Introduction
This homemade strawberry cake is bursting with fruity flavor and topped with a luscious cream cheese frosting. Made with real strawberries, strawberry jello, and a tender cake base, it’s a perfect dessert for spring, summer, or any time you’re craving something sweet and refreshing.
Ingredients
For the cake:
- 1 box white cake mix
- 3 tablespoons all-purpose flour
- 1 (3 oz) package strawberry jello
- ½ cup water
- ¾ cup canola oil
- 2 cups frozen mashed strawberries (divided: 1 cup for cake, 1 cup for garnish)
- 4 eggs
For the cream cheese frosting: (Adapted from Paula Deen)
- 1 stick unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 cup mashed strawberries (fresh or frozen, thawed)
- 3 cups powdered sugar
Instructions
For the cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine cake mix, flour, and strawberry jello powder. Stir in water, oil, and eggs (one at a time), mixing well after each addition.
- Add 1 cup mashed strawberries and beat for 2 minutes until well blended.
- Pour batter into prepared pan and bake for about 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely before frosting.
For the frosting:
- In a mixing bowl, beat together softened butter and cream cheese until smooth.
- Add mashed strawberries and powdered sugar. Beat until creamy and spreadable.
- Spread frosting over cooled cake.
- Garnish with extra fresh strawberries or spooned mashed strawberries on top.
Serving & Storage
- Serve chilled or at room temperature.
- Store leftovers covered in the refrigerator for up to 4 days.
Tips & Variations
- Add a splash of vanilla extract to the frosting for extra flavor.
- Use fresh strawberries for garnish to make the cake look extra beautiful.
- For a layered version, bake in two 9-inch round pans and frost between layers.
Enjoy !!
