Description
Passed down from my great-grandmother, Jessie, friends and family are always excited to see me walk in with this cake! It’s a crowd pleaser every time! The most moist strawberry cake with cream cheese frosting you’ll ever eat!
Ingredients
- 1 (16 ounce) package frozen unsweetened strawberries, thawed
- 1 (15.25 ounce) package white cake mix
- 1 (6 ounce) package strawberry-flavored gelatin mix
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 ¼ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
- Mix white cake mix and gelatin mix together in a bowl. Add strawberries
- eggs
- oil
- and water and beat until well combined. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean
- 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool
- about 30 minutes.
- Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
- Sandwich cake layers with frosting; spread remaining frosting over the top and sides.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 15 mins
Servings: 12