When spring arrives and you want a seasonal dessert, this Strawberry Boston Cream Cake is a perfect choice.
The cake shows off pretty spring colors — yellow, pink and white — with a touch of red filling. It’s ideal for Easter dinner or a Mother’s Day brunch when you want something that looks festive but is easy to prepare.
This recipe is straightforward. If you can follow package directions, you can make this cake. I appreciate convenience ingredients that save time on busy days while still delivering a delicious result.
While there’s a special appeal to made-from-scratch desserts, convenience mixes are handy when time is limited. I found a strawberry cake mix on sale recently; the attractive pink color and a good price convinced me to try it. Buying mixes on sale is a small way to stretch the budget — if you use them often, stock up when prices are low.
I don’t bake cakes every day, but my husband’s favorite dessert is Boston Cream Pie, so I adapted that idea into a Strawberry Boston Cream Cake by adding pudding and cherry pie filling. Fresh strawberries are coming into season, so I served a few on the side of each slice and everyone enjoyed the combination.
I also brought half the cake to a neighbor recovering from surgery who hadn’t had much appetite. Within minutes I got a message saying how much they liked it — it was a small comfort that helped stimulate their appetite.
Those bright red strawberries are hard to resist. My grandmother loved strawberry pie and always looked forward to berry season, so this cake felt like a nod to that tradition.
Make It a Meal:
This cake works well as part of a dessert buffet. Consider pairing it with other favorite sweets and make sure the coffee is ready to serve.
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Strawberry Boston Cream Cake Recipe
Ingredients:
Strawberry cake mix, eggs, oil, water, vanilla pudding, milk, cherry pie filling, cream cheese icing, strawberries.
Recipe Directions:
Mix and bake the cake, prepare and chill the pudding, then slice and layer with filling and icing.
Strawberry Boston Cream Cake
Perfect for spring gatherings, this cake combines the sweetness of strawberry cake with creamy pudding and cherry filling.
Dessert
Ingredients
- 15 ounce Strawberry cake mix
- 1/3 cup Oil
- 3 Eggs
- 3.5 ounce Vanilla pudding package
- 2 cups Milk
- 1 cup Cherry pie filling
- 2/3 cup Cream cheese icing
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Prepare the cake mix according to package directions. (Example: 1/3 cup oil, 3 eggs and 2/3 cup water).
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Pour batter into a Bundt pan and smooth the top.
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Bake for about 50 minutes at 350 degrees, or until a toothpick comes out clean.
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Allow the cake to cool completely.
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Prepare the vanilla pudding with milk according to package instructions and chill until set.
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Slice the cooled cake in half horizontally.
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Spread the chilled pudding and then the cherry pie filling on the bottom half. Top with the other half of the cake.
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Warm the cream cheese icing for 15–20 seconds in the microwave until pourable, then drizzle it over the assembled cake.
Approximate Nutritional Information:
Servings Per Recipe: 12. Amount Per Serving (approx): Calories: 264, Fat: 10g, Cholesterol: 44mg, Sodium: 385mg, Carbs: 35g, Protein: 4g.
These values are approximate and will vary based on ingredients and portion sizes.
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