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Perfect Box Mix Strawberry Cake Recipe with Easy Fresh Berry Buttercream

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A quick and easy strawberry cake made from a box mix with added sour cream for moisture, topped with a fresh berry buttercream made from real strawberries for vibrant flavor and color.

Ingredients

Scale
  • 1 box strawberry cake mix (Pillsbury recommended)
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup fresh strawberries, pureed and strained
  • 1 tablespoon heavy cream or milk (optional)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, and vanilla extract. Beat on medium speed for about 2 minutes until smooth and well combined.
  3. Divide the batter evenly into the prepared pans and smooth the tops with a spatula.
  4. Bake for 25–30 minutes, checking at 25 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  5. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
  6. For the buttercream, beat softened butter on medium speed for about 2 minutes until creamy.
  7. Gradually add sifted powdered sugar, about 1 cup at a time, mixing on low speed between additions.
  8. Mix in the pureed strawberries, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3–5 minutes until light and fluffy. Add heavy cream or milk as needed for consistency.
  9. Place one cake layer on a serving plate and spread a generous amount of buttercream on top.
  10. Add the second layer and frost the top and sides evenly using an offset spatula.
  11. Refrigerate the cake for at least 30 minutes to set the frosting. Bring to room temperature before slicing.

Notes

Use dairy-free butter and coconut milk for a vegan option. Frozen berries can be used for the buttercream if thawed and strained well. For gluten-free, use a gluten-free strawberry cake mix. Ensure eggs are room temperature for better blending. Strain berry puree to avoid seeds in frosting. Chill buttercream if too soft and re-whip before frosting.

Nutrition

Keywords: strawberry cake, box mix cake, fresh berry buttercream, quick cake recipe, easy dessert, moist cake, homemade frosting

Find it online: https://siennaspoon.com/perfect-box-mix-strawberry-cake-recipe-with-easy-fresh-berry-buttercream/