Easy Strawberry Cake ~ Starts with a Boxed Mix and is Dressed Up Fresh Strawberries and Iced with a Fresh Strawberry Frosting!
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Another Monday is over with and it’s onto the rest of the week! I totally think Monday’s are the worst day of the week by far. I suppose skipping them wouldn’t do me much good because then I’d just hate Tuesdays. The recipe I’m sharing with you tonight was another Father’s day dessert I made. This time it was for my family at supper. I have fallen in love with this cake. I could go over to the leftovers with my fork and eat the whole dang thing. It’s dangerous. Good thing I’ve tucked it out of sight and am trying to avoid it.
I have now made this cake multiple times and every time I make it everyone is in love with it. I treated my co-worker to it for his birthday and his eyes lit up when he took his first bite! My eyes lit up a lot because I couldn’t keep my hands off this baby!
The cake is moist and the icing actually gets a little hard which I absolutely love. The strawberry flavor is so refreshing. I’m not saying I don’t like the good ‘ol white or chocolate cake but I’m always up for mixing things up a little. The recipe takes a regular old box cake and dresses it up a bit, but it’s still super easy and doesn’t take to much time. The result is a dessert that people will think you slaved all day over, but I won’t tell them the truth if you don’t! My brother-in-law exclaimed it’s like eating a strawberry but in cake form! I like his thinking!
Easy Fresh Strawberry Cake
- 1 (16.25 oz) package white cake mix
- 1 (.3 oz) package sugar-free strawberry jello
- 4 egg whites
- 1/3 c. canola oil
- 1 c. frozen unsweetened strawberries, thawed
- 1/2 c. water
- 1/3 c. butter, softened
- 2 1/3 c. confectioners’ sugar
1. Grease & flour two 9 in. round pans. In a large bowl combine cake mix & gelatin. Add egg whites, & oil; beat until well blended.
2. In a small bowl or food processor, mash strawberries in their juice. Set aside 3 Tbsp for icing. Add water & remaining berries to batter and mix. Pour into pans.
3. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes. Remove from pans to wire rack and cool completely.
4. For icing combine butter and reserved strawberries in small bowl. Gradually beat in confectioners’ sugar until light & fluffy (I added extra confectioners’ sugar to make the icing a little thicker). Place on cake on serving platter. Top with half of the icing. Repeat layers.
by Julie Evink
|Amount Per Serving||As Served|
|Calories 364kcal Calories from fat 139|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 4g||20%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Adapted from: Taste of Home
Photos Updated and Video added 5-17-17