Easy Strawberry Cake with cream cheese frosting tastes and looks like a bakery cake, but is easier than from scratch! It’s full of strawberries in the cake and the icing.
This cake is ‘easy’ because it starts with a cake mix, but don’t worry unless you tell no one will ever know, it tastes homemade. Yep, moist strawberry cake recipe from box. It’s light, tender, moist, and bursting with strawberry flavor.
EASY STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
This is my recipe box. Yes, it’s quite large and it’s not the only recipe box I have. This is the box of my family ‘favorites’; I also have a box of recipes that I want to try. And a binder of pretty entertaining and party recipes and tips. And, I have cookbooks.
So many recipes, so little time! One-third of these recipes are for desserts! I know, crazy, it’s my passion.
As well, Strawberry Cake has been one of my favorite desserts for many years. It’s the cake I always wanted my Mom to make for my birthday (or anytime I could persuade her to make it!)
TIPS AND SUGGESTIONS
- First, this strawberry cake starts with a boxed cake mix. However, because it has fresh strawberries it tastes homemade.
- You can use fresh or frozen strawberries.
- For the 1 cup of strawberries, you can mash with a potato masher, hand chop, or chop in a food processor. They add just the right amount of flavor and moisture.
- As well, you’ll add a 3-ounce box of strawberry gelatin (Jello is the most-known brand) to the batter. If you have a strawberry flavored boxed cake mix, you can skip this step. However, adding strawberry gelatin to a white cake mix is a huge strawberry flavor boost.
- This cake calls for vegetable oil. It adds moisture and makes the texture amazing. (I haven’t tried reducing the oil amount.)
- You can make this into either 2 or 3 layers. It also works well in a 9x13x3-inch baking pan as well as cupcakes.
- For a 9x13x3-inch cake, you may want to reduce the amount of frosting. (I don’t, but I love frosting!)
Cooking times for pan size
I prefer these brands for cake pans: Fat Daddio’s, Wilton, USA Pan Store, and Cuisinart. Various brands are listed below depending on what was in stock at the time I linked them.
- two 9-inches round or 9×9-inch square 28 to 31 minutes
- two 8-inch round or 8×8-inch square 30 to 33 minutes
- three 8-inch round 28 to 30 minutes
- 9x13x3-inch baking pan, cook for 28-30 minutes or until a toothpick inserted in the center comes out clean.
- Standard cupcakes take 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove them from the tin and cool them on the rack completely.
If you want to accurately test a cake for doneness, I recommend using a cake thermometer. A cake is done when it reaches 210°F in the center. Use caution to not touch the bottom of the baking pan.
I prefer it made in three 8-inch layers and iced.
But, if it’s easier in a 9×13-inch pan, by all means, you do not have to stack it.
EQUIPMENT NEED TO MAKE THIS EASY STRAWBERRY CAKE
I made it for the teachers at my son’s school and baked it in an aluminum 9×13. It was much easier to transport and I didn’t have to go back and collect a cake pan.
The beauty of this recipe? Dump all ingredients in the bowl and mix!
I like using the whisk attachment for cakes. I think it incorporates more air into the batter.
Mix it all together and pour it into the pan. Bake, then frost. I frosted it with Cream Cheese Frosting.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES.
June 10, 2018. I updated the recipe for the cake and the frosting. This frosting has the same flavor and ingredients, I made it thicker. The changes are correct in the recipe as written.
Easy Strawberry Cake
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Ingredients
Cake
- 15.25 ounce box white cake mix (use ingredients listed here NOT what is listed on the box) You can also use 16.25-ounce size
- 3 -ounce box strawberry jello you'll use the powder
- 1 cup strawberries fresh or frozen mashed or finely chopped (measured after you chop or mash them)
- ¾ cup vegetable oil
- ½ cup whole milk or 2% milk
- 4 large eggs at room temperature
Strawberry Cream Cheese Frosting
- 8 -ounces cream cheese at room temperature
- ½ cup butter room temperature
- 5 to 6 cups confectioners’ sugar sifted then measured, more if needed
- 2 tablespoons heavy whipping cream more if needed
- ¼ cup strawberries fresh or frozen, mashed or chopped fine, drained
Instructions
PLEASE READ POST ABOVE FOR MORE INFO
For the Cake
- Preheat oven to 350°F. Lightly spray pan(s) with non-stick spray or Wilton cake release.
