Description

Hey friends! Today we’re making a strawberry cake that’s bright, moist, and absolutely bursting with flavor. This cake combines the ease of a box mix with the natural sweetness of fresh strawberries, all crowned with a creamy strawberry-speckled cream cheese frosting. Perfect for birthdays, potlucks, or any day that needs a little sunny sweetness.

Ingredients

Scale

For the Strawberry Cake:

1 box white cake mix
3 tbsp all-purpose flour
1 (3 oz) box strawberry gelatin (Jell-O)
½ cup water
¾ cup canola oil (or melted coconut oil)
4 large eggs, room temperature
2 cups fresh or frozen strawberries, pureed (divide: 1 cup for cake, 1 cup for frosting)

For the Cream Cheese Frosting:

½ cup (1 stick) unsalted butter, softened
1 (8 oz) package cream cheese, softened
1 cup reserved strawberry puree
3 cups powdered sugar

Instructions

1. Prepare and Preheat

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan with butter or non-stick spray, lightly dust with flour.

2. Mix Dry Ingredients

In a large bowl, whisk together cake mix, flour, and strawberry Jell-O until well combined.

3. Add Wet Ingredients

Pour in water and oil, then beat in eggs one at a time. Mix until smooth.

4. Fold in Strawberry Puree

Gently fold in 1 cup of strawberry puree. Beat on medium speed for 2 minutes to aerate the batter.

5. Bake the Cake

Pour batter into the prepared pan and smooth the top.
Bake 40–45 minutes, until a toothpick comes out clean or with a few moist crumbs.
Let the cake cool completely on a wire rack before frosting.

6. Make the Frosting

Beat butter and cream cheese together until smooth.
Mix in reserved strawberry puree on low speed.
Gradually add powdered sugar, one cup at a time, until frosting is fluffy.

7. Frost and Serve

Spread frosting evenly over cooled cake.
Optional: Top with fresh strawberry slices or a mint leaf for garnish.
Serve with milk, coffee, or sparkling water for a refreshing treat.

Notes

Room temperature eggs create a smoother batter and lighter cake.
If frosting is too runny, chill for 20–30 minutes and re-whip.
Cake sinking? Ensure the oven is fully preheated and don’t open the door during the first 30 minutes of baking.
Make ahead: Cake can be baked and frozen unfrosted for up to 3 months. Frosted cake stores in the fridge for 2–3 days.

Nutrition

Calories: 410 Cal Per Serving
Fat: 22g
Carbohydrates: 48g
Protein: 4g