Simply Delicious Strawberry Cake

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

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
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • Strawberry cream cheese frosting, recipe follows
  • Strawberry Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
  • 1/2 teaspoon strawberry extract
  • 7 cups confectioners' sugar
  • Freshly sliced strawberries, for garnish, optional
Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.


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4.4 315
I think both the cake and frosting recipe are great. I've baked this cake several times, and used the frosting recipe, with absolutely no issues. Doesn't anyone read a recipe all the way through before starting? The recipe states, "20 minutes, OR UNTIL A WOODEN PICK INSERTED IN THE CENTER COMES OUT CLEAN." Also, if you don't like pureeing a 10 oz. bag only to use 1/4 cup, then don't. Only purée a portion of the bag. I can only assume the people who had "runny frosting" used the entire bag of strawberries. item not reviewed by moderator and published
I have made this cake several times with NO issues. It has a great flavor and is very moist. My daughter always asks for this for her birthday cake. The only thing that I change is the icing as I don't like to use the artificial strawberry flavoring. I just use the blended strawberries and mix it with powdered sugar, vanilla and crisco. item not reviewed by moderator and published
This review is for the cake, not the frosting. It turned out great! It is very moist and dense with an awesome strawberry flavor. I followed the recipe exactly as stated, the only difference was cook time. I baked it for 35 minutes instead of 20. This will be my go-to strawberry cake recipe. item not reviewed by moderator and published
The cake turned out great, best strawberry cake I've ever had. Don't use this icing recipe. I made a 9x13 and topped it with homemade whipped cream with the strawberry extract, turned out perfect. Decorate with some fresh strawberries. I found my strawberries in syrup at target. item not reviewed by moderator and published
After cooling the cakes in the pan I I placed on the wire racks and they were so heavy they almost slid through the racks. : - ( I had planned to make this a beautiful layered cake and decorate for my Mom's birthday. Now I have to start over. item not reviewed by moderator and published
I use my grandmothers homemade recipe which is very very similar to this. However, on the frosting, I stick to my grandmother's recipe which is not near as runny and it is not cream cheese either for those who aren't a fan of cream cheese. Her frosting is one stick of butter, 3/4 cup of stawberries, and one box of the confectioner's sugar and that's it. item not reviewed by moderator and published
I LOVE this recipe!! I keep the frozen strawberries in syrup whole, not pureed and save a little juice for the frosting. I also cook it an extra 10 minutes in a 9x13 pan....browning on the cake doesnt matter if youre frosting it! Also for the frosting I just make a standard cream cheese frosting, one stick of real salted butter softened, one 8 oz cream cheese, 3.5 cups powdered sugar, teaspooon of vanilla and a splash of the strawberry syrup juice for color and flavor....its not too runny as long as you dont put much liquid in it...literally like 2 tablespoons is enough. item not reviewed by moderator and published
What a disaster! The cake was good but the frosting was super runny and the cake slid and the frosting and the strawberries on top were in a pool around the platter.. So sad. It was for my sons 13th birthday. item not reviewed by moderator and published
I made this as a birthday cake, and everyone agreed it tasted like it had come from a bakery! I'm giving the recipe 4 stars because of the tweaking required. TIPS: I suggest using one tablespoon of cake flour to make up for every .5 oz of cake mix. For example, I bought a 16.25 oz box of cake mix, so I added in 4 tbsp of cake flour. Also, I stuck a toothpick in the cake at 20 mins and it was still raw batter; I suggest cooking for 30-35 mins. (Mine was perfect at 32.) As far as the frosting goes, based on the negative reviews and the fact that it called for 7 cups of confectioner's sugar, I decided to go with a completely different recipe. I used a whipped strawberry frosting; it used just heavy cream, powdered sugar, and pureed strawberries. I'm not really a big frosting fan to begin with, but this was light and DELICIOUS! SIDE NOTE: I used sugar-free gelatin (0.3 oz), regular frozen strawberries (no syrup), a cake mix with pudding in the mix, and two 8-inch cake pans. item not reviewed by moderator and published
This is my absolute favorite strawberry cake ever!!! I want to clear some things up in this recipe so people don't make the same mistake I did the first time I made it. (I poured too much strawberry puree into the batter.) You don't need two different packages of frozen strawberries in syrup, you only need one. (I have only ever found 20-25 oz packages at Walmart, and DO NOT use all of it. If you do then your cake/frosting will turn out runny.) After the strawberries in syrup is thawed, you blend it and measure out 15 oz to use in the cake batter and you measure out 1/4 cup for the frosting. Also, I substitute apple sauce for the vegetable oil. It's much healthier and there's no difference in the taste. Just a suggestion for those of you who don't want to use the vegetable oil. I hope this helps! :) item not reviewed by moderator and published

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