- Add cake mix, eggs, milk, and vegetable oil to a mixing bowl. Use a hand mixer or stand mixer and mix well. Mix in the 1 cup of mashed strawberries and the (dry) strawberry gelatin.
- Mix 3 minutes, stopping to scrape the sides of the bowl a couple of times.
- Divide the batter evenly among layer pans or pour into a 9×13-inch baking pan. Cool the cake layers for 10 minutes in the pan before removing them to a wire rack. Wait until the cake is completely cool before frosting.
For Cream Cheese Frosting:
- For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife.
- Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers).
- Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.
Video
Notes
- For 9×13 pan bake 28 minutes or until a toothpick inserted in the center comes out clean.
- two 9-inches round or 9×9 inch square 28 to 31 minutes
- two 8-inch round or 8×8-inch square 30 to 33 minutes
- three 8-inch round 28 to 30 minutes
Nutrition
You can also find great recipes at my recipe index
Debie says
Wow, this cake is absolutely delicious. Made for my husband and he can’t stop eating it. Wonderful and easy to follow directions. Thank you so much for sharing your recipe!!!!
Debie says
Wow, this cake is absolutely delicious. Made for my husband and he can’t stop eating it. Wonderful and easy to follow directions. Thank you so much for sharing your recipe!!!!
Candy says
Do I need to make any adjustments to make this cake in a bundt pan?
Paula says
I recommend using this recipe for a bundt cake https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
Candy says
I have tried the cake mentioned and I don’t like it near as well as this cake. Just wondered if possible.
Paula says
This one is a little ‘wetter’ and doesn’t cook as well in a bundt pan.
Regina says
This is an amazing strawberry cake. Most requested choice for birthdays. I normally make 4 layers when I bake this cake and cut back on cooking time.
Wendy says
I’m confused with the new and old recipe!
I’m wanting to make the cake for a friends birthday this week.
I have a 16ozcake mix but I want to make 3 layers but I don’t want the layers to be too flat, I’m happy to add more flour, sugar and baking powder to make the dry mix up to old 18oz.
Is the wet ingredients the same with the 16oz and 18oz recipe? You mention that you have reduced the oil from 1 cup to 3/4 cup is this only for the 15/16oz version. Thanks
Paula says
Choose one and don’t look at the other recipe is my best advice. The cake in the photographs is the old recipe baked in 8-inch pans. The layers are thick.
Terrell says
Hello, about to make this cake. Can I use whole milk in the frosting if I don’t have heavy cream. Trying to avoid going to the store as this was last minute but I wanted to make my boxed cake better.
Also if we have strawberry cake you said we don’t need the jello right? Does adding the jello still enhance the flavor even more?
Thanks
T
Paula says
Yes, even if I strawberry cake mix the jello will add great flavor. You can use whole milk in the frosting.
Amanda says
If I can’t find the strawberry jello- do you have any idea if strawberry pudding mix would work well?
Paula says
It probably will but I haven’t tested it with pudding.
Angry says
No recipe,
Paula says
Hi Angry! Yes, there is a recipe. You didn’t scroll down far enough. Plus, all you have to do if you don’t want to read the narrative is hit ‘jump to recipe’ right there at the very top of the post and it’ll take you directly to the recipe.
Angela says
This is mouth watering and I had one slice right now. I can’t resist and will make it home.
Berenice Fernandez says
Hi! Planning to bake your strawberry cake recipe in a couple days for thanksgiving (family loves anything strawberry) but will need double the amount so could I just double everything you have listed & be fine?
Paula says
Yes, you can use the toggle in the recipe card to make it easier.
Mary says
I just made this today for a friend! It looks so good!
Do I need to keep the frosted cake in the refrigerator?
Thanks!
Paula says
Yes, keep it refrigerated.
Ash says
Can this be used for cupcakes??
Paula says
Yes, there is info in the comments and post
Rachel says
Made it for my daughter’s 3rd birthday as she requested “strawberry cake”. This cake was moist,
Flavorful and easy to make.
I especially loved the icing ♥️
Big hit-whole family loved it!
Paula says
Thank you so much!! I hope she had the best birthday! (This as always been my birthday cake. 😍)
Kim Davis says
I made this for my friend who loves strawberry cake. It is perfect. I now make it 2 to 3 times a year for special occasions. Never had a problem with the recipe, and everyone begs for it. Making one tomorrow for my daughter. By request. Thank you for this awesome recipe.
Kathleen says
So do I add the additional ingredients if I use the 15 ounce cake mix?
Paula says
You can make it either way. You can either make it as written in the recipe card OR make it as indicated in the NOTES and ignore the top.
Jackie says
I made this recipe for a coworkers birthday. They absolutely loved it and it is now their number 1 request.
Christy says
This cake is wonderful! I do make a slight adjustment to the icing as I like it not as sweet but if you don’t put all the powdered sugar it can be too runny….so instead of fresh strawberries, I grind up freeze dried strawberries and add them instead and decrease the powdered sugar. The icing is a good consistency and you can adjust to you sweetness level. Thank you for a great recipe!!! It always gets rave reviews when I make this cake 🙂
Tina Oleson says
Hi Christy. Can you tell me how much ground dried strawberries you used and how much you decreased the powdered sugar by? Thanks
Marilyn says
I am getting ready yo mSke this strawberry cske. My mix is 15.25 oz. Do i need to open another cake mix to measure out 3 oz?
Paula says
The changes are correct in the recipe as written. You can either use the recipe as written in the recipe card OR you can go by the changes in the notes of the recipe card. Either work.
Linda says
Have milk allergies, what can I use to substitute the milk?
Thanks
1plsd says
Nicework keep up the good fight
Kate says
No but it looks great for my busy schedule
MISTY says
Hi Paula
I live in Canada and I would like to.get the ingredients to make this Strawberry Cake… could you please email me with the ingredients are?
southerndelight52@gmail.com
Paula says
The ingredients and directions are in this post.
Kris says
Hi! If I plan to use the 18.25 ounces of mix, do the wet ingredients increase? Does using the greater amount make much of a difference as far the amount of cake?
Paula says
Details for the 18.25 are in the Notes of the recipe. You really can’t tell much difference in the larger size after the cake is baked.
Patricia McCurdy says
Can l use Bundt pan for this strawberry cake?
Paula says
I would recommend this recipe> https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
It tastes the same but slightly different to work better in a bundt.
Stacy Crawley says
Can you make the icing a few days before and store in the refrigerator? I’m
Going to freeze the cupcakes. Need to make them on Sunday (for time reasons) but I won’t need them til Friday?
Paula says
Yes, you can. For that length of time you can actually refrigerate the cupcakes if you have room in the fridge, but freezing them works too. For the icing, allow it to sit on the counter about 30 minutes (depends on the temp in your house) and it’ll be easier to work with. Enjoy!
Janice says
I love above six thousand feet, I always have problems with the conversion. Mine fell in the center what makes it so that?
Paula says
I don’t have any experience baking at high altitudes. I did find this info: https://www.allrecipes.com/article/high-altitude-cake-baking/
Amanda says
Do I need to do anything special living at a high altitude?
Paula says
I’ve never baked at high altitude and have no way to but I did find this article that should help. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Denise says
I made this cake with Aldi’s jello which has natural coloring. I also used fresh strawberries. The cake wasn’t pink, but it was delicious! I cut each of two layers in half making it four layers with frosting in between. Everyone loved it! It was wonderfully moist! One of our guests asked if I would make it for her wedding cake! Thank you so much for sharing the recipe!
Paula says
Thanks so much for your comments. I’m going to try Aldi’s jello – I’ve never tried it.
Anna says
If I use both strawberry cake mix and add the strawberry gelatin instead of white cake mix, would it still be successful?
Paula says
yes
Lindsay says
Has anyone done cupcakes with this recipe? How many cupcakes does it make?
Laura Smith says
If I am using Brill Buttercream Frosting how would this need to be stored?
Paula says
No, you can store at room temp
Maddie says
Yes. It works well as cupcakes. Makes 24. I just make a thicker icing so it doesn’t run off (I don’t add the heavy cream).
Candy says
33
Joanna says
This cake came out perfectly. I followed the recipe and used the adjustment, the cake was moist and flavourful with a beautiful pink colour. The frosting was delicious and not too sweet. I added some chopped strawberries in between each layer (3) and put halved strawberries on top for decoration it was beautiful.
I made it for my daughter’s birthday and everyone raved about it & asked for seconds. Everyone thought I got it from a posh bakery, I was so pleased. Thank you for this recipe it will be a staple at our house😁
Cassie says
This was amazing! And easy! Thank you for sharing this recipe
M says
The best strawberry cake recipe I have tried, better than my mom’s. Will be my go to!
Janine Lindley says
I’ve made this recipe (old version) several times and I love it! It reminds me of a cake my grandma used to make when I was young. But now I’m trying to feed a crowd.
Can I make this recipe in cupcakes pans or mini cupcakes? I’m trying to make it easier to eat at a pot luck. Thanks!
Paula says
Yes, they’re great as cupcakes. I haven’t tried minis.
Janine says
How long do you bake them for cupcakes?
Paula says
22 to 24 minutes in a regular size cupcake tin.
Nicole says
Could you do this using a bundt pan?
Paula says
I recommend this cake for a bundt https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
Patricia Mueller says
Im confused do I use the recipe you have listed or do I add the extra flour and sugar you have listed at the bottom if page after recipe
Paula says
Use what’s in the recipe box
Marie C says
What would the bake time be for two 10 inch pans?
Helen says
This is an excellent recipe. My friend said it was the best thing she’s ever tasted.
Melinda says
I made this with previous recipe where you added flour and I LOVED IT! I have made this recipe twice and it is not rising. Can I get the previous recipe?
Paula says
Hi Melinda, I added that back to the Notes section of the recipe. I thought I was simplifying it for everyone but several people have asked for that information. So sorry, but thanks for commenting.
Andi says
Just made for the first time today. Used fresh strawberries and was bursting with flavor. Only used 4 cups of powder sugar, which was plenty for the icing. The only complaint my husband had was, he wished he had cut a bigger piece.
Paula says
Hahahaha – I love that!!
Anna says
Is the cake sweet enough or do I need to add a little sugar?
Paula says
It’s sweet. I’ve never had anyone comment it wasn’t sweet enough.
Paula Dodds says
Do you think or has anyone used sugar free strawberry jello as that is what I have on hand and would like to use it if possible?
Paula says
Yes, I did have a comment from someone that they used sugar-free and it worked fine. I scanned the comments but didn’t see it right away.
R.M. says
I made this for the second time and again, everyone loved it. I used fresh strawberries both times. It’s so moist and bursting with strawberry flavor. I love that the cake is semi- homemade but tastes so decadent. I feel pretty accomplished making homemade icing though, haha! To me that was the hardest part but so worth it. Thanks for the recipe!
Paula says
😄 You made me smile!! I’m so happy you like it!! Thanks for commenting.
Cheryl says
This cake was so good. Everyone loved it. I made it with two 9” cake pans. The directions said to bake it from 28-31 minutes. I baked for 28 minutes and one side of rack cake was burnt and the cake got pretty brown. (Over done) My husband cut off the burnt parts. I can’t figure out why this happened. Instead of using Wilton fast release. I used Pam fast release. I don’t see why that would matter. I cooked it at 350 degrees. I cooked them on the middle rack. I really wish I knew what went wrong. The cake pans were nonstick but like I said I uses Pam fast release. All in all it was still good and everyone liked it but I think it could have been better if I could figure out what I did wrong. I followed the recipe perfectly except I didn’t have Wilton cake pans.
Robert says
You need to rotate your cake in the over.
Janet says
If your nonstick pans have a dark surface that could be the problem. Try lowering the oven temperature to 325
Cheryl says
After the cake is made can you leave it out on the counter until the next day? This looks wonderful. I am making it today. I will let you know how much we like it.
Paula says
If you frost it with the cream cheeses frosting it needs to be refrigerated.
Cheryl says
Does this Strawberry Cake need to be refrigerated for leftovers?
Paula says
Yes, it does.
Amanda Batyski says
I have made this cake several times now and it is a favorite in our family. The recipe is fairly simple but the cake tastes like Ive been slaving away all day in the kitchen. Thank you
Diane says
Why does the cake shrink down once it is out of the oven? Help!
Paula says
Mine pulls away from the sides of the pan. Do you mean sink in the center? If that’s the case, it may need a few more minutes to cook.
Stephanie Doerfler says
Can you make a day ahead of birthday . Make cake and frosting but do not frost until day of use?
Paula says
Yes
Priscilla says
This recipe looks delicious and I’m excited to try it for my daughter’s birthday cake. Is this frosting good for piping? It seems soft so I wasn’t sure how well it would hold up for decorating. If not, do you have another frosting recipe you recommend that would compliment this cake? Thanks so much!
