Refrigerated Strawberry Cake
Indulge in the delightful flavors of a Refrigerated Strawberry Cake, a no-fuss dessert perfect for summer gatherings or special occasions. This recipe combines the light and airy base of a vanilla cake, baked to golden perfection and then layered with a luscious cream cheese and whipped cream filling infused with a hint of vanilla. Fresh, juicy strawberries take center stage, lending their natural sweetness and a vibrant pop of color to every bite. To create the perfect chilled treat, the cake is refrigerated to set, allowing the flavors to meld into a harmonious balance. With its velvety texture, fruity freshness, and beautiful presentation, this no-bake-style refrigerated strawberry cake is as easy to prepare as it is irresistible. Serve it cold for an unforgettably refreshing dessert experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Fresh strawberries
- 1 box Vanilla cake mix
- 240 ml Milk
- 226 g Cream cheese
- 120 g Powdered sugar
- 1 tsp Vanilla extract
- 240 ml Whipping cream
- 10 g Gelatin powder
- 60 ml Water
Instructions
Preheat your oven to the temperature specified on the vanilla cake mix box. Prepare the cake batter according to the instructions on the box, using milk instead of water for a richer flavor.
Pour the cake batter into a greased and floured 9x13-inch baking dish. Bake according to the package instructions, then remove from the oven and let it cool completely.
While the cake is cooling, hull and slice the fresh strawberries. Set aside.
In a small bowl, sprinkle the gelatin powder over 60 ml of water and let it sit for 5 minutes to bloom. Then heat until fully dissolved (you can do this in the microwave for about 10 seconds). Let it cool slightly.
In a mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and dissolved gelatin, mixing until fully combined.
In a separate cold bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
Once the cake is completely cool, spread half of the cream mixture evenly over the cake layer.
Arrange a layer of sliced strawberries over the cream mixture, then carefully spread the remaining cream mixture over the strawberries.
Top with a decorative layer of sliced strawberries, covering the entire surface evenly.
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set. Slice and serve chilled.
Nutrition Facts
Calories |
4395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 490 mg | 164% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 387.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1110 mg | 85% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
