Description
A delicious and moist strawberry vanilla cake, perfect for any occasion!
Ingredients
Scale
- 1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
- 1 box (15 ounces) French vanilla cake mix (I use Duncan Hines)
- 1 box (3 ounces) strawberry gelatin mix (Jell-O)
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup water
- 1/2 block (4 ounces) cream cheese, softened to room temperature
- 1/3 cup unsalted butter, softened (you can use salted if that is all you have)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk (more if needed to get desired texture)
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
- Rinse 1 pint fresh strawberries with water, then gently dry them with a paper towel. Remove the stems and dice.
- Put strawberries into a large Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two. Set aside.
- In a large bowl, combine 15 ounce box French vanilla cake mix with 3 ounce box strawberry gelatin mix. Mix until combined.
- Then stir in 4 large eggs, 1 cup vegetable oil, and 1/4 cup water.
- Once that is combined, add in 1 cup of the smashed strawberries. You will want to gently stir those in by hand.
- Then pour batter into the prepared baking dish.
- Bake on the middle oven rack for about 30-33 minutes. NOTE: Oven times can vary so please go by doneness, not just time. Stick a toothpick in the center, if it comes out clean, it is good to go.
- Allow cake to cool completely before adding frosting.
- Using an electric mixer, mix together 1/2 block (4 ounces) cream cheese, softened to room temperature, and 1/3 cup unsalted butter, softened. Mix until smooth, creamy, and lump-free.
- Then mix in 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 Tablespoon milk. Mix until smooth and creamy. After mixing, if you find it needs a bit more milk to become creamy, add just a very little bit at a time until you reach your desired consistency.
- Slather frosting onto cooled cake. Put the cake back into the refrigerator for about an hour to help the frosting set up.
- Then slice and serve! I like to top each piece of the strawberry cake with a slice of fresh strawberry.
Notes
- Make sure the strawberries are ripe for the best flavor.
- Adjust the milk in the frosting to get the consistency you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg