Strawberry Cake with Cream Cheese Frosting
User Reviews
5.0
6 reviews
Excellent
Strawberry Cake with Cream Cheese Frosting
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You'll love the ease of this strawberry cake with cream cheese frosting. It starts with a boxed mix!
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Ingredients
STRAWBERRY CAKE
- ½ cup thawed and mashed frozen sliced strawberries (measured after mashing)
- 4 ½ cups white cake mix (measured from 2 boxes)
- 1 (3 ounce) box strawberry Jell-O mix
- 4 large eggs, at room temperature
- ½ cup vegetable oil
- ½ cup whole buttermilk, well shaken
STRAWBERRY CREAM CHEESE FROSTING
- ½ cup (1 stick) salted butter, softened at room temperature
- 16 ounces full-fat block-style cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- 2 lbs. confectioners' sugar (powdered sugar), sifted
- ½ cup thawed, mashed, and strained frozen sliced strawberries (measured after mashing)
Instructions
PREPARE THE STRAWBERRY CAKE
- Preheat the oven to 325°F. Grease and flour three 9-inch round cake pans lined with parchment paper. In a large bowl, whisk together the cake mix and dry Jell-O mix. Add the mashed strawberries along with any accumulated juices, eggs, and oil. Use an electric mixer on low speed to combine for 30 seconds.
- Add the buttermilk, increase the speed to medium, and continue mixing for 2 more minutes.
- Divide the batter evenly between the three prepared pans. Tap the pans on the counter once or twice to release any big air bubbles. Bake the cakes for 27-30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
PREPARE THE STRAWBERRY CREAM CHEESE FROSTING
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla extract until light and fluffy, about 3 minutes. Gradually add the confectioners’ sugar and beat until smooth, about 3 more minutes. Add the strained, mashed strawberries and mix on low just until combined. Cover and chill in the refrigerator for at least 1 hour, or until ready to use. This frosting is easiest to spread when cool and firm. If it seems too firm after refrigerating, just let it sit on the counter for a little bit until it softens up slightly.
ASSEMBLE THE CAKE
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the extra cake. Place one cake layer on your cake stand or plate. Evenly cover the top with a layer of frosting. Top with the second cake layer and evenly cover the top with another layer of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides.
- Refrigerate for at least one hour (or overnight) before slicing and serving.
Notes
- We prefer frozen sliced strawberries for this recipe because they are easier to mash and incorporate into the cake batter and frosting. The flavor and sweetness of frozen berries is also consistently good, which isn't the case with fresh strawberries.
- Measure the strawberries after they're mashed. You'll need ½ cup mashed for the cake and ½ cup for the frosting.
- Add the juices from the mashed berries into the cake batter as well for extra moisture. It will almost look like a slightly chunky strawberry puree.
- For the frosting, it's important to strain the juices from the mashed. You don't want to water down the frosting with too much liquid or it will become runny, so press the berries in a fine mesh sieve (or squeeze gently in a dish towel) before adding them to the cream cheese mixture.
- Recipe slightly adapted from the Very Vera Cookbook.
Nutrition Information
Show Details
Serving
1slice (1/16 of the cake)
Calories
586kcal
(29%)
Carbohydrates
88g
(29%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
470mg
(20%)
Potassium
193mg
(6%)
Fiber
1g
(4%)
Sugar
75g
(150%)
Vitamin A
632IU
(13%)
Vitamin C
5mg
(6%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1slice (1/16 of the cake) | |
| Calories | 586kcal | 29% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 470mg | 20% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 75g | 150% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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