Description
Indulge in the delightful flavors of fresh and freeze-dried strawberries with this Double Strawberry Cake recipe. A moist white cake infused with strawberry goodness, topped with a luscious strawberry buttercream frosting.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (15.25 oz)
- 1 package (3 oz) strawberry gelatin
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (blended fresh or frozen strawberries)
- ½ cup whole milk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ⅓ cup freeze-dried strawberries, finely crushed into powder
- 2 tablespoons strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper.
- Mix the cake batter: In a large bowl, combine the cake mix and dry strawberry gelatin. Add chopped strawberries, strawberry puree, milk, oil, eggs, and vanilla. Beat for 2–3 minutes until smooth.
- Bake the cakes: Divide the batter between pans and bake for 25–30 minutes. Cool in pans before transferring to a wire rack.
- Prepare the frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in strawberry powder, puree, vanilla, and salt. Beat until fluffy.
- Frost the cakes: Once cooled, frost the cakes with buttercream. Garnish with fresh strawberries if desired. Chill slightly before slicing.
Notes
- The “double” refers to the use of both fresh and freeze-dried strawberries for a double dose of flavor.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 45 g
- Sodium: 340 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
