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Strawberries and Cream

Strawberry Cream Cake Recipe


  • Cake:
  • 1 box Trader Joe Vanilla Cake & Baking Mix
  • 2 large eggs
  • 1 stick melted butter (1/2 stick) plus extra for baking pan
  • 1 cup cold milk
  • Frosting:
  • 4 ounces cream cheese room temp
  • 4 tablespoons unsalted butter at room temp
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • Topping:
  • About 2 pounds of strawberries
  • Sugar for dusting
  • Optional: Blueberries for flag cake and whip cream


  1. Preheat oven to 350F
  2. Lightly grease 9×13 inch cake pan
  3. In large mixing bowl add lightly whisked eggs melted butter and cold milk
  4. Add cake mix and whisk until smooth
  5. Pour into greased cake pan and bake at 350F for 30 minutes or until toothpick comes out clean in center
  6. Set cake aside to cool
  7. Once cake has almost cooled start cream cheese frosting
  8. Add room temp butter and cream cheese into large bowl or stand mixer and beat until well incorporated
  9. Add vanilla and then powder sugar blending until a smooth consistency
  10. Carefully dollop small amounts at a time onto the top of the cake spreading the cream cheese evenly
  11. Then slice strawberries thin layering them as you go overlapping them slightly (or decorate with blueberries and strawberries for your American Flag cake)
  12. Finally sprinkle sugar lightly over all the strawberries for extra sweetness and to release some of the juices
  13. Serve immediately or keep refrigerated
  14. Important: 30 minutes before serving remove from fridge and allow to sit at room temperature before serving
  15. Special note: Flag Cake, If you would like the white cream in between the berries brighter you can pipe (use a pastry bag with the star attachment) fresh whipping cream or buy canned whip cream. Add the whip cream just before serving.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dessert