The Easiest Strawberry Cake
Creamy, juicy, and impossibly simple, The Easiest Strawberry Cake is the kind of dessert that brightens any table with minimal fuss.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Electric Mixer
- 9x13-inch baking pan
Ingredients
Ingredients
- 1 box White Cake Mix Regular size, not angel food or pudding-included.
- 1 cup Chopped Fresh Strawberries Hulled and roughly chopped.
- 1 cup Water Room temperature.
- 1/3 cup Vegetable Oil
- 3 large Eggs Room temperature.
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan or line it with parchment for easier removal.
- In a large mixing bowl, add the cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Using an electric mixer on medium speed, beat the mixture until smooth and well combined, about 2 minutes. Scrape down the sides of the bowl once to ensure even mixing.
- Gently fold in 1 cup chopped fresh strawberries with a spatula. Fold just until the strawberries are evenly distributed; overmixing can make the cake dense or bruise the fruit.
- Pour the batter into the prepared 9×13 pan and smooth the top with a spatula so it bakes evenly.
- Bake in the preheated 350°F oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Remove from the oven and let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges if needed, then transfer the cake to a wire rack to cool completely.
- Optionally, top with freshly whipped cream and more sliced strawberries before serving for a pretty, fresh finish.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 4 days. If topped with whipped cream, consume within 2 days for best texture.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg