This Double Strawberry Cake is for the strawberry lovers, bursting with fresh strawberry flavor. By supplementing a classic cake mix with strawberry Jello and real strawberry puree, this recipe yields a moist, brilliant cake with a deep berry flavor in each bite. The cream cheese frosting loaded with creamy strawberry flavor is the perfect match with the cake, which makes it a fab spring concert, Birthday, or any reason to have something special dessert. And, because we garnish it with fresh strawberries, this cake is every bit as beautiful as it is delicious. Take a bite of this strawberry fairy tale, and get ready to fall in love!
What I love about this Double Strawberry Cake:
Double Strawberry Flavor: This cake doesn’t merely suggest strawberries; it’s packed with them. Both the cake and the frosting are made with strawberry puree for a flavor that’s bright and new.
Moist and Tender: Due to the inclusion of strawberry Jello and vegetable oil, this cake is both moist and has a soft crumb.
Easy but Beautiful: Starting with a boxed cake mix is a shortcut that you even don’t want to take, because it doesn’t feel a shortcut — it simply works, feels fun and fun and it produces bakery-worthy results.
Great for Any Celebration: This cake, with its bright color and fruity flavor, is great for any special celebration, summer party, or just a Valentine’s Day treat.
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Key Ingredients:
For the Cake:
White Cake Mix: A white cake mix is a great shortcut for this recipe, delivering a fluffy, neutral base that allows the strawberry flavor to shine. Don’t forget all those extra grams of flour for some added structure.
Strawberry Jello powder: The Jello powder both intensifies the strawberry flavor and contributes the most lovely pink hue to the cake. For best results, go with the traditional strawberry flavor, although you can experiment with other berry flavors if you’re feeling a little adventurous.
Strawberry Puree: Fresh or frozen strawberries are fine for this cake. If you use frozen ones, thaw and drain any excess liquid before pureeing. Pureeing the berries until smooth distributes the strawberry flavor throughout not only the cake but also the frosting.
Vegetable Oil: Oil adds moisture and keeps the cake tender. You could swap in melted coconut oil for a bit of extra flavor, but allow it to cool so it doesn’t curdle the eggs.
For the Cream Cheese Frosting:
Cream Cheese and Butter: These two make the base for any rich and creamy frosting. For optimal texture, allow both to sit at room temperature until softened enough to blend smoothly.
Strawberry Puree: Strawberry puree is another great way to add real berry flavor to the frosting without any sort of artificial ingredients, but if you use enough, it can also add a touch of light pink color. For a more saturated pink, add a tiny drop of red food coloring.
Powdered Sugar: This sweetens the frosting and gives it structure. Add gradually until you get the consistency you want. You may need a little more or a little less, depending on how thick you want the frosting.
Full ingredient measurements and instructions are available in the recipe card below
Step-by-Step Instructions
Step 1: Preheat the Oven
First, for a uniform bake, preheat the oven to 350°F (175°C).
Step 2: Prepare the Batter
For the Penang Toast: Grease a 9×13 inch baking dish lightly with butter or non-stick spray and dust with flour.
Combine Dry Ingredients: In a medium mixing bowl, combine the white cake mix, all-purpose flour, and the strawberry Jello powder. Sift these, to break up any lumps.
Add the Wet Ingredients: Squeeze in the water, vegetable oil, eggs, vanilla extract, and strawberry puree into the dry ingredients. With a stand mixer, or with a hand mixer on medium speed.
Pour Into Baking Dish: Transfer batter to prepared baking dish, and spread evenly with a spatula.
Step 3: Bake the Cake
Transfer to the oven and bake until the top is golden brown, 35 to 40 minutes. To check for doneness, insert a toothpick into the center of the cake; when it comes out clean, it’s done.
Cool: Allow the cake to cool completely in the pan before frosting.
Step 4: Prepare the Frosting
Cream Cheese & Butter: In a large mixing bowl, mix together the cream cheese and the butter until blended and creamy.
Fold in Strawberry Puree: Lowly add the strawberry puree with folding motion until just combined.
Incorporate the Powdered Sugar: Incorporate the powdered sugar gradually, starting out at low speed so it doesn’t fly everywhere, until the frosting reaches the consistency you are looking for. If the frosting is too stiff, beat in a bit of milk, 1 tablespoon at a time, until it’s smooth and spreadable.
