This moist and easy strawberry banana cake is made with a cake mix, covered with cream cheese frosting and is perfect for summer.
This is the easy way to make a homemade banana strawberry cake without tons of work and it’ll taste just like you made it from scratch.
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The is a rich cake filled with delicious strawberry and banana flavors that go perfectly together. Make it for summer or any other time you feel like a strawberry, banana treat.
The nice thing about this recipe is that it starts off with a cake mix and you’ll add in a few more simple ingredients plus homemade icing to top it off.
It’s the easiest strawberry banana layer cake you could ever make but still tastes like you worked for hours in the kitchen.
You don’t even have to use actual strawberries because the cake mix will do that work for you.
Now let’s talk a little about just some of the ingredients that are in this strawberry banana cake. (The printable list of all ingredients are in the recipe card below.)
Bananas: For this recipe, you’ll need three, medium-sized very ripe bananas. If you use very ripe bananas, they’ll give you a stronger banana flavor.
Strawberry cake mix: This will be the base of the recipe and why it’s so easy to make. You’ll get the strawberry taste without having to use actual strawberries.
Milk & eggs: You’ll also add in these two ingredients instead of what the cake mix box calls for.
Cream cheese, butter and confectioner’s sugar: These ingredients will be used to make the cream cheese frosting. Adding homemade frosting to this cake is what really takes it over the top and gives it that ‘from scratch’ flavor.
How to Make this Cake:
Let’s talk a little about how to make a strawberry banana cake. (The printable instructions are in the recipe card below.)
First, make sure to preheat the oven to 350 degrees F and grease or spray two, 8-inch round cake pans. Next, take a large bowl and mash up the bananas.
Next, mix all the cake ingredients on medium to medium-high speed until well mixed.
Now, spread the batter evenly into the prepared pans and bake for approximately 25-30 minutes.
Once the cake layers have baked, set them, still in the pans, onto a cooling rack to cool for about 10 minutes.
Next, turn the cakes out of the pans and onto the cooling racks to cool completely before adding the frosting.
While the cake layers are cooling, mix up the frosting.
Last, cover the cooled cake layers in the frosting.
Tips & FAQs:
Using very ripe bananas gives the most flavor to the cake.
You can use your favorite brand as long as it’s about a 15-ounce box.
No, just add the ingredients listed in the recipe below.
Unsalted butter is best, but if you can’t get it, go ahead and use salted butter.
Make sure that the cream cheese and the butter are close to room temperature so that the frosting mixes smooth.
The cake is fully baked when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, add the frosting.
This cake should be stored, well covered, in the refrigerator and can last for about 5 days when stored properly.
I have not tested this recipe out as cupcakes, but it may work just fine. Fill 2 cupcake pans (24 cupcakes) with cupcake liners and fill with batter about 2/3 of the way full. Bake at 350 degrees F and start checking for doneness at around 20-25 minutes.
This cake is best served chilled or at room temperature. If very cold, allow it to come closer to room temperature before serving.
Supplies used for this recipe:
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- Mixing bowls
- Handheld electric mixer
- Silicone spatula
- 8-inch round cake pans
- Cooling rack
- Icing spatula
Easy Strawberry Banana Cake with Cream Cheese Frosting
For the cake:
- 3 medium-sized very ripe bananas, mashed
- 1 (15.24 ounce) box strawberry cake mix, dry (I used Betty Crocker's strawberry cake mix)
- 1 cup milk
- 3 large eggs
For the frosting:
- 1 (8 ounce) package softened cream cheese, room temperature
- 1 cup unsalted butter, room temperature (2 sticks)
- 6 cups confectioners sugar
For the cake:
- Preheat oven to 350 degrees F. Grease or spray two, 8 inch round cake pans.
- In a large bowl, mash up the bananas, then add in all the other cake ingredients and mix on medium to medium-high speed unti well mixed.
- Spread the batter evenly into the prepared pans and bake for approximately 25-30 minutes. Cake is fully baked when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
- Once baked, set the warm cake layers, still in the pans, onto a cooling rack to cool for about 10 minutes, then turn the cakes out of the pans and onto the cooling racks to cool completely before adding the frosting.
For the frosting: (for an even easier frosting option, see the notes below)
- In a large mixing bowl, mix the cream cheese and butter with an electric mixer on medium-high until smooth.
- Add 3 cups of confectioner's sugar and mix well on medium speed. Then add the last 3 cups of confectioner's sugar and mix well on medium.
- Scrape down the sides of the bowl and mix again at medium-high for about two minutes to make it fluffy. If the frosting is a little loose in consistency, pop it in the fridge to chill for about 20 minutes or so.
- Cover cooled cake layers with frosting and serve.
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