If you’re looking for an easy strawberry cake recipe, this is it! This extra-moist cake starts with a boxed cake mix, but is anything from ordinary. Top with homemade strawberry frosting that tastes like a milkshake.
During one of our Facebook Live shows recently one of you asked for a strawberry cake recipe. The doldrums of winter are setting in and we’re all craving a little bit of summer. This easy strawberry cake recipe will satisfy that craving!
Best Strawberry Cake
We decided to make a strawberry cake recipe using cake mix for those of you who need a quick, easy and moist strawberry cake. We’ll be working on a 100% from scratch strawberry cake over the next few weeks for those who like completely homemade recipes.
But I’ll have to say…this cake is hard to beat. It’s the best strawberry cake recipe I’ve ever made.
Can I put fresh strawberries in cake mix?
Yes! This cake starts with a cake mix, but uses fresh strawberry puree to give it the a fresh strawberry flavor. Take the strawberries and run them through a food processor to puree them. Use 1 cup of the strawberry puree, juice and all, in this cake recipe.
How do you make strawberry cake?
This is a dump-and-go style cake. Add all of the ingredients to a stand mixer (or use a hand mixer) and mix well. Here are a few hints:
Although this strawberry cake starts with a boxed cake mix, it does have fresh strawberries in it. You’ll add 1 cup of pureed strawberries to the cake batter. Just enough to add a fresh flavor and extra moisture.
You’ll also add a small box of strawberry gelatin to the batter. If you can find a strawberry boxed cake mix, you may be able to use that and skip this step. But add strawberry gelatin to a white cake mix for a huge strawberry flavor boost.
I normally like to try to use butter in cake recipes. I tested this recipe three times and everyone definitely preferred the cake with oil over butter. The texture was simply amazing, and since strawberry is the main flavor, you won’t notice the butter taste missing.
To make a 9×13 cake, prepare the cake as described above. Pour the cake batter in a greased 9×13 cake pan. Bake at 325 degrees for 35 minutes, or until the center of the cake bounces back when you touch it.
To make a 2 layer cake, divide the batter between 2 greased and floured cake pans. Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it.
How do you make strawberry buttercream?
I desperately wanted to use fresh strawberries for the frosting. But I just couldn’t get the texture right. The fresh strawberries were reacting with the butter and sugar, which caused the frosting to be a little lumpy and not as smooth as I liked. I decided that flavor and texture trumped using fresh strawberries.
So what gives this homemade strawberry frosting it’s flavor? Strawberry jam. I used Welch’s Natural Strawberry Spread. The combination of butter, jam, sugar, vanilla and a little cream makes this frosting taste like you are drinking a strawberry milkshake. Even those in the family who don’t care for frosting couldn’t say no.
Need a little summer in your cloudy day? Try this easy strawberry cake recipe. It’s quick. It’s foolproof.
You’re going to love it.
TOOLS TO MAKE THIS CAKE
Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree.
Beat on low speed until mixed, then beat on medium speed for 2 minutes.
Grease and flour two 9" round cake pans (*see instructions below for 9x13 cake pan*).
Divide the batter evenly between the two cake pans.
Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it.
Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Frosting
In the bowl of a stand mixer, cream the softened butter for 1-2 minutes until nearly white in a appearance.
Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl.
Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl.
Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.
To Frosting the Cake:
Place one cake layer on a cake plate.
Spread frosting on top of the first layer.
Place the second cake layer on top of the frosting.
Use the remaining frosting to frost the top and sides of the layer cake.
Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.
Store at room temperature until serving, then store leftovers in the refrigerator.
*Add additional heavy cream by the tablespoon until it is to the consistency you'd like.**To make a 9x13 cake, prepare the cake as described above. Pour the cake batter in a greased 9x13 cake pan. Bake at 325 degrees for 35 minutes, or until the center of the cake bounces back when you touch it.***If you make a 9x13 cake, you won't need quite as much frosting. Use these amounts for frosting, preparing it in the same way as described above: 1 cup butter, softened 4 cups powdered sugar 1 teaspoon vanilla extract 4-5 tablespoons heavy cream ⅓ cup strawberry jam****The calorie count for this cake is based on the two layer cake cut into 15 pieces with 1 piece of cake as a serving.