Strawberry Cake Recipe

Introduction

Did you know that strawberries are not only the world’s most popular berry but also packed with more vitamin C per serving than an orange? This nutritional powerhouse is the star of our show-stopping Strawberry Cake. If you’re searching for a dessert that perfectly captures the essence of ripe, juicy strawberries in every single bite, you’ve found your match. This isn’t just any cake; it’s a triple-threat of strawberry flavor, combining the convenience of a white cake mix with the vibrant punch of strawberry gelatin and the fresh, fruity essence of pureed strawberries. The result is a supremely moist, tender crumb with a beautiful pink hue that’s as delightful to look at as it is to eat. Crowned with a lusciously rich and tangy strawberry cream cheese frosting, this cake is the ultimate celebration dessert for birthdays, holidays, or simply because you deserve a slice of pure berry bliss. Let’s dive into creating this masterpiece that promises to be the highlight of any gathering.

Ingredients List

Gather these simple ingredients for a cake that sings with strawberry flavor. For best results, use room temperature ingredients unless specified.

• For the Cake:
• 1 box (15.25 oz) white cake mix – The perfect neutral canvas that lets the strawberry flavor shine. Substitution: Use a yellow cake mix for a slightly richer, buttery base.
• 1 box (3 oz) strawberry-flavored gelatin (like Jell-O) – This is the secret weapon for intense, non-artificial tasting strawberry flavor and that signature pink color.
• 1 cup fresh or frozen strawberries, pureed – About 1 pint of fresh berries. The puree should be smooth and seed-free for the best texture. Sensory Note: You’ll smell the sweet, summery fragrance as you blend.
• 4 large eggs – Provides structure and richness. Ensure they are at room temperature for better emulsion.
• ½ cup vegetable oil – Guarantees a moist, tender crumb that stays soft for days. Substitution: An equal amount of melted coconut oil or unsweetened applesauce for a lighter version.
• ½ cup water or whole milk – Milk adds extra richness, while water keeps it light.
• For the Strawberry Cream Cheese Frosting:
• 1 package (8 oz) full-fat cream cheese, softened – Full-fat is non-negotiable for a stable, pipeable frosting.
• ½ cup (1 stick) unsalted butter, softened – The butter should give slightly when pressed, creating a smooth, creamy base.
• ¼ cup strawberry puree (reserved from cake ingredients) – Straining is key here to avoid seeds in your silky frosting.
• 1 teaspoon pure vanilla extract – Enhances all the other flavors.
• 4-5 cups powdered sugar, sifted – Sifting prevents lumps. Start with 4 cups and add more until you reach your desired spreading consistency.
• Pinch of salt – Balances the sweetness and makes the strawberry flavor pop.

Timing

Compared to many from-scratch layer cakes that can take 4+ hours with chilling and decorating, this recipe is wonderfully efficient. The active prep time is under 30 minutes, thanks to the clever use of a cake mix base. The majority of the “total time” is hands-off cooling, which is crucial for a stable cake that won’t melt its frosting. This makes it an ideal project for a weekend afternoon or even a weeknight if you plan ahead.

Step-by-Step Instructions

Step 1: Prepare the Strawberry Puree

This step builds the foundation of flavor. Rinse and hull 1 pint of fresh strawberries (or use thawed frozen berries without syrup). Toss them into a blender or food processor and pulse until completely smooth. For the absolute best texture, I strongly recommend pressing this puree through a fine-mesh sieve into a bowl to remove the seeds. You should have just over 1 cup of seedless puree. Set aside ¼ cup of this puree in a separate small bowl for the frosting. The remaining puree goes into the cake batter.

Step 2: Make the Cake Batter

Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, or line them with parchment paper circles for foolproof release. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the dry white cake mix and the dry strawberry gelatin powder. Give them a quick whisk to combine. Add the eggs, oil, water (or milk), and the ¾ cup+ of strawberry puree. Mix on low speed for 30 seconds to incorporate, then increase to medium speed and beat for exactly 2 minutes. The batter will be a gorgeous pink color and slightly thick. Divide the batter evenly between the two prepared pans.

