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Two pink cake layers are delicately flavored with strawberry Nesquik®, frosted with cream cheese frosting, and filled with a sturdy whipped cream, making this a perfect summertime dessert.


Recipe Summary test

45 mins
25 mins
15 mins
1 hr 25 mins
1 9-inch layer cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake Batter:
Whipped Cream Filling:
Cream Cheese Frosting:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans.

  • Cream sugar, butter, and strawberry powder together for cake until smooth and fluffy, about 5 minutes. Add separated egg yolks 1 at a time, beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent.

  • Blend together flour, baking powder, and 1 pinch salt together in a separate bowl.

  • Add flour mixture to the creamed mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more.

  • Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.

  • While the cake layers are cooling, combine cold heavy cream and confectioner's sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick, smooth consistency. Fold in strawberries. Set filling aside.

  • Beat cream cheese, butter, and shortening together in a mixing bowl using an electric mixer until creamy. Scrape down the bowl and add confectioner's sugar. Blend until smooth. Set frosting aside.

  • Spread filling between the cooled cake layers. Frost the cake and decorate as desired.

Cook's Note:

You can use cheesecake-flavored pudding mix instead of vanilla, if preferred.

Nutrition Facts

939 calories; protein 8.3g; carbohydrates 105.4g; fat 55.3g; cholesterol 192.5mg; sodium 365.3mg. Full Nutrition