Double Strawberry Cake
Strawberry puree and gelatin flavor this 9×13-inch cake, which is cooled completely before adding strawberry cream cheese frosting.
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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
- 1/4 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 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely for at least 60 minutes before frosting.
- Beat the cream cheese and butter until smooth. Mix in 1/4 cup strawberry puree, then gradually add powdered sugar until the frosting reaches a spreadable consistency. Chill briefly if needed.
- 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.
Notes
Cool the cake completely before frosting. Refrigerate the cream-cheese-frosted cake within 2 hours and use it within 3 to 4 days.
Nutrition
Serving: 1slicesCalories: 632kcalCarbohydrates: 83.8gProtein: 5.6gFat: 30.1gSaturated Fat: 9.5gTrans Fat: 0.3gCholesterol: 82mgSodium: 129mgFiber: 0.3gSugar: 66.9g