Strawberry Cake

This strawberry cake is a beautiful combination of fresh juicy strawberries and a simple cake mix that creates a delightful dessert.

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I’m not sure there is anything better than the simple pleasure of closing your eyes and biting into a freshly picked strawberry. This strawberry cake takes these juicy gems and adds them to a moist cake topped with a decadent, rich cream cheese frosting.

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For some other ideas to use all of your strawberries, try our Strawberry Cobbler or these adorable Cheesecake Stuffed Strawberries.

Strawberry Cake Ingredients

Substitutions and Additions

Fresh vs Frozen Strawberries: You can use unsweetened frozen strawberries instead of fresh strawberries in equal amounts.

Gelatin Powder: Sugar-free or light gelatin powder can be used in place of regular gelatin powder.

Cake Mix: Use vanilla cake mix in place of the white cake mix for a hint of the delicate sweetness of vanilla.

How To Make This Strawberry Cake Recipe

STEP ONE: In a 2-quart saucepan, heat 3 cups of strawberries over medium heat. Bring the strawberry mixture to a boil and then continue simmering, stirring frequently, until nearly all of the liquid has evaporated.

STEP TWO: Use a potato masher to break down strawberries as they cook, if you’ve added strawberry pieces. This process takes approximately 20 minutes. The 3 cups of strawberries should be reduced to about ⅗ cup.

STEP THREE: Remove puree reduction from heat and cool to room temperature in the refrigerator before adding to the cake batter. This will take approximately 1 hour.

STEP FOUR: In a mixing bowl combine the cake mix, strawberry gelatin, eggs, water, and oil.

STEP FIVE: Mix in ½ cup of the cooled strawberry puree reduction until combined.

STEP SIX: Divide batter between two cake 8-inch cake pans lined on the bottom with parchment paper and spray the sides with a non-stick cooking spray.

STEP SEVEN: In an oven preheated to 350°F (325°F for dark/non-stick pans), bake the cake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

STEP EIGHT: Remove the pans and cool for 10 minutes. Gently remove cakes from pans to cooling racks and cool completely.

STEP NINE: Beat together the softened cream cheese, butter, and strawberry extract until combined.

STEP TEN: Beat in 5 cups of powdered sugar, gradually adding a cup at a time.

STEP ELEVEN: Beat in remaining ¼ cup of strawberry puree reduction.

STEP TWELVE: Add 1 tablespoon of heavy cream at a time until desired consistency of frosting is achieved.

STEP THIRTEEN: Add pink food coloring to tint frosting to the desired color, optional. 

STEP FOURTEEN: Trim the top of each cake layer to remove any doming and form a flat surface.

STEP FIFTEEN: Place the first cake layer top-side up onto the serving platter.

STEP SIXTEEN: Mound about ½ cup of frosting onto the cake layer and spread smooth to the edges.

STEP SEVENTEEN: Place the second cake layer top-side down on top of the filling. Press down gently to seal the layers together.

STEP EIGHTEEN: Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.

STEP NINETEEN: Serve a delectable slice of this homemade strawberry cake with cream cheese frosting alongside a tall glass of our Iced Tea or a warm cup of tea or coffee at an old-fashioned afternoon tea party.

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Storage

IN THE FRIDGE: This strawberry cake can last for up to 1 week when stored in the refrigerator. 

IN THE FREEZER: The individual cake layers can be frozen for up to one month before assembling the cake if you wish to prepare it in advance and also to reduce crumbling.

Make this strawberry cake from scratch to create a decadent vintage dessert that looks like it belongs in a bakery window. Moist and fluffy, this easy cake uses cake mix from the box packed with the fresh sweetness of strawberries and a rich pink cream cheese frosting that will bring back the best memories of summer days past.

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Strawberry Cake

5 from 2 votes

This strawberry cake is a beautiful combination of fresh juicy strawberries and a simple cake mix that creates a delightful dessert.

Prep Time 50 minutes

Cook Time 45 minutes

Total Time 2 hours 35 minutes

Servings 12

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Ingredients

  

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Cake

• 3 cups strawberries, rinsed and chopped or pureed into small pieces
• 1 package white cake mix
• 3 ounces strawberry gelatin
• 3 large eggs
• 1 cup water
• ½ cup vegetable oil
• pink food coloring, optional

Strawberry Cream Cheese Frosting

• ½ cup salted butter, softened
• 16 ounces cream cheese, softened
• 5 cup powdered sugar
• 1 teaspoon strawberry extract, optional
• ¼ cup heavy cream

Instructions

 

• In a 2 quart saucepan, heat 3 cups of strawberries over medium heat.
• Bring the strawberry mixture to a boil and then continue simmering, stirring frequently, until nearly all liquid has evaporated.
• Use a potato masher to break down strawberries as they cook, if you’ve added strawberry pieces. This process takes approximately 20 minutes, and the 3 cups of strawberries should reduce to about ¾ cup.
• Remove puree reduction from heat and cool to room temperature in the refrigerator before adding to cake batter, approximately 1 hour.
• Preheat the oven to 350°F (325°F for dark/non-stick pans).
• Line the bottom of two 8-inch cake pans with parchment paper and spray the sides with non-stick cooking spray. Set aside.
• In a mixing bowl combine cake mix, strawberry gelatin, eggs, water, and oil.
• Mix in ½ cup of the cooled strawberry puree reduction until combined.
• Divide batter between the two prepared cake pans.
• Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove pans and cool for 10 minutes. Gently remove cakes from pans to cooling racks and cool completely.
• Beat together softened cream cheese, butter, and strawberry extract until combined.
• Beat in 5 cups of powdered sugar.
• Beat in remaining ¼ cup of strawberry puree reduction.
• Add 1 tablespoon of heavy cream at a time until desired consistency of frosting is achieved.
• Add pink food coloring to tint frosting to the desired color.
• Trim the top of each cake layer to remove any doming and form a flat surface.
• Place the first cake layer top-side up onto the serving platter.
• Mound about ½ cup of frosting onto the cake layer and spread smooth to the edges.
• Place the second cake layer top-side down on top of the filling. Press down gently to seal the layers together.
• Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.
• Refrigerate or freeze until ready to serve.

Video

Nutrition

Calories: 697kcal | Carbohydrates: 87g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 541mg | Potassium: 251mg | Fiber: 2g | Sugar: 72g | Vitamin A: 890IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 2mg

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