Step 3: Bake to Perfection

Place the pans on the center rack of your preheated oven. Bake for 28 to 32 minutes. The cakes are done when the tops spring back lightly when touched, the edges just begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake, as this will dry out the cake. Remove from the oven and let the cakes cool in their pans on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert them onto the rack to cool completely. They must be completely cool to the touch before frosting, which takes about 2 hours.

Step 4: Prepare the Frosting

While the cakes cool, make the frosting. In a clean mixer bowl, beat the softened cream cheese and butter together on medium-high speed for 2-3 minutes, until very smooth, pale, and fluffy. Scrape down the bowl. Add the reserved ¼ cup of seedless strawberry puree and the vanilla extract. Mix on low until combined. With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, until fully incorporated and smooth. Add the pinch of salt. Once all sugar is added, beat on medium speed for 1-2 minutes until the frosting is light and spreadable. If it seems too soft, add a little more powdered sugar. If too thick, add a teaspoon of milk or cream.

Step 5: Assemble and Frost

Place one completely cooled cake layer on your serving plate or cake stand. Spread a generous, even layer of frosting over the top with an offset spatula. Carefully place the second layer on top. Apply a thin “crumb coat” of frosting over the entire cake to seal in any loose crumbs. Chill the cake for 15-20 minutes to set this coat. Then, apply the remaining frosting in a thick, beautiful layer over the top and sides. Use your spatula to create swirls or a smooth finish. Garnish with fresh strawberry halves or slices just before serving.

Nutritional Information

(Approximate values per slice, based on 12 servings)

• Calories: ~480 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 320mg
• Total Carbohydrates: 68g
• Dietary Fiber: 1g
• Sugars: 55g
• Protein: 5g

Note: Values can vary based on specific brands of ingredients used and portion size.

Healthier Alternatives

You can lighten up this cake without sacrificing the iconic strawberry flavor:

• Oil Swap: Replace the ½ cup vegetable oil with ½ cup unsweetened applesauce or Greek yogurt. This cuts significant fat and calories while keeping the cake incredibly moist.
• Frosting Makeover: Use Neufchâtel cheese (⅓ less fat cream cheese) and reduce the butter to 6 tablespoons. You can also replace up to 1 cup of the powdered sugar with a powdered erythritol/monk fruit blend designed for baking.
• Boost Nutrition: Add ¼ cup of almond flour or oat flour to the dry cake mix for added fiber and protein. The flavor change is minimal.
• Reduced Sugar: Look for a “less sugar” white cake mix and sugar-free strawberry gelatin. The pureed strawberries provide natural sweetness.

Serving Suggestions

• Classic & Elegant: Serve a simple slice with a dollop of freshly whipped cream and a single perfect strawberry on the side.
• À la Mode: Take it over the top with a scoop of vanilla bean ice cream or, for the ultimate strawberry experience, strawberry or cheesecake-flavored ice cream.
• Brunch Worthy: This cake is sweet enough for dessert but light enough for a special occasion brunch. Pair with sparkling wine or a mimosa.
• Party Ready: Bake the batter in a 9×13-inch pan for easy sheet cake serving, or even as cupcakes (bake for 18-22 minutes).

Common Mistakes

• Using Cold Ingredients: Cold eggs, cream cheese, and butter don’t emulsify properly, leading to a dense cake and lumpy frosting. Plan ahead for room temperature.
• Skipping the Puree Strain: Strawberry seeds in the puree can create a slightly gritty texture in both the cake and frosting. The extra minute of straining is worth it.
• Frosting a Warm Cake: The number one frosting disaster! The cream cheese frosting will instantly melt and slide off. Patience is key—ensure the cakes are completely cool.
• Overmixing the Batter: Once you add the wet ingredients, mix just until combined and smooth. Overmixing develops gluten, making the cake tough.

Storing Tips

• Room Temperature: The frosted cake can sit out for up to 2 hours during serving.
• Refrigeration: Due to the cream cheese frosting, store