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Strawberry Cake Recipe for Spring

Strawberry Cake Recipe for Spring

  • Author: Crystal
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

Indulge in a light, fluffy strawberry cake that captures the fresh flavors of spring. This vibrant dessert features a moist vanilla base infused with strawberry Jello, layered with a silky strawberry buttercream frosting and a sweet strawberry syrup drizzle. Perfect for celebrations, brunches, or any occasion that calls for a burst of seasonal sweetness.

Ingredients

Scale
  • 1 box white cake mix
  • 2 tbsp flour
  • 1 (3 oz) box strawberry Jello
  • 5 oz strawberries, thawed
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1/2 cup cold water
  • 2 cups sliced and hulled fresh strawberries (for syrup)
  • 1/2 cup granulated sugar (for syrup)
  • 1/2 cup water (for syrup)
  • 1 cup unsalted butter, softened (for frosting)
  • 3–4 cups confectioners’ sugar, sifted
  • 5 tbsp strawberry syrup, chilled
  • 1–3 tbsp milk (for frosting)
  • Pinch of salt (optional)

Instructions

  1. Prepare the cake mix according to package directions, substituting the strawberry Jello and adding the thawed strawberries, flour, vegetable oil, eggs, and cold water.
  2. Pour the batter into a greased 9-inch round cake pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool completely on a wire rack before slicing horizontally into two layers.
  4. Meanwhile, make the strawberry syrup: combine sliced strawberries, granulated sugar, and water in a saucepan, bring to a boil, then simmer for 10 minutes. Strain and cool.
  5. Prepare the strawberry buttercream frosting by beating softened butter until fluffy, gradually adding confectioners’ sugar, then mixing in chilled strawberry syrup and milk until smooth and spreadable.
  6. Spread a generous layer of frosting on one cake layer, place the second layer on top, and frost the entire cake with the remaining frosting.
  7. Drizzle any leftover strawberry syrup over the top for extra shine and flavor.
  8. Serve the cake chilled or at room temperature.

Notes

Tip: Use fresh, ripe strawberries for the best flavor. For a dairy-free version, substitute butter with coconut oil and use a vegan buttercream. Store leftovers covered in the refrigerator for up to 3 days.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25
  • Sodium: 200
  • Fat: 15
  • Saturated Fat: 9
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 4
  • Cholesterol: 55

Keywords: strawberry, cake, spring, dessert

Find it online: https://crystalrecipes.com/strawberry-cake-recipe-for-spring/