Soft, fruity, creamy, and absolutely irresistible!

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✅ Ingredients

For the Cake:

• 1 box (15.25 oz) strawberry cake mix

• 1 cup all-purpose flour

• 1 cup granulated sugar

• ¾ tsp salt

• 1 cup sour cream

• 1 cup water

• ½ cup vegetable oil

• 4 large eggs

• 1 tsp vanilla extract

• ½ tsp almond extract

• 1 cup shredded sweetened coconut

• ½ cup chopped pecans (optional)

For the Strawberry Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 1 tsp vanilla extract

• ¼ cup strawberry preserves or mashed strawberries

• 4 cups powdered sugar

• Pinch of salt

• Pink food coloring (optional)

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👩‍🍳 Instructions

1️⃣ Make the Cake Batter:

• Preheat oven to 325°F (163°C).

• Grease and flour two 8-inch pans or a bundt pan.

• In a large bowl, combine cake mix, flour, sugar, and salt.

• Add sour cream, water, oil, eggs, vanilla, and almond extract. Mix until smooth (2–3 min).

• Fold in coconut and pecans (if using).

2️⃣ Bake the Cake:

• Divide batter into prepared pans.

• Bake for 35–40 minutes, or until a toothpick comes out clean.

• Cool in pans for 10 minutes, then transfer to wire racks.

3️⃣ Make the Frosting:

• Beat cream cheese and butter until fluffy.

• Mix in vanilla, strawberry preserves, and salt.

• Gradually add powdered sugar.

• Add pink food coloring if you like, and beat until smooth.

4️⃣ Frost and Decorate:

• Once cake is cool, frost between layers, then cover top and sides.

• Use a piping bag or spatula to create swirls for a pretty finish.

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🌟 Tips & Storage:

• Store covered in fridge up to 5 days. Let come to room temp before serving.

• Freeze unfrosted cake layers up to 2 months.

• Garnish with fresh strawberries or edible glitter for extra flair!

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📋 Quick Info:

• Prep Time: 25 mins

• Bake Time: 40 mins

• Chill Time (optional): 1 hour

• Servings: 12 slices

• Calories: ~450 per slice