Chill: Keep frosting in the fridge until you’re ready to use. Chilled firms the frosting, making it easier to spread onto the cake.
Step 5: Frost the Cake
Frost the Cake: After the cake has cooled, just drag a spatula or frosting knife over the top of the cake with strawberry cream cheese frosting until an even layer forms.
Step 6: Serve and Enjoy
Put and Serve: Slice and serve with a coffee or tea.
Garnish (optional): Fresh cut up strawberry slicers, sprinkle of strawberry Jello powder, shaved white chocolate (if desired).
Serving Suggestions:
This Double Strawberry Cake works beautifully with light and fresh accompaniments. Here are suggestions to give your strawberry cake game a bit of a boost:
Berry Compote: To enhance the berry flavor even further, serve a side of mixed berry compote (strawberries, blueberries, and raspberries).
Whipped Cream: A dollop of freshly whipped cream on each slice provides a creamy, airy component.
Sparkling Beverage: Pair with a refreshing effervescent lemonade or with a strawberry-infused tea for a bubbly match that echoes the flavor of the cake.
Storage & Meal Prep Tips:
The cake lasts well in the fridge and freezer, so it’s a perfect make-ahead bake.
Refrigerator: The cake can be stored in an airtight container in the refrigerator for 3-4 days. The cream cheese frosting has a better chance if you do it in the fridge.
Freezer: For freezing, wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. They will stay well for two months. Defrost overnight in the refrigerator, then serve.
Frosting Ahead: You can prepare the frosting a day in advance and keep it in the refrigerator. Just give it a stir before you spread it on the cake.
Delicious Variations:
This recipe is beautifully adaptable! Here are a couple of features to customize it to you:
Triple Berry Cake: Replace half the strawberry puree with equal amounts of raspberry and blueberry purees for a “triple berry” flavor. This adds a delightful complexity to the berry profile.
Chocolate-Strawberry Delight: Add 1/4 cup cocoa powder to the cake batter and sprinkle mini chocolate chips on top for sweet-salty chocolate/strawberry action.
Strawberry Lemon Cake: Add 1 tablespoon lemon juice to the frosting and 1 teaspoon lemon zest to the batter for a bright note that’ll pop the strawberry flavor.
Layer cake version: Skip the 9×13 dish and use two 8-inch round cake pans instead, and cut bake time down to 25 to 30 minutes. For a fancier presentation, stack the layers with frosting between them.
Conclusion:
This Double Strawberry Cake is a feast for the eyes and all parts of your tongue! It is pure joy in every bite of the moist, strawberry cake and fluffy icing. This cake checks all those boxes, whether you’re looking for a super simple recipe to bake with your kids, an impressive dessert to take to a gathering or something to satisfy your sweet tooth. Once you make it, I guarantee it will be a hit with the family!
So, bake and enjoy every single bite of your berry-licious goodie!
Double Strawberry Cake
Ingredients
- 1 box white cake mix 14.25 ounces
- 3 1/2 tablespoons all-purpose flour
- 1 box strawberry Jello 3 ounces
- 1/2 cup water
- 3/4 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup strawberry puree from fresh or frozen berries
- 1 package cream cheese 8 ounces, room temperature
- 1/2 cup butter 1 stick, room temperature
- 1 cup strawberry puree for frosting
- 4-5 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) to ensure the cake bakes evenly.
- Grease and flour a 9×13-inch baking dish. In a large bowl, mix the white cake mix, flour, and strawberry Jello powder. Add water, oil, eggs, vanilla extract, and strawberry puree. Mix until smooth.
- Pour the batter into the baking dish. Bake for 35-40 minutes, or until a toothpick comes out clean. Cool completely.
- In a large mixing bowl, beat the cream cheese and butter until smooth. Add strawberry puree, then slowly add powdered sugar until desired consistency. Chill until ready to use.
- Spread the chilled strawberry cream cheese frosting evenly over the cooled cake.
- Slice the cake and serve with optional garnishes, such as fresh strawberries, a sprinkle of Jello powder, or white chocolate shavings.