Fresh strawberry bits in both the intensely flavored dense cake and frosting! Everyone asks for this easy recipe, using limeade or lemonade. So pretty, moist and flavorful, there's no clue that it starts with a mix.
Preheat the over to 350, and grease and flour two 8" or 9" round cake pans. When I double this recipe or make a recipe-and-a-half, I bake it in two square 9" pans.
In a large bowl, combine 1 box white cake mix, 1 cup sour cream, 6oz frozen limeade or lemonade, thawed, 4 oz. softened cream cheese, 3 eggs, and 1 cup rather finely minced fresh strawberries. If you like, add just a drop of yellow food color if using lemonade, or a tiny drop of green to very faintly look like lime. Beat on high for about 2 minutes, and fill prepared pans. Bake for 30 minutes or until center tests done, rotating the pans at least once. Cool for 15 minutes and remove from the pans to cool. Cool completely before icing.
To make the frosting, beat 8 oz. softened cream cheese and 1/3 c. granulated sugar with a mixer until smooth. Add 2/3 finely minced fresh strawberries and 1 drop pink gel food coloring
( not liquid). Beat til well blended. In another bowl beat 1 1/2c. heavy whipping cream with 3 TB. fresh lemon or lime juice on medium until foamy. Raise speed to high and slowly add 1/3 cup granulated sugar, beating until stiff peaks form. Fold half of the cream mixture into the cream cheese mixture, then fold in remaining cream. Frost cake immediately and keep refrigerated.
Sometimes I top the cake with a swirl of strawberry jam in the center, or arrange sliced fresh strawberries, chocolate-dipped berries, or strawberry meringue roses on top.
