The Best Strawberry Cake
This cake is bright, strawberry-filled, and easy to make, perfect for birthdays or a simple treat that looks nice.
Ingredients
Cake Ingredients
- 1 18.25-ounce box white cake mix Use your favorite box cake mix.
- 1 3-ounce box strawberry-flavored instant gelatin
- 1 15-ounce package frozen strawberries in syrup, thawed and pureed Alternatively, fresh strawberries can be used.
- 4 large eggs Use room temperature eggs for better mixing.
- ½ cup vegetable oil
- ¼ cup water
Frosting Ingredients
- ¼ cup butter, softened Use room temperature butter for better mixing.
- 1 8-ounce package cream cheese, softened
- ½ teaspoon strawberry extract Add more for stronger flavor if desired.
- 7 cups confectioners’ sugar Adjust amount to taste for sweetness.
- ¼ cup strawberry puree Reserve from the thawed strawberries.
Garnish (optional)
- to taste Freshly sliced strawberries For garnish on top of the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease 2 (9-inch) round cake pans.
- In a large bowl, combine 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 smooth.
Baking
- Pour the batter into the prepared pans. Bake for 20 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on wire racks.
Frosting
- In a large bowl, beat the softened butter and cream cheese at medium speed with an electric mixer until creamy.
- Beat in ¼ cup of the strawberry puree and the strawberry extract. Gradually add in the confectioners’ sugar, continuing to beat until the frosting is smooth.
- Once the cakes are completely cooled, spread the frosting between the layers and over the top and sides of the cake.
Serving
- Slice the cake with a sharp knife. Serve on a plate at room temperature or slightly chilled. Add extra sliced strawberries on top for color.
Notes
Thaw and puree the frozen strawberries well for a smooth batter. Let the cakes cool fully before frosting to stop the frosting from melting. For variation, use fresh strawberries in season, or add a small amount of red food coloring for a deeper pink color.
