Description
This Strawberry Cake is an ultra-moist, vibrant, and delightful dessert bursting with real strawberry flavor thanks to pureed strawberries in both the batter and the irresistible cream cheese frosting. Using a boxed cake mix as the base means it comes together quickly and easily, while a generous dose of strawberry-flavored gelatin and luscious strawberry puree ensure authenticity in every bite. Whether celebrating a special event or simply savoring a summer afternoon, this cake is destined to impress with its beautiful color, fruity taste, and creamy frosting.
Ingredients
Cake
- 1 box white cake mix (18.25 ounces)
- 4 large eggs
- 1 box strawberry-flavored instant gelatin (3 ounces)
- 1 package frozen strawberries in syrup, thawed and pureed (15 ounces)
- 1/4 cup water
- 1/2 cup vegetable oil
Strawberry Frosting
- 7 cups confectioners’ sugar
- 1 package cream cheese (8 ounces), softened
- 1/4 cup butter, softened
- 1 package frozen strawberries in syrup, thawed and pureed (10 ounces)
- 1/2 teaspoon strawberry extract
Optional Garnish
- Fresh strawberries (whole or sliced)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix the Batter: In a large mixing bowl, combine the white cake mix, strawberry gelatin, 15 ounces of pureed strawberries in syrup, eggs, vegetable oil, and water. Mix well, using an electric mixer or whisk, until the batter is smooth and thoroughly combined, with no dry streaks remaining.
- Bake the Cakes: Evenly divide the batter between the prepared pans. Bake for about 20 minutes, or until a toothpick inserted in the center of each cake comes out clean. The cakes should also begin to pull away from the edges of the pans.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: In a separate bowl, beat the softened cream cheese and butter together until creamy and smooth. Mix in 10 ounces of pureed strawberries in syrup and the strawberry extract. Gradually add the confectioners’ sugar, beating until the frosting is smooth, fluffy, and spreadable.
- Frost the Cakes: Once the cakes are completely cool, spread a generous layer of strawberry cream cheese frosting on top of one layer, add the second cake layer, and frost the top and sides. Smooth the frosting with a spatula for a beautiful finish.
- Garnish and Serve: Optional: Decorate your cake with whole or sliced fresh strawberries for extra elegance. Slice and serve this fresh, fruity cake to delighted guests or savor it yourself!
Notes
- For best flavor, let the cake chill in the fridge before serving.
- Fresh strawberries can be used in place of frozen for both the batter and frosting; just puree before using.
- This recipe makes 2 cake layers, but can be adapted to cupcakes or bars.
- Leftover cake should be stored in the refrigerator and consumed within 3-4 days.
- Cake and frosting can be made ahead—store separately and assemble before serving for optimal freshness.
- For a less sweet frosting, use less confectioners’ sugar and taste as you go.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 52g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 62mg
