Strawberry Cake

5 from 3 votes

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

Prep Time50

Cook Time45

Cool Time1

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: Strawberry Cake Recipe

Servings:

Calories: 697kcal

Ingredients

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

Strawberry Cream Cheese Frosting

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

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 the cake mix, strawberry gelatin, eggs, water, and oil.
Mix in ½ cup of the cooled strawberry puree reduction until combined.
Divide the 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 the pans and cool for 10 minutes. Gently remove cakes from the pans to cooling racks and cool completely.
Beat together the 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

Notes

The cake and/or the frosting can be made without the fresh strawberry puree. The strawberry puree is nice to include fresh fruit in the cake and the frosting.
The strawberry gelatin gives the cake a nice pink color in addition to added flavor. If you leave it out, consider adding pink food coloring for a pinker strawberry cake.
You can buy pre-cut parchment paper rounds to make lining the pans easier.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Add a few plump whole strawberries to the top of the cake for a pop of color.

Nutrition