Fresh Strawberry Cake With Cream Cheese Icing
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Fresh Strawberry Cake is my Mama’s favorite and a guaranteed showstopper. I mean look at this y’all. I’ve served this at baby showers, bridal showers, brunches and made for birthdays as well. My favorite place to serve it, though, is at my own dinner table.
When Are Strawberries In Season?
I’ve had strawberries on the brain lately. The national strawberry season can be January all the way through to November so it is usually easy to find them at stores. Prices may vary depending on the time of year you want them. In deeper parts of the South they are usually ready for harvesting April and May.
When I get them I tend to eat them all on the way home, then throw the container in the trash on my way in the house. The trick is always to hide the evidence! So it’s a big restraint for me to have enough left to make fresh Strawberry Cake! Check out some of my other delicious cake recipes like Triple Chocolate Cake (a.k.a Chocoholic Cake), Red Velvet Bundt Cake, Chocolate Velvet Cake With Cream Cheese Icing and Coca Cola Cake ~Oh So Good!~.
I mean Y’all, look at that beauty. It tastes even better than it looks!
The ingredients you will need for the cake are:
- White cake mix
- Strawberry gelatin mix
- Cooking oil
- Milk
- Fresh strawberries
- Three eggs
Helpful Kitchen Tools
- Wash your strawberries and cut the tops off, slice them up a bit.
- Put them in a big old plastic bag and crush them a bit. You can use a rolling pin if you want to be civilized but somedays call for a few fun karate chops!
*The amount of strawberries needs to be one cup after they are crushed, not before.
You can use any method of crushing that you like but I find a plastic bag and a can of somethin‘ works just great.
- In a large mixing bowl, place cake mix, milk, oil, eggs, and gelatin.
- Mix that up with an electric mixer until you have a smooth, creamy, pink batter, about two minutes.
- Add in your crushed strawberries, juice and all.
- Mix that up again.
- Now grease and flour two round cake pans.
- Divide your batter evenly among the cake pans
- Bake these at 350 for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to sit in the pans for ten minutes before turning out to cool completely.
Now let’s make us some cream cheese icing.
Ingredients needed for cream cheese icing
- Cream Cheese (check out our recipe for easy-peasy homemade cream cheese).
- Butter
- Powdered sugar.
Important note: If you want to decorate your cake as I have done in these photos, you will need to double this recipe.
Another note: Your cream cheese and butter really need to be room temperature so set them out earlier in the day before starting this.
- Place your butter, cream cheese, and powdered sugar in a bowl. Mix ’em up til they’re nice and creamy smooth, scraping down sides as needed.
- Ice your cake however you like.
Look how pretty this fresh strawberry cake is!
And this cake is just as delicious as it is pretty!
Now cut it quick! The youngun’s are a waitin’!
Store this cake in the refrigerator. It’s even better served cold!
Ingredients
- 1 Package Plain White Cake Mix
- 1 Cup Chopped strawberries with juice
- 3/4 Cup Milk
- 1 Package Strawberry Gelatin 3 ounce
- 3/4 Cup Vegetable Oil
- 3 Eggs
Icing
- 8 ounce Cream Cheese room temp
- 4 Tablespoons butter room temp
- 3 Cups confectioner's sugar
Instructions
- Grease and flour two 8 inch round baking pans or one 9x13 inch pan.
- Wash and cut the tops of strawberries. Coarsely chop them. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can.You need to measure out one cup once they are mashed.
- Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans.
- Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9x13 pan, simply allow to cool in pan.
- Combine all icing ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
- Store cake in refrigerator.
- Ice cake. Store in the refrigerator.
Notes
Nutrition
The versatility of strawberries…
There are so many strawberry dishes that I love. My personal favorite is my Mama’s strawberry pie, My husband’s favorite is Strawberry punchbowl cake, and my son favors good old fashioned strawberry shortcake.
“The distance between who I am and who I want to be is separated by my actions.”
~Brian Solis
Thank you Christy for this sweet-licious strawberry cake. I never knew making strawberry cake can be so easy and yes .. yummy-licious : )
Is the printed recipe correct? ONE cup of strawberries? Doesn’t seem like enough, unless the picture shown, you were using a sandwich size ziploc bag ;o}~ Just asking……. Thanks.
Oh Christy,
Please tell me when you have your book tour, you will be coming to Denver, Colorado area!! Let us know your tour schedule so we can prepare to get a book and a hug.
I believe all your readers and fans feel the same way about you as you feel about your fans. You are so honestly real and I love your recipes. So many I grew up with and some new.
Love ya ta pieces.
This is truly a great cake for spring! I couldn’t help but notice the silver colored knife in the photo where the strawberries were being prepared. I have one just like it….it was Mother’s and now it’s my very favorite! I remember her using it for years. I wish I knew where to buy another one. Do you remember where you got yours?
Daphne, I am pretty sure the knife is a Rada; I have one just like it that was my Mother-in-laws. You can find them on this website; http://www.radacutlery.com/
I also found them in the gift shop at the North Mississippi Medical Center in Hamilton, AL at really great prices.
P.S. I made this cake yesterday for my family and also one for my Father-in-law’s neighbors, everyone loved it! I sliced some strawberries and put them on top of the icing, delicious!!
Christy and her recipes are awesome!!
To: Debbie, the rada cutlery is the best. Makes perfect wedding gift and is priced reasonable too. Sharpens better and lasts longer than much more expensive brands. Thanks for the website.
Just a tip: We always sprinkle our greased cake pans with sugar instead of flour. Same good release with much tastier cake edges. My mother left us a strawbeery chopping tool that is probably over 80 years old. They have a stem handle with proturding steel blades set in a cross pattern (+) These blades are rounded on the cutting edge so that they fit the rounded bottom of a bowl. We love how well they work. Apparently they haven’t been manufactured for many years, but we have found four more after years of searching flea markets. Three in our home, one at lake home and one in our RV. We take the three at home to church when the ladies are making strawberry dishes and they all love them.
Love the video Christy! It’s alright if you ramble, then we know it’s all from your heart, and not a “scripted Christy”. 🙂
The cake looks delicioius. My mama taught me that bang the air bubbles out trick too. I love it that we have so much in common in the kitchen. It makes me feel a little more Southern, even though my accent will never be as darling as yours! 🙂
Can’t wait to try this recipe..strawberry cake is one of my fav memories as a kid! Also my mama’s Corelle pattern..I loved seeing yours. My mom still has the golden wheat (or something) and uses it daily. I unfortunately bought a peach and seafoam green pattern when I got married…but thanks to some free swagbucks I just upgraded to the cafe red and urban red :). I love Corelle and wouldn’t want to eat off of anything else! I really like your Memphis pattern–snazzy!