Let’s begin by talking about this frosting. Kool-aid frosting was our favorite, growing up. We had many a birthday cake slathered with some version of this delicious icing. A few of the best variations have always stood out: Lemonade frosting is classic on fresh lemon cake; Cherry frosting is the perfect burst of flavor for angel food cake; and this Strawberry Lemonade frosting is a bright and summery compliment to this moist strawberry cake. Plus, they’re all great for bowl-licking!
Now, about this cake… this cake is seriously the best strawberry cake ever. It’s perfectly moist, and bursting with strawberry flavor! Plus, it’s pretty. Make it today. Make it for Easter. Make it for 4th of July. Make it every chance you get; you don’t need an excuse! Enjoy!!
For the cake:
1 box white cake mix
1 (3 ounce) box dry strawberry flavored gelatin
1 (15 or 16 ounce) tub of frozen strawberries in sugar, thawed and pureed in a blender
4 large eggs
½ c. vegetable oil
Preheat oven to 350°F.
Grease & flour 2 9-inch round cake pans.
In a large bowl, whisk together cake mix & gelatin.
Add pureed strawberries, eggs, and oil; beat at a medium speed until smooth.
Pour into prepared pans & bake about 20 minutes, or until toothpick comes out clean.
Let cool 10 minutes before turning out of pan; then allow to cool completely before frosting.
For the frosting:
1 c. softened butter (2 sticks)
4 c. powdered sugar
3 T. milk
1 package dry, unsweetened strawberry Kool-aid powder
½ to ¾ tsp. dry, unsweetened lemonade Kool-aid powder
Zest of one lemon, optional
Strawberries & lemon slices for garnish, optional
Blend all ingredients until smooth.
Spread evenly over cake, stacking layers as you frost.
Garnish with sliced strawberries & lemon slices, if desired.
*For a different variation, top this strawberry cake with your favorite cream cheese frosting and garnish with fresh strawberries.