This cake is super light and sweet and perfect for summer time!! You get the amazing look and flavor of a homemade cake without all the extra work 😉
INGREDIENTS FOR CAKE:
15.25oz box of white cake mix
3oz pkg of Strawberry Jello
1/2 cup of sugar
1/4 cup of AP flour
4 eggs
1 cup of oil
1/2 of milk
1/2 cup of strawberries, diced or puréed (you can use fresh or frozen)
1 tsp of vanilla extract
FOR FROSTING:
8oz block of cream cheese
1 stick of butter
1/2 cup of strawberries, diced or puréed (you can use fresh or frozen)
5 cups of powdered sugar
1 tsp of vanilla
1 tsp of strawberry extract
8oz tub of whipped cream
INSTRUCTIONS FOR CAKE:
1. Preheat your oven to 350 degrees and grease your cake pans.
2. Pour all of your cake ingredients in a bowl and beat w/ a mixer on medium speed for 2-3 minutes until smooth and well combined.
3. Pour batter into cake pans and bake for 22-25 minutes or until toothpick inserted into center comes out clean.
4. Cool for 7-10 minutes in the cake pans then remove and COOL COMPLETELY on a wire rack.
FOR FROSTING:
1. Whip butter and cream cheese together for 2-3 minutes until well combined.
2. Add strawberries and whip for another 2 minutes or so until strawberries begin to break down and mixture becomes pink.
3. Beat in powdered sugar 2 cups at a time until all sugar has been added. Be sure to scrape the bowl between additions to ensure it’s well combined.
4. Add vanilla and strawberry extract, whip one last time then gently fold in cool whip w/ a spatula.
5. Chill frosting in the fridge until cake is completely cooled, about 45 minutes to an hour.
Once frosting is chilled and cake is cooled, assemble your cake and keep stored in the fridge. Allow your cake to set up on the counter for about 30 minutes prior to slicing and serving.
Enjoy!!
#averysapron #strawberrycake
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