Ingredients
Scale
- 1 box white cake mix
- 3 tbsp plain flour
- 1 (3 oz) box strawberry jello
- 1/2 cup water
- 3/4 cup oil (canola oil recommended)
- 2 cups fresh or frozen pureed strawberries (one cup for the cake and one cup for the icing)
- 4 eggs
- For the icing: 1 stick butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 cup pureed strawberries (fresh or frozen)
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix white cake mix, flour, and strawberry jello. Add water and stir.
- Gradually add oil, then eggs one at a time, mixing well after each.
- Fold in 1 cup pureed strawberries.
- Beat batter for 2 minutes on medium speed.
- Pour into prepared pan and smooth the top.
- Bake for 45 minutes or until a toothpick comes out clean.
- Cool cake completely before icing.
- For the icing: Beat butter and cream cheese until smooth.
- Add pureed strawberries and mix well.
- Gradually add powdered sugar, one cup at a time, beating until smooth.
- Spread icing over cooled cake.
- Garnish with extra strawberries if desired.
Notes
- Use fresh or frozen strawberries for the puree.
- Ensure cake is fully cooled before icing.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg