Ingredients
Cake:
- 1 (14.25 oz) box white cake mix
- 3 1/2 tablespoons all-purpose flour
- 1 (3 oz) box strawberry Jello
- 1/2 cup water
- 3/4 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup strawberry puree (from fresh or frozen berries)
Frosting:
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup butter (1 stick), room temperature
- 1 cup strawberry puree
- 4-5 cups powdered sugar
Preparation
1. Preheat and Prep:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Cake Batter:
In a large bowl, sift together the cake mix, flour, and strawberry Jello powder. Add the eggs, oil, water, vanilla extract, and 1 cup of strawberry puree. Mix until the batter is smooth and well combined.
3. Bake the Cake:
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
4. Make the Frosting:
In a large bowl, beat together the cream cheese, butter, and strawberry puree until smooth. Gradually add the powdered sugar, mixing until the frosting reaches your desired consistency. Refrigerate the frosting until the cake is ready to be frosted.
5. Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top. Refrigerate the cake for a bit to let the frosting set before serving.
Tips and Variations
- Extra Strawberry Flavor: Add a handful of chopped fresh strawberries to the batter for added texture and flavor.
- Layered Cake: Instead of a single 9×13-inch cake, divide the batter between two 9-inch round cake pans for a layered cake. Adjust the baking time to 25-30 minutes.
- Lemon Twist: Add a teaspoon of lemon zest to the cake batter and frosting for a fresh, citrusy twist.
- Decorations: Garnish the frosted cake with sliced strawberries, a drizzle of strawberry syrup, or even a sprinkle of crushed freeze-dried strawberries.
How to Store
- Refrigerate: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
FAQs
Q: Can I use a different type of fruit puree?
A: Yes, you can substitute the strawberry puree with raspberry, blueberry, or even a mix of your favorite berries.
Q: Can I make this cake gluten-free?
A: Substitute the cake mix and flour with a gluten-free cake mix and all-purpose gluten-free flour blend.
Q: What if I don’t have strawberry Jello?
A: You can use a different flavor of Jello, such as raspberry or cherry, for a similar fruity taste.
