Best Ever Strawberry Cake

This incredibly moist strawberry cake combines the convenience of a boxed mix with fresh strawberry flavor in both the cake and cream cheese frosting. It's a crowd-pleasing dessert that has become my go-to recipe whenever I need something special yet foolproof.

I first made this cake for my daughter's birthday when strawberries were at their peak season. The vibrant color and intense berry flavor had everyone asking for the recipe before they'd even finished their slice.

Ingredients

• White cake mix: Provides a perfect neutral base that lets the strawberry flavor shine through. Look for a high-quality brand without artificial flavors.
• Plain flour: Helps create the perfect dense yet tender crumb structure.
• Strawberry jello: Intensifies both the color and flavor. Be sure to use the small 3oz box.
• Canola oil: Creates incredible moisture that butter alone cannot match. The neutral flavor lets the strawberries take center stage.
• Fresh eggs: Bind everything together and create structure. Room temperature eggs incorporate better.
• Pureed strawberries: The star ingredient adding authentic flavor. When selecting strawberries, look for bright red berries with no white shoulders for maximum sweetness.
• Cream cheese: Gives the frosting a tangy complexity that balances the sweet strawberries perfectly.
• Butter: Adds richness to the frosting. Use unsalted for better control of the final flavor.
• Powdered sugar: Creates a smooth frosting texture. Sift it first if it seems lumpy.

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to exactly 350°F making sure it reaches full temperature before baking. Thoroughly grease and flour your 9×13 pan, getting into all corners. This prevents sticking which can ruin your beautiful cake.

Create the Dry Mixture:

Combine the cake mix, flour, and strawberry jello in a large bowl. Whisk them together thoroughly to ensure even distribution of the gelatin powder which provides both color and flavor throughout the cake.

Begin Building the Batter:

Pour in the water and stir until the dry ingredients are moistened. The mixture will seem thick at this point but will loosen up as you add the remaining wet ingredients. This step hydrates the dry ingredients allowing them to blend properly.

Add the Fats and Proteins:

Pour in the oil slowly while mixing to create an emulsion. The oil coats the flour proteins, preventing them from developing too much gluten which keeps your cake tender. Add each egg individually, beating well after each addition allowing each to fully incorporate before adding the next.

Incorporate the Strawberries:

Gently fold in the pureed strawberries using a spatula rather than a mixer. This preserves the air you've incorporated and prevents overmixing. The batter will take on a beautiful pink hue as the berries blend throughout.

Final Mix and Bake:

Beat the complete batter for exactly 2 minutes on medium speed to incorporate air for a lighter texture. Pour into your prepared pan and smooth the top. Bake for 45 minutes until a toothpick comes out clean but watch carefully during the last 10 minutes to prevent overbaking.

Create the Frosting:

Beat the softened butter and cream cheese until completely smooth with no lumps. This may take 2 to 3 minutes depending on their temperature. Add the strawberry puree and continue beating until fully incorporated ensuring no streaks remain.

Frost and Finish:

Wait until the cake is completely cool before applying frosting. Spread the frosting in an even layer using an offset spatula for the smoothest finish. Garnish with fresh strawberry slices arranged in a decorative pattern if desired.

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My absolute favorite part of this recipe is watching people's faces when they take their first bite. The intense strawberry flavor is so unexpected in a homemade cake. My husband, who typically avoids fruit desserts, requests this cake for his birthday every year now, which speaks volumes about how special it truly is.

Perfect Strawberry Selection

The quality of your strawberries dramatically affects the final flavor of this cake. When choosing strawberries look for berries that are fully red with no white areas near the stem. They should smell strongly of strawberry even before cutting them. If fresh strawberries aren't at their peak, frozen strawberries can be an excellent alternative as they're typically frozen at peak ripeness. Allow frozen berries to thaw completely and drain excess liquid before pureeing to prevent your cake from becoming too wet.

Make Ahead and Storage Tips

This strawberry cake actually improves with a day of rest as the flavors have time to meld together and intensify. You can bake the cake up to two days before serving, keeping it unfrosted and tightly wrapped at room temperature. The frosting can be made a day ahead and refrigerated then brought to room temperature and lightly re-whipped before applying. Once frosted, the cake must be refrigerated and will stay fresh for up to 5 days. Let slices come to room temperature for about 20 minutes before serving for the best flavor and texture experience.

Serving Suggestions

While this cake is certainly delicious on its own, I love serving it with complementary flavors that enhance the strawberry experience. A small scoop of vanilla bean ice cream alongside a slice creates a wonderful temperature contrast. For special occasions, consider making a quick strawberry sauce by simmering chopped strawberries with a bit of sugar and lemon juice until thickened, then drizzling it over each plate. This cake also pairs beautifully with a glass of champagne or prosecco for celebrations or a cup of Earl Grey tea for afternoon gatherings.

Frequently Asked Questions

→ Can I use frozen strawberries for the cake?

Yes, frozen strawberries work well when fresh strawberries are not in season. Ensure they are pureed before adding.

→ How do I store the cake?

Store the cake covered in the refrigerator for up to 5 days to maintain freshness.

→ Can I make this cake into layers?

Yes, divide the batter between two 9-inch round pans and bake for 30-35 minutes instead of 45 minutes.

→ Can I add extra strawberry flavor?

For an enhanced strawberry taste, add 1/2 teaspoon of strawberry extract to the cake batter.

→ What’s the best way to garnish this cake?

Garnish the cake with fresh strawberries or a drizzle of pureed strawberries for a beautiful touch.