Easy Strawberry Cake
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
4 hrs
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Total Time
4 hrs 55 mins
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Servings
12 servings
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Course
Cake
Easy Strawberry Cake
Description
This strawberry cake uses a combination of white cake mix and strawberry jello powder, mixed with butter, milk, vegetable oil, and eggs for a soft yet rich batter. Freshly chopped strawberries fold into the batter, providing bursts of fruit flavor and color throughout the cake. After baking and cooling, a smooth cream cheese frosting made from cream cheese, butter, powdered sugar, and vanilla envelops the cake with a creamy layer.
The cake's texture is tender and moist due to the combination of ingredients and the size of strawberry pieces. Serving the cake cold enhances its freshness and flavor by firming the frosting and providing a cool, sweet finish. It works well for celebrations or casual desserts.
For best taste, prepare the cake a day in advance and store it chilled. Fresh strawberries atop the frosting reinforce the berry theme and add decorative appeal.
Ingredients
For the Cake
- 1 15.25- ounce white cake mix I used Pillsbury, box
- 1 3- ounce strawberry jello mix box
- ½ cup butter softened to room temperature and cut into cubes, unsalted
- ½ cup milk
- ½ cup vegetable oil
- 4 egg
- 1 pound strawberry washed, stemmed and cut into small pieces, fresh
For the Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons butter softened to room temperature, unsalted
- ½ pound powdered sugar sifted
- 1 teaspoon vanilla extract
For Topping
- strawberry fresh
Instructions
- Preheat oven to 350°F. Spray a 9x13 inch baking pan with nonstick cooking spray.
- In a large bowl, whisk together the cake and jello mixes. Add in the cubed butter and use a hand mixer or stand mixer to work the butter into the dry mixes. Pour in milk and oil and mix on low speed until fully incorporated. Add in eggs one at a time, mixing well after each addition. Fold in the chopped strawberries.
- Pour the batter into the prepared pan. Bake in preheated oven for 38-40 minutes. Place cake on a wire rack and allow it to cool completely before frosting.
- Once the cake has cooled to room temperature, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
- With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
- Frost cake and place the cake in the refrigerator for at least 4 hours. If desired, top with fresh strawberries just before serving.
Notes
- Serve this cake cold rather than at room temperature to preserve its best texture and flavor.
- Best made the day before serving for optimal freshness and ease.
User Reviews
Overall Rating
4.5
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