Why You’ll Love This Fresh Strawberry Cake Recipe
One of the joys of baking is the delightful surprise of flavors, and this Fresh Strawberry Cake recipe truly delivers.
The combination of sweet strawberries and moist cake creates a heavenly bite that leaves you craving more. It’s perfect for any occasion, whether you’re celebrating a birthday or just enjoying a sunny afternoon.
Plus, it’s surprisingly simple to make, so you won’t spend hours in the kitchen.
I love how the vibrant pink color brightens up any dessert table, and the creamy frosting adds a luxurious touch.
Trust me, once you try it, you’ll be hooked on this recipe!
Ingredients of Fresh Strawberry Cake
When it comes to baking, having the right ingredients is key, and this Fresh Strawberry Cake recipe is no exception. You’ll be gathering some basic pantry staples along with fresh strawberries that will give this cake its delicious flavor.
Plus, the combination of vanilla cake mix and strawberry gelatin powder adds a twist that not only enhances the taste but also gives your cake a lovely pink hue. Grab your apron, and let’s take a look at what you’ll need to whip up this delightful dessert.
Ingredients:
- 1 (18 1/4 ounce) box of vanilla, white, or yellow cake mix
- 1 (3 ounce) box of strawberry gelatin powder (Jell-O)
- 4 eggs
- 1 cup vegetable oil
- 1/4 cup water
- 1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
- 0.5 (4 ounce) package of cream cheese, softened
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Now, let’s chat about those ingredients for a second. The cake mix is a real lifesaver here, making this recipe super easy—and who doesn’t love a shortcut in the kitchen?
You can use whatever flavor of cake mix you like, but something vanilla-y or yellow really lets the strawberry flavor shine through. As for the strawberries, fresh is best, but if you only have frozen ones, just make sure to thaw them and drain any excess liquid first.
The cream cheese frosting? It’s like the cherry on top, giving a creamy, tangy finish to the sweet cake. Trust me, you’ll want to spread that frosting generously.
How to Make Fresh Strawberry Cake
Alright, so you’ve gathered your ingredients and you’re ready to plunge into the world of cake-making. Let’s start by preheating that oven to a toasty 350°F.
While that’s warming up, grab your trusty 9×13 baking dish and give it a good spritz with some nonstick cooking spray—trust me, you don’t want your cake to stick like a bad hair day.
Now, let’s talk strawberries. Rinse them off gently and dry them with a paper towel, because nobody likes soggy strawberries. Remove the stems, chop them up, and toss those little gems into a Ziploc bag.
Now comes the fun part: grab a rolling pin or something heavy and crush those strawberries until they’re all smooshed. You’re not trying to win a fight here; you just want to break them down a bit to get all that delicious flavor out.
Once you’ve conquered the strawberries, it’s time to mix things up. In a big bowl, combine 1 (18 1/4 ounce) box of cake mix with 1 (3 ounce) box of strawberry gelatin powder. Give it a good stir until it’s well blended—this is where the magic starts.
Next, add in 4 eggs, 1 cup of vegetable oil, and 1/4 cup of water. Mix it all together until it’s smooth and you can’t see any dry spots.
Now, gently fold in 1 cup of your crushed strawberries. I know it’s tempting to just dump them in, but take it slow and fold them in gently. This will help keep all that lovely flavor intact.
Pour the batter into your prepared baking dish and pop it in the oven. Bake it for about 30-33 minutes, but keep an eye on it. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Patience is key here—let the cake cool completely before we get to the best part: the frosting.
Speaking of frosting, it’s time to whip up that creamy goodness. In a mixing bowl, combine 0.5 (4 ounce) package of softened cream cheese with 1/3 cup of softened butter.
If you have an electric mixer, now’s the time to put it to work—mix until it’s all smooth and lump-free. Then gradually add in 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of milk.
Mix it until you’ve got a nice, creamy texture that you can’t resist. Now, spread that frosting generously over your cooled cake. Seriously, don’t skimp on this part; it’s like giving your cake a warm hug.
Slice it up, serve it, and watch it disappear. If you have any leftovers—though I doubt it—you can keep them in the fridge, but let’s be real, this cake is way too good to last long. Enjoy!
Fresh Strawberry Cake Substitutions & Variations
After you’ve mastered the delicious fresh strawberry cake, you might find yourself wanting to mix things up a bit.
You can easily swap the cake mix for a gluten-free variety if you need to accommodate dietary restrictions. For a twist, try adding lemon zest or almond extract to the batter.
If you love chocolate, fold in some mini chocolate chips or drizzle melted chocolate over the frosting.
You can also experiment with other berries, like blueberries or raspberries, for a berry medley cake.
Don’t hesitate to play with different frostings, such as whipped cream or a chocolate ganache!
Additional Tips & Notes
To guarantee your fresh strawberry cake turns out perfectly every time, I recommend keeping a few tips in mind.
First, use ripe, juicy strawberries for the best flavor—fresh is always better!
Make sure to let your cake cool completely before frosting; it prevents the icing from melting.
If you want a stronger strawberry taste, consider adding more crushed strawberries to the batter.
For a moist cake, don’t overmix the batter; gentle folding is key.
Finally, store any leftovers in the fridge, and enjoy them within a few days for the best taste.
Happy baking!