Strawberry Boston Cream Cake
Strawberry Boston Cream Cake is a delightful dessert combining layers of light, fluffy cake, rich vanilla custard, and fresh strawberries. The cake offers a perfect balance of sweetness and tartness. The fruity twist on the classic Boston cream creates a delectable, indulgent treat.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch cake pans
- Spatula
- Saucepan
- Knife
- Measuring cups and spoons
Ingredients
- 15 ounces Strawberry cake mix
- 3.5 ounces Vanilla pudding package
- 3 large eggs
- 1/3 cup oil
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberry puree blend fresh strawberries to make
- 1 ½ tbsp cornstarch
- 1 cup cherry pie filling
- 2/3 cup cream cheese icing
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, prepare the strawberry cake mix according to the package instructions. Add eggs, oil, vanilla extract, and the strawberry puree. Mix until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, make the vanilla pudding. In a saucepan, combine the vanilla pudding mix, cornstarch, and milk. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and set aside to cool.
- Once the cakes are completely cooled, spread the vanilla pudding filling between the cake layers. Top the cake with cherry pie filling and cream cheese icing for an added touch of sweetness.
- Chill the cake for about 30 minutes before serving. Enjoy!