Comida Kraft
Recipe Box

Sweet Strawberry Cake

Prep Time
35
min.
Total Time
1
hr.
35
min.
Servings

16 servings

Enjoy this summery Sweet Strawberry Cake today. Smooth and fruity, you won't want your slice of this cake to end—so you'll probably grab another one.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • 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.
  • 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.
  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 410
Total fat 25g
Saturated fat 7g
Cholesterol 70mg
Sodium 310mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 29g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Served this at my birthday party and was told "this is the best cake we've had all year"! Served this at my birthday party and was told "this is the best cake we've had all year"! A big compliment since the other cakes we'd had were all bakery cakes! I made it the night before and refrigerated it. I also let the smashed berries for the topping sit in the strainer the entire time that the cake baked and cooled, I figured the more juice out of them, the better. I put a couple of chocolate dipped strawberries and some fresh organic berries too. Everyone is asking now to try it in other flavours!
Date published: 2010-08-02
Rated 5 out of 5 by from I made this exactly like it said except I didn't have 2 cake pans so put it in my long single layer... 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.
Date published: 2010-07-04
Rated 5 out of 5 by from This is my new favorite cake recipe. 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.
Date published: 2010-07-04
Rated 5 out of 5 by from I followed the recipe as it was printed and it turned out great! I followed the recipe as it was printed and it turned out great! Lots of compliments. Very light and summery tasting, great for a summer dessert. Nice alternative to the same old marble cake. I have made this twice now and will definitely make it again.
Date published: 2010-08-01
Rated 4 out of 5 by from This looked so good, I couldn't wait to try it, it was pretty easy. This looked so good, I couldn't wait to try it, it was pretty easy. I re-read the reviews, and used less oil. The icing was yummy, but to runny because I didn't drain the liquid off the strawberries enough. Next time, I will know. Very refreshing cake.
Date published: 2010-07-12
Rated 3 out of 5 by from I haven't eaten yet. I haven't eaten yet. Are you correct in 1 cup of oil and 1/4 of water? Seems to me it should be the opposite, but I followed the directions??? I'm bringing it to work tomorrow, hopes it's good. I had to pick yes on the review, but not sure yet.
Date published: 2010-06-30
Rated 2 out of 5 by from The cake part is delicious, but the icing was too thin; would not stay on the cake. The cake part is delicious, but the icing was too thin; would not stay on the cake. Maybe I did somthing wrong, but I went exactly by the recipe. I'd make it again, but with a different or without the icing - would make a great bundt cake!
Date published: 2010-08-30
Rated 5 out of 5 by from Great cake but I did think the 1 cup od oil was a typo, so I only used 1/2 cup oil and added another... Great cake but I did think the 1 cup od oil was a typo, so I only used 1/2 cup oil and added another 1/4 c water. It was great. <<< Response from Kraft Kitchens Expert, Wendy ~ The recipe is correct as written with 1 cup oil. >>>
Date published: 2010-06-30
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