Strawberry Cake Supreme Recipe

Name: Strawberry Cake Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 1/4 ounce) package white cake; 1 (3 ounce) package strawberry gelatin powder; 1 cup fresh strawberries (mashed); 1 cup vegetable oil; 1/2 cup milk; 4 eggs; 1 cup coconut (flaked); 1/2 cup pecans (chopped); Strawberry Cream Cheese Frosting; 1 (8 ounce) package cream cheese; 1/2 cup butter (room temperature); 3 1/2 cups confectioners' sugar; 3/4 cup fresh strawberries (mashed and drained); 1/2 cup flaked coconut; 1/2 cup pecans (chopped)

Servings: persons

Cake
1 (18 1/4 ounce) package white cake
1 (3 ounce) package strawberry gelatin powder
1 cup fresh strawberries (mashed)
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup coconut (flaked)
1/2 cup pecans (chopped)
Strawberry Cream Cheese Frosting
1 (8 ounce) package cream cheese
1/2 cup butter (room temperature)
3 1/2 cups confectioners' sugar
3/4 cup fresh strawberries (mashed and drained)
1/2 cup flaked coconut
1/2 cup pecans (chopped)

1
Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
2
In a large bowl, mix toether cake mix and gelatin.
3
make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
4
Fold in coconut and pecans.
5
Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
6
Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
7
To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
8
Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.

1876

kcal

Calories

122

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 1 (18 1/4 ounce) package white cake, 1 (3 ounce) package strawberry gelatin powder, 1 cup fresh strawberries (mashed), and more.

Yes, Strawberry Cake Supreme falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cake Supreme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions