Fresh Strawberry Explosion Cake Recipe: The Cake That Went From Zero to Hero by Donna John

This fresh strawberry explosion cake recipe went from zero to hero at our July 4th party that was also a birthday party for my grandson. He had requested a strawberry cake, so me being me, I googled a bunch of the "best" strawberry cake recipes and picked one. After preparing and evaluating the cake and frosting, I declared it a disaster that would taste amazing. Let me explain...

The icing was supposed to be looser and more fluid, but after seeing the cake in my refrigerator the morning of the get-together, I texted family members and asked if they'd pick up backup desserts on their way. I also didn't soften my cream cheese enough and had white flecks in the icing (my grandson asked if there was corn in it). Little did I know that this cake would actually work and be the hero of the day. It was so good and full of strawberry flavor. There were no leftovers and lots of compliments. Phew!

The icing is truly an explosion of not only flavor, but it cascades down the cut cake like lava from a volcano. The cake recipe is also simple to prep and can be made ahead of time and refrigerated until it is time to serve. To make this strawberry cake you will need fresh strawberries, a box of white cake mix, flour, strawberry gelatin, water, vegetable oil, eggs, cream cheese, butter and powdered sugar. The fresh strawberry puree and strawberry gelatin give this cake a double dose of strawberry flavor. So good!

Serve this sweet strawberry cake cold or at room temperature for dessert or as a refreshing snack. Set fresh strawberries on top in the sea of strawberry icing for garnish. This is a fun, quick and easy dessert to use up those fresh summer strawberries!

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Cuisine: American
Prep Time: 10 minutes plus time to cool 
Cook Time: 40 to 45 minutes (ovens vary)
Total Time: 50 to 55 minutes
Servings: 16

Ingredients

Strawberry Puree

• fresh strawberries, washed and leaves removed (see Recipe Notes)

Cake

• 15 ounces (1 box) white cake mix
• 3 tablespoons flour
• 3 ounces (1 small box) strawberry-flavored gelatin
• 1/2 cup water
• 3/4 cup vegetable oil
• 1 cup fresh strawberry puree
• 4 eggs

Icing

• 8 ounces cream cheese, softened
• 1 stick (1/2 cup) butter, softened
• 1 cup strawberry puree
• 4 cups powdered sugar

Recipe Notes

• I used about about 16 ounces of fresh strawberries to make 2 cups of strawberry puree, but this will vary depending on size of strawberries. I pureed a few then estimated how many more I needed to make 2 cups, so I didn't waste the strawberries. Use the leftover whole strawberries to garnish the cake, if desired.
  

• The easiest way to wash strawberries is to put them into a colander and run them under cold water.
  

• Be sure your cream cheese is fully softened, or you will get flecks in the icing like I did. They don't change the taste, but according to my grandson, look like corn.

• I baked my cake in a 13x9-inch glass baking dish.

• Store the cake covered in the refrigerator. 

Here's how to make it: 

1. To make the fresh strawberry puree, put cleaned strawberries into a blender and blend until smooth.
   
   
2. In a mixing bowl with an electric mixer or in a stand mixer, combine all the cake ingredients. Blend for about 2 minutes.
   
3. Pour the batter into a greased and floured 13x9-inch baking pan.
   
4. Bake in a preheated 350-degree F oven for about 40 to 45 minutes. Remove from the oven and let it cool completely.
   
    
5. To make the frosting, combine all the frosting ingredients in a mixing bowl.
   
6. Beat with an electric mixer until smooth and creamy. Set aside while the cake cools.
   
7. When the cake is cool, pour the frosting over the cake.
   
8. Cover and refrigerate until ready to serve.
   
   
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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