Best Ever Strawberry Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box white cake mix
02 -
3 tablespoons plain flour
03 -
1 (3 oz) box strawberry jello
04 -
1/2 cup water
05 -
3/4 cup canola oil
06 -
4 eggs
07 -
1 cup pureed strawberries (fresh or frozen)
→ Cream Cheese Icing
08 -
1 stick (1/2 cup) butter, softened
09 -
1 (8 oz) package cream cheese, softened
10 -
1 cup pureed strawberries (fresh or frozen)
11 -
3 cups powdered sugar
12 -
Fresh strawberries for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly.
02 -
In a large mixing bowl, combine the white cake mix, plain flour, and strawberry jello. Stir in the water to blend with the dry ingredients.
03 -
Gradually add the oil to the mixture, ensuring it's fully incorporated. Then, add the eggs one at a time, beating well after each addition.
04 -
Fold in one cup of the pureed strawberries into the batter, mixing gently until just combined.
05 -
Beat the cake batter on medium speed for about 2 minutes until it's well mixed and slightly fluffy.
06 -
Pour the batter into the prepared pan, smoothing the top with a spatula.
07 -
Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 -
Allow the cake to cool completely in the pan on a wire rack before icing.
09 -
In a mixing bowl, combine the softened butter and cream cheese. Beat until smooth and well combined.
10 -
Add the pureed strawberries to the butter and cream cheese mixture, and continue to beat until fully incorporated.
11 -
Gradually add the powdered sugar, one cup at a time, beating well after each addition until the icing is smooth and creamy.
12 -
Once the cake has cooled completely, spread the cream cheese icing evenly over the top.
13 -
If desired, garnish with fresh strawberries or a drizzle of pureed strawberries.
# Notes:
01 -
Fresh strawberries will give the best flavor, but frozen strawberries work well when fresh aren't in season.
02 -
For an extra strawberry punch, add 1/2 teaspoon of strawberry extract to the cake batter.
03 -
Store the cake covered in the refrigerator for up to 5 days.
04 -
For a layer cake version, divide the batter between two 9-inch round cake pans and reduce baking time to about 30-35 minutes.