Description
A delightful strawberry cake that combines fluffy white cake with creamy strawberry icing, perfect for any occasion.
Ingredients
- 1 box of white cake mix
- 3 tbsp plain flour
- 1 (3 oz) box of strawberry Jello
- 1/2 cup water
- 3/4 cup canola oil
- 4 large eggs
- 2 cups fresh or frozen pureed strawberries (1 cup for cake, 1 cup for icing)
- 1 stick of softened butter
- 1 (8 oz) package of softened cream cheese
- 1 cup pureed strawberries (frozen or fresh)
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine the white cake mix, plain flour, strawberry Jello, and water.
- Add the canola oil and eggs, one at a time, mixing until smooth.
- Fold in one cup of pureed strawberries until fully incorporated.
- Beat the mixture for about 2 minutes until airy.
- Pour the batter into the prepared pan and bake for about 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack.
- For the icing, mix softened butter and cream cheese until creamy, then add the remaining cup of pureed strawberries and powdered sugar, mixing until smooth.
- Spread the icing over the cooled cake, and garnish with fresh strawberries if desired.
Notes
For best results, use fresh strawberries and ensure they are properly drained if using frozen ones. Adjust the sweetness of the icing to your taste.
