Can I use frozen strawberries for Strawberry Cake?

Yes. Thaw the strawberries first, then puree and reduce them in a saucepan before adding them to the cake or frosting.

Why do I need to reduce the strawberry puree?

Reducing the strawberry puree concentrates the flavor and keeps the cake batter and frosting from becoming too thin.

Can I make Strawberry Cake ahead of time?

Yes. Bake the cake layers one day ahead, cool completely, wrap well, and frost the cake the next day.

Does Strawberry Cake need to be refrigerated?

Yes. Because this cake uses cream cheese frosting and fresh strawberries, it should be stored covered in the refrigerator.

Can I use strawberry gelatin in the frosting?

Yes. Save 1/2 teaspoon of the strawberry gelatin from the cake ingredients and add it to the frosting for extra strawberry flavor.

Strawberry Cake Recipe | Aunt Sandy's Kitchen

Name: Strawberry Cake
Prep time: 25 min
Cook time: 50 min
Total time: 2 h 15 min
Yield: 1 two-layer 9-inch cake
Cuisine: Southern American
Ingredients: 16 ounces fresh or frozen strawberries; 1 box (18.25 ounce) white cake mix; 1 box (3 ounce) strawberry instant gelatin, saving 1/2 teaspoon for frosting; 1/2 cup vegetable oil; 1/4 cup water; 4 large eggs; 1/2 cup strawberry puree; 1/4 cup butter, softened; 1 package (8 ounce) cream cheese, softened; 1/2 teaspoon strawberry extract or reserved strawberry instant gelatin; 2 drops red food coloring; 1/4 to 1/2 cup strawberry puree; 7 cups confectioners' sugar, sifted; Fresh strawberries, sliced for between layers and garnish

Instructions

For the Strawberry Puree

Rinse, drain, and hull the strawberries.
Place strawberries in a blender and puree on high for 30 to 60 seconds, or until smooth.
Pour the puree into a small saucepan. Bring to a simmer over medium heat, stirring often.
Cook until reduced by about half, about 25 to 30 minutes for fresh or thawed frozen strawberries.
Let the puree cool completely.
Divide the puree: use ½ cup for the cake layers and ¼ to ½ cup for the frosting.

For the Cake

Preheat oven to 350°F.
Grease two 9-inch round cake pans.
In a large bowl, combine the cake mix and strawberry gelatin.
Add strawberry puree, eggs, oil, and water. Beat at medium speed until smooth.
Pour batter evenly into the prepared pans.
Bake for 20 minutes, or until a cake tester inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes.
Remove from pans and cool completely on wire racks.

For the Frosting

In a large bowl, beat butter and cream cheese at medium speed until creamy.
Add strawberry puree, strawberry extract or reserved gelatin, and food coloring. Beat until combined.
Gradually add sifted confectioners’ sugar and beat until smooth.
Spread frosting between the cake layers, adding sliced fresh strawberries between layers.
Frost the top and sides of the cake.
Garnish with fresh strawberries before serving.

Dessert