loves to be my helper enjoys testing everything I come up with and someday says he wants to be as good as I am at baking. Such a sweety. I hope everyone enjoys it as much as we do.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For strawberry dream cake

  • 1 pkg
    duncan hines french vanilla cake mix
  • 3 lg
  • 1/4 c
    canola oil or vegetable oil
  • 1 c
    water (bottled ice mountain is what i use)
  • 2 box
    "strawberry creme" pudding mix (jello brand)
  • 2 pkg
    cool whip topping 8oz each
  • 1 pkg
    philadelphia cream cheese (8oz)
  • 1 c
    2% milk
  • 1 tsp
    pure vanilla extract

How To Make strawberry dream cake

  • 1
    Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour, sift remaining powder in trash, set pan aside.
  • 2
    Mix cake mix according to box with the following ingredients: eggs, water, & oil. Once Blended add 1 box of strawberry creme pudding mix, blend until smooth.
  • 3
    Bake in oven for 26-29 minutes according to box. While that's baking, mix cream cheese (blends best at room temp.), 1/2 cup milk, & 1 tsp vanilla until smooth. Then add the the last box of strawberry creme mix and the remaining 1/2 cup of milk, blending well... then lastly blend 1 whole tub of cool whip to the mix and refrigerate until needed for filling.
  • 4
    When the cake is cool... Use a frosting spatula to slip around the outer edging of the cake to make sure its not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated flip and place the bottom half of the cake back in the pan or on a tray.
  • 5
    Remove filling from fridge, stir a few times to make it easier to spread on the bottom layer of the cake... once all of the filling has been spooned on the bottom layer of the cake... smooth over to make it evenly across the entire cake, then flip and place the top half of the cake back on the bottom.
  • 6
    Lastly, take the remaining 8oz tub of cool whip and frost the top layer of the cake. Ready to serve, Enjoy!