Luscious Strawberry Delight Cake with Creamy Strawberry Frosting
Indulge in this delightful Luscious Strawberry Delight Cake, where a classic white cake is transformed into a vibrant strawberry sensation. The secret is in the harmonious blend of strawberry gelatin, fresh mashed strawberries, and the delightful crunch of coconut and pecans. Topped with a rich cream cheese frosting mixed with fresh strawberries, this cake not only pleases the eye but also tantalizes the taste buds. Perfect for celebrations like birthdays and baby showers, this cake is bound to steal the spotlight. Experience the taste of summer in every bite with this easy-to-make recipe that promises to bring joy to your table.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Vegetable shortening
For greasing pans (Use to lightly grease the pans)
Flour
For dusting pans (Dust the greased pans with flour)
Plain white cake mix
1 (18 1/4 ounce) package (Used as the base of the cake)
Strawberry gelatin
1 (3 ounce) package (Adds flavor and color to the cake)
Mashed fresh strawberries with juice
1 cup (Mash 1 1/2 cups of whole strawberries)
Vegetable oil
1 cup (Used for moisture)
Whole milk
1/2 cup (Provides creaminess)
Large eggs
4 (Ingredients should be at room temperature)
Frozen grated unsweetened coconut
1 cup, thawed (Adds texture to the batter)
Chopped pecans
1/2 cup (Add crunch to the cake)
Cream cheese
1 (8 ounce) package, at room temperature (For the frosting)
Butter
8 tablespoons, at room temperature (Adds richness to the frosting)
Confectioners' sugar
3 1/2 cups, sifted (Sweetens the frosting)
Fresh ripe strawberries
3/4 cup, rinsed and mashed (Drain well after mashing to avoid excess moisture)
Frozen grated unsweetened coconut
1/2 cup, thawed (For added texture in frosting)
Chopped pecans
1/2 cup (For additional crunch in frosting)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the center.
2
Prepare three 9-inch round cake pans by greasing them with vegetable shortening and dusting with flour. Tap out the excess flour and set aside.
3
In a large mixing bowl, combine the white cake mix, strawberry gelatin, mashed strawberries with juice, vegetable oil, whole milk, and eggs. Using an electric mixer, blend on low speed for 1 minute. Scrape down the sides of the bowl, then increase the speed to medium and mix for an additional 2 minutes until well combined. Ensure the strawberries are fully incorporated into the batter.
4
Gently fold in the thawed coconut and chopped pecans until evenly distributed throughout the batter.
5
Carefully divide the batter evenly among the prepared cake pans. If your oven space is limited, bake two pans on the center rack and the third on the middle of the upper rack.
6
Bake for 28 to 30 minutes, or until the cakes are lightly golden and begin to pull away from the sides of the pans. Keep an eye on the layer on the higher rack to avoid overcooking.
7
Once baked, remove the pans from the oven and let them cool on a wire rack for 10 minutes. Use a dinner knife to run along the edges of each cake, then invert them onto the rack. Invert them again so they are right-side up, and allow them to cool completely for about 30 more minutes.
8
While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat together the cream cheese and butter with an electric mixer on low speed for about 30 seconds until smooth.
9
Add the sifted confectioners' sugar and the drained mashed strawberries to the cream cheese mixture. Continue mixing on low until everything is combined, then increase the speed to medium and beat for another minute until the frosting is light and fluffy. Fold in the thawed coconut and chopped pecans for added texture.
10
To assemble the cake, place one layer on a serving platter, ensuring it is right side up. Spread a generous layer of frosting on top. Repeat this process with the second and third layers, frosting the top of the final layer.
11
Use the remaining frosting to frost the sides of the cake. Aim for smooth, even strokes for a pleasing finish.
12
Serve immediately, or let the cake chill uncovered in the refrigerator for 20 minutes to let the frosting set. Store the leftover cake tightly covered with waxed paper in the refrigerator for up to 1 week, or freeze it wrapped in aluminum foil for up to 6 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Luscious Strawberry Delight Cake?
It is a vibrant strawberry-flavored cake made from a white cake mix base, enhanced with strawberry gelatin, fresh mashed strawberries, coconut, and pecans.
What size cake pans are required for this recipe?
You will need three 9-inch round cake pans.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How should I prepare the cake pans for baking?
Grease the pans with vegetable shortening and dust them with flour, tapping out any excess.
What are the primary flavor components of the cake?
The cake uses strawberry gelatin and mashed fresh strawberries with juice for its signature flavor.
How long should the cake batter be mixed?
Mix on low speed for 1 minute, then on medium speed for an additional 2 minutes until well combined.
What adds texture to the strawberry cake batter?
Thawed grated unsweetened coconut and chopped pecans are folded into the batter for texture.
What is the recommended baking time?
Bake the layers for 28 to 30 minutes until lightly golden.
How do I know when the cakes are finished baking?
The cakes are done when they are lightly golden and begin to pull away from the sides of the pans.
How long should the cakes cool in the pans?
Allow the cakes to cool on a wire rack for 10 minutes before removing them from the pans.
What is the base of the creamy frosting?
The frosting is made from cream cheese, butter, and sifted confectioners' sugar.
How should strawberries be prepared for the frosting?
The strawberries should be rinsed, mashed, and then well-drained to prevent excess moisture in the frosting.
Does the frosting contain nuts and coconut?
Yes, thawed coconut and chopped pecans are folded into the frosting for added texture.
How do I assemble the cake layers?
Place the first layer right-side up, spread frosting on top, and repeat for all three layers before frosting the sides.
Should the cake be refrigerated before serving?
You can serve it immediately or chill it uncovered for 20 minutes to help the frosting set.
How should leftover strawberry cake be stored?
Store leftovers tightly covered with waxed paper in the refrigerator.
How long will the cake stay fresh in the refrigerator?
The cake can be stored in the refrigerator for up to 1 week.
Can this cake be frozen?
Yes, it can be frozen for up to 6 months when wrapped in aluminum foil.
What is the best way to thaw a frozen cake?
Thaw the cake overnight in the refrigerator before serving.
What type of cake mix is used as the base?
A 18.25-ounce package of plain white cake mix is used.
Are the eggs used in the recipe specifically sized?
The recipe calls for 4 large eggs, ideally at room temperature.
What type of milk is recommended?
Whole milk is used to provide creaminess to the cake batter.
How much oil is needed for the recipe?
One cup of vegetable oil is used to ensure moisture.
What occasions is this cake suitable for?
It is perfect for celebrations such as birthdays and baby showers.
Should the cream cheese be cold when making the frosting?
No, the cream cheese should be at room temperature to ensure a smooth consistency.
How much butter is used in the frosting?
The recipe requires 8 tablespoons (one stick) of room-temperature butter.
What type of coconut is best for this recipe?
Frozen grated unsweetened coconut that has been thawed is recommended.
Can I use different nuts instead of pecans?
While the recipe specifies pecans, you could experiment with other nuts, though pecans provide the intended flavor profile.
How much confectioners' sugar is in the frosting?
The recipe calls for 3 1/2 cups of sifted confectioners' sugar.
What is the total number of ingredients used?
There are 16 ingredients listed for both the cake and the frosting.