Fresh Strawberry Cake is my mother’s favorite and a guaranteed showstopper. I mean look at this y'all. I’ve served this at baby showers, bridal showers, brunches and made for birthdays as well. My favorite place to serve it, though, is at my own dinner table.
1Package Plain White Cake Mix
1CupChopped strawberrieswith juice
1Package Strawberry Gelatin3 ounce
8ounceCream Cheeseroom temp
Grease and flour two 8 inch round baking pans or one 9x13 inch pan.
Wash and cut the tops of strawberries. Coarsely chop them. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can.You need to measure out one cup once they are mashed.
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.
Ice cake. Store in the refrigerator.
Important note: If you want to decorate your cake as I have done in these photos, you will need to double this recipe.*Some people add 1/2 cup 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.Another note: Your cream cheese and butter really need to be room temperature so set them out earlier in the day before starting this.If you don't want to you can make this into a sheet cake as well. This recipe would be good for a 9 x 13 sheet pan.