This strawberry cake recipes with mix and cream cheese is a rich, moist dessert that blends nostalgic flavor with a creamy, tangy frosting.
The taste is deeply fruity, soft, and slightly tart from the cream cheese, balanced by the sweetness of the cake and fresh strawberry purée.
Creating this strawberry cake recipes with mix and cream cheese and exploring new flavor depths through texture and balance is what I do.
The specialty of this strawberry cake recipes with mix and cream cheese lies in the way a boxed mix transforms through added ingredients like sour cream, milk, butter, and strawberry emulsion.
Historically, strawberry cakes gained popularity in the early 1900s, especially in Southern kitchens. Let’s begin step-by-step.
Why You’ll Love This Recipe
You’ll enjoy this strawberry cake recipes with mix and cream cheese because it brings bakery-level results without the fuss of making everything from scratch.
The cake is ultra-moist from sour cream and strawberry puree, while the added flour and sugar give it a rich, homemade texture that doesn’t taste like it came from a box.
The cream cheese frosting is smooth, not too sweet, and packed with real strawberry flavor from freeze-dried berries.
It’s the kind of dessert that feels nostalgic but upgraded, with layers that look as good as they taste. If you love strawberries and bold flavor, this cake delivers in every slice.
How To Prepare And What You’ll Need?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Two 8-inch round cake pans
- Food processor or blender (for freeze-dried strawberries)
- Cooling rack
- Offset spatula or knife
Ingredients
For the Strawberry Cake:
- 1 box strawberry cake mix
- ½ cup melted unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 1 teaspoon strawberry emulsion or extract
- ½ cup whole milk
- ¾ cup fresh strawberry purée
- 3 large eggs
- ½ teaspoon lemon extract
- ¼ teaspoon salt
For the Strawberry Cream Cheese Frosting:
- 1.2 oz freeze-dried strawberries
- 1 stick (½ cup) unsalted butter, room temperature
- 8 oz full-fat cream cheese, cool but not cold
- 4 cups powdered sugar, sifted
- ½ teaspoon kosher salt
- 2–3 tablespoons heavy cream (as needed for consistency)
How To Make Strawberry Cake Recipes With Mix And Cream Cheese
Step 1: Prep the oven and pans
Preheat your oven to 350°F (175°C). Grease and flour line two 8-inch round cake pans with parchment paper and set aside.
Step 2: Blend dry ingredients
In a large mixing bowl, combine the strawberry cake mix, all-purpose flour, sugar, and salt. Stir together with a whisk or spoon to evenly incorporate.
Step 3: Mix the wet ingredients
In a separate bowl, whisk together melted butter, sour cream, milk, strawberry purée, strawberry extract, lemon extract, and eggs until smooth and fully combined.
Step 4: Combine and mix
Gradually pour the wet mixture into the dry ingredients. Beat with an electric mixer on medium speed for 2–3 minutes until the batter is thick and smooth. Be careful not to overmix.
Step 5: Bake the cake
Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the frosting
Pulse freeze-dried strawberries in a food processor until they turn into a fine powder. In a large bowl, beat the butter and cream cheese together until creamy and smooth. Add the strawberry powder, powdered sugar, salt, and 2 tablespoons of heavy cream. Beat until fluffy, adding a bit more cream if needed for spreadable consistency.
Step 7: Frost and serve
Once the cake is completely cool, spread the strawberry cream cheese frosting evenly over the top using an offset spatula. Slice and serve immediately, or refrigerate until ready to enjoy.
Special Notes
Make sure sour cream is room temperature so it blends smoothly into the batter. Cold cream cheese helps the frosting stay thick and pipe able.
Strawberry emulsion provides a stronger, more concentrated flavor than extract, but either works. Use a serrated knife to level cake layers for a neater presentation.
Nutritional Information
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Saturated Fat | 8g |
| Sugar | 30g |
| Carbohydrates | 40g |
| Protein | 5g |
Why My Recipe Works
My strawberry cake recipes with mix and cream cheese works because it builds on a reliable base and elevates it through carefully chosen additions.
The boxed mix gives consistency and structure, while the added flour and sugar adjust the texture and sweetness to feel more homemade.
Strawberry purée and emulsion intensify the berry flavor far beyond what the box alone provides. Sour cream and butter add moisture and richness, keeping the cake soft for days.
The frosting combines cream cheese and freeze-dried strawberries for a bold, tangy finish that doesn’t run or melt. Every ingredient has a purpose, and nothing is wasted.
Serving Suggestions
This strawberry cake recipes with mix and cream cheese shines when served slightly chilled or at room temperature, allowing the flavors to fully develop. Pair it with fresh strawberries or a handful of mixed berries on the side for added freshness.
A dollop of whipped cream or a scoop of vanilla ice cream complements the tangy cream cheese frosting nicely. For a touch of elegance, sprinkle some finely chopped toasted almonds or pistachios on top for crunch.
It also pairs well with a light cup of tea or a fruity sparkling drink to balance the sweetness. This strawberry cake recipes with mix and cream cheese makes a delightful centerpiece for celebrations or casual gatherings alike.
Expert Baking Tips
1. Make sure all wet ingredients, like sour cream, eggs, and milk, are at room temperature before mixing to help the batter blend smoothly and rise evenly.
