Easy Strawberry Cake with Cream Cheese Icing

There’s something truly special about a homemade strawberry cake, especially when it’s bursting with the flavor of fresh berries. This Strawberry Cake with Cream Cheese Icing is my secret weapon for creating a show-stopping dessert without spending hours in the kitchen. It starts with a simple cake mix, but through a few clever additions, it transforms into a moist, tender, and incredibly flavorful cake that tastes like it was made completely from scratch. The vibrant pink hue and the tangy cream cheese icing make it a perfect centerpiece for any celebration, from spring picnics to summer birthday parties.

The magic lies in using both fresh, mashed strawberries and a packet of strawberry gelatin. This combination ensures every bite is packed with authentic strawberry goodness and gives the cake its beautiful, signature color. It’s a simple, reliable recipe that delivers impressive results every single time.

Table of Contents

Why make this Strawberry Cake With Cream Cheese Icing

You’re going to fall in love with this cake for so many reasons! Here’s why it deserves a spot in your recipe collection:

• Incredibly Easy: By using a white cake mix as the base, you skip the tedious measuring and get straight to the fun part. It’s a fantastic shortcut for busy bakers.
• Packed with Real Fruit: Unlike some recipes that rely on artificial flavoring, this one calls for a full cup of fresh, mashed strawberries, ensuring an authentic and delicious taste.
• Perfectly Moist: The combination of oil, milk, and strawberry juice creates a tender, moist crumb that stays fresh for days.
• Crowd-Pleasing Icing: The rich, tangy cream cheese icing is the perfect counterpart to the sweet strawberry cake, creating a balanced and irresistible flavor profile.
• Visually Stunning: The natural pink color of the cake is simply gorgeous, making it a beautiful addition to any dessert table without any artificial food coloring.

Ingredients

• 1 Package Plain White Cake Mix
• 1 Cup Chopped strawberries (with juice)
• 3/4 Cup Milk
• 1 Package Strawberry Gelatin (3 ounce)
• 3/4 Cup Vegetable Oil
• 3 Eggs
• 8 ounce Cream Cheese (room temp)
• 4 Tablespoons butter (room temp)
• 3 Cups confectioner’s sugar

How to make Strawberry Cake with Cream Cheese Icing

Step 1: Begin by preparing your baking pans. Thoroughly grease and flour either two 8-inch round pans or one 9×13-inch pan. Preheat your oven to 350°F.

Step 2: Prepare the star of the show: the strawberries! Wash them well and remove the green tops. Chop them coarsely. For the best texture, place the chopped berries in a large plastic zip-top bag, seal it, and gently roll it over with a rolling pin or a large can. This will mash them and release their juices. Measure out exactly one cup of the mashed strawberry mixture.

Step 3: In a large mixing bowl, combine the white cake mix, milk, strawberry gelatin powder, vegetable oil, and eggs. Using an electric mixer on a medium speed, beat the ingredients until the batter is smooth and creamy. This should take about two minutes.

Step 4: Gently fold the mashed strawberries and their juice into the cake batter. Mix just until everything is well combined. Be careful not to overmix.

Step 5: Pour the batter evenly into your prepared baking pan(s). Bake for 25-30 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean.

Step 6: Let the cake cool. If you used two round pans, let them rest in the pans for about ten minutes before carefully turning them out onto a wire rack to cool completely. If you used a 9×13-inch pan, you can simply let it cool in the pan.

Step 7: While the cake cools, prepare the luscious cream cheese icing. In a medium bowl, combine the room temperature cream cheese, room temperature butter, and confectioner’s sugar. Beat with an electric mixer until the icing is completely smooth and creamy.

Step 8: Once the cake is completely cool—and not a moment sooner!—frost it generously with the cream cheese icing. Slice, serve, and enjoy!

How to serve Strawberry Cake with Cream Cheese Icing

This cake is a star all on its own, but you can elevate it further for a special occasion. Serve each slice with a dollop of fresh whipped cream and a fanned strawberry on the side. It’s the perfect dessert for a summer BBQ, a potluck, or a cheerful birthday celebration. A scoop of vanilla bean ice cream also makes a wonderful companion to this fruity cake.

How to store Strawberry Cake with Cream Cheese Icing

Because of the cream cheese icing, this cake must be stored in the refrigerator. Place the cake in an airtight container or cover it well with plastic wrap to keep it from drying out. It will stay fresh and delicious for up to 4 days.

Tips to make Strawberry Cake With Cream Cheese Icing

• Room Temperature is Key: For the smoothest icing and a well-incorporated cake batter, make sure your eggs, cream cheese, and butter are all at room temperature before you begin.
• Don’t Overmix: Once you add the strawberries, mix only until they are just combined. Overmixing can lead to a tougher cake.
• Cool Completely: Be patient! Attempting to frost a warm cake will result in a melted, soupy mess. The cake must be completely cool to the touch.
• Fresh is Best: While you can use frozen strawberries, fresh, in-season berries will provide the best flavor and texture. If you love strawberry desserts, you should also try our beautiful Homemade Strawberry Sheet Cake Recipe!

FAQs About Strawberry Cake With Cream Cheese Icing

Can I use frozen strawberries for this recipe?

Yes, you can. Thaw the frozen strawberries completely before mashing them. Be sure to include all the juice that is released during thawing, as this adds moisture and flavor to the cake.

Do I have to use the strawberry gelatin?

The gelatin is highly recommended. It intensifies the strawberry flavor and gives the cake its lovely pink color. If you omit it, the cake will be much paler and have a milder strawberry taste.

Can I make this into cupcakes?

Absolutely! This recipe works great for cupcakes. Simply line a muffin tin with paper liners, fill them about two-thirds full, and bake for 18-22 minutes, or until a toothpick comes out clean. This recipe should yield about 24 cupcakes.

Why is my cream cheese icing runny?

This usually happens if the butter or cream cheese was too soft, or if your kitchen is very warm. If your icing is too thin, try adding more confectioner’s sugar, a tablespoon at a time, until it reaches the desired consistency. You can also chill it in the refrigerator for 20-30 minutes to help it firm up before frosting the cake.

Final Thoughts

This Strawberry Cake with Cream Cheese Icing is the perfect example of how a few simple shortcuts can lead to an extraordinary dessert. It’s a moist, flavorful, and beautiful cake that’s sure to bring smiles to everyone’s faces. Whether for a special occasion or just a sweet weekday treat, this recipe is a guaranteed winner. Happy baking!

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