Strawberry cake is a delicious treat that is great all year. Even though this recipe calls for frozen strawberries, you can easily use fresh strawberries that have been sprinkled with granulated sugar. To substitute for the strawberries called for in this recipe, slice two pints of strawberries and place in a medium bowl. Sprinkle with ½ cup of granulated sugar and let it sit for at least thirty minutes before pureeing and then follow the recipe as it is written.
Strawberry Cake Recipe
Adapted from Food Network
Ingredients:
For the cake:
- 1 box white cake mix
- 1 box (3 ounces) strawberry-flavored gelatin
- 1 package (15 ounces) frozen strawberries, thawed and pureed
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup cold water
For the frosting:
- ¼ cup butter, at room temperature
- 1 package (8 ounces) cream cheese, at room temperature
- ¼ cup strawberry puree made from 1 small package of frozen strawberries in syrup (save the rest of the strawberries for another time)
- ½ teaspoon vanilla extract
- 7 cups confectioners’ sugar
- Sliced strawberries, to garnish
Directions:
For the cake:
Preheat the oven to 350 degrees Fahrenheit. Spray two 9-inch round cake pans with nonstick cooking spray.
Add the cake mix and gelatin to a large bowl and whisk gently. Stir in the strawberry purée, eggs, oil, and water and then beat together using an electric mixer that has been set at medium speed until the batter is smooth.
Pour equal amounts of batter into each of the cake pans and place in the center of the oven. Bake for 20 minutes, or until a toothpick that has been inserted in the center comes out clean.
Remove the pans from the oven and let them cool in the pans for 10 minutes. Turn the pans over onto wire racks to remove the cakes. Let cool completely on the racks.
For the frosting:
Add the butter and cream cheese to a large mixing-bowl and beat on medium speed using an electric mixer until the two ingredients are well combined and creamy. Beat in the strawberry puree and then set the mixer on low speed. Slowly beat in the confectioners’ sugar until the frosting is smooth and creamy.
When it comes time to assemble the cake, place one layer on a serving platter. Frost the tops and sides, and then place the other layer on top. Frost the sides and top, and then garnish the cake with fresh strawberries.
Serve the cake immediately or cover carefully with plastic wrap and store in the refrigerator for up to 24 hours. If you don’t think you’ll be eating the cake right away, don’t frost it. This cake tastes best when it is eaten shortly after it’s frosted.