2. Gently fold the dry and wet ingredients together over mixing can make the cake dense instead of light and fluffy.
3. Use fresh, high-quality strawberries for the purée; their natural sweetness and flavor really make a difference in the final taste.
4. When baking, check the cake a few minutes before the recommended time to avoid over baking, which can dry it out.
5. Let the cake cool completely before frosting to prevent the cream cheese frosting from melting and sliding off.
6. Pulse freeze-dried strawberries finely to avoid grainy frosting and to release their natural color and flavor for a vibrant finish.
Storage Instructions
Store the strawberry cake recipes with mix and cream cheese in an airtight container or cover it tightly with plastic wrap to keep it fresh. It can be kept at room temperature for up to two days if your kitchen is cool.
For longer storage, refrigerate the strawberry cake recipes with mix and cream cheese this will help maintain the cream cheese frosting and prevent spoilage. When refrigerated, the cake stays good for about 4 to 5 days.
Before serving, let it come to room temperature for the best texture and flavor. If needed, you can freeze the unfrosted cake layers wrapped well in plastic and foil for up to 2 months; thaw completely before frosting and serving.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh for the puree?
Yes, you can use frozen strawberries. Just ensure they are thawed completely and drain any excess liquid before pureeing to avoid adding extra moisture to the cake batter.
What can I substitute for cream cheese in the frosting if I don’t have any?
If you don’t have cream cheese, you can use mascarpone cheese or an equal amount of pureed cottage cheese as a substitute. Both will give a similar creamy texture and a slightly different but delicious taste.
Can this recipe be made gluten-free?
Absolutely! Simply replace the standard cake mix with your favorite gluten-free cake mix to make this recipe suitable for those with gluten sensitivities.
How can I make the frosting less sweet?
To make the frosting less sweet, reduce the amount of powdered sugar and add a bit more cream cheese. This will enhance the tanginess and reduce the overall sweetness.
Is there a way to make the cake more moist?
To make your cake even moister, consider adding a small amount of sour cream or yogurt to the batter. This will not only add moisture but also give a slight richness to the flavor profile.
How long can I store this strawberry cake?
This cake can be stored in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or keep it in an airtight container to maintain its freshness and prevent it from drying out.
Can the cake and frosting be made in advance?
Yes, you can bake the cake a day ahead and keep it wrapped at room temperature. The cream cheese frosting can also be prepared in advance and stored in the refrigerator. When ready to use, let it come to room temperature for easier spreading.
Conclusion
Strawberry cake recipes with mix and cream cheese is a perfect combination of simplicity and indulgence, making it an ideal choice for both everyday desserts and special celebrations.
The convenience of using a cake mix allows you to create a delicious and moist cake without the hassle of measuring and mixing multiple dry ingredients, while the cream cheese adds a rich, tangy dimension that enhances the overall flavor profile.
So, next time you’re in need of a delightful dessert that is both easy to make and irresistibly delicious, turn to these strawberry cake recipes with mix and cream cheese. Happy baking!
Strawberry Cake Recipes With Mix And Cream Cheese
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Two 8-inch round cake pans
- Food processor or blender (for freeze-dried strawberries)
- Cooling rack
- Offset spatula or knife
Ingredients
For the Strawberry Cake:
- 1 box strawberry cake mix
- ½ cup melted unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream at room temperature
- 1 teaspoon strawberry emulsion or extract
- ½ cup whole milk
- ¾ cup fresh strawberry purée
- 3 large eggs
- ½ teaspoon lemon extract
- ¼ teaspoon salt
For the Strawberry Cream Cheese Frosting:
- 1.2 oz freeze-dried strawberries
- 1 stick ½ cup unsalted butter, room temperature
- 8 oz full-fat cream cheese cool but not cold
- 4 cups powdered sugar sifted
- ½ teaspoon kosher salt
- 2 –3 tablespoons heavy cream as needed for consistency
Instructions
Step 1: Prep the oven and pans
- Preheat your oven to 350°F (175°C). Grease and flour line two 8-inch round cake pans with parchment paper and set aside.
Step 2: Blend dry ingredients
- In a large mixing bowl, combine the strawberry cake mix, all-purpose flour, sugar, and salt. Stir together with a whisk or spoon to evenly incorporate.
Step 3: Mix the wet ingredients
- In a separate bowl, whisk together melted butter, sour cream, milk, strawberry purée, strawberry extract, lemon extract, and eggs until smooth and fully combined.
Step 4: Combine and mix
- Gradually pour the wet mixture into the dry ingredients. Beat with an electric mixer on medium speed for 2–3 minutes until the batter is thick and smooth. Be careful not to overmix.
Step 5: Bake the cake
- Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the frosting
- Pulse freeze-dried strawberries in a food processor until they turn into a fine powder. In a large bowl, beat the butter and cream cheese together until creamy and smooth. Add the strawberry powder, powdered sugar, salt, and 2 tablespoons of heavy cream. Beat until fluffy, adding a bit more cream if needed for spreadable consistency.
Step 7: Frost and serve
- Once the cake is completely cool, spread the strawberry cream cheese frosting evenly over the top using an offset spatula. Slice and serve immediately, or refrigerate until ready to enjoy.