This Strawberry Cake with cream cheese frosting recipe is berry good! Strawberries and cream cheese are a combination that is hard to resist. The cream cheese icing just puts it up to a whole new level of deliciousness. This recipe is simple and uses common ingredients to create a cake that is great for any special occasion or event just because.
The Ingredients & Mixing the Cake
This recipe starts with a strawberry cake mix and a small box of instant cheesecake pudding, dry. Then you add the vegetable oil and water. Then adding the eggs one at a time and mixing until the batter is smooth and shiny looking before adding the next egg. Then repeat until all of the eggs have been added. Then add in the vanilla and beat the batter for 3-4 more minutes.
Baking the Cake
Put the batter in a well-greased pan. Coat the greased with flour if you plan to remove the cake from the pan. Then bake it according to the instructions.
Let it cool completely before frosting the cake.
Store cake in the fridge after frosting.
The Presentation
I usually put this in a 9×13 baking pan and make it look pretty on the plate when serving. A 9×13 baking pan is convenient for storage and transporting. It would be very pretty as a bundt cake. I’d put the frosting on so it would run down the sides little. I think that would be pretty. Another adorable way to serve the cake would be to bake it in 6 inch round pans as a three-layer cake with the cream cheese frosting. Then put a few strawberries on the top. Maybe I’ll do that next time.
I hope you enjoy this recipe. I would appreciate it if you could rate this recipe.
Happy Baking!
Strawberry Cream Cheese Cake
Equipment
- 1 Mixer
- 1 Rubber spatula
- 1 9x13 inch cake pan
- 1 Knife
Ingredients
- 1 Box Strawberry cake mix
- 1 Small box Instant Cheesecake pudding, dry
- 4 Large Eggs
- 1 tsp Vanilla extract
- ¾ Cup Vegetable Oil
- ¾ Cup Water
- 8 oz Cream Cheese, softened
- 4 cups Powdered Sugar
- ¾ cup Butter, softened
- 2 tsp Vanilla
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl add cake mix, dry pudding, water, and oil.
- Add eggs one at a time mixing very well. The batter should be smooth and shiny before adding the next egg. Repeat until all eggs have been added.
- Add the vanilla and beat for 3-4 more minutes.
- Grease a 9x13 inch baking pan. Pour the batter into the baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool completely before icing the cake.
- To make the icing, put the softened room temperature cream cheese in a bowl and whip it until it is smooth. Add the softened butter to the bowl and whip it until it is smooth.
- Mix in the vanilla, and powdered sugar. If it seems too thick, you can add a very little bit of milk. Beat well.
- Spread icing on the cooled cake. Keep refrigerated.
Notes
Nutrition
