My hubby and I had our 7th wedding anniversary on July 1st. Since it landed on a Monday, we celebrated on Sunday, and because it was the only day we could get a babysitter. Before our date, I whipped us up this amazing Strawberry Cake!
I admit, it does start off with a box cake mix. Some of you may gasp, but if you’re like me, you are proud of those box cake mixes because they make pretty darn good cakes. I doctored mine up a bit, by adding sour cream (which makes it super moist) and fresh chopped strawberries.
Cream cheese frosting is what I topped it off with and the results were the most delicious strawberry cake I have ever had in my life. Kale said the same. We all loved it. This one is a keeper, fo sho.
with Cream Cheese Frosting
1 (18.25 ounce) box Strawberry Cake mix ( I used Pillsbury Moist Supreme)
1 cup water
1/3 cup oil
3 large eggs
1/3 cup sour cream
1 cup fresh, chopped strawberries
Cream Cheese Frosting:
1 ( 8 ounce) package cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
1 Tablespoon milk
1 teaspoon vanilla
Directions: Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick spray. Set aside.
In a large bowl, add the cake mix, water, oil, eggs and sour cream. Using a hand mixer, beat on low speed until combined, and then on medium speed for about 30 seconds. Dump in the cup of strawberries and mix by hand, until just combined.
Pour batter into the prepared baking dish. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean.
Let cake cool completely before frosting.
For frosting: In a large bowl, beat together the cream cheese and butter until combined and creamy. Slowly add in the powdered sugar, one cup at a time, until combined. Add the milk and vanilla. Beat on medium speed until frosting is smooth and free of any lumps. Frost cake and serve! ♥
Store cake covered in the refrigerator, if you have any leftovers