Go Back
Irresistible Strawberry Dream Cake

Irresistible Strawberry Dream Cake

The Irresistible Strawberry Dream Cake combines fluffy vanilla cake layers, sweet-tart strawberry filling, and silky whipped cream for the ultimate fruit-filled dessert. Perfect for any celebration, it’s a light yet indulgent treat that captures the essence of summer in every slice.
Prep Time 15 minutes
Cook Time 28 minutes
Servings 12

Ingredients
  

Strawberry Cake

  • 1 box 15.25 oz white cake mix (regular size)
  • ½ cup water
  • ¾ cup canola or vegetable oil
  • 4 large eggs at room temperature
  • 3 ounces strawberry gelatin powder
  • 1 cup finely chopped or mashed fresh strawberries

Strawberry Frosting

  • ¾ cup freeze-dried strawberry powder or 8–10 ounces of fresh or frozen strawberries quartered and pureed (To make the puree: blend 1 cup of quartered strawberries until smooth)
  • 1 ½ cups unsalted butter at room temperature
  • 6 cups powdered sugar
  • cup heavy cream or whole milk add more if needed to adjust consistency
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • Optional: Add 8 ounces of softened cream cheese to the frosting for a Strawberry Cream Cheese Frosting variation. Make sure the cream cheese is fully softened and whipped smooth before incorporating it into the frosting.

Instructions
 

  • How to Make the Dreamy Strawberry Cake
  • Preheat your oven to 350°F. Lightly grease two 8x8-inch baking pans with non-stick spray or Baker’s Joy.
  • In a large bowl using a mixer, combine the cake mix, eggs, milk, and vegetable oil, mixing until well blended. Add the 1 cup of mashed strawberries and the dry strawberry gelatin powder to the batter and mix until fully incorporated.
  • Continue mixing for 3 minutes, pausing once or twice to scrape down the sides of the bowl to ensure everything is evenly combined.
  • Divide the batter evenly between the two prepared pans or pour into two 8-inch round pans. Bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake layers cool in the pans for about 10 minutes before carefully removing them and transferring to a wire rack. Allow the cakes to cool completely before applying the frosting.
  • Strawberry Frosting
  • Using a mixer, beat the butter on medium-high speed for about 2 minutes, or until smooth and creamy. Add the powdered sugar, freeze-dried strawberry powder or strawberry puree (or a combination of both), heavy cream or milk, and vanilla extract. Beat on low speed for 30 seconds to combine, then increase to high speed and beat for an additional 2 minutes until light and fluffy.
  • If the frosting is too thick, add 1 to 3 more tablespoons of heavy cream or milk to thin it out to your desired consistency.
  • Optional: To make a strawberry cream cheese frosting, add 8 ounces of softened cream cheese to the frosting at the end. Make sure the cream cheese is well-softened and smooth before mixing it in. You can also blend it with the butter before adding the other frosting ingredients.

Notes

For two 9-inch pans, bake for 28 to 31 minutes.
For three 8-inch pans, bake for 28 to 30 minutes.
For a 9x13-inch pan, bake for 28 minutes or until a toothpick inserted in the center comes out clean.