Description
This delicious strawberry cake is made with a vanilla cake mix and fresh strawberries, topped with cream cheese frosting.
Ingredients
Scale
- 15 ounces vanilla cake mix
- 3 ounces strawberry gelatin mix (Jell-O)
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup water
- 1 pint fresh strawberries
- 4 ounces cream cheese, softened
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Give the strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice.
- Put strawberries into a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object.
- In a bowl, combine cake mix with strawberry gelatin powder. Mix until combined.
- Then stir in oil, eggs, and water.
- Once that is combined, add in 1 cup of the smushed strawberries. Gently stir those in by hand.
- Pour batter into prepared baking dish.
- Bake for about 30-33 minutes. To ensure it’s done, stick a toothpick in the center; it should come out clean.
- Allow cake to cool completely before adding frosting.
- Using an electric mixer, mix together the softened butter and cream cheese until smooth, creamy, and lump-free.
- Then mix in powdered sugar, vanilla extract, and milk. Mix until smooth and creamy.
- Slather frosting onto cooled cake. Put the cake back into the refrigerator for about an hour to help the frosting set up.
- Slice and serve! Top each piece of the strawberry cake with a slice of fresh strawberry.
Notes
- For crushed strawberries, you can use either fresh strawberries or one cup of crushed fresh strawberries.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg