Recipe Background
The Strawberry Cake brings a burst of berry flavor with a moist crumb and creamy frosting.
The Strawberry Cake offers a burst of berry goodness enveloped in a tender, moist crumb. Every bite is a nod to summer, with a gentle hint of strawberry woven through each layer. You'll notice the cake's bright pink hue—thanks to a mix of gelatin and puréed strawberries—inviting you to dive in. Decorating the cake with fresh slices completes the picture, making it a treat for both the eyes and the palate.
Assembling this cake fills the kitchen with a sweet berry aroma that promises something special. The frosting adds a creamy, tangy layer that perfectly complements the cake’s light sweetness. Softened cream cheese is key here, allowing the frosting to whip into a smooth, spreadable delight. This cake begs to be shared, whether at a casual get-together or just enjoyed with a few friends over coffee.
Hosting a slice of this cake is like serving a piece of joy. The texture is moist yet light, making it easy to reach for another helping. When slicing, allow the cake to rest for about five minutes—this little pause helps to keep each slice clean and neat, ready for serving. It's a vibrant choice for those who cherish flavor infused with nostalgia and simplicity.
Ingredients
For the cake:
- 1 (18.25-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 (15-ounce) package frozen strawberries in syrup thawed and puréed
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
For the frosting:
- 1/4 cup butter softened
- 1 (8-ounce) package cream cheese softened
- 1/4 cup frozen strawberries in syrup thawed and puréed
- 1/2 teaspoon strawberry extract
- 7 cups confectioners' sugar
- fresh strawberries to taste, sliced, for serving
Directions
- Preheat the oven to 350 degrees F.
- Coat two 9-inch round cake pans with nonstick spray.
- In a large bowl, add the cake mix and the instant gelatin and whisk to combine.
- Add 1 package of the puréed strawberries, the eggs, the vegetable oil, and the water to the cake mix mixture and beat with an electric hand mixer until the batter is smooth, about 1-2 minutes.
- Evenly pour the cake batter into the prepared cake pans and bake until a toothpick inserted into the center of each comes out clean, about 20 minutes.
- Transfer the baked cakes to a wire rack to cool, about 10 minutes.
- Flip the cake pans over onto the wire rack and let the cakes cool completely.
- When the cakes are almost finished cooling, in a large bowl, add the butter and the cream cheese and beat with an electric hand mixer until smooth and fluffy.
- Add the remaining strawberry purée and the strawberry extract to the butter mixture and beat until well-combined.
- With the electric mixer still running, gradually add the confectioners' sugar to the frosting mixture and beat until it is smooth and spreadable.
- Place one of the cakes on a serving plate and spread 1/3 of the frosting over the top.
- Place the remaining cake on top of the iced cake and spread the remaining icing over the top and sides.
- Garnish the cake with the fresh strawberry slices.
- Transfer the cake to the refrigerator to chill, about 45 minutes.
- Slice and serve.
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