Strawberry Cake with Cream Cheese Frosting

A close up of a piece of strawberry cake on a plate.

4.70 — Votes 10 votes

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

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

For the Cake

1 bag Cup4Cup Yellow Cake Mix
1½ cups whole milk room temperature
¾ cup melted butter (avocado oil, or your neutral oil of choice, work great too)
4 large eggs room temperature
16.5 ounces (1 jar) strawberry jam
Freeze dried strawberries optional, for topping

For the Frosting

8 ounces cream cheese softened
8 ounces butter softened
16.5 ounces (1 jar) strawberry jam
4 cups powdered sugar

Instructions

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 45 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!

Notes

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.
Something to note: the frosting in this recipe is REALLY soft (almost pancake batter-like). If you want a firmer frosting, cut the cream cheese, butter, and jam in half (4 ounces cream cheese, 4 ounces butter, and 8 ounces jam) and combine that with the 4 cups of powdered sugar. Another option to get firmer frosting is to go ahead and make the frosting with the amounts listed in the recipe card, frost the cake, and then put the frosted cake into the fridge to chill for a couple of hours before serving.
If you can't find dehydrated strawberries, don't worry - they can be tricky to find. The cake will still be every bit as delicious without them!

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