Homemade Strawberry Cake
User Reviews
4.9
Homemade Strawberry Cake
Description
Homemade Strawberry Cake uses a white cake mix enhanced by strawberry gelatin and fresh chopped strawberries folded into the batter before baking. The batter’s combination yields moist layers with subtle fruity hints. The cake is baked in two 8-inch pans until a toothpick comes out clean, then cooled before frosting. The strawberry frosting is made by creaming butter with pureed strawberries and powdered sugar to a fluffy, spreadable consistency. The frosting is applied between layers and on the exterior, with an optional crumb coat to seal crumbs for a smooth finish.
The flavor highlights strawberry accents throughout the cake and frosting, creating a cohesive berry profile rather than relying on artificial flavor alone. The texture of the finished cake is tender with bits of chopped strawberries for slight bursts of fruit. The frosting is creamy with a natural strawberry taste and a balance of sweetness and butter richness.
This cake can be served at casual or festive occasions, cut into traditional wedge slices. Variations in baking include using cupcake pans or a 9x13-inch pan with adjusted times. The recipe suggests storing cake layers and frosting separately to maintain freshness and advises covering a decorated cake when refrigerated.
Attention to crumb coating prevents stray crumbs in the frosting for a neater look. The cake and frosting can be stored refrigerated or frozen following specified durations to preserve quality. Strawberry puree should be blended smoothly for the frosting to achieve ideal texture and color.
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 egg
- 1 cup strawberries finely chopped
Frosting
- ½ cup butter softened
- ½ cup strawberry 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 coat the cake with a thin layer of frosting before the final layer to seal in crumbs.
- Bake cupcakes at 350°F for about 20 minutes or a 9x13-inch pan at 325°F for 32-37 minutes as alternatives.
- Store leftover cake in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
- Keep frosting in an airtight container in the fridge for up to a week, or freeze for up to one month.
- Wrap cake layers with plastic wrap for room temperature storage (1-2 days) or foil for freezing (2-3 months).
- Cover fully decorated cake when refrigerated and consume within 1-2 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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