Craving a dessert that’s simple, delicious, and quick to whip up? This Easy 2-Ingredient Strawberries & Cream Cakeis the perfect treat for when you want something sweet but don’t want to spend too much time in the kitchen. With just two main ingredients, this cake is light, fluffy, and bursting with strawberry flavor. Perfect for any occasion, whether it’s a quick weeknight dessert or a treat for a summer gathering, this cake will become your go-to favorite!
Ingredients:
- 1 box strawberry cake mix (15.25 oz)
- 12 oz whipped cream (Cool Whip or homemade whipped cream)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the strawberry cake mix and the whipped cream. Gently fold the ingredients together until you get a smooth, well-combined batter. Be careful not to overmix, as you want the whipped cream to maintain some airiness for a light and fluffy cake.
Step 3: Transfer to the Baking Dish
Pour the cake batter into the prepared baking dish. Use a spatula to spread the batter evenly across the pan, making sure the surface is smooth.
Step 4: Bake the Cake
Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden on top and spring back when touched.
Step 5: Cool and Serve
Allow the cake to cool in the pan for about 15 minutes. Once cooled, you can either serve the cake as is or top it with more whipped cream and fresh strawberries for extra flair.
Cooking Notes:
- Whipped Cream Options: You can use store-bought whipped cream like Cool Whip, or you can make your own by whipping heavy cream with a bit of sugar and vanilla until stiff peaks form.
- Adding Extra Flavor: Want more strawberry flavor? You can mix freeze-dried strawberry powder or a handful of freshly chopped strawberries into the batter for an extra fruity punch.
- For a Fluffier Cake: Be careful not to deflate the whipped cream while mixing. The lighter the whipped cream, the fluffier your cake will turn out.
Variations:
1. Chocolate and Cream Cake:
Swap out the strawberry cake mix for chocolate cake mix to create a decadent chocolate version of this cake. Top it with chocolate chips or drizzle melted chocolate over the finished cake for extra indulgence.
2. Lemon Cream Cake:
Use a lemon cake mix for a tangy, refreshing variation. You can top it with lemon zest and serve it with a dollop of whipped cream for an added citrusy flavor.
3. Vanilla Berry Cream Cake:
If you prefer a lighter, vanilla-flavored cake, use vanilla cake mix and fold in fresh blueberries or raspberries. This version is perfect for a light summer dessert.
4. Sugar-Free Option:
Use a sugar-free cake mix and sugar-free whipped cream for a lower-sugar dessert option. This version is perfect for those watching their sugar intake without compromising on taste.
Keto Version and Low-Carb Adjustments:
For a keto-friendly version of this cake, follow these easy adjustments:
Keto Strawberries & Cream Cake:
- Use a keto-friendly cake mix (available in many grocery stores or online).
- Replace the whipped cream with sugar-free heavy whipped cream, sweetened with stevia or monk fruit sweetener.
- Add a few fresh or frozen strawberries into the batter, keeping in mind that strawberries are one of the lower-carb fruits, and only a small amount is needed to maintain the carb count.
These swaps will allow you to enjoy a low-carb dessert while still indulging in the strawberries and cream flavor!
Frequently Asked Questions (FAQs):
Q: Can I use fresh whipped cream instead of Cool Whip?
A: Absolutely! Homemade whipped cream made from heavy cream, sugar, and vanilla works perfectly in this recipe. Just make sure it’s whipped to stiff peaks before folding it into the cake mix.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you’ve topped it with extra whipped cream or strawberries, it’s best to eat it within 1-2 days for the freshest taste.
Q: Can I make this cake in advance?
A: Yes! You can make the cake a day in advance and store it in the fridge. If you’re adding whipped cream or strawberries on top, do that just before serving to keep the cake fresh.
Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight.
Q: Can I use other fruits?
A: Definitely! This cake works well with other fruits like blueberries, raspberries, or peaches. You can fold them into the batter or use them as a topping for added flavor and texture.
This Easy 2-Ingredient Strawberries & Cream Cake is the ultimate quick and delicious dessert that anyone can make. With just a box of cake mix and some whipped cream, you can create a light, fluffy, and flavorful cake in no time. Whether you’re preparing it for a family dessert or a casual gathering, this recipe is sure to impress without all the fuss.
The simple yet versatile nature of this cake allows you to experiment with different flavors and toppings, making it perfect for all occasions. So, next time you’re short on time but craving something sweet, give this easy recipe a try!
