Strawberry Cake

photo by:kraft

Fresh strawberries are the star of our summery cake, though the smooth and fruity cream cheese frosting comes close to stealing the show. You won't want your slice to end.

time

prep:

35 min

total:

1 hr 35 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) white cake mix

pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

eggs

cup oil

1/4

cup water

cup mashed fresh strawberries, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup powdered sugar

cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

step 1

COMBINE cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

step 2

BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.

step 3

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Prevent Air Bubbles

To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface.

High Altitude Directions

Cakes tend to stick more when baked at high altitudes, so be sure to follow the High Altitude Directions on the cake mix package. Also, grease the pans well and dust with flour or line with parchment paper before using. To prevent the batter from overflowing, use 9-inch round cake pans instead.

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almanjose1721

posted:7/7/2010

loved it sooo good...made it this 4th of July weekend for my dad's birthday and he loved it

chedrick7

posted:7/6/2010

This cake is absolutely delicious. I did not change a thing. It is extremely moist and taste like you're eating a strawberry.

TerrieJo53

posted:7/5/2010

I made this for our RVing group at our 4th of July camp out and EVERY family asked for the recipe. It was great!

autumnkat2001

posted:7/5/2010

I made this cake for a 4th of July family picnic. It was delicious and summery. Everyone enjoyed it. I did not alter the recipe as others have stated they did. It has a refreshing taste, not to heavy.

dawn1227

posted:7/4/2010

This was a huge hit! I did cut back the oil and increase the water, as others suggested, but no other changes. Next time I'm going to try it as cupcakes!

a cook

posted:7/3/2010

This is my new favorite cake recipe. I made it totally sugar free and it was delicious. I made it twice and all my guests loved it and also said it was very pretty. I made one small change and that was to use the whole tub of Cool Whip instead of just 2 cups. It really gave me plenty of frosting to work with. I will made this cake again and again.

huntley04

posted:7/3/2010

This one turned out perfectly my son enjoyed so much he has asked that i make this cake for his birthday...

bdonna426

posted:7/3/2010

I made this exactly like it said except I didn't have 2 cake pans so put it in my long single layer one and Everyone loved it. There were 10 of us and there is very little left over. I was really worried as I have never used a cup of oil but it was very moist and delicious. I will definately make it again soon. Oh.... two guests wanted the recipe so I copied it for them.

vxoutlaw

posted:7/2/2010

I have made this cake atleast 5 times and each time it gets better and better! I use extra strawberries atleast 2 cups and I do not drain!I use a lil more gelatin mix and less cool whip in the frosting!

bpfussell

posted:7/1/2010

I whipped this up yesterday as the ending for a weeknight supper on the grill. It was well received by my family and friends. I will definitely add this to my recipe file.