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Hi there! Happy Monday! I hope everyone had a wonderful weekend. I couldn’t have asked for a better weekend. I got to spend Saturday night out with my cute hubs and then Sunday I was pampered all day by him and the kids. It was quite nice to wake up to a homemade breakfast that I didn’t cook. ;) While the kids were napping yesterday I decided to bake myself a cake. I love to bake…so why not spoil myself on Mother’s Day?! Now that strawberries are in season, I wanted to bake something with strawberries {they are my fave!} I have the BEST strawberry cream frosting recipe… the one you want to eat straight from the bowl. It’s SO good!
So I decided to whip up some strawberry cream frosting… and the cake was an after thought…
Yup that’s me eating the frosting straight from the bowl! ;)
I didn’t have all the ingredients to make a cake from scratch, so I used a box mix and it tasted great! If you’re looking to make your cake from scratch try this recipe here. This cake is definitely all about the frosting! It would taste yummy topped on shortcake as well! Mmm…
White cake w/ strawberry cream frosting
Ingredients
- 30.5 oz white cake mix (2 boxes, cook according to package directions or use your favorite recipe)
- 1/2 cup strawberry jam (seedless)
- 1 cup salted butter (softened, not melted)
- 32 oz powdered sugar
- 1 cup strawberries (finely chopped)
- fresh strawberries to place on top of cake
Instructions
- Bake your white cake in two round pans according to directions and allow to cool. You may want to stick your rounds in the freezer for an hour so it’s easier to frost.
- For FROSTING: Beat butter until smooth in large bowl. Slowly add about 1/2 of the powdered sugar. Then add the strawberries and mix on low speed. Continue to add the rest of the powdered sugar until you get a smooth consistancy. If it looks too thick add more strawberries. If it’s too thin add more powdered sugar until you get the right consistency.
- Once the cakes are cooled spread jam over the first layer. Then add a layer of frosting. You could add a layer of thin strawberries here too. Then carefully add your second layer of cake. Add more frosting to fill in the gaps. Then frost the entire cake.
Nutrition
*please note the frosting is rich a creamy!*
That’s it, pretty simple. Enjoy! I’ll think I’ll go eat a piece for breakfast now… ;)
This looks amazing Jamielyn! I’m seriously tempted to make up a small batch of the frosting just so I can eat it by the spoonful. :)
This looks incredible! My grandmother used to make a strawberry cake that looks just like that icing – yum!
Oh my gosh Jamielyn, that looks so good! I love strawberries too. Making this on Friday! Thanks for sharing.
Delicious! I’d be eating that frosting out of the bowl too ;)
Hi That cake looks awesome. Am i correct in that you use 2 pkgs of cake mix and use an entire pkg in each layer?
Thanks!
Thanks Rachelle! Yes I used 1 package for each layer for a nice thick cake. You could divide it into 3 round pans and get a 3 layer cake… which I may do next time. :)
I have been known to eat spoonfulls of frosting from the bowl myself. And then I have to make more to frost my cake, haha! This cake looks so lovelyband strawberry frosting sounds perfect!
looks divine!!
kisses
heather
Looks yummy. My wife would love that as her birthday cake.
The cake looks deeeelish, but I have to know where you got that adorable cake stand??? I want it!!
Thanks Kerry! I got it from Costco a few months ago. :)
I LOVE LOVE LOVE Strawberry cake—-it’s my favorite, going to have to try this version! Thanks for sharing!
That looks so good! I’ll have to try your strawberry cream frosting after we’ve gone berry picking. Thanks for sharing.
That looks really yummy!
An even better strawberry frosting is:
1 c. strawberries chopped finely
1 c. sugar
1 egg white
Combine strawberries and sugar; let sit for 30 minutes until juices flow. Add egg white. Beat with mixer for 8-10 minutes until stiff peaks form.
I’ll have to try that! Do you need to refrigerate with the egg? Thanks for sharing.
This cake looked so lovely I just had to make it!! However, I had a terrible time with the frosting!! Not the flavor….that was so, so good – but the consistency. I followed your directions to the letter but no matter how much powdered sugar I added it remained too thin. The end result although delicious was a cake decorating nightmare. Any ideas on where I may have gone wrong?
Hey Maria! The only thing I can think of is maybe the strawberries were too ripe or they were mashed too much watering down the frosting. Mine wasn’t too thick or thin. I hope that helps a little. It is super yummy huh? :) Have a great weekend! xo
Love this! yum yum. Might have to try this recipe. It looks better than mine!
Hello! I found this on Pinterest and am making the frosting tomorrow. Should I refrigerate it?
Hi Aline! Yes, for about an hour or so. :)
Where did you get the fabulous fluted cake stand?
I found it at Costco a few years ago! :)
SOME GREAT SOUNDING & LOOKING GOODIES HERE!! PLS SHARE! ! THS
This sounds great, can I just check you used 32oz of powdered sugar? It seems a lot for the amount of butter but other comments say the strawberries made theirs runny so maybe thats why! Just wanted to check.
Hi TJ! Yes, I used the whole 32oz of powdered sugar! It definitely helps make the frosting thicker. You can definitely do less though and add as needed. :)
Love your recipes. I also loved the green cake plate the white and strawberry cake is on. Would you tell me where you bought it?
Thank you
Thank you Rosalie! I got it from Costco! :)
Hi,
I didn’t see where you added the jam to the recipe. Is the jam added with the strawberries?
Thanks,
Karen
Hi Karen! The jam is spread on the cake layer, then the frosting is added on top of that. :)
I’m looking for a mousse-like cream rather than a frosting. Can you recommend a way to make this frosting lighter and fluffier?
Whip it in with your mixer for a lot longer! (At least, that works with my favorite chocolate frosting recipe!)