Description
This vintage strawberry cake recipe brings back the nostalgic flavors of classic Southern baking, featuring a soft, fluffy pink cake made with real strawberries and strawberry gelatin, topped with a rich strawberry cream cheese frosting. It’s moist, sweet, and perfect for any celebration.
Ingredients
Units
Scale
- 1 box white cake mix
- 1 (3 oz) package strawberry gelatin
- 1/2 cup fresh strawberries, finely chopped
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1/2 cup mashed strawberries (for moisture)
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3–4 cups powdered sugar
- 1/4 cup strawberry puree (for frosting)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine cake mix, strawberry gelatin, chopped strawberries, eggs, oil, milk, and mashed strawberries. Beat on medium speed until well blended.
- Pour batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- For frosting, beat butter and cream cheese until smooth and creamy.
- Add powdered sugar gradually, then mix in strawberry puree and vanilla until desired consistency is reached.
- Frost the cooled cake layers and decorate with additional strawberries if desired.
Notes
- For a stronger strawberry flavor, add 1/2 tsp strawberry extract to the batter or frosting.
- Use fresh or frozen strawberries, but drain well if using frozen.
- Store cake in the refrigerator due to the cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg