Table of Contents

Strawberry Cake With Strawberry Cream Cheese Frosting

The aroma alone is enough to transport me back to my grandmother’s kitchen. Every summer, the scent of ripe strawberries mingled with the sweet, comforting warmth of a baking cake would fill her house. She always said this cake was a labor of love, a celebration of the season’s bounty. That’s how I still feel about it, a reminder of family gatherings, laughter, and the simple joy of sharing something delicious.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 28-30 minutes
Total Time: 1 hour 10 minutes (plus cooling time)
Servings: 16
Yield: One 3-layer cake
Dietary Type: Not Gluten-Free

Ingredients

CAKE

Vegetable shortening, for greasing the pans
Flour, for dusting the pans
1 (18 1/4 ounce) package plain white cake mix
1 (3 ounce) package strawberry gelatin
1 cup mashed fresh strawberries, with juice (1 1/2 cups whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans

STRAWBERRY CREAM CHEESE FROSTING

1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 1/2 cups confectioners’ sugar, sifted
3/4 cup fresh ripe strawberry, rinsed, capped and mashed to make 1/2 cup, then drained well
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans

Equipment Needed

Three 9-inch round cake pans
Electric mixer
Rubber spatula
Mixing bowls
Wire racks
Dinner knife
Serving platter

Instructions

Position a rack in the center of your oven and preheat to 350 degrees F (175 degrees C). Prepare your cake pans. Lightly grease three 9-inch round cake pans with solid vegetable shortening, ensuring all surfaces are coated.
Dust the greased pans generously with flour, tapping out any excess to prevent sticking. Set the prepared pans aside. This step is crucial for easy cake release.
In a large mixing bowl, combine the white cake mix, strawberry gelatin, mashed strawberries (with their juice), vegetable oil, milk, and eggs.
Using an electric mixer, blend the ingredients on low speed for 1 minute.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated.
Increase the mixer speed to medium and beat for 2 minutes more. Again, scrape down the sides of the bowl if needed. The batter should be smooth and evenly colored, with the strawberries well blended.
Gently fold in the thawed coconut and chopped pecans using a rubber spatula. Be careful not to overmix, as this can make the cake tough.
Divide the batter evenly among the three prepared cake pans.
Place the pans in the preheated oven. If your oven isn’t large enough to accommodate all three pans on one rack, place two pans on the center rack and the third pan on the center of the highest rack.
Bake the cakes until they are light brown and just start to pull away from the sides of the pan, approximately 28 to 30 minutes.
It’s important to check the layer on the highest rack more frequently to prevent overcooking. A toothpick inserted into the center of each cake should come out clean when they are done.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes. This allows the cakes to settle and makes them easier to release.
After 10 minutes, run a dinner knife around the edge of each layer to loosen it from the pan.
Invert each cake layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. This double inversion helps prevent the cakes from sticking and ensures they cool evenly.
Allow the cakes to cool completely, about 30 minutes more, before frosting.
While the cakes are cooling, prepare the frosting. In a medium bowl, combine the cream cheese and butter with an electric mixer on low speed for about 30 seconds, until smooth and creamy.
Stop the mixer and add the sifted confectioners’ sugar and drained mashed strawberries to the creamed mixture.
Blend the frosting on low speed until the sugar has been incorporated. This prevents a cloud of sugar from puffing up.
Then, raise the speed to medium and mix the frosting for another minute or until it lightens and is well combined. Be careful not to overwhip, as this can make the frosting too soft.
Gently fold in the thawed coconut and chopped pecans using a rubber spatula.
To assemble the cake, place one cake layer, right side up, on a serving platter.
Spread the top of the layer generously with frosting.
Add another cake layer, right side up, and frost the top.
Repeat this process with the third layer and frost the top.
Use the remaining frosting to frost the sides of the cake, working with clean, smooth strokes for an elegant finish.
Serve the cake immediately or chill it for later serving.
If chilling, place the cake uncovered in the refrigerator until the frosting sets, about 20 minutes.
Cover the cake loosely with waxed paper and store in the refrigerator for up to 1 week.
For longer storage, freeze the cake, wrapped tightly in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Expert Tips & Tricks

Cake Flour Boost: For an even more tender crumb, substitute 2 tablespoons of the white cake mix with 2 tablespoons of cake flour.
Strawberry Intensity: If you want a stronger strawberry flavor, add a teaspoon of strawberry extract to the cake batter.
Even Baking: Use baking strips wrapped around the cake pans to ensure the layers bake evenly and prevent doming. These strips help to insulate the edges of the pans, resulting in a flatter cake.
Frosting Consistency: If your frosting is too soft, add more sifted confectioners’ sugar, a tablespoon at a time, until it reaches the desired consistency. If it’s too stiff, add a teaspoon of milk or cream.
Prevent Soggy Cake: Make sure the mashed strawberries for the frosting are well drained to prevent the frosting from becoming too runny and soaking into the cake.

Serving & Storage Suggestions

This strawberry cake is best served chilled, allowing the frosting to firm up slightly and the flavors to meld. It’s a delightful dessert for birthdays, baby showers, or any special occasion. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.

Store leftover cake in an airtight container in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and foil. Thaw in the refrigerator overnight before serving. Do not leave the cake at room temperature for more than two hours, as the cream cheese frosting can spoil.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	696 kcal	N/A
Total Fat	47.9g	73%
Saturated Fat	21.8g	109%
Cholesterol	78.2mg	26%
Sodium	367mg	15%
Total Carbohydrate	64.7g	21%
Dietary Fiber	4.7g	18%
Sugars	51.5g	N/A
Protein	6.8g	13%

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

Variations & Substitutions

Gluten-Free Option: Substitute the white cake mix with a gluten-free cake mix of your choice. Ensure the strawberry gelatin is also gluten-free.
Dairy-Free Frosting: Use a dairy-free cream cheese alternative and vegan butter for the frosting.
Other Berries: Experiment with other berries, such as raspberries or blueberries, in place of the strawberries. Adjust the gelatin flavor accordingly.
Coconut Extract: Enhance the coconut flavor by adding 1/2 teaspoon of coconut extract to the cake batter.
Nut-Free Version: Omit the pecans from both the cake and the frosting for a nut-free option.

FAQs (Frequently Asked Questions)

Q: Can I use fresh strawberry puree instead of mashed strawberries?
A: Yes, but make sure to drain the puree well before adding it to the frosting to prevent it from becoming too runny.

Q: Can I make the cake layers ahead of time?
A: Absolutely! Bake the cake layers, let them cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 2 days or in the freezer for up to a month.

Q: What’s the best way to thaw frozen cake layers?
A: Thaw the frozen cake layers in the refrigerator overnight for best results. This prevents them from becoming soggy.

Q: Can I use a different size cake pan?
A: Yes, you can use two 9×13 inch pans, but adjust the baking time accordingly. Start checking for doneness around 25 minutes.

Q: Why is it important to sift the confectioners’ sugar?
A: Sifting the confectioners’ sugar removes any lumps, ensuring a smooth and creamy frosting.

Final Thoughts

I hope this recipe inspires you to create your own strawberry cake masterpiece! Feel free to experiment with different variations and flavor combinations to make it your own. This cake is more than just a dessert; it’s a celebration of simple ingredients, shared moments, and the joy of baking. Don’t hesitate to share your creations and feedback – I’d love to see your strawberry cake adventures! Enjoy!

Strawberry Cake With Strawberry Cream Cheese Frosting Recipe