French Vanilla Cake with Strawberry Crème Frosting

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I am counting the days until we have fresh strawberries to pick here in New York.  Typically, the strawberry plants start bearing bright red, juicy berries that are ready to pick by mid June. 

With a little more than a month of waiting left I decided I couldn’t wait another day, so I bought some strawberries from the supermarket. 

Although the berries shipped from afar and sold in the supermarket are never as good as those grown locally, they help quench my craving for them – especially when they are made into a sinful dessert.

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This dessert is simple and refreshing.

Here is what you will need to make this recipe. 


1 Betty Crocker French vanilla cake mix, and ingredients to make the cake mix


1 package of Jell-O sugar-free instant white chocolate pudding

1/2 tsp. strawberry  Jell-O

1 8 oz. tub of whipped topping

1 small package of fresh strawberries

1 c. skim milk

1/4 c. powdered sugar

Prepare the cake mix according to the package.  Bake and allow the cake to cool completely.

*I baked my cake in two 6” round pans for a layer cake.

Dice strawberries into small pieces; set aside.

In a large bowl, add whipped topping, strawberry Jell-O, white chocolate pudding mix, milk, and powdered sugar; mix thoroughly.  Fold in diced strawberries.

Frost cake; serve immediately, or refrigerate until ready to serve.

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Confession of the week:  I decided to take pictures of this cake mid afternoon – long before dessert time.  The cake looked and smelled so good that I took one bite while photographing it.  One bite turned into another, and before I knew it the piece of cake was gone and the plate was empty!

There are hazards to blogging about food, and this is one of them. 

What is your favorite cake combo?

I’m sharing my cake over at Mike and Molly’s House.  Check out all the other great shares there too!



14 thoughts on “French Vanilla Cake with Strawberry Crème Frosting

  1. Pingback: Double Vanilla Cupcakes with Strawberry Cream Topping | THE JOY OF CAKING

  2. Omygosh YUM! I can almost taste that cake through the picture! The frosting looks so light and yummy! Strawberry cream cake is one of my favorites 🙂 Need to find an excuse to bake this now!

  3. I just found out I need to provide a cake next week for a small gathering. I think I will try this! It looks like you cut each layer in two? Was that enough frosting for all layers and the sides of the cake?

    1. I did cut each layer in half. The frosting was just enough. I would suggest making an extra half a batch of frosting to be safe, and then you can be a little more generous with the layers too. Also, it might be a tough cake to transport as a layer cake. I did not use any supports in mine. If I wanted to make this cake to travel I would probably make a rectangular cake and frost the top. Not as pretty but much safer 🙂


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