Strawberry Cake with Cream Cheese Frosting
Unbelievably moist, made with two whole jars of strawberry jam (one for the cake and one for the cream cheese frosting), this strawberry cake will make a strawberry cake lover out of anyone.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 Servings
Author: Cassy Joy Garcia
Preheat the oven to 325F. Generously grease a 13x18 "half sheet pan" or line with parchment paper). In a large bowl, whisk together the eggs, milk, melted butter, and strawberry jam until combined. Add the Cup4Cup cake mix and whisk until smooth. Pour the batter into the sheet pan. Bake for 30 minutes, or until a toothpick comes out clean.
While the cake is baking, make the frosting. Add the cream cheese, butter, and jam to a large bowl. Beat on high using an electric hand mixer until creamy and combined. Add the powdered sugar one cup at a time and beat to combine. Once the cake is baked, cool completely, then frost. Sprinkle crushed freeze-dried strawberries over the top, serve, and enjoy!
- We chose Cup4Cup yellow cake mix for this recipe. It's the BEST gluten-free cake mix we've come across. If you can't find it (or just want to use a different brand), though, you absolutely can. Just be sure to adjust the milk, oil, and egg ingredient amounts to match what your cake mix calls for.
- If you're using a 9x13 cake pan, bake for 45 minutes.
Calories: 436kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 84mg | Potassium: 127mg | Fiber: 1g | Sugar: 50g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg