Why You’ll Love This Recipe
- Bursting with Flavor: The use of both strawberry gelatin and pureed strawberries ensures a rich and authentic strawberry taste.
- Moist and Tender Crumb: The combination of cake mix, added flour, and pureed strawberries results in a soft and moist texture.
- Creamy Frosting: The cream cheese icing adds a tangy sweetness that complements the strawberry flavor perfectly.
- Versatile: Easily adaptable with variations like adding lemon zest or creating a layered cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 box white cake mix
- 3 tablespoons plain flour
- 1 (3 oz) box strawberry gelatin
- 1/2 cup water
- 3/4 cup canola oil
- 2 cups pureed strawberries (divided: 1 cup for cake, 1 cup for icing)
- 4 large eggs
For the Cream Cheese Icing:
- 1/2 cup (1 stick) butter, softened
- 8 oz cream cheese, softened
- 1 cup pureed strawberries
- 3 cups powdered sugar
Directions
- Preheat the Oven: Set the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Prepare the Cake Batter: In a large bowl, combine the white cake mix, plain flour, strawberry gelatin, and water. Stir until just combined.
- Add Oil and Eggs: Incorporate the canola oil into the mixture. Add the eggs one at a time, mixing well after each addition.
- Incorporate the Strawberries: Fold in 1 cup of the pureed strawberries. Beat the mixture for about 2 minutes until smooth and fully incorporated.
- Bake the Cake: Pour the batter into the prepared baking pan. Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before icing.
- Make the Cream Cheese Icing: In a mixing bowl, combine the softened butter, cream cheese, the remaining cup of pureed strawberries, and powdered sugar. Beat with a mixer until the icing is creamy and smooth.
- Ice the Cake: Once the cake has cooled, evenly spread the cream cheese icing over the top. For a decorative touch, garnish with fresh strawberries or a drizzle of pureed strawberries.
- Serve: Slice, serve, and enjoy this moist, flavorful strawberry cake!
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12
Variations
- Lemon-Strawberry Twist: Add a tablespoon of lemon zest to the cake batter for a refreshing citrus flavor.
- Chocolate Strawberry: Drizzle melted chocolate over the cream cheese icing for an extra indulgent treat.
- Layered Cake: Divide the batter into two round cake pans for a layered cake, adding icing between the layers.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: The unfrosted cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before icing and serving.
FAQs
Can I use a different type of oil?
Yes, vegetable oil or melted butter can be used instead of canola oil.
Can I make this cake gluten-free?
Substitute the cake mix and flour with gluten-free alternatives to make this cake gluten-free.
Can I use frozen strawberries for the puree?
Yes, both fresh and frozen strawberries work well for this recipe.
How can I prevent the icing from being too runny?
Ensure the pureed strawberries are well-drained to reduce excess moisture. If the icing is still too runny, gradually add more powdered sugar until the desired consistency is reached.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it covered at room temperature and frost it the next day.
What can I use instead of strawberry gelatin?
If you prefer a more natural approach, you can omit the strawberry gelatin and increase the amount of pureed strawberries for flavor. Note that this may alter the cake’s texture and color.
How do I make a layered version of this cake?
Divide the batter evenly between two 9-inch round cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow the layers to cool completely before adding icing between them and on top.
Can I add fresh strawberry pieces to the batter?
Best Ever Strawberry Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the Best Ever Strawberry Cake—a moist, flavorful dessert bursting with fresh strawberry goodness and topped with creamy cream cheese icing. Perfect for any occasion, this irresistible cake is easy to make and even easier to enjoy!
Ingredients
Ingredients
For the Cake:
- 1 box white cake mix
- 3 tablespoons plain flour
- 1 (3 oz) box strawberry gelatin
- 1/2 cup water
- 3/4 cup canola oil
- 2 cups pureed strawberries (divided: 1 cup for cake, 1 cup for icing)
- 4 large eggs
For the Cream Cheese Icing:
- 1/2 cup (1 stick) butter, softened
- 8 oz cream cheese, softened
- 1 cup pureed strawberries
- 3 cups powdered sugar
Instructions
- Preheat the Oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the Batter: In a bowl, mix cake mix, flour, gelatin, and water until combined. Add oil and eggs one at a time, mixing well after each.
- Add Strawberries: Fold in 1 cup pureed strawberries and beat for 2 minutes.
- Bake: Pour batter into the pan and bake for 45 minutes or until a toothpick comes out clean. Cool completely.
- Make the Icing: Beat butter, cream cheese, 1 cup pureed strawberries, and powdered sugar until smooth.
- Frost: Spread icing over the cooled cake and garnish as desired.
- Serve: Slice and enjoy this delectable treat!
Notes
- Drain pureed strawberries well to prevent runny icing.
- For a layered cake, divide batter into two 9-inch pans and bake for 25–30 minutes.
- Store leftovers in the fridge for up to 5 days or freeze the unfrosted cake for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
