Strawberries and Cream Cake

Strawberry shortcake meets cheesecake in this easy dessert recipe made with fresh strawberries, cream cheese, whipped cream and yellow cake!

OK, so this recipe is amazing. It’s like cheesecake and strawberry shortcake all in one dessert. And it’s wicked easy.

My original idea was to just make a white sheet cake and top it with the cheesecake-ey topping and strawberries. But then my SIL stopped by with a frickin bucket of fresh strawberries. And I’d just bought a quart myself.

So since I had 87 gozillion strawberries, I pureed some to add to the cake. Which was delicious. But ugly. Oh lawww… that cake was ugly. Fresh strawberries in a white cake yields a grey/pink cake about the color of a possum‘s tail. A dead possum.

So, I’ll warn you, if you add pureed strawberries to yours, you have GOT to add some red food coloring or even strawberry jello to make that thing pretty. Because don’t nobody want to be thinking about dead possums while eating cake.

Strawberries & Cream Cake! Strawberry shortcake meets cheesecake in this easy dessert made with fresh strawberries, cream cheese, whipped cream and white cake!

Strawberries & Cream Cake
1 box white cake mix*
Egg whites, oil and water to make the cake
1 8-ounce package cream cheese, at room temperature
1/4 cup milk
1/2 cup powdered sugar
1 8-ounce tub cool whip, thawed
3 cups sliced fresh strawberries
1 12.75-ounce container strawberry glaze (found in produce section)

Prepare and bake cake mix per manufacturer’s instructions for a 13x9 cake. Cool cake completely.

Beat cream cheese, milk and powdered sugar with an electric mixer until fluffy and smooth. Fold in cool whip and stir until combined. Spread cream cheese mixture over cooled cake.

Combine strawberry slices and strawberry glaze and gently stir until strawberries are coated with glaze. Spread strawberries over cream cheese mixture and refrigerate until ready to serve. Store in refrigerator.

I've also seen blueberry and peach glazes in the produce section. You could totally use blueberries or peaches in this recipe to change it up.  Peaches & Cream sounds goooooood!

*You can also use a strawberry cake mix or follow these instructions to make your own (ugly as sin) strawberry cake:

Fresh Strawberry Cake
1 box white cake mix
1/4 cup sugar
2 cups pureed strawberries
3 eggs
1/3 cup vegetable oil
Red food coloring** (strongly recommended!)

Combine all ingredients and mix with an electric mixer at medium speed for two minutes. Stir in red food coloring, 2 drops at a time, until batter is red. Spray a 13x9 baking pan with cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes. Cool cake completely.

**See my notes in the post about the color of the cake without red food coloring. If you decide to use strawberry jello instead, use in place of the sugar.


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  1. Beautiful and sounds luscious! Pinned!

  2. I have never seen strawberry glaze here in Canada, in the produce section or otherwise. Is there a recipe for this?

    1. I found this when I searched google.ca... https://ca.answers.yahoo.com/question/index?qid=20080211155048AAZGwnJ

    2. This is for Bonnie from Ottawa, I just saw this Post so you have probably found a recipe for the glaze by now but I thought I'd Post it any way.

    3. OOPs! Bonnie I'm sorry I forgot to put the Recipe in the Post, Here goes: Wash and hull strawberries. Mash enough uneven ones and force through sieve to make one cup. Mix sugar and cornstarch. Add ½ cup of water and sieved berries. Cook over medium heat, stirring until mixture is clear and thickened, then boil about one minute. Stir to cool lightly and add a little food coloring if necessary. Fill shell with remaining berries, tips up, and pour cooked mixture over top. Chill for one hour. ,The sauce will be clear and you just pour it over your Berries and they will be delicious. I promise.Nora

  3. I made a fresh strawberry cake about a month ago, it was as ugly as ugly could be. Even the Strawberry Cream Cheese frosting to cover it, didn't really help. If you closed your eyes, it wasn't bad tasting, but the way it looked was just like you said. Thanks for this recipe, it looks great and I'm going to try it in the next day or so.

  4. I cant believe yall from the south and you use box cake mix.... some southern bells yall are. No southern home kitchen should ever allow boxed cake mix in it.
    Miss Sonya Love

  5. I used the fresh cake mix recipe and my cake came out thick. It was was not fluffy at all. Anybody have any idea what I did wrong?

  6. I cut this cake in half so it was only half the height, doubled the cream recipe and layered 1 container of glaze and strawberries on top. So delicious! More cream, more better!


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy