Description
This Best Strawberry Cake Ever is a moist, fluffy, and intensely strawberry-infused dessert that’s perfect for any occasion. Made easy with a boxed cake mix, strawberry gelatin, and pureed strawberries, it’s topped with a luscious strawberry cream cheese frosting and can be garnished with fresh strawberries for an elegant finish. Whether for birthdays, summer gatherings, or teatime treats, this cake is sure to impress with its bright flavors and beautiful presentation.
Ingredients
Cake
- 1 box white cake mix (18.25 ounces)
- 1 box strawberry-flavored instant gelatin (3 ounces)
- 1 package frozen strawberries in syrup, thawed and pureed (15 ounces)
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Frosting
- 7 cups confectioners’ sugar
- 1 package cream cheese (8 ounces), softened
- 1/4 cup softened butter
- 1 package frozen strawberries in syrup, thawed and pureed (10 ounces)
- 1/2 teaspoon strawberry extract
Optional Garnish
- Fresh strawberries, whole or sliced, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are well coated to prevent sticking.
- Mix the Batter: In a large mixing bowl, combine the white cake mix, strawberry gelatin powder, pureed frozen strawberries, eggs, vegetable oil, and water. Mix on medium speed until the batter is smooth and fully incorporated, scraping down the sides of the bowl as needed.
- Bake: Evenly pour the batter into the prepared pans. Bake for 20 minutes or until a toothpick inserted into the center of the cakes comes out clean. The cake edges should begin to pull away from the pan.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10-15 minutes. Turn the cakes out onto wire racks and let them cool completely before frosting.
- Prepare the Frosting: In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the pureed strawberries and strawberry extract, beating to combine. Gradually add the confectioners’ sugar, mixing continuously until the frosting is thick, smooth, and spreadable.
- Frost the Cakes: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of strawberry cream cheese frosting over the top. Place the second cake layer over the first and frost the top and sides of the cake evenly.
- Garnish (Optional): Decorate the frosted cake with fresh whole or sliced strawberries for an added touch of color and flavor.
- Serve and Enjoy: Slice the cake using a sharp knife, serve chilled or at room temperature, and savor each deliciously fruity bite!
Notes
- For best texture, ensure the cakes are fully cooled before applying frosting.
- If using fresh strawberries instead of frozen, hull and chop them before pureeing. You may need to adjust the water slightly for consistency.
- This cake can be made ahead and stored in the fridge for up to 3-4 days.
- For a more intense strawberry color, add a few drops of natural red food coloring to the batter.
- Frosted cake can be frozen for up to 2-3 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 52g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
