Strawberry Cake with Strawberry Cream Cheese Frosting
Dress up a boxed cake mix to make this delightfully easy strawberry cake topped with a creamy strawberry cream cheese frosting that will melt in your mouth.
We had a bunch of strawberries that I needed to use up and then when I went into the pantry I saw a strawberry cake mix and I knew exactly what I wanted to make! I do like baking cakes from scratch, but I equally love fancying up a cake mix so it tastes more like a bakery cake. It saves a ton of time, and is so easy to do. If you love strawberries (or any berry could work!), this is a cake that’s absolutely perfect for summer gatherings. It’s a great dessert to share with your family and friends, and won’t take long at all to whip up! T
The cake is topped with a creamy strawberry cream cheese frosting that is the perfect complement, and the result is a delectable cake that melts in your mouth!
Table of contents
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Ingredients
Often the most recommended way to make strawberry frosting is using freeze-dried strawberries, because it will give the most intense flavor and a lovely pink color. If you have that on hand you can definitely use it! But I didn’t have any at the time, and really wanted to use up my fresh strawberries. It’s possible to do, with an extra step–but it’s super easy and only adds about 10-15 extra minutes.
- Strawberry Cake Mix
- Butter
- Eggs
- Strawberry instant pudding OR vanilla instant pudding
- Flour
- Oil
- Fresh strawberries
- Powdered sugar
- Salt
Equipment
- 9×13 baking dish (you can also use round pans)
- Saucepan
- Stand mixer or hand mixer
How to make
cake
Preheat the oven to 350 degrees, and spray a 9×13 baking dish with cooking spray.
Whisk together the cake mix, pudding mix, and flour. Add in the eggs, oil, and water, then mix well to combine. Beat for about two minutes on medium, scraping the sides every minute.
Pour into the baking dish, and bake for 26-31 minutes or until a toothpick comes out clean. My oven in this house bakes exceptionally fast, so I usually set my timer for about 23 minutes and then go from there.
Let the cake cool completely before frosting.
frosting
I mentioned above that I’m using fresh strawberries as opposed to freeze dried strawberries (which you can absolutely use in this recipe–I’ll include amounts in the recipe notes). They are more readily on hand at my house, and it’s an easy extra step in order to use them in your frosting.
Because fresh or frozen strawberries have extra liquid in them, they’ll ruin the consistency of the frosting, causing it to separate and curdle. So first they need to be cooked down into a jam consistency, which will not only remove the liquid, but amplify the flavor as well. Good news–it only takes about 10 minutes or so!
Start by chopping up your strawberries finely, then add them to a small saucepan. You can purée them in a food processor if you want it to be smoother, but either way will work. I like the slightly bigger pieces and how it looks when I add it to the frosting, but it’s a personal preference.
Bring the strawberries to a boil over medium heat, then turn it down to low. Let it simmer for about 10-12 minutes, while it thickens and becomes more like a jam. Set it aside and let cool completely.
While it’s cooling, beat the butter and cream cheese (full fat) in a mixing bowl until creamy. Gradually add the powdered sugar and mix well. Add the vanilla and a dash of salt, then mix until combined. Pour in the cooled strawberries, and blend well. Scrape the sides, then beat on medium-high/high until completely incorporated.
Frost the cooled cake. I like to cut it into pieces and place a sliced strawberry on top for serving.
Recipe notes
If you have freeze dried strawberries on hand, use 1 1/2 cups in place of the fresh strawberries.
Cream cheese frosting must be refrigerated. Place in the refrigerator until ready to serve. Allow 15 minutes or so before serving.
Store any leftover in the fridge, tightly covered or in an airtight container for up to 3 days.
More desserts
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Strawberry Cake with Strawberry Cream Cheese Frosting
Ingredients
Cake
- Strawberry Cake Mix
- 1 3.4 oz box Strawberry Shake Instant Pudding OR Vanilla Instant Pudding
- 4 eggs
- 1/2 cup flour
- 1/3 c. oil
- 1 1/2 cups water
Frosting
- 8 oz. cream cheese softened
- 1/2 cup butter softened
- 3-4 cups powdered sugar
- 1 tsp. vanilla
- 1 cup strawberries chopped
- dash salt
- strawberries for garnish and serving
Instructions
- Preheat the oven to 350 degrees, and spray a 9×13 baking dish with cooking spray.
- Whisk together the cake mix, pudding mix, and 1/2 c. flour.
- Add in the 4 eggs, 1/3 c. oil, and 1 1/2 c. water, then mix well to combine.
- Beat for about two minutes on medium, scraping the sides every minute.
- Pour into the baking dish, and bake for 26-31 minutes or until a toothpick comes out clean. My oven in this house bakes exceptionally fast, so I usually set my timer for about 23 minutes and then go from there.
- Let the cake cool completely before frosting.
Frosting
- Finely chop the strawberries, then add them to a small saucepan. You can purée them in a food processor if you want it to be smoother, but either way will work. I like the slightly bigger pieces and how it looks when I add it to the frosting, but it's a personal preference.
- Bring the strawberries to a boil over medium heat, then turn it down to low. Let it simmer for about 10-12 minutes, while it thickens and becomes more like a jam. Set it aside and let cool completely.
- While it's cooling, beat the 1/2 c. softened butter and 8 oz. softened cream cheese (full fat) in a mixing bowl until creamy.
- Gradually add the 3-4 cups powdered sugar and mix well. The amount you use will depend on how sweet you want the frosting to be, and the consistency. I start with 3 cups, then add more as needed.
- Add the 1 tsp. vanilla and a dash of salt, then mix until combined.
- Pour in the cooled strawberries, and blend well. Scrape the sides, then beat on medium-high/high until completely incorporated.
- Frost the cake after it’s been cooled completely. Top pieces with sliced strawberries.