Description

This Strawberry Cake is bursting with fresh strawberry flavor, both in the moist cake and the creamy cream cheese icing. Made with a mix of white cake, strawberry jello, and pureed strawberries, this dessert is perfect for any occasion where you want a sweet, fruity treat.

Ingredients

Units Scale

For the Cake:

1 box white cake mix
3 tablespoons plain flour
1 (3 oz) box strawberry jello
1/2 cup water
3/4 cup oil (canola oil preferred)
2 cups fresh or frozen pureed strawberries (divided: one cup for cake & one cup for icing)
4 eggs

For the Cream Cheese Icing:

1 stick butter, softened
1 (8 oz) package cream cheese, softened
1 cup frozen or fresh pureed strawberries
3 cups powdered sugar

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, ensuring it’s well-prepared for the batter.
Prepare the Cake Batter:
In a large mixing bowl, combine the white cake mix, plain flour, strawberry jello, and water. Stir until just combined.
Add Oil and Eggs:
Add the canola oil and then beat in the eggs, one at a time, making sure to mix well between each addition.
Incorporate the Strawberries:
Fold in one cup of the pureed strawberries. Beat the mixture for about 2 minutes until smooth and fully incorporated.
Bake the Cake:
Pour the batter into the prepared baking pan. Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before icing.
Make the Cream Cheese Icing:
In a mixing bowl, combine the softened butter, cream cheese, the remaining cup of pureed strawberries, and powdered sugar. Beat with a mixer until the icing is creamy and smooth.
Ice the Cake:
Once the cake has cooled, evenly spread the cream cheese icing over the top. For a decorative touch, garnish with a fresh strawberry or drizzle with additional pureed strawberries.
Serve:
Slice, serve, and enjoy this moist, flavorful strawberry cake!

Notes

For a lighter cake, you can substitute the oil with unsweetened applesauce.
To enhance the strawberry flavor, add a teaspoon of strawberry extract to the cake batter.
This cake is best stored in the refrigerator due to the cream cheese icing. Let it sit at room temperature for a few minutes before serving.

Nutrition

Serving Size: 1 Slice
Calories: 450
Sugar: 42g
Sodium: 300mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg