Ingredients
- 1 box white cake mix (18.25 oz)
- 1 package strawberry-flavored instant gelatin (3 oz)
- 1 package frozen strawberries in sugar, thawed and pureed (15 oz)
- 4 large eggs
- 1/2 cup canola oil
- 1/4 cup water
- 1/4 cup butter, softened
- 1 package cream cheese, softened (8 oz)
- 1/3 cup thawed, pureed frozen strawberries in sugar (about 3 oz)
- 6 cups confectioners’ sugar
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, mix the cake mix and strawberry gelatin.
- Add the pureed strawberries, eggs, oil, and water. Beat on medium speed until smooth.
- Divide batter evenly between the pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
- For the frosting: Beat butter and cream cheese until creamy. Mix in pureed strawberries.
- Gradually add confectioners’ sugar, beating until smooth and spreadable.
- Assemble cake with frosting between layers and over the top and sides. Garnish with fresh strawberries if desired.
Notes
- Use fresh strawberries instead of frozen for a fresher taste.
- Add more confectioners’ sugar if frosting is too thin.
- Try a sheet pan or cupcakes for variation—adjust baking time accordingly.
- Freeze leftovers well-wrapped for up to 3 months.
- Bring to room temperature before serving for best frosting texture.
- Prep Time: 35 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 48g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
