Carry Cake with Strawberries and Whipped Cream

Carry Cake with Strawberries and Whipped Cream


"This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream."


1 h 25 m servings 865 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 865 kcal
  • 43%
  • Fat:
  • 54.9 g
  • 84%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
  2. In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
  3. Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
  4. In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
  5. Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.
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  1. 21 Ratings


The cream filling elevates this dessert to a great level, it goes so well with the strawberries and with coconut also. However, the first time I tried baking the cake, it was overcooked, dry, a...

This is by far the best strawberry short cake I have ever had. i made it for my sisters birthday, i jazzed it up a bit with some champange graps and blueberries on top, everyone loved it. Thank...

I ran out of time to bake the scratch cake in this recipe so I made a marble cake (2 - 8" rounds) from a box. But this frosting is AWESOME!! I used my stand mixer and modified the recipe to us...

My excellent cook mother-in-law and the whole family totally loved it. Met their standards and is asking me to do it one more time! Just let it cook for 40mins at 170°C and comes out excellent. ...

I thought this was a great recipe! I ended up baking it in a rectangle pan and just cutting the cake into three pieces but my friends couldn't stop raving about this cake and truly enjoyed it. I...

My family loved this cake and it has been requested for our families 4th of July cookout. The only thing I changes was that I took another quart of straberries and I sprinkled them with sugar an...

This was a beautiful and easy cake to make. The taste I found was to heavy. Next time I will use half of the cream cheese and more sugar in the icing. Also be careful not to over cook the cake.

I followed the recipe as directed and I have never tasted something like this in my life, we opted to take off the whiped cream and starwberries and just ate that. I was disappointed with this r...

I have to agree with many of the previous reviews; the cake not only is too heavy but also recommended 50 min bake time is way too long. This cake almost may be better with a yellow box cake mix...