Two 9-inch round cake pans
Electric mixer (stand or hand mixer)
Food processor or blender
Measuring cups and spoons
Mixing bowls
Wire cooling rack
Offset spatula for frosting
the Cake:
- 1 box white cake mix 15.25 oz
- 3 large eggs room temperature
- ⅓ cup vegetable oil
- 1 cup fresh strawberry puree
- ¼ cup water
- 1 box 3 oz strawberry gelatin
- Pink food coloring optional
the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Make the cake:
Combine cake mix and gelatin powder
Add eggs, oil, strawberry puree, and water
Mix on low 30 seconds, then medium 2 minutes
Add pink coloring if desired
Bake:
Pour batter into prepared pans
Bake 25-30 minutes until done
Cool 10 minutes in pans
Remove and cool completely
Make frosting:
Beat cream cheese and butter until smooth
Gradually add sugar
Mix in puree, vanilla, and salt
Beat until fluffy
- Use room temperature eggs - they blend better and help create a fluffier texture
- Fresh strawberries are best, but thawed frozen strawberries can work in a pinch
- Full-fat cream cheese works better than reduced-fat for the frosting
- Regular white cake mix works better than "super moist" varieties with this recipe
- Choose a high-quality strawberry gelatin for the best color and flavor
Calories: 418kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 330mg | Potassium: 120mg | Fiber: 1g | Sugar: 45g | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg