Strawberry Cake

4.76 from 37 votes

Quick and easy Strawberry Cake that started with a boxed mix that is easily dressed up for a cake full of strawberry flavor.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 335kcal

Author: Julie Evink

Ingredients

15.25 ounces white cake mix
.3 ounces sugar-free strawberry jello (1 package)
4 egg whites
⅓ cup canola oil
1 cup frozen unsweetened strawberries thawed
½ cup water
⅓ cup butter softened
2 ⅓ cup powdered sugar

Instructions

Grease & flour two 9 inch round pans, set aside. Preheat oven to 350 degrees Fahrenheit.
In a large bowl combine cake mix and strawberry Jell-O mix until completely mixed. Then add egg whites, & oil. Beat until well blended.
In a small bowl or food processor, mash strawberries. Set aside 3 Tablespoons for icing. Add water and remaining berries to batter and mix. Pour into prepared pans.
Bake in preheated oven at 350 degrees Fahrenheit 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.
To make frosting combine softened butter and 3 Tablespoons reserved strawberries in small bowl. Gradually beat in powdered sugar until light and fluffy.
Place one of the cooled round cakes on serving platter. Top the cake with half of the icing. Then place the other round cake on top of the frosting. Finish frosting the outside of the cake.

Video

Notes

I like to use a cake plate that has airtight lid to store leftover strawberry cake. But you can also store each slice in airtight containers as well! You can also carefully wrap the cake in plastic wrap, just know that it may effect the outside layers of frosting.

FRIDGE: Store leftover cake in the refrigerator for up to 5 days.

FREEZER: You can absolutely freeze homemade strawberry cake! Store in a freezer safe container for up to 3 months. Allow to thaw before consuming.

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