This delightful Strawberry Cake With Cream Cheese Frosting is nothing short of fabulous.
Strawberry Cake With Cream Cheese Frosting
Strawberry Cake
Preheat the oven to 350°F.
- 1 box Betty Crocker Supermoist White Cake Mix (16.25 ounces)
- 1 three-ounce box strawberry Jello
- 4 eggs
- 3/4 cup sugar
- 1/4 cup flour
- 1 cup strawberries, diced
- 1 cup canola or vegetable oil
- 1/2 cup milk
Butter or spray with non-stick baking spray and then flour lightly two 9-inch round cake pans.
Using a mixer, combine all cake ingredients except for the strawberries. After the ingredients are mixed together, stir in diced strawberries. Divide the cake batter between the two pans. Bake 20-25 minutes or until a fork poked into the center of the cakes comes out clean or when lightly touched in the middle the cakes spring back.
Remove them from the oven when they are done.
Cool cake in pans on a rack for about 15 minutes. Remove from pans and then let them cool completely.
Wrap the cakes in plastic wrap and then freeze overnight or until completely frozen. Placing them back into the pans before freezing will help them maintain their shape while freezing.
Remove from the freezer, unwrap, and then frost with this amazing Buttery Cream Cheese Frosting.
Buttery Cream Cheese Frosting
- 8 ounces cream cheese
- 8 ounces unsalted butter
- 1 1/2 teaspoons sea salt
- 2 pounds powdered sugar
- 1 teaspoon fresh lemon juice
Mix cream cheese, butter, and salt together on a high setting until they’re light & fluffy. This might take a couple of minutes. Add powdered sugar and mix on the lowest setting so it doesn’t fly out of the bowl. Add lemon juice. Turn up speed and whip for a couple more minutes.
If desired, the cake can be topped with fresh strawberries (rinsed and dried well).