Easy Strawberry Cake Recipe
User Reviews
4.7
Easy Strawberry Cake Recipe
Description
The Easy Strawberry Cake blends white cake mix with fresh strawberry puree and strawberry-flavored gelatin powder, adding moisture and a subtle fruit taste. Eggs, vegetable oil, and milk complete the batter, producing a soft texture after baking two 8-inch rounds or a 9x13-inch cake pan. Baking at 325ºF results in a tender crumb with a gentle spring when touched.
The frosting combines room-temperature butter with powdered sugar, vanilla extract, heavy cream, and strawberry jam, creating a smooth, spreadable icing with a distinct strawberry note. This frosting complements the cake’s flavor and adds sweetness and creaminess.
Served chilled, the cake slices easily and retains freshness stored in an airtight container. Adjusting the heavy cream in the frosting can help reach the desired consistency. This cake suits a range of occasions and provides a straightforward way to incorporate fresh fruit flavor into a classic cake base.
For a larger sheet cake version, baking time is extended and frosting quantities slightly reduced to match the pan size.
Ingredients
- 1 cup Strawberry Puree fresh
- 1 box white cake mix (15.25 ounces)
- 1 package gelatin 3 ounces, strawberry flavored
- 1/2 cup milk 4 ounces, 2%
- 3/4 cup vegetable oil 6 ounces
- 4 large egg
Strawberry Frosting
- 1 1/2 cups butter room temperature, 12 ounces, salted
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream (plus more if needed)
- 1/2 cup strawberry jam
Instructions
- The fresh strawberry puree is simply a cup of blended strawberries. Measure the puree after the strawberries are blended and it should equal 1 cup.
- Preheat the oven to 325ºF. Grease and flour two 8" round cake pans (*see instructions below for 9x13 cake pan*).
- In the bowl of a stand mixer, combine the cake mix, dry gelatin, milk, oil, eggs and fresh strawberry puree. Beat on low speed until mixed, then beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. 1 box white cake mix, 1 package strawberry flavored gelatin, 1/2 cup 2% milk, 3/4 cup vegetable oil, 4 large eggs, 1 cup fresh strawberry puree
- Divide the cake batter evenly between the two prepared pans. Bake for 29-33 minutes, or until the top of the cake bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Frosting:
- In the bowl of a stand mixer, cream the room temperature butter for 1-2 minutes until nearly white in appearance. 1 1/2 cups salted butter
- Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl. 6 cups powdered sugar, 2 teaspoons vanilla extract
- Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl. 1/3 cup heavy cream
- Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.
To Frost the Cake:
- Place one cake layer on a cake plate. Spread frosting on top of the first layer. (Add a layer of strawberry jam here, too, if you'd like!)
- Place the second cake layer on top of the frosting. Use the remaining frosting to frost the top and sides of the layer cake.
- Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.
Notes
- Store the finished cake in an airtight container in the refrigerator to keep it fresh until serving.
- For a 9x13 cake pan, pour the batter in a greased pan and bake for about 35 minutes, checking for doneness with a bounce test.
- Adjust the heavy cream in the frosting gradually to achieve the desired consistency.
- Calories are approximate and vary with brands; consult a nutritionist for precise counts.
- Use salted butter for frosting or add a small dash of salt if using unsalted butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 203g | |
| Calories | 671kcal | 34% |
| Carbohydrates | 90g | 30% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 106mg | 35% |
| Sodium | 456mg | 19% |
| Potassium | 83mg | 2% |
| Sugar | 72g | 144% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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