Strawberry Cake

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This strawberry cake isn’t one of those run-of-the-mill fruit cake recipes. It’s one of the best strawberry cake recipes I’ve tasted, and it is gorgeous. There are lots of cake recipes with strawberries in them, but this decadent beauty is a showstopper!

Oh, and this cake has been viral of FaceBook for years with over 50 million views within the first few months of posting it!

Unlike the strawberry pound cake, this cake is actually pink. It’s similar to a strawberry tres leches cake only it sports a strawberry buttercream frosting for extra luscious berry deliciousness. The ripe strawberry flavor is evenly distributed throughout the layers of cake and frosting. Think strawberry shortcake cake on steroids!

WHAT I LOVE ABOUT THIS RECIPE

• This is an absolute showstopper
• Loaded with fresh strawberries, this homemade southern delight is guaranteed to be a hit!
• Just look at its fluffy texture!

STRAWBERRY CAKE SECRET INGREDIENTS

We use two secret ingredients for this amazing cake! A cake mix and a box of Jell-o! This recipe is generations old and first given to me by my Grandma. You know these secret ingredients have to really create an absolute KNOCK OUT!

STRAWBERRY CAKE INGREDIENTS

Cake:

• White Cake Mix: Yes this recipe starts out with a convenient cake mix. This is used as a dry ingredient. Ignore the box instructions and ingredient listed there. Choose which ever cake mix you like the taste of.
• Strawberry Jello: We use a small box of strawberry gelatin. This is used as an ingredient, just like the cake mix, so ignore the box instructions.
• Eggs: I use large eggs. They should be at room temperature for best results.
• Granulated Sugar + A.P. Flour: Yes, these are added in addition to the cake mix. The combo really works!
• Strawberries: I use fresh strawberries. If you want to try frozen strawberries, try adding them frozen.
• Vegetable Oil: This creates the moistest cake possible.
• Milk: I use whole milk. Lower fat version will produce a less rich cake.

Strawberry Buttercream Frosting:

• Butter: I use unsalted Challenge butter.
• Powdered Sugar: Sift before adding to easily achieve smooth results.
• Strawberries: Again, I like fresh berries.

STRAWBERRY CAKE RECIPE NOTES + TIPS

• If your cake sinks in the middle: This strawberry cake is a moist dense dreamy delight. That being said, it must be completely baked through or it may fall in the middle. When you check it with a toothpick, be sure there is no strawberry cake filling that sticks.
  • The toothpick must be totally clean before you take the cake out of the oven.
• Strawberry Frosting: This scrumptious cake is super simple to throw together, and the buttercream frosting isn’t difficult, but it can be finicky and takes time to finish. It really is easy to assemble, but you’ll need some extra patience. I don’t use a strawberry cream cheese frosting because I find it a little too soft.
• Strawberry Jam: To mix things up, because I truly make this cake so often, I occasionally add a thin layer to the strawberry jam to the top of the first and second layer than continue on with frosting. You could make a homemade strawberry reduction instead if you’d prefer, but I think the jam, in this case, works every bit as well!
• Can I Add Strawberry Extract? No need. The cake mix and fresh strawberry really deliver on the strawberry flavor.
• To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer).  The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.
• You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve.
• Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.
  • Make cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
  • Make in a 9X13–You can also cook this in a 9”x 13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.

• Fresh or Frozen Strawberries: I recommend using fresh strawberries for this cake, but you can use frozen in a pinch. If frozen is your only option, chop them before they thaw completely and drain them well. Otherwise, they’ll turn into a mushy mess.
• Substitutions: For all chocolate lovers, try subbing in your favorite chocolate frosting instead of my strawberry buttercream. The cake is substantial enough – and “strawberry-y” enough – to still shine through. You can even garnish the top with some chocolate-covered strawberries. Mmmmm 
• Which Mixer To Use: I use an electric hand mixer. The mixing time isn’t long enough to haul out the stand mixer. Use which you prefer! If you do use the stand up mixer, fit it with the paddle attachment, not the whisk attachment.

HOW TO MAKE STRAWBERRY CAKE RECIPE

1. Make the cake: Combine all the cake ingredients.
2. Mix until well combined.
3. Pour cake batter into prepared pans and bake. When done cool cake in pans on a wire rack for about 10 minutes.
4. Make the frosting: Beat the butter first, then add the sugar and strawberries.
5. Beat the sugar and strawberries.
6. Frost the first layer.
7. Frost the second layer.
8. Assemble all the layers and frost the top and sides.
9. Refrigerate then decorate.

