If you’re a strawberry lover (who isn’t?), the Double Strawberry Cake is your dream come true. Picture two layers of impossibly moist cake, bursting with fresh strawberry flavor inside and out, cloaked in the most luscious strawberry cream cheese frosting. Each bite sings with the taste of summer, thanks to juicy berries folded right into the cake and the icing. Whether you’re marking a special occasion or just want a show-stopping dessert to brighten your table, the Double Strawberry Cake is guaranteed to win hearts and earn repeat requests!
Ingredients You’ll Need
The secret to the Double Strawberry Cake’s incredible punch of flavor is all about embracing simple, honest ingredients and letting strawberries steal the show. Each component plays a starring role in building up the cake’s vibrant color, tender texture, and showstopping taste.
- White cake mix: This trusty shortcut ensures a tender, fluffy crumb, allowing the strawberries and gelatin to really stand out.
- Strawberry gelatin (3 oz): Don’t skip this! It delivers that nostalgic, pink hue and amplifies the berry flavor.
- Eggs (4 large): Essential for binding everything together and creating a rich, stable cake.
- Whole milk (1/2 cup): Adds extra moisture for a creamy, melt-in-your-mouth texture.
- Vegetable oil (3/4 cup): Ensures the cake stays super moist, even after refrigerating.
- Mashed fresh strawberries (1 cup): This is real-deal strawberry flavor, straight from the fruit itself.
- Finely diced strawberries (1/2 cup): For pops of juicy, tart-sweet berry in every single bite.
- Unsalted butter, softened (1/2 cup): For the frosting, butter brings a luxe creaminess that pairs so well with strawberries.
- Cream cheese, softened (8 oz): The tangy flavor balances the sweetness and creates the dreamiest frosting.
- Mashed strawberries (1/4 cup, for frosting): A double dose of real berries makes the frosting swoon-worthy.
- Powdered sugar (4 cups): Brings fluffiness and the perfect sweetness to the frosting.
- Vanilla extract (1 teaspoon): One final touch to pull all the flavors together and enhance every berry note.
How to Make Double Strawberry Cake
Step 1: Prep the Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to make sure your Double Strawberry Cake releases perfectly—this step is key for clean layers that look as good as they taste.
Step 2: Mix Dry Ingredients
In a large mixing bowl, stir together the white cake mix and strawberry gelatin powder. The gelatin ensures a vibrant pink color and intensifies the strawberry flavor all throughout the cake layers.
Step 3: Add Wet Ingredients and Strawberries
Crack in the eggs, pour in whole milk and vegetable oil, and then add your cup of mashed fresh strawberries. Use a mixer on medium speed to blend everything together for about 2 minutes. The mixture should be smooth, creamy, and temptingly pink.
Step 4: Fold in Diced Strawberries
Gently fold in your finely diced strawberries with a spatula. This is what gives the Double Strawberry Cake those irresistible fresh berry pockets that you’ll discover in every slice.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans, using a spatula to smooth the tops. Slide them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell like pure strawberry heaven!
Step 6: Cool Completely
Allow the cakes to cool in the pans for 10 minutes, then gently turn them out onto wire racks. Let them cool to room temperature—don’t rush this step, as frosting too soon will melt the cream cheese icing.
Step 7: Make the Frosting
While your cakes cool, beat together the softened butter and cream cheese until perfectly creamy. Add the mashed strawberries and vanilla extract, then gradually mix in powdered sugar. Aim for a frosting that’s light and fluffy, but stable enough to spread. For an extra burst of berry, consider mixing in a tablespoon or two of freeze-dried strawberry powder.
Step 8: Frost and Assemble
Once the cakes are thoroughly cooled, layer them up with generous swaths of strawberry cream cheese frosting between, over the top, and along the sides. For a picture-perfect finish, smooth the edges with an offset spatula.
How to Serve Double Strawberry Cake
Garnishes
If you want to make your Double Strawberry Cake look bakery-worthy, crown it with halved fresh strawberries, a dusting of powdered sugar, or even a few edible flowers. Drizzles of white chocolate or a handful of crushed freeze-dried strawberries add a little bit of drama and flavor—they’re almost too pretty to eat, but too delicious not to!
