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
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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix the Batter: In a large mixing bowl, combine the white cake mix, strawberry-flavored gelatin, pureed strawberries, eggs, vegetable oil, and water. Mix with an electric mixer or by hand until the batter is smooth and well combined.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean and the edges 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 about 10 minutes. Then, run a knife around the edges and carefully transfer the cakes to wire racks to cool completely.
- Prepare the Frosting: In a separate large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the pureed strawberries and strawberry extract, mixing until blended. Gradually incorporate the confectioners’ sugar, beating until the frosting is fluffy and smooth.
- Frost the Cakes: Once the cakes have fully cooled, place one layer on a serving plate and spread a generous layer of strawberry cream cheese frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides.
- Garnish (Optional): For a decorative flourish, top the cake with fresh strawberries. You can use whole or sliced berries for visual appeal and extra strawberry flavor.
- Serve and Enjoy: Slice the cake and serve your beautiful strawberry creation. Enjoy with friends, family, or as a special treat for yourself!
Notes
- For best results, use fully thawed and pureed frozen strawberries for the deepest flavor.
- The cake can be made a day ahead and stored covered in the refrigerator.
- Chill the cake before serving for a refreshing experience, especially in warmer weather.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- The cake layers may be wrapped and frozen for up to 2-3 months; thaw in the fridge before frosting and serving.
- For a tangier frosting, increase the amount of cream cheese or use Greek yogurt in place of some butter.
- Try some of the suggested variations for new flavor twists or to cater to different dietary needs.
- This recipe can be made into cupcakes or sheet cake; adjust baking time as needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 47g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
