Granny’s Strawberry Cake with Cream Cheese Frosting
Passed down from my great-grandmother, Jessie, friends and family are always excited to see me walk in with this cake! It’s a crowd pleaser every time! The most moist strawberry cake with cream cheese frosting you’ll ever eat!
1 (16 ounce) package frozen unsweetened strawberries, thawed
1 (15.25 ounce) package white cake mix
1 (6 ounce) package strawberry-flavored gelatin mix
4 large eggs
½ cup vegetable oil
¼ cup water
Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 ¼ cups powdered sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
Sandwich cake layers with frosting; spread remaining frosting over the top and sides.
Because this cake is extremely moist, it helps to cool the 2 layers separately in the fridge for up to 2 hours (along with the prepared icing) to facilitate assembly. Don’t forget to use cooking spray on any surface the cakes are resting on while waiting to be stacked…the cakes will easily stick to plates, etc.!
If you’d rather, this recipe will yield about 2 1/2 dozen cupcakes. Fill the tins 2/3 full with cake batter to allow for rising. Cut the icing recipe in half for cupcakes.