Homemade Strawberry Cake
Servings: 12
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Ingredients:
Cake:
1 (15.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
½ cup canola oil
2 eggs
1 cup finely chopped strawberries
Frosting:
½ cup butter, softened
½ cup strawberries, pureed
4½-5 cups powdered sugar
Directions:
Cake:
Preheat the oven to 350°F. Grease two 8-inch round pans and line them with parchment paper.
In a large bowl or the bowl of a stand mixer, whisk the cake mix, gelatin, sugar, and flour. In a small bowl, whisk the water, oil, and eggs.
Pour the wet ingredients into the dry ingredients and beat on medium speed for two minutes, until well combined. Gently fold in the chopped strawberries.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.
Frosting:
Beat the butter until light and fluffy. Add the strawberry puree and mix to combine. Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.
To assemble the cake, spread ¾ cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake.
Notes:
Crumb coating. Frost on a thin layer of frosting to help “seal” the crumbs before completely frosting.
Different baking pan. Bake cupcakes at 350°F for about 20 minutes. Bake in a 9×13-inch pan at 325°F for about 32-37 minutes.
Prep ahead of time:
The frosting can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.
The cake layers can be wrapped with plastic and stored at room temperature for 1-2 days or wrapped again with foil and stored in the freezer for 2-3 months.
A fully decorated cake can be covered and stored in the fridge for 1-2 days.
Store leftover cake in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.
Cake Variations:
Cupcakes. Divide the batter into about 24 cupcake tins. Bake at 350°F for about 20 minutes. Watch carefully as bake times vary from oven to oven. Cool and frost.
Sheet cake. Pour batter into a 9×13-inch pan. Preheat the oven to 325°F and spray the pan. Bake for 32-37 minutes. Insert a toothpick into the center of the cake to check for s few moist crumbs.
Add a filling. Add a layer of Strawberry Jam or fresh slices of strawberries in between the homemade strawberry cake layers.
Prep ahead of time?
Store the cake and frosting separately until you’re ready to frost and serve.
Frosting. The frosting can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Cake. The cake layers can be wrapped with plastic and stored at room temperature for 1-2 days or wrapped again with foil and stored in the freezer for 2-3 months.
A fully decorated cake can be covered and stored in the fridge for 1-2 days.
How to store a strawberry cake?
Store leftover cake in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.
Nutritional Facts:
Calories: 742kcal, Carbohydrates: 142g, Protein: 4g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 48mg, Sodium: 413mg, Potassium: 64mg, Fiber: 1g, Sugar: 121g, Vitamin A: 276IU, Vitamin C: 11mg, Calcium: 105mg, Iron: 1mg
Recipe courtesy of Lil Luna.com
Recipe Collections: Delicious Desserts