Watermelon Strawberry Layer Cake

Looking for an easy cake mix hack for a fuss-free summer cake? This Watermelon Strawberry Cake is a true cake made with soft vanilla cake layers infused with watermelon juice and frosted with fluffy strawberry whipped cream.   It starts with a simple boxed vanilla cake mix, but fresh watermelon juice is used to give the cake a subtle fruity flavour.

Layered with a fluffy strawberry whipped cream frosting made with fresh strawberries and strawberry jello powder, this cake is light, nostalgic, and perfect for warm weather gatherings. It tastes like the dessert version of a backyard picnic and honestly could not be easier to make.

I served it for dessert on Victoria Day and the reviews were a unanimous 2 thumbs up!

Why You’ll Love This Cake

• starts with a boxed cake mix for easy prep
• watermelon juice adds fresh summer flavour
• light and fluffy strawberry whipped cream frosting
• perfect for summer entertaining
• can be made a day ahead of time
• beautiful pink layer cake without complicated decorating

Ingredients You Will Need

for the cake

• vanilla boxed cake mix
• bottled watermelon juice (such as Tropicana Refreshers)
• ingredients listed on the cake box (eggs, oil, etc.)

for the frosting

• heavy whipping cream
• strawberry jello powder
• icing sugar
• fresh strawberries, finely chopped

How To Make Watermelon Strawberry Layer Cake

Step 1: Prepare the Cake Batter

Prepare the vanilla cake mix according to package directions, replacing the water (or milk) with the bottled watermelon juice. The watermelon gives the cake a light fruity flavour while keeping it incredibly moist.

Step 2: Bake the Cake Layers

Divide the batter evenly between prepared 8 inch round cake pans and bake in 350 degree Fahrenheit oven until lightly golden and a toothpick inserted into the centre comes out clean. Transfer to a wire rack and allow the cakes to cool completely before frosting.

Step 3: Make the Strawberry Whipped Cream

In the bowl of an electric mixer, whip the heavy cream with 4 tablespoons confectioners sugar and 3 tablespoons strawberry Jello powder. Beat on medium speed until soft peaks form, increase speed to high and continue beating until thick and fluffy, and stiff peaks form.  Gently fold in the finely chopped strawberries.  Store in the refrigerator until ready to frost the cooled cake.

Step 4: Assemble the Cake

Transfer one cake layer onto a serving plate and spread with strawberry whipped cream frosting, spreading frosting down and around the sides to completely cover the this bottom layer. Add the second cake layer and frost the top and sides of the cake.

If you’re messy like me, use paper towels to wipe any excess whipped cream from the cake plate!

Step 5: Chill Before Serving

For the best texture, refrigerate the cake for 1-2 hours before slicing and serving.

Tips For The Best Cake

• Chill your mixing bowl and whisk before making whipped cream
• Pat the strawberries dry before adding them to the frosting so it stays fluffy
• Keep the cake refrigerated until serving

Variations

• Add mini chocolate chips dusted with flour to the cake batter for a watermelon-inspired twist
• Garnish with fresh watermelon slices or strawberries
• Use white cake mix instead of vanilla if preferred
• Turn the recipe into cupcakes for summer parties (follow baking time on cake mix box)

This 2 layer strawberry watermelon cake is one of those easy summer desserts that feels cheerful the moment you slice into it. Between the fluffy strawberry whipped cream and the watermelon infused cake layers, it is light, fresh, and perfect for sharing with family and friends on warm summer evenings.