Easy Strawberry Cake With Cream Cheese Frosting Recipe

Strawberry Cake and Cream Cheese Frosting
Diana Rattray
Ratings (38)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
243 Calories
22g Fat
3g Carbs
10g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 243
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 38%
Cholesterol 101mg 34%
Sodium 103mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 10g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy strawberry cake (or cupcakes) starts with a white cake mix and a box of strawberry gelatin. Fresh strawberries help to flavor the cake and the creamy frosting. Use fresh or frozen thawed strawberries in this recipe.

The gussied-up cake mix makes a beautiful cake or cupcakes, and it is perfect for a spring party or weekend dessert. 

Ingredients

  • 1 package cake mix (white or yellow)
  • 1 package/3-ounces strawberry-flavored gelatin powder
  • 1/2 cup vegetable oil
  • 4 eggs (lightly beaten)
  • 1/4 cup water
  • 3/4 cup strawberries (mashed)
  • For the Strawberry Cream Cheese Frosting:
  • 1/4 cup butter (room temperature)
  • 8 ounces cream cheese (softened)
  • 4 tablespoons strawberries (mashed or pureed)
  • 5 to 6 cups confectioners' sugar

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).

  2. Grease and flour two 8- or 9-inch round cake pans or two 12-cup muffin pans with cupcake liners.

  3. Combine the cake mix and gelatin powder in a large bowl.

  4. Beat in the vegetable oil, eggs, water, and 3/4 cup of mashed strawberries.

  5. Divide the batter between the two prepared cake pans or among the lined muffin pans.

  6. Bake in the preheated oven for 30 minutes for cake or about 18 to 20 minutes for cupcakes, or until a toothpick inserted in center comes out clean. ​

  7. Cool the cake or cupcakes in the pan on racks for about 10 minutes. Remove from the pans to the racks to cool completely.

  8. For the frosting, beat the butter and cream cheese in a mixing bowl with an electric mixer until smooth.

  9. Add the 1/4 cup of mashed or pureed strawberries and about 5 cups of confectioners' sugar. Beat until smooth and creamy. Add more confectioners' sugar, if needed to thicken.

  10. Spread the frosting between cake layers and then frost the top and sides of the cake. Or spread or pipe the frosting onto the cupcakes.

Tips

  • If you have extra strawberry puree, brush a little over the layers before frosting the cake.
  • To make the frosting with less sugar, cut back on the mashed or pureed strawberries.

Recipe Variations

  • If you don't have enough fresh strawberry purée for the frosting, add 3 to 4 tablespoons of strawberry preserves to the frosting.
  • Replace the homemade cream cheese frosting with a tub (or two) of store-bought cream cheese frosting. Add 4 tablespoons of mashed strawberries or strawberry preserves to the frosting for color and flavor.