Who can resist a classic yellow cake, spread with tangy frosting, and piled with sweet-tart berries? It comes together beautifully in less than an hour, no sifting or stacking required.
What You Get
Gluten-free vanilla cake mix
What You’ll Need
Vanilla extract (optional)
Makes 12 servings
20 minutes active
1 hour total
Preheat the oven to 350°F. Butter a rectangular baking pan (9 x 13 inches). Set out the cream cheese and butter to let them come to room temperature.
In a large bowl, whisk together 3 eggs, ⅓ cup melted butter, ⅓ cup water, and 1 tablespoon vanilla, if you have some on hand. Add the cake mix to the wet ingredients and stir just until combined.
Pour into the prepared pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan.
Meanwhile, make the frosting: In a bowl, combine the cream cheese and ¼ cup butter, both at room temperature, with 2 cups powdered sugar and a pinch of salt. Using a handheld electric mixer, beat until fluffy. Beat in ½ teaspoon vanilla, if you have some on hand. Hull and slice the strawberries.
When the cake is cool, spread with the cream cheese frosting and arrange the strawberries on top. Cut into squares and serve, or cover and refrigerate for up to 2 days, bringing to cool room temperature before serving.
Contains: milk, eggs, tree nuts.
Allergen note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.