Easiest Strawberry Jello Cake
- Prep Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
for the cake layers:
- One 15.25-oz box white cake mix *
- One 3-oz package strawberry jello
- 1/3 cup vegetable oil
- 4 large egg whites
- 1 cup water
- 2–3 teaspoons rosewater (optional)**
For the cream cheese frosting & strawberry slices:
- Two 8-ounce bricks of cream cheese, softened to room temperature
- 4 tablespoons butter, softened to room temperature
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar ***
- 1 cup 1/4-inch sliced strawberries (do not mix into the frosting)
- Edible rose petals for decorating (optional)
Instructions
- For the cake: Preheat the oven to 350°F (175°C).
- Mix together the cake mix, strawberry jello, vegetable oil, egg whites, water, and rosewater.
- Line 2 8-inch cake pans with parchment rounds, and spray them with cooking spray. Pour the batter evenly into the 2 pans, and bake for about 30 minutes, until a toothpick inserted into the center comes out clean.
- Remove the cakes to a cooling rack, and let them cool completely before frosting (careful—they’re delicate).
- For the cream cheese frosting and strawberries: Mix together the cream cheese, butter, salt, and powdered sugar over low speed with a stand mixer and whisk attachment. Once the powdered sugar is all mixed in, increase speed to medium-high, and continue mixing until it lightens in color and consistency (this should take about 2 minutes). Use at room temperature.
- Place 1 cake layer on a cake stand (or use a rotating turntable and a cardboard cake round). Carefully level it if it has a hump (it probably won’t, because box mix is magical). Cover with a thin 1/8-inch layer of frosting. Top with strawberries. Spoon several small blobs of frosting over the strawberries, and smooth them out into another 1/8-inch layer of frosting. Place another cake layer on top. Dump all the frosting on top of the cake, and use an offset spatula to smooth the frosting down the sides. Decorate it however you’d like.
Notes
* If your box mix has a very different ingredients list than this recipe, feel free to follow those instead. Just add 1 extra egg white to compensate for the added strawberry jello packet. I used Duncan Hines white cake mix to test this recipe (not sponsored, just mentioning it for consistency).
** This is optional but really takes this cake to the next level. Less is more, and if you don’t add enough to the batter, you can always add a little to the frosting later.
*** If you like super sweet cream cheese frosting, feel free to add more powdered sugar, to taste.
Storage: This cake keeps well in the refrigerator for up to 24 hours. If you’re making it ahead for guests, you might want to make all the components and frost it at the last minute. It will stale in the refrigerator, so don’t make it too far ahead of time.
Find it online: https://cardamomandtea.com/511/strawberry-rose-cake/