Turn an easy homemade white cake into this impressive layered Strawberries and Cream Cake. A luscious, beautiful summer dessert choice.

A serving of Strawberries and Cream Cake with strawberries on the side.

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We were catapulted straight into summer with blazing hot temperatures last weekend so we headed out to our local farmers’ market and strolled under gorgeous blue skies. One of my absolute, all-time favorite things to do. There were red, ripe strawberries everywhere and the image of this cake popped into my head so I was compelled to come home, bake it, and share it with you.

I’m not a fussy baker. That accounts for my modifications to the recipe for Classic White Cake, originally from Cook’s Illustrated, that I used here. Their version includes all sorts of instructions on the temperature of the ingredients which I completely ignored {sorry}. The recipe also called for unsalted butter which I didn’t have on hand {woops} so I subbed salted butter and reduced the amount of salt called for. The end result is very similar in flavor to an angel food cake – sweet and light. It’s hard to believe it would have been better had I done anything differently so I’ll stick with my less fussy, lazier version.

Just to be different, I baked the cake layers in two 13- x 9-inch brownie pans to create a quarter sheet cake, instead of the typical round layer cake. I like this idea for gatherings when you have a whole mess of people to feed.

If you can’t muster up the ambition to bake a cake from scratch, any white or yellow boxed cake mix will do. I won’t tell anyone. The rest of the recipe continues the non-fussy baker theme as it calls for boxed pudding mix, Cool Whip, and fresh strawberries.

All the ingredients required for strawberries and cream cake arranged on a counter top.

Here’s what you’ll need to put this together – Nonstick cooking spray, cake flour, whole milk, 6 large eggs, almond extract, vanilla extract, granulated sugar, baking powder, salt, salted butter, a small package of vanilla instant pudding and pie filling, Cool Whip, fresh strawberries, confectioners’ sugar, and parchment paper.

Two baking sheets lined with parchment paper that have been sprayed with cooking spray around the edges.

First we’ll get the pans ready. Cut two pieces of parchment paper just big enough to line the bottoms of two 13″ x 9″ rimmed baking sheets. Spray the edges of the pans and parchment paper with nonstick cooking spray.

Prepare the pudding according to the package directions, cover it and place it in the refrigerator until you are ready to assemble to the cake.

Now, on to the cake…

Milk, egg whites, vanilla, and almond extract in a measuring cup.

Pour milk, egg whites, vanilla and almond extracts into a 2-cup glass measure, and mix with a fork until blended.

Cake flour, sugar , baking powder, and salt in a bowl with butter being beat in with a hand mixer.

In a large bowl, stir together cake flour, sugar, baking powder, and salt. Add butter and beat with a hand mixer on low speed until the mixture resembles coarse crumbs.

The mixture being beaten with a hand mixer and silicone spatula.

Add half of the milk mixture to the flour mixture and beat for about 2 minutes. Scrape down sides with a rubber spatula.

The cake mixture after it is finished being beaten.

Add remaining milk mixture and beat for an additional 30 seconds, just until combined.

Cake batter that has been distributed evenly into the two baking sheets.

Divide the batter evenly between the two prepared pans, smoothing the tops with a rubber spatula. Pop them in the oven and set the timer to 16 minutes. The key to this cake is to make sure you don’t over bake it. Don’t be like me and go drink a cup of coffee and get totally involved in reading your book and let the cakes bake a minute too long. Check them at the end of the baking time by inserting a toothpick in the center. If it comes out clean, they are ready. If not, let them go another minute and check again.

The cake after it has come out of the oven and it cooling off on a counter top.

Remove the pans from the oven and allow the cakes to cool for a few minutes.

The baked cake has been removed from the cake pan and is placed upside down on a sheet of aluminium foil with the parchment paper on top.

If you plan to assemble and serve the cake immediately, you can skip ahead to down there where I start putting it together. But, if you’d like to bake the cake the day ahead to save yourself some time then stay with me. Invert the cake on to a large piece of foil. The cake should transfer quite easily. Make sure you have flipped the cake so that the parchment paper is facing up.

The aluminium has been folded over the side of the cake and is now covering the top.

Invert second layer on top of the first, again with parchment paper side up. Bring ends and sides of foil up and secure around the cake. Transfer to the refrigerator until you are ready to assemble and serve the cake.

Strawberries that have been cut into slices on a cutting board.

When you are ready to assemble the cake, wash and slice your strawberries.

The cake placed on a large baking sheet with vanilla pudding spread across the top of the cake.

Transfer one of the cake layers to a rimmed baking sheet larger than the cake. Dump 1-1/2 cups of the prepared vanilla pudding on to the center of the cake and spread it out with a rubber spatula

Cool whip piled on top of the cakes vanilla pudding layer.

Now, on goes the Cool Whip. Spread half of an 8 ounce container over the pudding layer.

The cake with cool whip evenly spread across the top and strawberries carefully arranged on top of the cool whip.

Place sliced strawberries, in a single layer, over the top of the Cool Whip. Reserve the remaining strawberries.

The second baked cake is layered on top of the first cake with the vanilla pudding, cool whip, and strawberries sandwiched between.

Carefully place the second layer on top and lightly press down with your hand.

Confectioners' sugar is being sprinkled through a strainer on top of the cake.

Dust the top liberally with confectioners’ sugar.

The finished Strawberries and Cream Cake, with sliced strawberries arranged around the cake.

Scatter the remaining strawberries around the edges of the cake.

Sit back and admire your work.

A close up view of a slice of Strawberries and Cream Cake.

Slice off a piece, add some strawberries and dig in!

Sweet and pretty for Mother’s Day or a light, refreshing dessert for any spring or summer gathering!

Classic White Cake adapted from Cooks Illustrated as featured on The Way the Cookie Crumbles