Double Strawberry Cake

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1 (14.25 oz) box white cake mix
3 1/2 tablespoon all purpose flour
1 (3 oz) box strawberry jello
1/2 cup water
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1 cup strawberry puree, from fresh or frozen berries


1 (8 oz) package cream cheese, room temperature
1/2 cup butter (1 stick)
1 cup strawberry puree
4-5 cups powdered sugar


Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.

In a large bowl, combine cake mix, flour, and jello powder and sift to combine. Add eggs, oil, water, vanilla, and 1 cup strawberry puree and mix until smooth.

Transfer batter to the prepared baking dish and bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow cake to fully cool as you prepare the frosting.

Frosting: In a large bowl, mix together cream cheese butter, and strawberry puree until smooth. Slowly add powdered sugar until frosting is desired thickness. Refrigerate until cake is ready to frost.

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