Strawberry Cake Recipes With Mix And Cream Cheese
This Strawberry Cake Recipes With Mix And Cream Cheese fresh strawberry purée, sour cream, and extracts to create a moist, flavorful cake. Topped with a tangy cream cheese frosting blended with freeze-dried strawberries, it offers a balanced sweetness and rich texture. Easy to prepare yet full of homemade taste, this cake is perfect for sharing and celebrating special moments.
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.
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.