Strawberry Cake with Strawberry Cream Cheese Frosting

For Evie’s 4th Birthday, she requested Strawberry cake -I think it was a memory from our beach trip to Florida earlier this year where we had Sugaree’s Strawberry Layer Cake. Since then, I’ve been on the hunt for a great strawberry cake recipe. I was surprised that my favorite of the versions included a cake mix and jello (since I’m a make-from-scratch baker) but the result is unbeatable -the layers are so soft and the frosting melts in your mouth. The flavor of the fresh strawberries is strong and it has so quickly become the new favorite birthday cake. I’ve already made it 3x this past week!

The cake has its quirks… it is very delicate and the frosting can get too runny and loose if directions aren’t followed closely. Shortcuts aren’t recommended here, because the result is so worth wait!

Strawberry Cake with Strawberry Cream Cheese Frosting: Nicole Gerulat Strawberry Cake with Cream Cheese Frosting Strawberry Cake with Cream Cheese Frosting

Strawberry Layer Cake with Strawberry Cream Cheese Frosting

Makes Three 8-inch Layers 

This is a great make-ahead cake. You can keep individually wrapped cake layers in the freezer and frosting in the refrigerator few days ahead. Even assembled, the finished cake can be refrigerated for the day and will thaw beautifully.

Ingredients
4 large eggs
1 cup vegetable oil
1/2 cup whole milk
1 box white cake mix (18.25 oz)
1 box strawberry jello (3 oz)
1/2 cup sugar
1/4 cup flour
1/2 cup fresh strawberries, finely chopped

Instructions
1. With the oven rack at lower-middle position, preheat the oven to 350 degrees. Grease two 9-inch or three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans.

2. Whisk eggs, oil & milk in a bowl. Using a stand mixer fitted with a paddle attachment, combine cake mix, strawberry jello, sugar and flour on low speed. Slowly add egg mixture and mix until combined. Add strawberries and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for two minutes.

3. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until cake edges pull away from the sides and toothpick inserted in center comes out clean, 25-30 minutes. Let cakes cool in pans on wire rack for 10 minutes. While in pan, run a knife around the edges of the cake and remove cakes from pans, discarding parchment, and let cool completely on rack. When completely cooled, individually wrap in plastic wrap and store in freezer until frozen before assembling and frosting the cake.

Strawberry Cream Cheese Frosting

Makes Enough for a Three-Layer 8″ Cake

Ingredients
1 cup (2 sticks) butter, room temperature
1 pkg cream cheese (8 oz), room temperature
1 teaspoon clear vanilla extract
pinch of salt
8-9 cups confectioner’s sugar
1 cup fresh strawberries, diced

Instructions
1. Using a stand mixer fitted with a paddle attachment, beat the butter, cream, vanilla extract and pinch of salt together until incorporated and creamy. Scrape down the sides of the bowl with a rubber spatula. With the mixing speed on low, add 2 cups of confectioners’ sugar. When fully mixed, add the strawberries and continue adding the remaining 6-7 cups confectioner’s sugar on low speed until just combined. Frosting should be thick enough to spread. Scrape down the bowl again and increase speed to medium and beat for no more than 15-30 seconds. (Over-beating will release too much strawberry juice resulting in a runny frosting.) Cover the frosting with plastic wrap and refrigerate at least 30 minutes to help the frosting set and harden.

Assembling the Cake
Because the cake is so fragile, and the frosting is so soft, it’s best to work with completely frozen cake layers (don’t worry, it will thaw in 30-60 minutes!) and refrigerated frosting. 

1. Before starting, pull the frosting out of the refrigerator for 15 minutes to thaw slightly. Place a dollop of frosting on the cake plate to hold the first cake layer in place. Add a thick layer of frosting on top, and repeat with the remaining two layers.

2. With all three layers in place, start with a thin layer of frosting all over the layers and refrigerate the entire cake 15 more minutes to harden the frosting. With the rest of the frosting, add more to the sides and top until completely coated. For a smoother frosted look, dip a bench scraper in hot water and drag around the top and edges of the cake until smooth.

Strawberry Cake with Cream Cheese FrostingStrawberry Cake with Cream Cheese Frosting

14 Responses to “Strawberry Cake with Strawberry Cream Cheese Frosting”

  1. Shara

    Love these new posts! Everything is amazing – the cake, the party, your photography. Such talent!

    Reply
  2. Bonnie

    I was so excited you posted this recipe- and actually I have had this recipe for a long time. I used to make it every year for a sister-in-law’s biryhday per her request. I had sort of forgotten about it – so glad you posted it! sometimes I used the frosting only between the layers and frosted the cake with stiffly whipped cream, and mounded fresh strawberries on top.

    Reply
  3. Pam

    I was so excited about this cake.. i searched through pinterest for a great strawberry frosting. It looks amazing on your photo too. But than i got to the 9 cups sugar part and i just wanned to run. I dont understand that point where people see the the recipe where it says “9 cups sugar” and think “mmmm yummie, gotta try that”.

    Reply
    • Nicole

      To each their own! Most frostings are sugar based and with the strawberries releasing their juices in this one, it requires more.

      Reply
      • Jerrie

        I love to make this cake recipe…everybody loves when I make it. Tip on the frosting- add the strawberries at the end…this will keep your frosting from being so runny.

        Reply
  4. Heidi

    I love this recipe! I am an obsessive cake maker and have found for the inbetween cake layers that if you whip a high fat cream (40%) and at the end add some hersheys white chocolate jello pudding as a mousse filling you will not regret it! Add a drop of almond emulsion as well. The more sugar the better;)!

    Reply
  5. Alison

    hello, nicole!! i have saved this for months for my daughter’s 4th bday next week and we are making the cake layers tonight. can’t wait to share results! happy fourth. xx

    Reply
  6. Ellie

    I’m so glad I’ve discovered your blog – it’s beautiful! Definitely busting out this cake for the next kids’ party! Although looks tooooo good to share! X

    Reply

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