This Whippee Ripple Strawberry Cake is a heavenly treat for any occasion. With layers of fluffy sponge cake, creamy whipped cream, and fresh strawberries, it is sure to be a crowd-pleaser. The ripple effect adds a touch of elegance to this classic dessert.
Ingredients
- 1 box of white cake mix
- 1 cup of water
- 1/3 cup of oil
- 3 eggs
- 1 cup of sliced strawberries
- 2 cups of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
Directions
- Preheat the oven to 350°F and grease two round cake pans.
- Prepare the white cake mix according to the package instructions and divide the batter evenly between the two pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one layer of cake on a serving plate and spread a layer of whipped cream on top. Add a layer of sliced strawberries and repeat the process with the second layer of cake.
- Use a piping bag to create a ripple effect on the top of the cake with the remaining whipped cream.
- Garnish with extra sliced strawberries and chill in the refrigerator for at least 30 minutes before serving.
- Slice and enjoy the luscious Whippee Ripple Strawberry Cake!
