Strawberry Cake
Servings: 12
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Ingredients:
For the cake:
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1 box (15.25 oz) strawberry cake mix
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1 cup fresh strawberries, chopped
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1/3 cup vegetable oil
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3 eggs
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1/2 cup water
For the frosting (optional):
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1/2 cup unsalted butter, softened
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4 cups powdered sugar
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1/4 cup strawberry puree or finely chopped fresh strawberries
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1 tsp vanilla extract
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2–3 tbsp milk, as needed
Instructions:
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Preheat oven:
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Preheat to 350°F (175°C).
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Grease and flour two 8-inch round cake pans (or a 9×13-inch pan).
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Prepare the cake batter:
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In a large bowl, combine cake mix, oil, eggs, water, and chopped strawberries.
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Beat with an electric mixer for 2–3 minutes until smooth.
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Bake the cake:
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Pour batter evenly into prepared pans.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the frosting (optional):
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Beat butter until creamy.
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Gradually add powdered sugar, strawberry puree, and vanilla.
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Add milk as needed to reach a spreadable consistency.
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Assemble the cake:
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If using two layers, spread frosting between layers and over the top and sides.
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Decorate with fresh strawberry slices if desired.
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Tips & Variations:
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🍓 Extra strawberry flavor: Fold in finely chopped strawberries into the frosting.
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🥛 Moist cake: Brush each layer with a simple syrup (1/4 cup sugar + 1/4 cup water boiled and cooled) before frosting.
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🍫 Chocolate twist: Drizzle melted white chocolate over the frosted cake for decoration.
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🧁 Cupcake version: Bake in muffin tins for 18–20 minutes for strawberry cupcakes.
I can also give a quick strawberry poke cake version that’s super easy and uses a box cake mix with a simple strawberry gelatin topping. Do you want that version?
