Description
This delicious strawberry cream cheese cake is perfect for any occasion!
Ingredients
Scale
- 15 ounces vanilla cake mix
- 3 ounces strawberry gelatin mix (Jell-O)
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup water
- 1 pint fresh strawberries
- 4 ounces cream cheese, softened
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F. Spray 9×13-inch baking dish with nonstick cooking spray.
- Give the strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice.
- Put strawberries into a plastic Ziploc bag and crush them using a rolling pin or other heavy object for about a minute.
- In a bowl, combine cake mix with strawberry gelatin powder. Mix until combined.
- Stir in oil, eggs, and water.
- Add in 1 cup of the crushed strawberries and gently stir by hand.
- Pour batter into prepared baking dish.
- Bake for about 30-33 minutes. To ensure it’s done, stick a toothpick in the center; if it comes out clean, it is done.
- Allow cake to cool completely before adding frosting.
- Using an electric mixer, mix together softened butter and softened cream cheese until smooth and lump-free.
- Mix in powdered sugar, vanilla extract, and milk until smooth and creamy.
- Slather frosting onto cooled cake. Refrigerate for about an hour to help the frosting set up.
- Slice and serve, topping each piece with a slice of fresh strawberry.
Notes
- This cake can also be made using crushed fresh strawberries instead of whole strawberries.
- Store any leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg