Strawberry Cake
User Reviews
4.8
Strawberry Cake
Description
The Strawberry Cake recipe begins by preparing the cake pans and preheating the oven to 350°F. The white cake mix is combined with strawberry Jell-O powder, egg whites, and oil and mixed until smooth. Mashed thawed strawberries and water are folded into the batter before it’s baked in two round pans. A toothpick test confirms doneness before the layers cool.
For frosting, softened butter is combined with a portion of the mashed strawberries and powdered sugar is gradually beaten in to create a fluffy, strawberry-flavored buttercream. The cooled cakes are layered and frosted on top and around the sides, resulting in a moist cake with a balanced strawberry flavor running through both cake and icing.
This cake can be stored covered in the refrigerator for up to five days or frozen for up to three months. Proper wrapping techniques or storing cake slices in airtight containers help maintain freshness and texture.
Ingredients
- 15.25 ounces white cake mix
- .3 ounces strawberry jello 1 package, sugar-free
- 4 egg white
- ⅓ cup canola oil
- 1 cup strawberry thawed, frozen, unsweetened
- ½ cup water
- ⅓ cup butter softened
- 2 ⅓ cup powdered sugar
Instructions
- Grease & flour two 9 inch round pans, set aside. Preheat oven to 350 degrees Fahrenheit.
- In a large bowl combine cake mix and strawberry Jell-O mix until completely mixed. Then add egg whites, & oil. Beat until well blended.
- In a small bowl or food processor, mash strawberries. Set aside 3 Tablespoons for icing. Add water and remaining berries to batter and mix. Pour into prepared pans.
- Bake in preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes. Remove from pans to wire rack and cool completely.
- To make frosting combine softened butter and 3 Tablespoons reserved strawberries in small bowl. Gradually beat in powdered sugar until light and fluffy.
- Place one of the cooled round cakes on serving platter. Top the cake with half of the icing. Then place the other round cake on top of the frosting. Finish frosting the outside of the cake.
Notes
- Store leftover cake in an airtight container or cover with a lid to maintain moisture.
- Refrigerate the cake for up to 5 days to keep freshness.
- Freeze the cake in a freezer-safe container for up to 3 months; thaw before serving.
- Wrapping the cake tightly with plastic wrap can affect frosting texture; take care when doing so.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 335kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 314mg | 13% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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