Easy Strawberry Easter Cake
The ultimate spring dessert awaits! This Easy Strawberry Easter Cake combines fluffy layers with fresh strawberries and creamy frosting. It's perfect for family gatherings or celebrations, making every occasion sweeter. Try it tonight and let the flavors enchant your taste buds!
Equipment
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 box White Cake Mix Bake per box instructions either as two layers or as a sheet cake.
- 10 pieces Strawberries Fresh and large, these are essential for layering and decoration.
- 5 oz Candy Melts White or brown, these are melted and used for coating the strawberries.
- 8 oz Cool Whip This light and airy topping creates a creamy layer between the cake and on top.
- 8 oz Cream Cheese Also at room temperature, it combines with the cool whip for a rich frosting.
- 1 cup Powdered Sugar Sweetens the frosting, balancing the flavors perfectly.
- 1 Tb Vanilla Extract Adds depth of flavor, enriching the overall taste.
- 2 tsp Almond Extract A little goes a long way to enhance the sweetness.
- ¼ Cup Milk Can use cream if needed, may need as much as ½ cup to achieve desired consistency.
- 1 Pint Strawberries Fresh, perfect for making a strawberry mixture for filling and garnishing.
- 1 Cup Granulated Sugar Used to macerate the strawberries, enhancing their natural sweetness.
- 2 Tb Strawberry Jam Adds extra flavor and moisture, a nice touch for those who love strawberries.
Instructions
- Begin by laying out the cool whip and cream cheese on the counter a couple of hours before starting, allowing them to come to room temperature. This step ensures that they mix together smoothly.
- Bake the white cake mix according to the package instructions, whether you choose to make two layers or a single sheet cake. Once baked, let it cool completely on a wire rack.
- While the cake is cooling, rinse and dry all the strawberries. Lay a piece of parchment paper onto a baking sheet and set it aside for later use.
- Melt the candy melts in a microwave-safe bowl. Do this in 30-second intervals, stirring well between each round. It may take up to a minute and a half to completely melt. Be careful not to overheat them; you want them warm and melted, not scalding hot.
- Once melted, take 5-7 large, pretty strawberries and dip them one at a time into the melted candy. Use a spoon to help coat the strawberry evenly. Allow the excess candy to drip off, then place them on the parchment-lined baking sheet. Once all are coated, place the tray in the fridge to set.
- Remove the green stems from the remaining strawberries and cut them into halves and quarters to create bite-sized pieces. Set these aside for later use in the cake.
- In a large mixing bowl, combine the cool whip, cream cheese, powdered sugar, vanilla extract, almond extract, and ¼ cup of milk. Beat on low speed until creamy and thick. If the mixture is too lumpy or thick, carefully add more milk by the tablespoon until it reaches a thick but spreadable consistency.
- In a medium-sized bowl, take the ends of the fresh strawberries and cut them into quarters. Add one cup of granulated sugar and mash the mixture until it resembles a thin strawberry jam. You should have a lovely mixture ready to soak between the layers of cake.
- For assembly, start by using 2-3 tablespoons of icing to “glue” the bottom cake layer to the cake plate. Place the first layer of cake top side down onto the plate.
- Spread a layer of the homemade strawberry mixture onto the top of the bottom cake layer, but be careful to leave about 2 inches from the edges to avoid overflow. Save any extra for serving.
- Now, place the second cake layer on top, upside down. This smooth side will be the top of your cake.
- Using a spatula, ice the surface of both cake layers with the remaining frosting. Don’t worry if some of the filling seeps out; just keep spreading the icing to cover it all.
- Once the cake is beautifully iced, remove the candied strawberries from the fridge and artfully pile them onto the center of the cake. Use the cut pieces of strawberries to decorate the top and sides for an elegant finish.
- If you’re not serving the cake right away, refrigerate it for up to two hours. It can keep for up to five days in the fridge when covered properly.
- For an added touch, using the end of a wooden spoon, poke holes into the top of the cake every two inches. Gently pour the strawberry jam mixture into the holes and let it soak into the cake layers. You may have extra jam left over; feel free to save it for serving.
- Lastly, drizzle any remaining jam over the top of the finished cake, or leave it on the side for guests to add as they please. Your Easy Strawberry Easter Cake is now ready to be enjoyed!
Notes
- Tip 1: You will have some left over candy melt, it works great to coat onto potato chips or pretzels. Simply put them on parchment paper and place in the fridge until set. Then you can put into zip lock bags for a later treat!
- Tip 2: The extra jam mix can be used to drizzle on the cake for those who prefer more.
- Tip 3: You can also add 1 teaspoon of lemon juice and it will keep for about a week to use as jam for your morning toast!
- Tip 4: Be careful if making a Duncan Hines Classic White Cake to ONLY use three egg WHITES and not the whole egg, it causes the cake to seriously deflate and turn into something that resembles a fat pancake (ask me how I know!).