3 Videos | Photo: Simply Delicious Strawberry Cake Recipe
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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By John_Near_Chicago
Des Plaines, IL
on May 19, 2013
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This is an excellent cake! I got out my grandmother's strawberry cake recipe to compare them. They're the same except for the frosting. (hers is butter, powdered sugar, and frozen strawberries with juice
I'll stick with my grandmother's frosting, but I really enjoyed the cream cheese frosting on this recipe!
By rfea#7
on May 14, 2013
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This was a very good frosting. Since our family doesn't like a SWEET frosting, I used only 4 cups of powdered sugar which frosted the whole 9 X 13 cake with enough left over to frost another one later. I think I might have an answer as to why some people ended up with it being too thin. The recipe calls for only 1/4 cup of the 10 oz. package of strawberries pureed. If all of the package was used in the frosting, it would be way too thin. Hope this helps.
By karenlea106
on March 31, 2013
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This cake is wonderful..Had it today at my Easter dinner...Everyone LOVED it. I only used 6 cups of sugar. I just couldnt make myself put the last one in. I did have to refrigerate the frosting to thicken it up before putting it on the cake. The frosting is sweet but when paired with the cake it is DELISH
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