Strawberry Cake with Creamy Strawberry Icing

My grandmother, Nana Rose, had a magic touch when it came to desserts, and this strawberry cake always reminds me of her. I can almost smell the sweet aroma wafting from her kitchen as she carefully layered the blushing pink cake with that dreamy, creamy frosting. It wasn’t just a cake; it was a slice of pure, unadulterated joy, a testament to Nana Rose’s love and her uncanny ability to make any occasion feel like a celebration. Every bite transported you to a summery field filled with endless strawberry plants, sunshine, and laughter.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour, 15-20 minutes
• Servings: 12-16
• Yields: 1 9×13 inch cake
• Dietary Type: Not specified

Ingredients

Cake:

• 1 (18 ounce) box white cake mix
• 1 (3 ounce) package strawberry gelatin
• 1 1/2 cups fresh strawberries, mashed (with juice)
• 1 cup vegetable oil
• 1/2 cup 2% low-fat milk
• 4 eggs
• 1/2 cup chopped pecans
• Additional strawberries, sliced, for garnishing

Icing:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3 1/2 cups powdered sugar
• 3/4 cup fresh strawberries, mashed (with juice)
• 1-3 tablespoons milk
• 1/2 cup chopped pecans

Equipment Needed

• 9×13 inch baking pan (or three 8-inch round cake pans)
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Wire rack
• Rubber spatula

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Prepare your baking pan(s). If using a 9×13 inch pan, grease and flour it thoroughly to prevent the cake from sticking. For three 8-inch round pans, follow the same greasing and flouring process.
3. In a large mixing bowl, combine the white cake mix, strawberry gelatin mix, mashed fresh strawberries (with juice), vegetable oil, low-fat milk, and eggs.
4. Using an electric mixer, mix all the ingredients together until well combined. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
5. Stir in the chopped pecans.
6. Pour the batter into the prepared baking pan(s).
   • If using a 9×13 inch pan, spread the batter evenly.
   • If using three 8-inch round pans, divide the batter equally among the pans.
7. Bake for 35-40 minutes (for the 9×13 inch pan) or 28-30 minutes (for the 8-inch round pans), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking for doneness around the 30-minute mark to avoid overbaking.
8. Remove the cake from the oven and place it on a wire rack to cool for 15 minutes.
9. While the cake is cooling, prepare the icing. In a separate bowl, combine the softened cream cheese and softened butter using an electric mixer on low speed for about 30 seconds until smooth.
10. Gradually mix in the powdered sugar until fully incorporated.
11. Mix in the mashed strawberries (with juice).
12. Increase the mixer speed to medium and continue to mix until the icing is light and well combined. Add milk, 1 tablespoon at a time, to achieve your desired consistency. You might need only 1 tablespoon, or up to 3, depending on the moisture content of your strawberries and the desired thickness of the icing.
13. Fold in the chopped pecans.
14. Once the cake has cooled slightly (still semi-warm), pour the frosting over the top. If using three 8-inch layers, spread a small amount of frosting between each layer, then pour the remaining frosting over the top layer, allowing it to drip down the sides.
15. Garnish the cake with plenty of fresh, sliced strawberries.
16. Serve the cake freshly frosted or refrigerated. Refrigerate any leftovers.

Expert Tips & Tricks

• For an even more intense strawberry flavor, consider adding a teaspoon of strawberry extract to the cake batter.
• If you don’t have fresh strawberries, you can use frozen strawberries for both the cake and the icing. Just make sure to thaw them completely and drain off any excess liquid before mashing.
• To prevent the cake from sticking to the pan, you can also use parchment paper to line the bottom of the pan in addition to greasing and flouring.
• If your icing becomes too thin, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.
• If you’re short on time, you can use store-bought cream cheese frosting and simply mix in the mashed strawberries and pecans.
• To ensure the cream cheese and butter are properly softened, leave them at room temperature for at least 30 minutes before making the icing.

Serving & Storage Suggestions

This strawberry cake is best served slightly chilled or at room temperature. The fresh strawberries on top add a refreshing element and visual appeal. For a more elegant presentation, you can arrange the strawberry slices in a decorative pattern.

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. The cake may become slightly drier over time, but it will still be delicious. You can also freeze individual slices for longer storage, up to 2-3 months. Thaw the slices in the refrigerator before serving.

Avoid leaving the cake at room temperature for extended periods, especially in warm weather, as the cream cheese frosting can spoil.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	741.9 kcal	N/A
Calories from Fat	410 kcal	N/A
Total Fat	45.7 g	70%
Saturated Fat	13.3 g	66%
Cholesterol	112.6 mg	37%
Sodium	456.8 mg	19%
Total Carbohydrate	79.2 g	26%
Dietary Fiber	1.8 g	7%
Sugars	66 g	264%
Protein	7.5 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free white cake mix. Ensure the strawberry gelatin is also gluten-free.
• Dairy-Free: Substitute the 2% milk with almond or soy milk. Use a dairy-free cream cheese alternative and margarine instead of butter for the icing.
• Different Fruit: Experiment with other berries like raspberries or blueberries for a slightly different flavor profile.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the cake batter for a brighter flavor.
• Nuts: Try using different nuts like walnuts or almonds instead of pecans, or omit them altogether for a nut-free version.
• Chocolate Chips: Add a cup of white chocolate chips to the cake batter for added sweetness and texture.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: Yes, you can use different sized pans, but the baking time may need to be adjusted. Keep an eye on the cake and test for doneness with a toothpick.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them tightly wrapped in the refrigerator or freezer. Frost the cake just before serving for the best results.

Q: How do I prevent the cake from sticking to the pan?
A: Greasing and flouring the pan thoroughly is essential. You can also line the bottom of the pan with parchment paper for extra insurance.

Q: Can I use frozen strawberries instead of fresh?
A: Yes, but be sure to thaw them completely and drain off any excess liquid before mashing.

Q: The icing is too thin. What should I do?
A: Gradually add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

Final Thoughts

This Strawberry Cake with Creamy Strawberry Icing is more than just a recipe; it’s an invitation to create a little bit of joy and share it with the people you love. Whether you’re celebrating a special occasion or simply craving a taste of summer, this cake is sure to delight. So, gather your ingredients, preheat your oven, and get ready to bake a masterpiece. Don’t hesitate to share your feedback and photos! This cake pairs wonderfully with a glass of chilled rosé or a scoop of vanilla ice cream. Happy baking!