***See the full instructions below.

STORING + FREEZING + MAKE-AHEAD

Strawberry fields forever! This awesome cake lives in the fridge. Keep it in a cake saver but keep it cold. When you cut a piece, cover the exposed cake with plastic wrap to prevent drying and allow it to retain moisture,..

• How Long Can You Keep This In The Fridge? Your cake will stay fresh and yummy for up to a week when stored properly in the fridge. It should return to the fridge immediately after serving but this little beauty is gonna’ get gobbled up. That sweet strawberry flavor is hard to beat.
• Can You Freeze This? This can be frozen without the frosting. Let the cake(s) cool completely and double-wrap them for extra protection. They can slow thaw overnight in the fridge and you can whip up the icing when you’re ready to put your cake together.
• Make-Ahead Tips: This strawberry cake must be kept cold, so I typically make it a day or two ahead. I like to bake up the cakes and let them chill in the fridge overnight. Then I make my icing and build my cake the next day.
  • The strawberry buttercream frosting must stay cold so your cake should stay in the fridge right up until serving time.
• Food Safety: If you’d like more info on food safety check out this link.

MORE GORGEOUS SHOWSTOPPING CAKES

• Berry Chantilly Cake
• Banana Pudding Cake
• Humming Bird Cake
• Coconut Cake
• Kit Kat Cake Recipe

MORE STRAWBERRY CAKES

• Strawberry Sheet Cake
• Strawberry Poke Cake
• Fresh Strawberry Cake
• Strawberry Dump Cake
• Strawberry Heaven On Earth Cake

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Strawberry Cake

This intense triple-decker strawberry cake is super moist and lovingly crafted with a sweet buttercream frosting that’s addictingly delicious.

Prep Time30 minutes mins

Cook Time23 minutes mins

Total Time53 minutes mins

Servings: 12 people

Author: Kathleen

Ingredients

Cake Ingredients:

• ▢ 1 box white cake mix
• ▢ 1 (3-ounce) box strawberry jello
• ▢ 4 large eggs
• ▢ 1/2 cup sugar
• ▢ 1/4 cup all-purpose flour
• ▢ 1/2 cup fresh strawberries finely chopped
• ▢ 1 cup vegetable oil
• ▢ 1/2 cup milk

Strawberry Buttercream Frosting:

• ▢ 1 cup unsalted butter softened
• ▢ 2 (16-ounce) packages powdered sugar
• ▢ 1 cup fresh strawberries finely chopped

US Customary - Metric

Instructions

• Make the Cake: Preheat the Oven to 350°F (177°C).  Line three 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
• In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, increase the mixer to medium, and beat for 3 minutes.
• Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
• Cool cake in pans on a wire rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
• Meanwhile, Make Frosting: In a large bowl, beat the butter (1 cup) at medium until it's pale yellow and fluffy. Add powdered sugar (2 packages) and strawberries (1 cup) and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
• Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!

Fans Also Made:

• 
  Bisquick Strawberry Shortcake
• 
  Strawberry Cobbler Recipe
• 
  Strawberry Heaven On Earth Cake
• 
  Strawberry Scones

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Notes

1. If your cake sinks in the middle: This strawberry cake is a moist dense dreamy delight. That being said, it must be completely baked through or it may fall in the middle. When you check it with a toothpick, be sure there is no strawberry cake filling that sticks. The toothpick must be totally clean before you take the cake out of the oven.
2. Frosting: This scrumptious cake is super simple to throw together, and the buttercream frosting isn’t difficult, but it can be finicky and takes time to finish. It really is easy to assemble, but you’ll need some extra patience.

• • To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer).  The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.
  • You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve.

3. Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.

• • Make cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
  • Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.

Nutrition

Serving: 1/12 of the recipe | Calories: 823kcal | Carbohydrates: 123g | Protein: 5g | Fat: 37g | Saturated Fat: 26g | Cholesterol: 96mg | Sodium: 318mg | Potassium: 66mg | Fiber: 1g | Sugar: 104g | Vitamin A: 568IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg

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Source: Southern Living

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