Fresh Strawberry Cake
User Reviews
5
Fresh Strawberry Cake
Description
This Fresh Strawberry Cake combines a boxed white cake mix with strawberry gelatin and fresh blended strawberries to add natural flavor and moisture. Neutral cooking oil, buttermilk, and eggs enrich the batter. The cake is baked in a 9x13 pan until a toothpick inserted comes out clean and then cooled before frosting.
The frosting balances cream cheese and strawberry puree with powdered sugar and whipped topping, making a light and creamy layer over the cake. The recipe suggests garnishing with fresh strawberries for an added fresh touch. The texture is moist and tender, complemented by the fruity frosting.
This cake works well for gatherings and can be adapted to cupcakes by adjusting the baking time. A variation is to substitute the white cake mix with chocolate for a different flavor profile. The chilled frosting sets nicely if refrigerated before serving.
Ingredients
Strawberry Cake
- 1 box white cake mix dry, unprepared
- 3 oz box strawberry jello dry, unprepared
- 1 cup strawberry blended, fresh
- 1 cup neutral cooking oil generic cooking oil
- 1/2 cup buttermilk
- 4 egg
Strawberry Cream Frosting
- 16 ounces cream cheese softened
- 3/4 cup strawberry blended, fresh
- 2 cup powdered sugar
- 1 cup Cool Whip thawed
Instructions
- Preheat oven to 350 degrees. Place strawberries in blender and puree well (one pint size package of fresh strawberries was about right for both the cake and frosting).
- Combine cake mix and strawberry gelatin in large bowl.
- Mix in 1 c. blended strawberries, oil and buttermilk.
- Add eggs, one at a time, mixing well after each.
- Pour into a 9x13 inch pan lined with cooking spray.
- Bake for 30-35 minutes until toothpick comes out clean. Remove from oven and cool completely before frosting.
Strawberry Cream Frosting
- Mix together cream cheese and 3/4 c. blended strawberries until smooth.
- Add powdered sugar. Mix well.
- Fold in cool whip.
- Pour over cooled cake.
- Garnish with additional fresh strawberries if desired.
- Refrigerate 1 hour before serving.
Notes
- To make cupcakes, use liners and bake 15-20 minutes, testing doneness with a toothpick.
- Substitute chocolate cake mix for a chocolate strawberry version without changing other ingredients.
- Cool cake completely before applying frosting for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 103g | 34% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 100mg | 33% |
| Sodium | 565mg | 24% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 82g | 164% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 178mg | 18% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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