Description
This Best Ever Strawberry Cake is packed with real strawberry flavor, made with white cake mix, strawberry jello, and pureed strawberries. Topped with a luscious strawberry cream cheese icing, it’s a moist and flavorful treat perfect for any occasion.
Ingredients
CAKE:
- 1 box white cake mix
- 3 tbsp plain flour
- 1 (3 oz) box strawberry jello
- 1/2 cup water
- 3/4 cup oil (canola oil recommended)
- 2 cups fresh or frozen pureed strawberries (one cup for the cake and one cup for the icing)
- 4 eggs
CREAM CHEESE ICING:
- 1 stick butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 cup pureed strawberries (fresh or frozen)
- 3 cups powdered sugar
Instructions
1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring it thoroughly.
2. In a large mixing bowl, combine the white cake mix, plain flour, and strawberry jello. Stir in the water to blend with the dry ingredients.
3. Gradually add the oil to the mixture, ensuring it’s fully incorporated.
4. Add the eggs one at a time, beating well after each addition.
5. Fold in one cup of the pureed strawberries into the batter, mixing gently until just combined.
6. Beat the cake batter on medium speed for about 2 minutes until it’s well mixed and slightly fluffy.
7. Pour the batter into the prepared 9×13 inch pan and smooth the top with a spatula.
8. Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Allow the cake to cool in the pan on a wire rack before icing.
10.
11. To make the icing, combine softened butter and cream cheese in a bowl and beat until smooth.
12. Add one cup of pureed strawberries and beat until fully incorporated.
13. Gradually add the powdered sugar, one cup at a time, beating until the icing is smooth and creamy.
14. Once the cake is completely cooled, spread the cream cheese icing evenly over the top.
15. Optional: garnish with additional strawberries or a drizzle of strawberry puree.
Notes
This cake is ideal for birthdays, holidays, or summer gatherings. Store in the refrigerator for up to 5 days. For best texture, allow the cake to come to room temperature before serving. You can use frozen strawberries—just thaw and drain before pureeing.