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Instant Pot Strawberry Cake - Recipe Video

Jyoti Behrani
Instant Pot Strawberry Cake is a super moist, decadent cake made with boxed cake mix, fresh strawberries, and topped with fresh homemade whip cream.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 480 kcal

Equipment

Ingredients
  

Ingredients For Instant Pot Cake Recipe

    For Cake Batter:

    For The Cake Frosting:

    • 2 cups heavy cream
    • 2 tablespoon confectioner’s sugar, adjust to taste
    • 1 teaspoon pure vanilla extract

    For The Garnish:

    • Few fresh strawberries, halved

    For The Pressure Cooking:

    • 1 ½ cup water

    Instructions
     

    Instructions For Instant Pot Cake

    • Wash and chop the strawberries. Sprinkle 1 tablespoon of cake mix over the strawberries, and toss them to coat evenly. Keep it aside.
    • In a large bowl, combine cake mix, water, oil, and eggs into a smooth cake batter.
    • Fold the strawberries into the cake batter.
    • Take a 7 or 8-inch, cake pan. Grease the pan with some cooking oil.
      Note: I used a CorningWare dish for this recipe.  
    • Pour the cake batter into the pan. Cover the pan with some aluminum foil.
    • Add 1 ½ cups of water to the inner pot of the Instant Pot. Place a trivet.
    • With the help of the foil sling, gently lift the cake pan, and place it inside the inner pot. Fold the foil sling over the pan.
    • Close the Instant Pot lid, and vent to sealing. Turn ON Instant Pot to MANUAL / PRESSURE COOK (high), for 60 minutes. Followed by 20 minutes, of natural pressure release.
    • Carefully, lift the pan out using the foil sling. Remove the foil, and let the cake cool completely.
    • Run a knife through the edges of the pan, and carefully invert the cake onto a plate.

    For The Frosting

    • You can use a stand mixer with the whisk attachment or a handheld beater to make the whip cream frosting. Add chill heavy cream, confectioner’s sugar, and vanilla extract in a bowl.
    • Start whisking at low speed, for 3-5 minutes. Gradually, increase the speed, and whisk the mixture, until medium to stiff peaks form. Stop mixing once the mixture reaches a firm stage. Over beating the mixture will result in grainier cream frosting.
    • Frost the cake with fresh whip cream. Decorate with a few fresh strawberries. Enjoy this moist, decadent Strawberry cake!!

    Video

    Notes

    Please refer to the post for the following:
    1. Tips For Delicious Instant Pot Cake
    2. Frequently Asked Questions

    Nutrition

    Nutrition Facts
    Instant Pot Strawberry Cake - Recipe Video
    Amount per Serving
    Calories
    480
    % Daily Value*
    Fat
     
    39
    g
    60
    %
    Saturated Fat
     
    17
    g
    106
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    9
    g
    Monounsaturated Fat
     
    10
    g
    Cholesterol
     
    129
    mg
    43
    %
    Sodium
     
    514
    mg
    22
    %
    Potassium
     
    132
    mg
    4
    %
    Carbohydrates
     
    58
    g
    19
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    31
    g
    34
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    965
    IU
    19
    %
    Vitamin C
     
    9
    mg
    11
    %
    Calcium
     
    189
    mg
    19
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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    KEYWORD

    instant pot cake, instant pot desserts