I modified the candy bar cake into a strawberry layer cake that has been a huge hit. I am now known in my circle of friends as the cake lady. For little girls' birthdays I sometimes add food coloring to the frosting for a more festive look. Otherwise, the white frosting with the bright red strawberries is beautiful. I get asked for the recipe every time I make it.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.

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  • Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.

  • Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.

  • Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.

Nutrition Facts

594 calories; protein 6.6g 13% DV; carbohydrates 71.6g 23% DV; fat 32.9g 51% DV; cholesterol 69.5mg 23% DV; sodium 491.2mg 20% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2015
Excellent!! I made it for my daughter's birthday and everyone loved it. Read More
(3)

Most helpful critical review

Rating: 3 stars
05/13/2015
I made this using sour cream instead of cream cheese and probably more strawberries. Otherwise I stuck to the recipe. If I made it again I would do cakes from scratch and real whip cream because the mixes and the cool whip gave this a pretty chemically flavor IMO. However not bad for a casual pot luck type thing. Also the Cool Whip stays fluffy which is better presentation for something fast and easy. Read More
(3)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/26/2015
Excellent!! I made it for my daughter's birthday and everyone loved it. Read More
(3)
Rating: 3 stars
05/13/2015
I made this using sour cream instead of cream cheese and probably more strawberries. Otherwise I stuck to the recipe. If I made it again I would do cakes from scratch and real whip cream because the mixes and the cool whip gave this a pretty chemically flavor IMO. However not bad for a casual pot luck type thing. Also the Cool Whip stays fluffy which is better presentation for something fast and easy. Read More
(3)
Rating: 5 stars
05/13/2019
My family absolutely loved this cake. They wanted a moist cake and they loved the combination of cream cheese with the whipped. The only change I made is I used real whipped cream instead of the frozen whipped topping. I have made it twice and I think I is now a new family favorite. Read More
(1)
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Rating: 1 stars
09/13/2014
(1)
Rating: 5 stars
02/17/2019
I used pineapple and blueberry in between layers instead of strawberries. Super easy, and super delicious! I'm making it again today! Read More
(1)
Rating: 5 stars
05/17/2020
Light and delicious with home made whip cream Read More
(1)
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Rating: 4 stars
01/16/2019
Yes I did make changes. I cut up the strawberries and soak the strawberries in nutmeg cinnamon and rum for about 4 hours priors to making the cake. It was a good change. Also I only used an 8 ounce container rather than the 12 ounce of whipped topping. Read More