Name: The Best Strawberry Cake Ever Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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 pureed; 4 large eggs; ½ cup vegetable oil; ¼ cup water; ¼ cup butter, softened; 1 8-ounce package cream cheese, softened; 1 10-ounce package frozen strawberries in syrup, thawed and pureed; ½ teaspoon strawberry extract; 7 cups confectioners’ sugar; Freshly sliced strawberries for garnish (optional)

Ingredients

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 pureed

4 large eggs

½ cup vegetable oil

¼ cup water

Strawberry Cream Cheese Frosting

¼ cup butter, softened

1 8-ounce package cream cheese, softened

1 10-ounce package frozen strawberries in syrup, thawed and pureed

½ teaspoon strawberry extract

7 cups confectioners’ sugar

Freshly sliced strawberries for garnish (optional)

Instructions

Step 1: Preheat your oven to 350 degrees F and lightly grease two 9-inch round cake pans.

Step 2: In a large bowl, mix together the white cake mix and strawberry-flavored gelatin. Add the pureed strawberries, eggs, vegetable oil, and water. Beat at medium speed with an electric mixer until the batter is smooth.

Step 3: Pour the batter evenly into the prepared pans. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Step 4: Let the cakes cool in the pans for 10 minutes, then remove them and allow to cool completely on wire racks.

Step 5: For the frosting, beat the softened butter and cream cheese in a large bowl at medium speed until creamy.

Step 6: Blend in ¼ cup of the strawberry puree and the strawberry extract. Gradually add the confectioners’ sugar while continuing to beat until the frosting is smooth and fluffy.

Step 7: Once the cakes are completely cooled, spread the frosting between the layers and cover the top and sides of the cake.

Step 8: If desired, garnish the cake with freshly sliced strawberries before serving.

Tips & Variations

For a more intense strawberry flavor, use fresh strawberries instead of frozen for the puree and garnish.

If you prefer a lighter frosting, reduce the amount of confectioners’ sugar slightly or substitute half with whipped cream folded in gently.

To make this cake gluten-free, use a gluten-free white cake mix and ensure all other ingredients are gluten-free certified.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries can be pureed and used in place of frozen. Just wash, hull, and puree them before adding to the batter and frosting.

How do I know when the cake is done baking?

The cake is done when a wooden pick or toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep the cake moist.