A humid market at dawn, a vendor slicing guavas beside crates of strawberries — this cake is that street-corner romance bottled into a baking pan.
Take one bite and you’re passport-stamped: tropical breeze, neon fruit stalls, and a carnival of flavors.
Let’s turn pantry staples into a cinematic dessert that smells like a beachside festival.
Why make this recipe
Because it’s the kind of cake that doesn’t ask permission to travel: bright strawberry cake mix gets a daring guava twist, silky cream-cheese clouds, and a glaze that tastes like a late-afternoon island sunset. It’s fast, crowd-pleasing, and has enough tropical swagger to steal any gathering.
How to make Guava Strawberry Cake
This is a joyful mash-up of boxed ease and island flair — and it works. Follow the simple steps for a cake that’s light, creamy, and sticky in the best way.
Ingredients:
- 1 box Strawberry Cake Mix (Duncan Hines Signature Strawberry Supreme recommended)
- 1 cup Guava Nectar or Juice (Kerns, Jumex, or Goya preferred)
- 3 large Eggs (room temperature)
- 1/2 cup Liquid Coconut Oil (or vegetable oil)
- 8 oz Cream Cheese (room temperature)
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract (or almond extract)
- 8 oz Cool Whip (thawed)
- 1 tbsp Cornstarch
- 1/2 cup Water
- 1/2 cup Coconut Flakes (optional)
Directions:
- Preheat oven to 350°F (175°C) and lightly coat a 13 x 9 baking dish with vegetable spray.
- In a mixing bowl, combine strawberry cake mix, guava nectar, eggs, and liquid coconut oil. Mix on low for 30 seconds, scrape down the sides, and beat on medium high for 2 minutes.
- Pour the batter into the prepared pan and bake for 24-26 minutes, or until a toothpick comes out clean. Let cool completely on a wire rack.
- For frosting, beat the cream cheese until fluffy, then add granulated sugar and vanilla extract, mixing well. Fold in Cool Whip and refrigerate.
- For guava glaze, combine guava nectar and sugar in a saucepan and bring to a low boil. Make a slurry with cornstarch and water, add to the mixture, and cook for another minute until thickened. Cool.
- Spread the cream cheese mixture over the cooled cake and drizzle with guava glaze. Refrigerate until ready to serve.
- Optionally garnish with coconut flakes. Slice into squares and enjoy, possibly with extra guava nectar.
How to serve Guava Strawberry Cake
Serve cold or slightly chilled for the best contrast between the creamy topping and the sponge. Cut into squares and plate with a small pool of extra guava nectar or a few fresh strawberry slices for drama. This is a picnic-friendly cake with tropical energy — bring it to rooftop parties, potlucks, or an impromptu midnight snack run.
How to store Guava Strawberry Cake
Keep it refrigerated in an airtight container for up to 4 days. If you’ve adorned it with coconut flakes, store with parchment between layers to prevent clumping. For longer life, freeze unfrosted slices individually, then thaw and frost before serving.
Tips to make Guava Strawberry Cake
- Use room-temperature eggs and cream cheese for a silkier batter and frosting.
- If guava nectar is overly sweet, cut it with a tablespoon of lemon juice to brighten the glaze.
- Don’t overbake — the cake should be springy and moist; a dry cake kills the island vibe.
- Swap liquid coconut oil for neutral vegetable oil if you want less coconut aroma.
- Chill the cake before slicing for cleaner, Instagram-ready edges.
Variations (if any)
- Tropical Shortcake: Fold in diced fresh strawberries into the batter for bursts of fruit.
- Vegan-ish Swap: Use vegan cream cheese and whipped topping, and replace eggs with flax eggs; expect a slightly different crumb.
- Coconut Guava: Toast the coconut flakes for a smoky crunch and fold a handful into the cake batter.
- Boozy Glow-Up: Stir 1–2 tbsp of rum into the guava glaze for a spirited kick.
FAQs
Q: Can I make this gluten-free?
A: Yes — use a gluten-free strawberry cake mix and ensure all processed ingredients are labeled gluten-free. Texture may shift slightly, but the flavors stay bright.
Q: What if I can’t find guava nectar?
A: You can use guava jam thinned with water (strain for smoothness) or blend fresh guava and strain the pulp. Mango or passionfruit nectar can be adventurous substitutes.
Q: Can I prepare this a day ahead?
A: Absolutely. Bake and cool the cake the day before, prepare the frosting and glaze, then assemble a few hours before serving for the freshest texture.
Q: Will the Cool Whip make the frosting weepy?
A: Keep the cake chilled. Cool Whip holds up better when cold; assemble close to serving time to avoid a watery top.
Conclusion
This Guava Strawberry Cake is a passport-free trip to tropical street markets — bold, bright, and unapologetically fun. For more guava inspiration and regional takes on similar cakes, check out Simplistically Living’s Hawaiian guava cake recipe and The Girl Who Ate Everything’s guava cake write-up.
Guava Strawberry Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and lightly coat a 13 x 9 baking dish with vegetable spray.
- In a mixing bowl, combine strawberry cake mix, guava nectar, eggs, and liquid coconut oil. Mix on low for 30 seconds, scrape down the sides, and beat on medium high for 2 minutes.
- Pour the batter into the prepared pan and bake for 24-26 minutes, or until a toothpick comes out clean. Let cool completely on a wire rack.
- For frosting, beat the cream cheese until fluffy, then add granulated sugar and vanilla extract, mixing well. Fold in Cool Whip and refrigerate.
- For guava glaze, combine guava nectar and sugar in a saucepan and bring to a low boil. Make a slurry with cornstarch and water, add to the mixture, and cook for another minute until thickened. Cool.
- Spread the cream cheese mixture over the cooled cake and drizzle with guava glaze. Refrigerate until ready to serve.