I really enjoy making this strawberries and cream cake because it feels soft, fresh, and comforting all at once. The cake layers are moist and lightly flavored with vanilla, the strawberries add a natural sweetness, and the cream cheese buttercream brings everything together with a smooth, slightly tangy finish. I like serving this cake when I want something that feels special but still homemade.
Why You’ll Love This Recipe
I love this recipe because it is easy to follow and gives consistent results every time. The cake stays tender thanks to the pudding mix and yogurt, and the frosting is rich without being too heavy. I also appreciate how well this cake works for celebrations or simple family desserts.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3 large eggs
1 (3.4 oz) box instant vanilla pudding mix
1 cup vanilla yogurt or strawberry yogurt
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, finely chopped
For the cream cheese buttercream frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream
Directions
I begin by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a medium bowl, I whisk together the flour, baking soda, and salt.
In a large bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition. I then mix in the pudding mix, yogurt, and vanilla extract until smooth.
I gradually add the dry ingredients to the wet mixture and stir just until combined. I gently fold in the chopped strawberries, then divide the batter evenly between the prepared pans. I bake the cakes for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely before frosting.
To make the frosting, I beat the cream cheese and butter until smooth and creamy. I slowly add the powdered sugar, followed by the vanilla extract. I mix in the heavy cream a little at a time until the frosting reaches a soft, spreadable consistency. I frost the cooled cake layers, stack them, and finish frosting the top and sides.
Servings And Timing
I usually slice this cake into 12 servings.
Preparation time is about 25 minutes, baking time is 30–35 minutes, and the total time is approximately 1 hour and 15 minutes including cooling.
Variations
I sometimes use strawberry yogurt for a stronger fruit flavor. When I want a berry twist, I replace half of the strawberries with raspberries. I also like adding a thin layer of strawberry preserves between the cake layers for extra sweetness.
Storage/Reheating
I store this cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 20 minutes so the frosting softens. I do not reheat this cake, as it tastes best chilled or at room temperature.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers one day ahead and wrap them tightly. I frost the cake the next day for best results.
Can I use frozen strawberries?
I prefer fresh strawberries, but when I use frozen ones, I thaw and drain them very well to remove excess liquid.
Why is pudding mix used in the cake?
I like using pudding mix because it helps keep the cake moist and gives it a softer texture.
Can I bake this cake in one pan?
I sometimes bake it in a 9×13-inch pan and increase the baking time to about 35–40 minutes.
Can this cake be frozen?
I freeze the unfrosted cake layers tightly wrapped for up to 2 months, then thaw and frost when ready.
Conclusion
I find this strawberries and cream cake to be a perfect balance of softness, sweetness, and freshness. The creamy frosting and tender cake layers make it a dessert I enjoy baking again and again, especially when I want something that feels both comforting and elegant.
This strawberries and cream cake is soft, moist, and bursting with fresh fruit flavor. Paired with a smooth cream cheese buttercream, it’s a beautiful dessert that feels both comforting and elegant — perfect for any celebration or cozy family treat.
Ingredients
For the cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3 large eggs
1 (3.4 oz) box instant vanilla pudding mix
1 cup vanilla or strawberry yogurt
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, finely chopped
For the cream cheese buttercream frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Mix in pudding mix, yogurt, and vanilla extract until smooth.
Gradually stir in the dry ingredients just until combined. Fold in chopped strawberries.
Divide batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cakes cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract.
Mix in heavy cream a little at a time until frosting is soft and spreadable.
Frost cooled cakes, stack, and finish frosting the top and sides.
Notes
Use strawberry yogurt for extra berry flavor.
Add a thin layer of strawberry preserves between layers for more sweetness.
Replace half the strawberries with raspberries for variation.
Let cake sit at room temperature before serving for best texture.
