Strawberry Whipped Cream Cake

5 from 6 votes

Strawberry Whipped Cream Cake has a surprising milky filling (Tres Leches). It’s topped with creamy homemade whipped cream and fresh sliced strawberries.

A slice of strawberry whipped cream cake on a round plate, with a piece of a mint leaf and sliced strawberry beside it.

Strawberries and Cream Cake

When summertime rolls around, I try to make all the strawberry recipes I can. For this cake, I envisioned a light, creamy, cool cake, topped with whipped cream and fresh strawberries, so that each bite was filled with a strawberry and cream flavor. Think: tres leches cake meets strawberries and cream…

Now, for the Christmas season, you can make this Eggnog Tres Leches cake for holiday flavor.

Key Ingredients

Here’s what you’ll need to make this Strawberry Whipped Cream Cake. I’ll share a few notes below about some of the ingredients in case you need suggestions for substitutions or specifics about what type of ingredient to use. You can also find the full recipe card with instructions toward the bottom of this page.

Ingredients to make Strawberry Whipped Cream Cake sitting on marble background.

White cake mix: I like using a store-bought cake mix for this because it's fast and easy, and the boxed white cake holds up really well when soaked in the milky filling. You can substitute with a homemade vanilla sponge if you prefer.
Evaporated milk: Adds a rich, silky texture to the milk mixture without being too heavy.
Sweetened condensed milk: This is the star of the cake filling. It gives that iconic sweetness and creamy finish.
Half and half: Keeps the milk mixture creamy but not too thick. You can use whole milk or a mix of milk and cream if that's what you have on hand.
Heavy whipping cream: This whips up into a fluffy, rich topping to make the homemade whipped cream.
Powdered sugar: Just enough to sweeten the whipped topping without overpowering it.
Pure Vanilla extract: This adds a warm flavor to the cream. Pure vanilla is best, but use whatever you have.
Fresh strawberries: These bring brightness and balance to the sweetness. I like slicing them right before serving so they stay fresh.

How to Make Strawberry Whipped Cream Cake

Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with cooking spray.
n a large mixing bowl, combine (1) 13.25-ounce box of white cake mix, 1 cup of whole milk, ½ cup (1 stick) of melted unsalted butter, and 4 egg whites. Mix with a hand or stand mixer for 2 minutes until smooth and well combined.
Pour the batter into your prepared baking dish and bake according to the box directions-about 20-30 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Two images showing how to make cake for Strawberry Whipped Cream Cake.

Let the cake cool for 15 minutes (it should still be warm, not hot).
While the cake is slightly cooling, whisk together (1) 12-ounce can of evaporated milk, (1) 14-ounce can of sweetened condensed milk, and ¼ cup of half and half in a medium bowl or large measuring cup until thoroughly combined.
Using a skewer, fork, or the handle of a wooden spoon, poke holes all over the cake-go deep so the milk mixture soaks in well. Slowly pour the tres leches mixture over the entire surface of the cake. It'll look like a lot, but the cake will soak it up!

Two images showing how to make cake filling, and how to pour it on the poke cake.

Cover the cake and refrigerate it for at least 4 hours, or overnight if you have time. The longer it chills, the better the texture and flavor will be.
Right before serving, use a hand or stand mixer to whip 2 cups of heavy whipping cream, ⅓ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the chilled cake. Top with fresh sliced strawberries just before serving.

Two images showing how to make topping for Strawberry Whipped Cream Cake.

Frequently Asked Questions

Can I make strawberry whipped cream cake ahead of time?

Absolutely. It’s recommended to allow this cake to sit in the refrigerator for a few hours because it gets better as it sits.

Can I use store-bought whipped cream for this strawberries and cream cake?

You can, although the homemade whipped cream has such a rich flavor and it’s highly recommended.

What kind of cake works best for this recipe?

For best results, use a light and fluffy white cake mix-avoid anything too dense or rich.

Slice of cake removed from pan of Strawberry Whipped Cream Cake.

Recipe Tips

Be patient when pouring the milk mixture-do it slowly and give the cake a few minutes to soak in between pours if needed.
Half and half in the milk mixture is preferred because it strikes the perfect balance between creamy and light. You could also use whole milk if you want it a bit lighter.

Slice of Strawberry Whipped Cream Cake on round plate, with fork taking a bite out of the corner.

Storage Instructions

You can store this cake, covered, in the refrigerator for up to 3 days. It actually gets better as it sits-more time to soak in all the milky goodness.

This is a fantastic make-ahead dessert! You can bake the cake and soak it with the milk mixture up to 2 days in advance. Just wait to add the whipped topping and strawberries until right before serving so it stays fresh and pretty.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

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