Description
Indulge in this delightful Strawberry Box Cake, combining the ease of a boxed mix with the freshness of real strawberries. Perfect for any occasion, this moist and flavorful cake is topped with a luscious strawberry-infused frosting.
Ingredients
Scale
Cake (for 2 layers):
- 1 box white cake mix
- 1 (3 oz) box strawberry Jell-O
- ⅔ cup vegetable oil
- 4 eggs, beaten
- 1 cup frozen strawberries (thawed, with the juice)
Frosting (for 2 layers):
- 1 (16 oz) box confectioners’ sugar
- 8 tablespoons (1 stick) butter, softened
- ½ cup frozen strawberries, thawed
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Line two 9-inch cake pans (or three 8-inch pans) with wax paper.
- In a large bowl, combine the white cake mix and strawberry Jell-O mix.
- Add the vegetable oil, beaten eggs, thawed strawberries, and strawberry juice to the dry ingredients. Mix until well combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake layers to cool completely on a wire rack.
For the Frosting:
- In a medium bowl, beat together the confectioners’ sugar, softened butter, and thawed strawberries until the mixture is smooth and creamy.
- Once the cake layers are completely cooled, frost the cake as desired.
Notes
- For a four-layer cake, double the ingredients and use four 9-inch or 8-inch pans.
- Ensure the cake layers are completely cooled before frosting to prevent the frosting from melting.
- Fresh strawberries can be used instead of frozen; adjust the sugar in the frosting if the strawberries are particularly sweet.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 40g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg