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Strawberry Cake

  • Author:
  • Prep Time: 1 hour (Included baking time and frosting)
  • Total Time: 1 hour (Included baking time and frosting)
  • Yield: 16 to 20 servings
  • Category: Desserts

Ingredients

Cake

  • 1 (18.25-ounce) box white cake mix
  • 1 (3-ounce) package strawberry flavored gelatin
  • 1 cup vegetable oil
  • 4 large eggs, separated
  • ½ cup of strawberry puree (you can puree fresh or frozen strawberries)
  • ¼ cup strawberry juice Note: If using fresh strawberries, gently press strawberries until they release 1/4 cup of juice)
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

Strawberry Cream Cheese Frosting

  • ½ cup (1stick butter), softened
  • 1 (8-ounce) package cream cheese, softened
  • 6 cups confectioner’s sugar, sifted
  • ¼ cup heavy whipping cream
  • ½ cup strawberry puree
  • 1 to 2 drop red food coloring (optional)

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour 3 8 or 9-inch round cake pans. (Tip: For cake layers not to stick to pans, after greasing pans place a small circle of wax paper or parchment paper in the center of each cake pan.)
  2. In a large mixing bowl, add cake mix, dry gelatin, and oil. Beat UNTILL just blended.
  3. In a separate bowl, beat egg whites until stiff and set aside in the refrigerator.
  4. Beat egg yolks in a separate bowl and add them to the cake mix mixture. Beat just enough to mix well. Sir in ½ cup pureed strawberries, strawberry juice, milk and vanilla. (Stir do not beat)
  5. Fold in stiffly beaten egg whites. Pour into the prepared cake pans and bake for 16 to 18 minutes or until done. (Be careful not to over bake) cool cake completely before frosting.
  6. To make the Frosting, cream butter and cream cheese until light and fluffy. Add 3 cups confectioners’ sugar and ¼ cup heavy cream. Continue to beat; add the remaining 3 cups of confectioners’ sugar, vanilla beat until smooth and creamy. Stir in the strawberry puree and a few drops of red food coloring.

Notes

Do ahead tip/Freeze: You can make this cake up two days ahead. Store in the refrigerator. You can freeze this cake up to 2 months. Thaw overnight in the refrigerator.

Recipe Tip: To make this cake in a sheet pan, pour batter into a greased 13 x 9 x 2-inch pan. Bake at 350 degrees F. for 25 to 30 minutes or until done. Let it cool before frosting.