The Best Strawberry Cake Ever Recipe
Introduction
This strawberry cake is a delightful treat full of fresh, fruity flavor and moist texture. With a rich strawberry cream cheese frosting, it’s the perfect dessert for any occasion that calls for something sweet and special.
Ingredients
- 1 18.25-ounce box white cake mix
- 1 3-ounce box strawberry-flavored instant gelatin
- 1 15-ounce package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
- For the frosting:
- ¼ cup butter, softened
- 1 8-ounce package cream cheese, softened
- 1 10-ounce package frozen strawberries in syrup, thawed and pureed
- ½ teaspoon strawberry extract
- 7 cups confectioners’ sugar
- Freshly sliced strawberries for garnish (optional)
Instructions
- Step 1: Preheat your oven to 350 degrees F. Lightly grease two 9-inch round cake pans.
- Step 2: In a large bowl, combine the white cake mix and strawberry-flavored gelatin. Add the pureed strawberries, eggs, vegetable oil, and water. Beat at medium speed with an electric mixer until the batter is smooth.
- Step 3: Pour the batter evenly into the prepared pans. Bake for about 20 minutes, or until a wooden pick inserted into the center comes out clean.
- Step 4: Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.
- Step 5: For the frosting, beat the softened butter and cream cheese in a large bowl at medium speed until creamy.
- Step 6: Add ¼ cup of the strawberry puree and strawberry extract. Gradually beat in the confectioners’ sugar until the frosting is smooth and spreadable.
- Step 7: Once the cakes are fully cooled, spread frosting between the layers, and cover the top and sides of the cake.
- Step 8: Garnish with freshly sliced strawberries if desired, and serve.
Tips & Variations
- Use fresh strawberries instead of frozen for a brighter flavor in summer.
- For a lighter frosting, reduce the confectioners’ sugar slightly or add a splash of milk.
- Try adding a pinch of lemon zest to the frosting for an extra hint of freshness.
- If you don’t have strawberry extract, use vanilla extract as a substitute.
Storage
Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for the best flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before frosting or serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be pureed and used in the same quantity; just ensure they are ripe and sweet for the best flavor.
What if I don’t have strawberry extract?
If you don’t have strawberry extract, vanilla extract can be used as a substitute. This will still enhance the frosting’s flavor nicely.
PrintThe Best Strawberry Cake Ever Recipe
This luscious strawberry cake combines a moist white cake base enhanced with strawberry-flavored gelatin and pureed frozen strawberries, layered and frosted with a rich strawberry cream cheese frosting. Perfectly sweet, fragrant, and adorned with fresh strawberries, this cake is a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 1 18.25-ounce box white cake mix
- 1 3-ounce box strawberry-flavored instant gelatin
- 1 15-ounce package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
Strawberry Cream Cheese Frosting
- ¼ cup butter, softened
- 1 8-ounce package cream cheese, softened
- 1 10-ounce package frozen strawberries in syrup, thawed and pureed
- ½ teaspoon strawberry extract
- 7 cups confectioners’ sugar
- Freshly sliced strawberries for garnish (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans to prevent the cake from sticking during baking.
- Combine cake batter: In a large bowl, mix together the white cake mix and strawberry-flavored instant gelatin. Add the pureed thawed strawberries, eggs, vegetable oil, and water. Use an electric mixer at medium speed to beat the mixture until the batter is smooth and well combined.
- Bake the cake: Pour the prepared batter evenly into the greased cake pans. Bake in the preheated oven for approximately 20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean, indicating doneness.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to wire racks to cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the softened butter and cream cheese together at medium speed using an electric mixer until creamy and smooth.
- Add strawberry flavor: Beat in ¼ cup of the strawberry puree along with the strawberry extract. Gradually add the confectioners’ sugar, continuing to beat until the frosting reaches a smooth, spreadable consistency.
- Assemble and frost: Once the cakes are completely cooled, spread a generous layer of the strawberry cream cheese frosting between the cake layers. Then, frost the top and sides of the assembled cake evenly.
- Garnish (optional): Decorate the cake with freshly sliced strawberries to enhance the presentation and add fresh fruity notes.
Notes
- Ensure cakes are completely cooled before frosting to prevent the frosting from melting.
- Puree frozen strawberries in syrup for a naturally sweet and moist cake batter and frosting.
- Substitute fresh strawberries if preferred, but adjust sugar in frosting accordingly.
- Store the cake refrigerated due to the cream cheese frosting and consume within 3-4 days for best freshness.
- For a more intense strawberry flavor, add additional strawberry extract to frosting.
Keywords: strawberry cake, strawberry cream cheese frosting, berry dessert, moist cake, layered cake
