Best Easy Strawberry Cake Recipes

EASY STRAWBERRY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE

Steps:

• Prepare cake mix as directed.
• Pour into 9x13 or 15x10x1 inch pan.
• Drop rhubarb over cake mix.
• Sprinkle sugar over rhubarb.
• Over this sprinkle 1 small pachage strawberry Jell-o (dry).
• Bake at 350F for one hour or until cake is done.

EASY DOUBLE STRAWBERRY LAYER CAKE

Steps:

• Set oven to 350 degrees.
• Grease two 9-inch round cake pans.
• In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
• Transfer the batter to prepare cake pans.
• Bake for about 18-22 minutes, or until cakes test done.
• Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
• Cool completely on wire racks.
• Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
• Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
• Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
• Garnish with whole strawberries on top of desired.

EASY DREAMY STRAWBERRY CREAM CAKE

Steps:

• In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
• To make frosting/ filling:.
• On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
• Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
• Assemble the cake:.
• Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
• Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
• Decorate top with a fresh mint sprig, as desired.
• Slice into wedges and serve with a scoop of strawberry ice cream.
• Refrigerate any leftovers. Cake is best served the same day.

EASY & QUICK STRAWBERRY WEDDING CAKE

Steps:

• Preheat oven to 350F and lightly grease/flour cake pans.
• Mix and bake cake mix according to directions on box.
• Use 2 - 8" or 9" round cake pans.
• Wash strawberries immediately before using and slice very thin.
• On bottom cake, spread a layer of strawberry glaze over the top portion of the cake--not the sides.
• Cover top portion of cake with thinly sliced strawberries. DO NOT OVERLAP, lay them side by side.
• Lay 2nd cake on top of the other one, and start spreading white icing on top and sides of cake.
• Decorate top of cake with whole fresh strawberries.

EASY STRAWBERRY ICING FOR ANGELFOOD CAKE

Steps:

• 1. Put all ingredients in mixing bowl. Beat with mixmaster until frosting stands in firm peaks.
• 2. Spread on cool angel food cake. Ready to eat.

EASY STRAWBERRY CUSTARD CAKE

Steps:

• Prepare cake mix using ingredients and directions as listed on the box.
• Place in greased and floured 9x13" baking pan.
• Cover batter with strawberries.
• Sprinkle strawberries with sugar.
• Pour heavy whipping cream over ingredients in pan.
• Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly.
• This will need to be stored in the refrigerator.

EASY STRAWBERRY SHORT-CUT CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 9x13-in baking pan.
• Sprinkle the marshmallows evenly over the bottom on baking pan.
• In a bowl, combine thawed strawberries and Jello gelatin; set aside.
• In a large bowl, blend cake mix with water, oil and eggs, (or whatever the cake mix calls for),beat for 2 mins, until moistened.
• Pour the cake batter over the marshmallows in the bottom of pan.
• Spoon the strawberry/gelatin mixture evenly over batter.
• Bake for 35-40 mins, or until cake tests done.
• Cool completely.
• Invert cake to a serving dish.
• Serve with whipping cream if desired.

EASY STRAWBERRY NUTELLA CREPE CAKE

Steps:

• For the Crepes: Whisk together all of the ingredients until a smooth batter forms. Heat an omelette pan* over medium heat for a minute (you'll use your first crepe as a gauge to tell whether this heat is too hot or too cool for your pan). Lightly spray the pan with the nonstick cooking spray.
• Use a tablespoon* to scoop the batter into the pan. Lift the pan by the handle, and rotate your wrist so the batter spreads into a thin circle. If your batter doesn't spread easily when you rotate the pan by the second crepe, add a tablespoon or two of milk to thin the batter a little further. Place back on the heat to cook until the top of the crepe looks dry**. Run a small rubber spatula under the edges of the crepe to gently loosen it from the pan. Slide it out on to a plate to cool. Repeat with all remaining batter, stacking the cooked crepes on top of one another. Let crepes cool completely.
• Cake Assembly: Start by spreading a little Nutella on the serving plate or cake stand. This will glue the first crepe to the bottom so it doesn't slide around. Spread Nutella on the first crepe and place it Nutella-side up on the serving plate. Add a layer of sliced strawberries and then spread on a layer of Cool Whip Frosting. Repeat with remaining crepes and fillings, until cake it complete. Chill for an hour before serving. At time of serving, top with more Cool Whip Frosting, strawberry slices, and drizzled Nutella for garnish.

EASY STRAWBERRY POUND CAKE

Steps:

• Mix all ingredients together. Bake at 325* for 1 hour in a tube pan.
• FOR ICING:.
• Mix one box of powdered sugar, 1 tsp.vanilla, 1 stick of butter and juice from strawberries. Frost when cake is cool.

EASY STRAWBERRY CAKE

Steps:

• Preheat oven 325 degrees F (165 degrees C). Grease and flour 2-9 inch round cake pans.
• In a large bowl, dissolve the gelatin in cold water. Stir in the cake mix, eggs, vegetable oil, flour, and strawberries. Beat till well mixed. Pour into prepared pans.
• Bake 30 to 35 minutes in preheated oven, or do toothpick test. Cool cakes in the pans for 10 minutes before inverting.
• To Make Frosting: Combine milk and pudding mix. Add lemon extract. Fold in frozen whipped topping. Frost cooled cakes. Top with fresh strawberries.

EASY STRAWBERRY POUND CAKE

Steps:

• 1. Combine cake mix, eggs, water, butter, pudding mix and mashed strawberries in a large bowl.
• 2. Beat at medium speed for 2 minutes.
• 3. Pour into 2- 9 inch greased pans. Bake at 350 degrees for 33 to 38 minutes.
• 4. Cool in pans 15 minutes on wire rack.
• 5. Frost with strawberry frosting or cream cheese frosting or cool whip frosting.

EASY STRAWBERRY CAKE RECIPE - (4.5/5)

Steps:

• CAKE: Preheat the oven to 325°F. In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree. Beat on low speed until mixed, then beat on medium speed for 2 minutes. Grease and flour two 9" round cake pans (see instructions below for 9x13-INCH cake pan**). Divide the batter evenly between the two cake pans. Bake at 325°F for 29 minutes, or until the top of the cake bounces back when you touch it. Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely. FROSTING: In the bowl of a stand mixer, cream the softened butter for 1 to 2 minutes until nearly white in appearance. Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl. Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl. Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed. FROSTING CAKE: Place one cake layer on a cake plate. Spread frosting on top of the first layer. Place the second cake layer on top of the frosting. Use the remaining frosting to frost the top and sides of the layer cake. Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries. Store at room temperature until serving, then store leftovers in the refrigerator. NOTES: *Add additional heavy cream by the tablespoon until it is to the consistency you'd like. **To make a 9x13-inch cake, prepare the cake as described above. Pour the cake batter in a greased 9x13-inch cake pan. Bake at 325°F for 35 minutes, or until the center of the cake bounces back when you touch it. If you make a 9x13-inch cake, you won't need quite as much frosting. Use these amounts for frosting, preparing it in the same way as described above: 1 cup butter, softened 4 cups powdered sugar 1 teaspoon vanilla extract 4 to 5 tablespoons heavy cream 1/3 cup strawberry jam