Strawberry Whipped Cream Cake

5 from 2 votes

Strawberry Whipped Cream Cake

Strawberry Whipped Cream Cake is a sheet cake filled with a creamy, milky filling, and topped with a homemade whipped cream and fresh sliced strawberries.

Prep Time25

Cook Time30

Chill Time4

Total Time4 55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 502kcal

Author: Jessica Burgess

Equipment

9x13 Baking dish
mixing bowls
Cooking Spray
Whisk
mixer
wooden spoon handle
spatula
Measuring cups and spoons
lid, plastic wrap or foil for covering

Ingredients

For the Cake

13.25 ounce box white cake mix
1 cup whole milk
½ cup unsalted butter melted and slightly cooled
4 egg whites

For the Milky Filling

12 ounces can evaporated milk
14 ounces sweetened condensed milk
¼ cup half and half

For the Cake Topping

2 cups heavy whipping cream
⅓ cup powdered sugar
1 teaspoon pure vanilla extract
fresh strawberries sliced, for garnish

Instructions

For the Cake

Preheat your oven to 350°F. Prepare a 9x13-inch baking dish with cooking spray.
In 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.
Let the cake cool for 15 minutes (it should still be warm, not hot).

For the Cake Filling

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!
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.

For the Cake Topping

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.

Video

Notes

Be patient when pouring the milk mixture—do it slowly and give the cake a few minutes to soak in between pours if needed.

Store, covered, in the refrigerator for up to 3 days.

Nutrition