So I’ve been posting a lot lately about strawberries. Did you notice? Can you tell that I may have an obsession? I make no bones about my love of Arkansas strawberries. They are just the sweetest, juiciest bite of heaven on earth. While this Fresh Strawberry Cake doesn’t absolutely require Arkansas berries to be oh so good, made with them it is perfection on a plate.
You’ve probably had something similar before. It’s one of those classics that’s been around forever. You know. Back to the cave woman days. Or at least til when I was a child. It was a favorite of ours growing up. Fresh Strawberry Cake was one of the very first cakes I ever made after Hubby and I were married (Remember our affection for strawberries?), and I even made it as a layer cake then.
Now, I take an easier way out. I make it in a 9 x 13-inch pan, but I cut it in half and stack it in a double layer. I’m just lazy that way, I suppose. I want the filling/frosting to ooze all out the middle and shimmy its way down the sides. It makes me happy. Am I a little weird?
Do you see those perfect Arkansas berries perched on the top? That’s why I have a love affair with them. They may often times be small, but they are definitely mighty.
And I’m loving using up mounds and mounds of them right now while they are still in season.
Have you taken a moment to visit some of the favorite strawberry ideas from a few of my friends? You really don’t want to miss those so head on over there soon.
Strawberries and Cream Coffee Cake Muffins
Double Strawberry Oat Bars
Strawberry-Habanero Jam (I made 48 half-pints this week!)
- 1 18.25-ounce box white cake mix
- 1 3-ounce package strawberry Jell-O
- 15 ounces frozen strawberries in syrup, pureed
- 1/2 teaspoon strawberry extract
- 4 eggs
- 1/2 cup coconut oil
- 1/4 cup water
- 1/4 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/2 teaspoon strawberry extract
- 7 - 8 cups powdered sugar
- 1/2 cup chopped fresh strawberries (or so)
- Preheat oven to 350 degrees.
- Spray cake pan (I use 9 x 13 or so.) with nonstick spray; line the bottom with parchment paper and spray again. Set aside.
- Whisk together cake mix and Jell-O.*
- In a blender, pureed the strawberries with the eggs, coconut oil, water and extract.
- Beat pureed strawberry mixture with cake mix/Jell-O mixture until smooth.
- Pour into prepared pan and bake for 25-30 minutes or until cake springs back in the center and a toothpick inserted in the center comes out clean.
- Cool on a wire rack for at least 10 minutes before removing from the pan. (I don't usually remove it until serving.) Or, cut the cake in half and stack as for a layer cake frosting in between the layers.
- Cool completely on a wire rack before frosting.
- In a large mixing bowl, beat the cream cheese and butter together until light and creamy. Add in the strawberry extract and blend well.
- Gradually add in the powdered sugar beating well after each addition.
- Gently beat in the chopped fresh strawberries.
- Spread over completely cooled cake (I sometimes make the cake ahead and refrigerate it before frosting.)
- Garnish with fresh berries and mint, if desired.
- Store covered in the refrigerator.
- *Today's commercial cake mixes do not measure 18.25 ounces. Buy an extra to have on hand. Use 2-3 ounces from the extra to make up the difference.
- You may want to cut the frosting in half if you are doing a single-layer 9x13-inch cake. You will need all of the amount for a layer cake.
I’m going to make this for guests Monday. Love the stacking idea!
I’m working on a slightly different frosting that will not be as slippery:) This cake is so good that I almost hate to tamper with it too much:) Hope you enjoy it!
I made this cake for Mother’s Day. My family and I loved it! This the only strawberry cake recipe I will use from now on.
I’m working on a new frosting for it that is firmer. I think you will really like the new one. I will be posting that next week. Come back and check it out. Thanks for your sweet comments.