Description
This moist Strawberry Cake with Frosting is bursting with fresh strawberry flavor and topped with a creamy, sweet frosting. A perfect dessert for any occasion!
Ingredients
Units
Scale
For the cake:
- 1 box of vanilla cake mix
- 1/2 cup fresh strawberries, pureed
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 cup fresh strawberries, pureed
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the vanilla cake mix, pureed strawberries, oil, eggs, milk, and vanilla extract. Mix until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, heavy cream, vanilla extract, pureed strawberries, and a pinch of salt. Beat until smooth and fluffy.
- Once the cakes have cooled, spread a layer of frosting on the top of one cake. Place the second cake on top and frost the entire cake.
- Garnish with fresh strawberry slices or sprinkles, if desired.
- Serve and enjoy!
Notes
- You can use store-bought strawberry puree or fresh strawberries.
- For a stronger strawberry flavor, add a few extra tablespoons of strawberry puree to the frosting.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 40g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg