Strawberry Cake with Cream Cheese Frosting
This is without a doubt my most popular cake. This is also the cake I have worked the hardest on perfecting.
About this recipe: This is without a doubt my most popular cake. This is also the cake I have worked the hardest on perfecting. I have tried so many different strawberry cake recipes and this one…well it takes the cake.
Don’t let the call for a “white cake mix” in this recipe fool you. It is simply an ingredient in this incredibly flavorful, moist cake.
The beautiful stripes on this cake are a fun addition to decorating this cake. The sky’s the limit as far as decorating goes.
Strawberry Cake
with Cream Cheese Frosting
Yield: 1- 2 layer, 8- inch cake
Cream Cheese Frosting
3 sticks of unsalted butter, room temp
6 oz. cream cheese, room temp
6-7 cups SIFTED powder sugar
2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
Pinch of salt
For the cake:
1 - 3oz box of strawberry jello
1 white cake mix
10 oz frozen strawberries, thawed and pureed
4 large eggs, room temp
½ cup oil
¼ cup water
Instructions
*Try making a sheet cake instead of the the layered cake. Mix everything the same as you would for the round cake but instead put in a greased sheet pan and bake for 20 minutes. This is a great alternative cake and great for a BBQ or party.
For the cake:
Preheat your oven to 350 degrees F. Spray 2 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside.
Combine Jello and cake mix in a stand mixer with the paddle attachment. Add the strawberry puree. Add eggs one at a time making sure they are incorporated well. Add oil and mix well, then add water. Using a rubber spatula scrape the sides and bottom of bowl and then mix again with the mixer until it’s mixed well.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
Bake for around 25 minutes and then check with a cake tester. Once they are done baking leave in the pan for 10 minutes and then place on a wire cooling rack until completely cool.
Tip: I always double this recipe so I can have a 3- layer cake and throw the other layer in the freezer for next time.
For the Cream Cheese Frosting:
1. In a stand mixer with the paddle attachment combine the butter and cream cheese and beat on medium speed until smooth, 1-2 minutes.
2. With the mixer on low slowly add the SIFTED powder sugar until incorporated.
3. Then add the cream, vanilla and salt and turn the mixer up to medium and beat for several minutes.
4. Once it is mixed remove it from the stand mixer and with a wooden spoon mix the frosting by hand for a couple of minutes. This helps remove air bubbles that the stand mixer incorporates into the frosting. If you are going for a smooth look to the frosting don’t skip this step.
