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Best Strawberry Cake Ever

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A moist and flavorful strawberry cake bursting with the natural sweetness of strawberries, complemented by a rich cream cheese frosting. Perfect for any occasion or a sweet summer treat.

Ingredients

1 box white cake mix (18.25 ounces)

4 large eggs

1 box strawberry-flavored instant gelatin (3 ounces)

1 package frozen strawberries in syrup, thawed and pureed (15 ounces)

1/4 cup water

1/2 cup vegetable oil

7 cups confectioners’ sugar

1 package cream cheese (8 ounces), softened

1/4 cup softened butter

1 package frozen strawberries in syrup, thawed and pureed (10 ounces)

1/2 teaspoon strawberry extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, combine the cake mix, strawberry gelatin, pureed strawberries (15 ounces), eggs, oil, and water. Mix until well combined.
  3. Pour the batter evenly into the prepared pans. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
  4. In a separate bowl, beat together the softened butter and cream cheese until smooth.
  5. Blend in the strawberry puree (10 ounces) and strawberry extract into the frosting mixture.
  6. Gradually add the confectioners’ sugar, mixing until creamy and smooth.
  7. Once the cakes have cooled, spread the strawberry cream cheese frosting generously over the layers.
  8. Optional: Garnish the cake with fresh strawberries for an elegant touch.
  9. Slice and serve to enjoy this delicious strawberry cake.

Notes

  • Adding sour cream or buttermilk to the batter can enhance moisture.
  • Fresh strawberries can be used if cooked down with sugar to mimic syrup consistency.
  • Strawberry extract enhances flavor but can be omitted for a subtler taste.
  • Use gluten-free cake mix and ingredients to make it gluten-free.
  • Grease and flour pans or use parchment paper to prevent sticking.
  • Frosting can be made ahead and stored in the refrigerator; bring to room temperature before use.
  • Serve cake at room temperature or slightly chilled; pairs well with whipped cream or vanilla ice cream.
  • Optional decoration with other fruits like kiwi, blueberries, or raspberries.
  • Store leftover cake in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.

Nutrition

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