Name: Mandarin Orange Cream Cake with Strawberries
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box white or yellow cake mix (or equivalent homemade sponge cake batter); 3 large eggs; 1/2 cup vegetable oil; 1 can (11 oz) mandarin orange segments, drained; 1/2 cup crushed pineapple (optional); 2 cups whipped topping or stabilized whipped cream; 1 cup fresh strawberries, sliced; 1 small box (3.4 oz) vanilla pudding mix (optional)

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Mandarin Orange Cream Cake with Strawberries is a light and fluffy cake layered with whipped cream, sweet mandarin oranges, and juicy strawberries. A refreshing dessert perfect for spring and summer gatherings.

Why You’ll Love This Recipe

Light and airy texture
Refreshing fruit-forward flavors
Simple to prepare with cake mix or from scratch
Beautiful presentation
Crowd-pleasing for all ages

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

White or yellow cake mix (or homemade sponge)
Eggs
Oil
Mandarin orange segments
Crushed pineapple (optional)
Whipped topping or stabilized whipped cream
Fresh strawberries
Vanilla pudding mix (optional for cream layer)

Directions

Prepare the cake batter according to package or recipe instructions, adding in drained mandarin oranges.
Bake the cake in round or square pans, then let cool completely.
Whip cream or use whipped topping, optionally folding in vanilla pudding mix for stability.
Layer cake with whipped cream, fresh strawberries, and more orange segments.
Repeat layers and finish with cream and fruit on top.
Chill for at least 1 hour before serving.

Servings and Timing

Servings: 10–12
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: 1 hour (including chilling)

Variations

Add crushed pineapple to the cream layer
Use angel food cake for a fluffier base
Make cupcakes instead of a full cake
Add a splash of orange liqueur for depth
Use mixed berries for color and flavor

Storage/Reheating

Store in the refrigerator, covered, for up to 3 days
Best served cold
Not recommended for freezing due to cream

FAQs

Can I make this cake from scratch?

Yes, use your favorite white or yellow sponge cake recipe.

Can I use canned fruit?

Yes, just drain well to avoid soggy layers.

What type of cream is best?

Stabilized whipped cream holds up well for layering.

Can I make this ahead of time?

Yes, best made the day before for chilling and flavor.

Can I make it dairy-free?

Use dairy-free whipped cream and cake mix alternatives.

What’s the best way to slice cleanly?

Chill well and use a serrated knife.

Can I make this as a trifle?

Yes, layer ingredients in a glass bowl or cups.

How do I keep it from becoming soggy?

Drain fruits thoroughly and use stabilized cream.

Can I add gelatin to the cream?

Yes, to help it hold shape longer.

Can I use fresh mandarin oranges?

Yes, but remove all membranes for best texture.

Conclusion

Mandarin Orange Cream Cake with Strawberries is a refreshing and visually stunning dessert, perfect for warm weather celebrations. With light layers and fruity sweetness, it’s a favorite that never fails to please.

Mandarin Orange Cream Cake with Strawberries

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Mandarin Orange Cream Cake with Strawberries is a light, fruity dessert made with layers of moist cake, whipped cream, mandarin oranges, and strawberries—perfect for spring and summer gatherings.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 box white or yellow cake mix (or equivalent homemade sponge cake batter)
3 large eggs
1/2 cup vegetable oil
1 can (11 oz) mandarin orange segments, drained
1/2 cup crushed pineapple (optional)
2 cups whipped topping or stabilized whipped cream
1 cup fresh strawberries, sliced
1 small box (3.4 oz) vanilla pudding mix (optional)

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Instructions

Preheat oven and prepare the cake batter according to the package or homemade recipe instructions, adding drained mandarin oranges to the mix.
Pour into round or square cake pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely.
In a separate bowl, whip cream or prepare whipped topping. If desired, fold in vanilla pudding mix to stabilize.
Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, followed by a layer of sliced strawberries and a few mandarin orange segments.
Repeat with second cake layer and remaining whipped cream and fruit.
Decorate the top with additional whipped cream, mandarin oranges, and strawberries.
Chill for at least 1 hour before serving for best texture and flavor.