Strawberry Jello Cake
This old fashioned strawberry cake is super simple and bursting with real strawberry flavor. It's kept simple by starting with a white boxed cake mix but has a flavor that cannot be rivaled by boxed strawberry cake mix.
Ingredients
Cake Batter
- 1 box white cake mix
- 3 large eggs
- 1/2 cup avocado oil (can also use vegetable or canola)
- 1/2 cup water
- 1 3 oz box strawberry jello
- 1 15.5 oz frozen strawberries with sugar (divided)
Icing
- 1 stick butter softened to room temperature
- 4 ounces cream cheese softened to room temperature
- 4 cups powdered sugar
Instructions
Cake Batter
- Preheat oven to 350 degrees. Butter or spray a 13x9 cake pan.
- In a large mixing bowl or stand mixer combine the eggs, oil, and water. Mix until well combined.
- Take your tub of thawed strawberries. Using a slotted spoon, take out enough of only the strawberries to equal 1/2 cup. Add to the batter. You then want to add 1/4 cup of just the juice.
- Lastly, pour in the cake mix. Mix on medium speed 1-2 minutes.
- Pour into buttered pan and bake 35-40 minutes or until a toothpick comes out mostly clean with a few crumbs. If the top looks like it is getting too brown, turn oven down to 325 degrees for the remainder of the cook time.
Icing
- While the cake cools, make the icing. Combine the butter and cream cheese and beat on medium speed until combined.
- Using the same strawberries used in the cake batter, take out enough of just the strawberries to equal 1/2 cup. Be sure not to add too much of the juice or the icing will be too runny.
- Add the 1/2 cup strawberries and powdered sugar to the bowl and mix 1-2 minutes.
- If your icing is too thick, add 1-2 tablespoons of the remaining strawberry juice.
- Spread icing on cooled cake. Enjoy!
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