Homemade Strawberry Cake
User Reviews
4.9
84 reviews
Excellent
Homemade Strawberry Cake
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Homemade strawberry cake elevates a box cake mix with fresh berries and flavor all topped with a fresh strawberry buttercream!
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Ingredients
Cake
- 1 (15.25-ounce) package white cake mix
- 1 (3-ounce) package strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- ½ cup canola oil
- 2 eggs
- 1 cup finely chopped strawberries
Frosting
- ½ cup Butter, softened
- ½ cup strawberries, pureed
- 4½-5 cups powdered sugar
Instructions
Cake
- Preheat the oven to 350°F. Grease two 8-inch round pans and line them with parchment paper.
- In a large bowl or the bowl of a stand mixer, whisk the cake mix, gelatin, sugar, and flour. In a small bowl, whisk the water, oil, and eggs.
- Pour the wet ingredients into the dry ingredients and beat on medium speed for two minutes, until well combined. Gently fold in the chopped strawberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.
Frosting
- Beat the butter until light and fluffy. Add the strawberry puree and mix to combine. Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.
- To assemble the cake, spread ¾ cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake.
Notes
- Crumb coating. Frost on a thin layer of frosting to help "seal" the crumbs before completely frosting.
- Different baking pan. Bake cupcakes at 350°F for about 20 minutes. Bake in a 9x13-inch pan at 325°F for about 32-37 minutes.
- at 350°F for about 20 minutes. Bake in a 9x13-inch pan at 325°F for about 32-37 minutes.
- Prep ahead of time.
- Store leftover cake in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.
- The frosting can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.
- The cake layers can be wrapped with plastic and stored at room temperature for 1-2 days or wrapped again with foil and stored in the freezer for 2-3 months.
- A fully decorated cake can be covered and stored in the fridge for 1-2 days.
Nutrition Information
Show Details
Calories
742kcal
(37%)
Carbohydrates
142g
(47%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
48mg
(16%)
Sodium
413mg
(17%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
121g
(242%)
Vitamin A
276IU
(6%)
Vitamin C
11mg
(12%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 742 kcal
% Daily Value*
| Calories | 742kcal | 37% |
| Carbohydrates | 142g | 47% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 48mg | 16% |
| Sodium | 413mg | 17% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 121g | 242% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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