Fresh Strawberry Cake With Cream Cheese Icing
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I’ve had strawberries on the brain lately. This time of year, the prices have gone down and they are so inexpensive that you can purchase whatever you need for cooking and an extra carton just to nibble. I eat them all on the way home, then throw the container in the trash on my way in the house. The trick is always to hide the evidence! My dad is a retired criminal investigator so I’m privy to all these little tips and tricks ~wink wink~.
There are so many strawberry dishes that I love. My personal favorite is my Mama’s strawberry pie, Ricky’s favorite is Strawberry punchbowl cake, and Bradybug favors good old fashioned strawberry shortcake. Katy does not eat strawberries at this moment in her life because she still has a preference for orange foods over red: Cantaloupe, cheese cubes, carrots, etc. ~sighs and shakes her head~
The fresh strawberry cake I’m bringing you today is my mother’s favorite and a guaranteed showstopper. I’ve served this at baby showers, bridal showers, spring brunches, and sent it to school as a special treat for the teachers. My favorite place to serve it, though, is at my own dinner table.
You’ll need: White cake mix, strawberry gelatin mix, cooking oil, milk, fresh strawberries, and Three Eggs.
The eggs were camera shy so you’ll have to imagine they are there. I hate to force the little fellas to pose when they get bashful like that.
Wash your strawberries and cut the tops off, slice them up a bit.
and put them in a big old plastic bag.
and crush ‘em!
*The amount of strawberries needs to be one cup after they are crushed, not before.
You can use any method of crushing that you like but I find a plastic bag and a can of somethin‘ works just great.
You know, they have all of these gadgets for the kitchen nowadays but it just seems like most of them are more of an inconvenience to keep up with and clean after wards than just using what you have on hand.
Personally, I’m so unorganized that if I did have half of the gadgets they made I’d never know where I put the things anyway.
Place your oil and milk in a large mixing bowl,
add your gelatin
and your eggs and cake mix.
ACTION!
Mix that up really well til you have a smooth, creamy, pink batter.
Have y’all read Pinkalicious yet? If you have a little girl in your life my Katy’s age you probably have. It’s a precious little book that will have you making pink cupcakes soon as you finish it! This cake will give you a glorious case of Pinkitis!
Add in your crushed strawberries, juice and all.
Mix that up again.
Now grease and flour two round cake pans.
What I do is just dip a paper towel or paper napkin into vegetable shortening and then smear it around with that.
Sprinkle a little flour in and pat it all around to coat.
And just pat your pan over the trash can to get rid of any excess.
Divide your batter evenly among the cake pans
(I really prefer to make sheet cakes and skip all of this dividing batter nonsense but I’m doing this for y’all coz I love ya so much ~kisses your cheek and hugs your neck~)
If you want to have more even cake layers, you need to hit the pans a bit after you pour your batter in like this…
This removes a lot of the air bubbles and helps them bake without so much of a mound in the center.
Here we go, all done.
Let them sit in the pans for about ten minutes.
And then turn out to cool completely
or
Not.
Depending on how badly your kids want to eat this cake. Mine want to eat it pretty badly so we’re gonna pretend we let our layers cool completely
(but you really should)
Now lets make us some cream cheese icing.
We’re gonna need cream cheese, margarine, and powdered sugar.
Your cream cheese and margarine really really really need to be room temperature so set them out earlier in the day before starting this.
That pattern on this plate is called “Memphis” by the way. It’s some of my good ol’ Corelle. I chose it because you always remember the plates you ate on growing up and I wanted my kids to remember bright happy colors. 
Place your margarine and cream cheese in a bowl.
Mix ‘em up til they’re nice and creamy smooth.
Add in your powdered sugar.
Now any recipe is gonna tell you to add this gradually but I don’t do anything gradually so if something’s gonna get baked in my kitchen it’s gonna have to buck up. Recipes say gradually but at Bountiful, we dump all at once. Live on the edge with me.
See? All nice and creamy and I didn’t have to fuss over doing anything gradually. ~winks~
Now Ice your layers and cut it quick! They youngun’s are a waitin’!
Okay seriously, wait for everything to cool completely and then ice it.
Must be stored in the refrigerator and I prefer it served cold but thats up to you.
Ingredients
- 1 Package Plain White Cake Mix
- 1 Cup Chopped strawberries, with juice
- 3/4 Cup Milk
- 1 Package Strawberry Gelatin (3 ounce)
- 3/4 Cup Vegetable Oil
- 3 Eggs
- 8 ounce Cream Cheese, room temp (icing)
- 4 Tablespoons margarine, room temp (icing)
- 3 Cups confectioner's sugar (icing)
Instructions
- Grease and flour two 8 inch round baking pans or one 9x13 inch pan. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9x13 pan, simply allow to cool in pan.
- Combine all icing ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
- Store cake in refrigerator.
- *Some people add 1/2 C crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor! Just mix them in after your icing is smooth and creamy and all other ingredients have been added.
