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BEST Strawberry Cake | Can't Stay Out of the Kitchen | this is the best, richest, most decadent #strawberry #cake ever! Perfect for #holidays & special occasions like #MothersDay, #FathersDay or #ValentinesDay. #dessert

BEST Strawberry Cake

Teresa Ambra
This fabulous cake uses pureed strawberries and gelatin in the cake and more pureed strawberries and strawberry extract in the cream cheese frosting. Best Strawberry Cake is so rich, sweet and decadent you will find it divine!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Cake/Dessert
Cuisine American
Servings 16
Calories 604 kcal

Equipment

  • 3 9-inch round cake pans
  • 1 blender
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • 1 rubber spatula
  • measuring spoons
  • measuring cups

Ingredients
  

STRAWBERRY CAKE:

  • 18.25 oz. box white cake mix
  • 3 oz. box instant strawberry gelatin
  • 15 oz. ctn. strawberries in syrup frozen, thawed and pureed
  • 4 large eggs
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 1/2 cup heavy whipping cream or half-and-half or whole milk

CREAM CHEESE FROSTING:

  • 1/4 cup unsalted butter softened (1/2 stick)
  • 8 oz. pkg. cream cheese softened
  • 10 oz. ctn. strawberries in syrup frozen, thawed and pureed (see note below)
  • 1/2 tsp. strawberry extract
  • 7 cups powdered sugar (yes, it's really this much sugar)
  • 6 strawberries sliced, for garnish, if desired

Instructions
 

STRAWBERRY CAKE:

  • Preheat oven to 350°.
  • Generously grease and flour three 9-inch round cake pans.
  • Set aside.
  • Combine cake mix and gelatin.
  • Add strawberries, eggs, oil & cream and beat with an electric mixer until smooth.
  • Pour into prepared cake pans.
  • Bake at 350° for approximately 25-35 minutes or until a toothpick inserted in center comes out clean.
  • Remove from oven.
  • Cool cakes completely.
  • If possible, freeze cake layers before icing.

CREAM CHEESE FROSTING:

  • Soften butter and cream cheese.
  • Beat in a large mixing bowl until creamy.
  • Add ¼ cup of the pureed strawberries and strawberry extract and beat.
  • Add powdered sugar about a cup at a time beating until smooth.
  • Remove cake layers from freezer and level if desired.
  • Place a little icing on the bottom of a plate so cake layer sticks to plate.
  • Add the first cake layer and smooth frosting over top.
  • Add second cake layer and repeat.
  • Add top cake layer and frost top and sides of cake.
  • Top with fresh strawberries.
  • Refrigerate until ready to serve.
  • You can spoon some of the blended strawberry mixture over top of the cake if desired.

Notes

NOTE: You need to make sure this cake cooks completely. Otherwise it will be too fragile to work with and fall apart. I highly recommend freezing the cake layers before adding the icing.
 
Recipe adapted from Cooking with Crevolyn.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 604kcalCarbohydrates: 115gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 64mgSodium: 379mgPotassium: 116mgFiber: 1gSugar: 83gVitamin A: 281IUVitamin C: 9mgCalcium: 137mgIron: 1mg
Keyword cake, cream cheese, dessert, strawberries
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