Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly. Line the bottom with parchment paper for easy removal after baking.
- In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat with an electric mixer until smooth and slightly thickened, about 2-3 minutes.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Remove from oven and let cool completely to room temperature.
- In a clean bowl, beat the softened cream cheese with melted butter using an electric mixer until smooth. Add confectioners' sugar, vanilla extract, and salt, beating until the frosting is creamy and well combined.
- Gently fold the diced strawberries and white chocolate chips into the frosting using a spatula, being careful not to crush the berries or overmix.
- Spread the frosting generously over the completely cooled cake, letting some strawberries and chocolate chips peek through the surface for visual appeal and texture.
- Top with additional diced fresh strawberries for garnish. Serve immediately or refrigerate until ready to serve. For best flavor, let the cake sit at room temperature for 20-30 minutes before serving. Serve with vanilla ice cream if desired.
Notes
Always use fresh strawberries, never frozen, for best texture and appearance. Make sure cream cheese is fully softened to room temperature for lump-free frosting. Cool cake completely before frosting to prevent melting. Store in refrigerator for 3-4 days covered. Can freeze individual slices for up to 2 months.