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Ingredients
- 1 Package Plain White Cake Mix
- 1 Cup Chopped strawberries, with juice
- 3/4 Cup Milk
- 1 Package Strawberry Gelatin (3 ounce)
- 3/4 Cup Vegetable Oil
- 3 Eggs
- 8 ounce Cream Cheese, room temp (icing)
- 4 Tablespoons margarine, room temp (icing)
- 3 Cups confectioner's sugar (icing)
Instructions
- Grease and flour two 8 inch round baking pans or one 9x13 inch pan. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9x13 pan, simply allow to cool in pan.
- Combine all icing ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
- Store cake in refrigerator.
- *Some people add 1/2 C crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor! Just mix them in after your icing is smooth and creamy and all other ingredients have been added.
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“The distance between who I am and who I want to be is separated by my actions.”
~Brian Solis
Just wanted to say “Hidy!” to ya, so I made the video below.
Please note: This video was made in 2010, just before my first book came out. My second book debuts fall of 2013.
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Posted by Christy Jordan
on Apr 12 2010. Filed under Cake, Dessert.
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I’m making this now but cupcakes Instead just took the first batch out perfect
Made this last night & it is absolutely awesome! I used Duncan Hines French Vanilla cake mix & also mashed up extra strawberries, plus added 1 tsp. vanilla in the icing mixture. Florida strawberries are in season now.
This is the only strawberry cake recipe I’ll ever need! Thank you Christy!
Hi Christy!! What a lovely looking cake, and perfect for Valentine’s Day or just happy springtime thoughts!!
I really enjoyed your video at the end of the post!! Congratulations!!! You so deserve all of your success, and I really look forward to your new book!! I have a son living in NYC, and would love to be able to see you there. Please post reminders of dates and places so we can try to catch you while you’re on the road!!! Oh…and those skyscrapers….like no others!!! Enjoy your journey!!!! <3
Thanks for this recipe.I grew up in a very small town in NC that “use” to be the strawberry captial of the US,but alas is no more…but anyway I always perk up when I see strawberry recipes.And I truly love that most of your cakes can be made in 9X13 dish,cause I find them quicker to make and easier to carry if needed to.Bless you Christy…Cant hardly wait til the next cook book comes out! Your little “diner” is so full of sunshine,just like you!
I took a picture yesterday of a sign that made me think of you, Ms Christy but it wont let me post it here. I don’t usually do things like this but it made me smile to think of you and wanted to share it. But, I am still excited as I have all the ingredients to make this cake! Love me some fresh strawberries! Thanks for all that you do! Have a great weekend!
This is the cake I posted about yesterday but I never did see my comment go through. I’ll have to check again. I had stated that I never can get my icing to right consistency. I do use the mashed strawberries in icing. Now try now to fall on the floor laughing, but when I made this recently for my husband’s birthday, I kept having to add powdered sugar trying to get the consistency right………6 POUNDS of powered sugar!!!! Put the layers of cake in refrigerator before icing and the icing still ran off cake but not as badly as the time before. I even had to use toothpicks to hold the layers in place. Despite all of that, that cake was devoured, and there was lots of fingerlicking around bottom of the cake plate! Even the 3, 2, and 1 year old grandbabies loved it and they don’t love much! I have and LOVE your cookbook, Christy and have recommended it to so many friends and they have not been disappointed. Keep it up, girl! –A neighboring Mississippi gal!
Best strawberry cake recipe I’ve come across. It’s on the weekend menu!
Goodmorning Christy! I am pregnant with my third child, and we find out in two weeks what we are having:) If we find out it’s a girl, I am going to make this cake to cut “via skype” to show our family what we are having!
My issue is… our stores are starting to sell strawberries, but they are not very good yet:( Should I still use them, or do you have a different idea for when they aren’t really in season? Thank you!
You could certainly use a different berry if you felt like you needed to, but you will be surprised at how much sweetening the strawberries will help them, and 2 weeks will make a significant difference in the quality of the strawberries available.
Ok thank you so much!! Strawberry cake is one of my very favorites so I don’t think I can bring myself to try a different berry…. I wasn’t thinking about the fact that the strawberries will get sweet with the cake:)
I just made this cake for my husband! LOVE IT
Great recipe! I found it’s easier, though, to just chop the strawberries with a food chopper as I didn’t have good results with the rolling can method! Oh, & putting strawberries in the frosting was fabulous. Thanks!
Christy, I make this same cake but I make a few changes. I make the batter the same way, just leave out the strawberries. Then I make that same cream cheese icing and add in the crushed strawberries- it is AMAZING. I could eat the icing with a fork. Next time you make this cake, try it and see!
Seriously. Do you even KNOW what “fresh” means? For one thing, it does NOT mean from a cake mix. Fresh means you actually mix the flour, eggs, etc., from SCRATCH.
I’m so glad you explained this to me, Marige.
Have a blessed day
Wow! That seemed a bit unnecessarily caustic. The recipe can be made any way you wish. Why be so unkind?
My son’s favorite cake has always been strawberry and this year I used your recipe for a “fresh” method and it will be our go-to from now own. We all absolutely loved it. Anytime you can take something simple and make it spectacular this easily, I’m for it and it made number 27 fantastic for my baby boy! Love your page and check it daily. Keep it real and “fresh” – God bless you and your family ;0
Thank you so much Sara!! I am so glad y’all liked the recipe!!