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Strawberry Cake W/Creamy Strawberry Icing

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“This cake is moist and creamy, and it demands to be paired with fresh, sliced strawberries COVERING the top!!! The cake can be baked in 3 8" layers (28-30 mins) OR in a 9X13 pan as directed below. The color of this cake and its frosting is the most gorgeous blushing pink. Irresistable and tastes like summer! (Adapted from the Cake Mix Doctor cookbook.)”
READY IN:
1hr 20mins
SERVES:
12-16
YIELD:
1 9X13 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cake mix, gelatin mix, mashed fresh strawberries and juice, oil, milk and eggs.
  3. Mix well; stir in pecans.
  4. Bake in greased and floured 9X13 pan for 35-40 minutes or until light brown.
  5. Cool cake on wire rack for 15 minutes and pour frosting over semi-cooled cake.
  6. To prepare icing, combine cream cheese and butter on low speed for 30 seconds.
  7. Gradually mix in sugar.
  8. Mix in mashed berries.
  9. Raise speed to medium and continue to mix until light and well-combined adding milk to acheive desired consistency.
  10. Fold in pecans.
  11. If using 3 8" layers, put a small amount of frosting between each of the layers, the pour remaining frosting over top and allow to run down sides of cake.
  12. Garnish individual slices of cake completely "smothered" with fresh, sliced strawberries.
  13. Serve freshly frosted or refrigerated; refrigerate leftovers.

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