Side Dishes
This star dessert honestly needs little support, but it pairs so well with homemade whipped cream or a scoop of vanilla bean ice cream. For a refreshingly tart balance, try a simple mixed berry salad or a cool glass of strawberry lemonade alongside your slice.
Creative Ways to Present
Double Strawberry Cake doesn’t have to be served only as a traditional layer cake. Try cutting it into mini squares for an afternoon tea, serving wedges in mason jars layered with extra berries and cream, or slicing thin layers for an elegant trifle. Let your imagination lead—you really can’t go wrong!
Make Ahead and Storage
Storing Leftovers
Leftover Double Strawberry Cake can be stored in the refrigerator, well-covered or in an airtight container, for up to four days. The cream cheese frosting tastes even better chilled and helps keep the cake moist and fragrant.
Freezing
You can absolutely freeze your Double Strawberry Cake (either whole or in slices) for longer keeping. Just make sure it’s completely cooled and tightly wrapped in plastic and foil before freezing for up to two months. Thaw overnight in the fridge for the freshest texture.
Reheating
This cake is at its very best served cold or at cool room temperature, thanks to the cream cheese frosting and fresh berries. If you’d like to gently take the chill off, leave slices out for 20-30 minutes—no need (or recommendation) for the microwave.
FAQs
Can I use frozen strawberries instead of fresh?
Yes! You can use frozen strawberries in the batter and frosting, just be sure they’re completely thawed and well-drained to avoid any excess liquid that could make the cake soggy.
How do I make the cake even pinker?
For an even bolder pink color, add a tiny drop or two of pink or red food coloring to the batter, or stir in a tablespoon of freeze-dried strawberry powder. This will really make your Double Strawberry Cake look like a party on a plate!
What’s the best way to get a smooth frosting?
Make sure your butter and cream cheese are both softened to room temperature before beating, and sift the powdered sugar to prevent any lumps. Beating the frosting for a few minutes adds air and makes it extra fluffy and spreadable.
Can I make this as cupcakes instead?
Absolutely! Divide the batter among lined cupcake tins, filling each about two-thirds full, and bake for 16-18 minutes. The Double Strawberry Cake works beautifully as cupcakes for picnics or parties.
Why do you recommend chilling the cake before serving?
Chilling helps the cake set and intensifies the strawberry flavor. The frosting also becomes firmer, making it easier to slice cleanly while keeping everything irresistibly creamy and moist.
Final Thoughts
If you’re ready to fall in love with strawberries all over again, give this Double Strawberry Cake a try. It’s a joyful, crowd-pleasing dessert that’s as gorgeous as it is delicious—perfect for sharing with friends, family, or just because. Your next favorite cake might be just a handful of fresh strawberries away!
Print
Double Strawberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful sweetness of this Double Strawberry Cake, featuring a moist strawberry-infused cake topped with a luscious cream cheese and fresh strawberry frosting. Perfect for any occasion!
Ingredients
Cake:
- 1 box white cake mix
- 1 package (3 oz) strawberry gelatin
- 4 large eggs
- 1/2 cup whole milk
- 3/4 cup vegetable oil
- 1 cup mashed fresh strawberries
- 1/2 cup finely diced strawberries
Frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1/4 cup mashed strawberries
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Prepare Cake: In a large bowl, mix the cake mix and strawberry gelatin. Add eggs, milk, oil, and mashed strawberries. Beat for 2 minutes, then fold in diced strawberries. Divide batter between pans and bake for 25–30 minutes.
- Make Frosting: Beat butter and cream cheese until smooth. Add strawberries and vanilla, then gradually mix in powdered sugar until fluffy.
- Assemble Cake: Frost cooled cakes between layers, on top, and around the sides.
Notes
- For a stronger strawberry flavor, add freeze-dried strawberry powder to the frosting.
- Refrigerate the cake and serve chilled for the best taste and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 46g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
