Strawberry Cake with Strawberry Cream Cheese Frosting

Square side shot of a slice of strawberry cake with cream cheese frosting.

4 from 3 votes

Strawberry Cake with Strawberry Cream Cheese Frosting

This easy, homemade Strawberry Cake starts with a box of cake mix, Jello, buttermilk and fresh or frozen strawberries. Finish off the moist layer cake with the most delicious strawberry cream cheese frosting!

Course Dessert

Cuisine American, Southern

Keyword easy strawberry cake, homemade strawberry cake, old fashioned strawberry cake recipe, strawberry cake

Prep Time 30

Cook Time 30

Cooling Time 3

Total Time 4

Servings - 16 people

Calories 586kcal

Author Blair Lonergan

Ingredients

STRAWBERRY CAKE:

½ cup thawed and mashed frozen strawberries or ½ cup very-finely diced fresh strawberries (measured after mashing or dicing)
4 ½ cups white cake mix (from 2 boxes)
1 (3 ounce) box strawberry Jell-O mix
4 large eggs, at room temperature
½ cup vegetable oil
½ cup buttermilk

STRAWBERRY CREAM CHEESE FROSTING:

½ cup (1 stick) salted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
1 teaspoon vanilla extract
2 lbs. confectioners' sugar, sifted
½ cup thawed, mashed and strained frozen strawberries or ½ cup very-finely diced fresh strawberries (measured after mashing or dicing)

Instructions

PREPARE THE STRAWBERRY CAKE:

Preheat oven to 325° F. Grease and flour three 9-inch cake pans lined with parchment paper.
In a large bowl, whisk together cake mix and dry Jell-O mix. Add mashed (or diced) strawberries, eggs and oil. Use an electric mixer on low speed to combine for 30 seconds. Add the buttermilk, increase the speed to medium, and continue mixing for 2 more minutes.
Divide the batter evenly between the three prepared pans. Tap the pans on the counter once or twice to release any big air bubbles.
Bake the cakes for 27-30 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.

PREPARE THE STRAWBERRY CREAM CHEESE FROSTING:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and vanilla until light and fluffy, about 3 minutes. Gradually add the confectioners’ sugar and beat until smooth, about 3 more minutes. Add the strawberries and mix on low just until combined. Cover and chill in the refrigerator for at least 1 hour, or until ready to use.

ASSEMBLE THE CAKE:

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the extra cake.
Place one cake layer on your cake stand or plate. Evenly cover the top with a layer of frosting. Top with the second cake layer and evenly cover the top with another layer of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Refrigerate for at least one hour (or overnight) before slicing and serving.

Notes

Purchase two boxes of white cake mix (one box will not be enough to equal the 4 ½ cups of mix called for in the recipe).
Measure the strawberries after they are mashed or diced. You'll need ½ cup mashed or diced for the cake and ½ cup for the frosting. It might require up to 2 cups of frozen sliced strawberries or fresh whole strawberries to equal just ½ cup once they're mashed.
Frozen, sliced strawberries that have been thawed are easiest to mash, so they're my top pick for this cake (unless you're lucky enough to have fresh, ripe, super-sweet local berries available).
It's fine to incorporate some of the juices from the mashed or diced berries into the cake batter.
For the frosting, it's important to strain the juices from the mashed or diced berries with a fine mesh sieve or dish towel. You don't want to water down the frosting.
Allow time for the frosting to chill for at least 1 hour (or overnight) before spreading onto the cake layers. I find that it's easier to work with when it's a bit more firm.
Refrigerate the cake for at least 1 hour before slicing and serving.
Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.

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