Easy Strawberry Cake
User Reviews
4.5
327 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 55 mins
-
Servings
12 servings
-
Course
Cake
Easy Strawberry Cake
Report
Made with a doctored up cake mix, this easy strawberry cake is a great make-ahead dessert for summer! Bursting with strawberries and topped with cream cheese frosting, this pretty pink cake is sweet, tangy, and totally delicious.
Share:
Ingredients
For the Cake
- 1 15.25- ounce box white cake mix I used Pillsbury
- 1 3- ounce box strawberry jello mix
- ½ cup unsalted butter softened to room temperature and cut into cubes
- ½ cup milk
- ½ cup vegetable oil
- 4 eggs
- 1 pound fresh strawberries washed, stemmed and cut into small pieces
For the Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened to room temperature
- ½ pound powdered sugar sifted
- 1 teaspoon vanilla extract
For Topping
- fresh strawberries
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
- This cake is served cold - it’s not nearly as good at room temperature. This cake is best made the day before it is served.
Genuine Reviews
User Reviews
Overall Rating
4.5
327 reviews
Excellent
Other Recipes
You'll Also Love
