As far as flavor combos go, strawberries and cream is definitely a classic. Sweet and juicy berries paired with rich cream, who could resist that? Strawberry recipes are a no-brainer in the summer months, but I can’t help but crave those fruity flavors all year long. And that’s where this Double Strawberry Cake recipe comes in! It’s made with fresh or frozen pureed berries and topped with a generous amount of strawberry cream cheese frosting. Yum!
The process is super simple with the use of a boxed white cake mix. A little extra flour is added along with a box of strawberry jello, water, oil, eggs, and 1 cup of pureed strawberries. I typically use fresh strawberries when making this recipe and just pulse them in the blender until smooth. If you’re using frozen berries you’ll want to thaw and drain them before pureeing for optimal results.
The vibrant pink color makes this cake the perfect choice for Valentine’s Day, baby showers, and birthday celebrations. The cake can easily be made ahead of time, just pop it in the fridge until it’s time to serve so the cream cheese frosting stays fresh. No matter what occasion you make this Double Strawberry Cake for, it’s bound to be a hit. Give the recipe a try and see for yourself!
Ingredients
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
Frosting
1 (8 oz) package cream cheese, room temperature
1/2 cup butter (1 stick)
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