Ingredients
Cake
- 16 ounces strawberries, rinsed and tops cut (reserve some for topping if desired)
- 15 ounces white cake mix (or strawberry cake mix)
- 3.4 ounce box Instant Vanilla Pudding mix
- 3 large eggs
- 3/4 cup canola oil
- 3/4 cup warm water
- 8 ounces sour cream
- Red food coloring, optional
Frosting
- 6 tablespoons butter, softened (preferably salted)
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/3 cup strawberry puree (reserved from cake batter)
- Pinch of salt
Instructions
- Blend strawberries: Place 16 ounces of strawberries in a blender and pulse until well blended to create a fresh strawberry puree for the cake batter.
- Prepare cake batter: Preheat oven to 350°F. Spray an 18x13" baking sheet with non-stick spray or line with parchment paper. In a large bowl, combine the cake mix, instant vanilla pudding mix, eggs, canola oil, warm water, and sour cream. Mix until well combined. Stir in 1 cup of the strawberry puree and a few drops of red food coloring if desired, mixing just until combined.
- Bake the cake: Pour the batter into the prepared baking sheet and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.
- Make frosting: In a medium bowl, beat softened butter and cream cheese together with an electric mixer until smooth and creamy, about 1 minute. Gradually add powdered sugar and the reserved 1/3 cup strawberry puree, mixing until fully combined. Taste the frosting and add a pinch of salt or a dash of vanilla extract if desired to balance the sweetness.
- Frost the cake: Once the cake is fully cooled, spread the strawberry frosting evenly over the top of the cake sheet.
- Slice and serve: Cut the frosted cake into 24 bars. Optionally, garnish each slice with additional sliced strawberries just before serving for a fresh, decorative touch.
Notes
- Using sour cream in the batter adds moisture and richness to the cake.
- Reserve some fresh strawberry puree for the frosting to enhance the strawberry flavor.
- Red food coloring is optional but enhances the cake's pink hue.
- For best results, ensure the cake is completely cooled before frosting to prevent melting.
- The cake can be stored covered in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
