If you’re looking for a dessert that captures the essence of summer, this Ultimate Easy Strawberry Cake with Cream Cheese Icing is a must-try. Bursting with fresh strawberry flavor and topped with a rich, creamy icing, it’s the perfect treat for any occasion. Simple to make and absolutely delicious, this cake is sure to become a favorite in your recipe collection.
Steps
- Cream together the softened butter, sugar, and strawberry-flavored Jell-O until well mixed. Gradually add the eggs, one at a time, beating after each addition.
- In a separate bowl, mix the cake flour and baking powder.
- Slowly incorporate the dry ingredients into the butter mixture, alternating with milk to maintain the batter’s consistency.
- Fold in the strawberry purée and vanilla extract. Pour the batter evenly into the prepared cake pans.
- Bake in a preheated oven until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Ingredients
- 2 cups of white sugar
- 1 cup (2 sticks) of softened butter
- 3-ounce package of strawberry-flavored gelatin mix (Jell-O)
- 4 eggs
- Cake flour
- Baking powder
- Whole milk
- Frozen strawberries (for homemade strawberry purée)
- Vanilla extract
FAQ
- What ingredients are needed for the strawberry cake?
- To make this strawberry cake, you will need white sugar, softened butter, a package of strawberry-flavored Jell-O, eggs, cake flour, baking powder, whole milk, frozen strawberries for the purée, and vanilla extract.
- What is the best frosting to use with the strawberry cake?
- You can choose from several delicious frosting options, including Real Strawberry Frosting, Strawberry Buttercream Frosting, or Strawberry Cream Cheese Frosting.
- How should the strawberry cake be stored?
- To store the cake, cover it and keep it in the refrigerator for up to five days.
- Can the strawberry cake be frozen?
- Yes, you can freeze the cake for longer storage. It is best to freeze the unfrosted layers. Wrap each completely cooled layer tightly in storage wrap, followed by a layer of aluminum foil with the date labeled. The layers can be frozen for up to three months and should be thawed in the fridge overnight.
- Are there any community tips for making the cake?
- One tip is to add a simple strawberry glaze to the warm layers before chilling and top it with strawberry buttercream. Another is to whip the egg whites separately and fold them into the batter at the end for added texture, and using fresh strawberries for the purée can enhance the cake’s flavor.
Tips
- For an extra moist cake, consider whipping the egg whites separately and folding them into the batter at the end, as one reviewer suggested.
- Enhance the flavor by using fresh strawberries for the purée instead of frozen ones, if available.
- To maintain the cake’s freshness, store it in the refrigerator for up to five days. If you need to keep it longer, freeze the unfrosted layers individually, wrapped in plastic and aluminum foil, for up to three months.
- Consider adding a simple strawberry glaze to the warm cake layers before frosting for added flavor and moisture.
Equipment
- Cake Pans – Essential for baking the cake layers.
- Electric Mixer – Useful for creaming the butter and sugar and mixing the batter.
- Fine Mesh Sieve or Blender – For making the strawberry purée.
- Measuring Cups and Spoons – To accurately measure ingredients.
- Mixing Bowls – A set of bowls for combining the ingredients.
- Cooling Rack – For cooling the cake layers evenly.
- Spatula – For scraping down the sides of the bowl and folding in ingredients.
- Baking Sheet or Aluminum Foil – Useful for wrapping and freezing cake layers.
- Parchment Paper – Helpful for lining the cake pans to prevent sticking.