Paula says
It’s not if made as written, but you can add more sifted powdered sugar until it is the consistency of buttercream or decorating frosting.
Nicole Smith says
Can I make this with sugar free jello?
Paula says
You can add sugar-free jello to baked desserts but I have not tried it with this particular cake.
Taylor says
Hi. I made this delicious cake today. It was easy! It was so moist. I used 3 cups of confectioners sugar. It was the right amount and turned out great!
Linda says
I am going to use fresh strawberries. Is there a difference in the measurement of fresh strawberries to frozen?
Paula says
I always measure the same for fresh or frozen
Connie says
I’ve made this cake before and it’s heavenly!! Can this cake be frozen, thawed and then served OR how many days can it be stored in the frig before serving?
Paula says
Yes, it can be frozen up to 4 weeks, or refrigerator 3 to 4 days.
Rita says
Is it possible to make this cake but use bananas instead?
Paula says
Try this banana cake https://www.callmepmc.com/old-fashioned-banana-layer-cake-with-cream-cheese-frosting/
Hannah Parrish says
If I use three pans do I need to double the recipe or are the measurements provided enough for a three layer? Cannot wait to surprise my family with this for Thanksgiving! Happy Holidays 🙂
Paula says
I used 3 8-inch layers but that was when the cake mixes were 18.25oz. (I adjusted the recipe for the 15.25 size cake mix.) If you have 8-inch pans, you’ll be fine with the recipe as is. If your pans are 9-inch, I would double it. Don’t fill the pan more than 2/3 full or they may overflow. If you have any batter leftover make cupcakes with it. (The kids love cupcakes anyway.😉) Does that make sense? It’s been a long day.
Tanya says
I have made this wonderful cake several times now. My family loves it. I will be making it for Thanksgiving God willing. However this time I will make cupcakes due to covid. I feel cupcakes are more appropriate.
Thank you for sharing your delicious recipe with us!
Allye says
Do you ever make this the day before or is this a make it the same day you’re going to eat it?
Paula says
It’s good same day or next day So whatever works best for you. Store in the refrigerator
Allye says
Thanks! I can’t wait to try this! My son has been asking for a cake like this for his birthday so I’m glad I stumbled upon it. It looks and sounds delicious!
Paula says
Hope you all enjoy it. I haven’t made it since last spring and I’m ready for some too!
Jenny says
Made this cake in 9×13 pan and it was awesome all 3 times. Everyone should try this. Family is already asking when am I going to make again
Tekela says
I tried this recipe…. I love it!!! I used a bundt cake pan though.
Paula says
Good to know it worked in a bundt pan!! Thank you. Happy you enjoyed it.
Dee says
I love this cake recipe! so easy and so delicious!!
do you think it would work the same if I replaced all strawberry ingredients with raspberries instead?
Yudith Allen says
The kitchen and I are not really friends but I’ve been wanting to try and make a strawberry cake from scratch and decided that’s too advance for me!
So I started looking for other recipes that were easy yet had a made from scratch taste and came across this one… and my family and I loved it!!!
This recipe is simple, delicious and so easy to follow, there’s no way I could have messed this up. The frosting was delicious as well, this was my fist time using frosting that did not come in a store bought jar. LOL
Will definitely be trying this again 🙂
Paula says
I love this!!! Most of my recipes are easy and great for ‘new’ cooks. I’m so happy you enjoyed it. This cake is my birthday cake every year so it’s very special to me.
Barb says
I have been using this recipe for a few years now. It is perfect!! It is simple enough for a non-chef who just cooks to feed the family. But turns out like a special dessert that took lots of time and energy. It has become our Birthday Cake of choice for everyone. Which in my house is HUGE!
Thank you, Thank you, Thank you!!!
Paula says
Thank you for your kind words! I’m happy you enjoy it.
Jennifer says
I really want to make this recipe for my mom’s birthday next weekend. My question is, is there a way to make it totally from scratch instead of using the box mix?
Paula says
You could use either of these recipes for the cake in 8 or 9-inch pans instead of a bundt pan https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/ or https://www.callmepmc.com/fresh-strawberry-pound-cake/
Rikki says
My kids love this recipe and I make it every year for their birthday by request.
This recipe has changed recently and I was wondering if I could get the old one? There was a version where if you had the 15oz box mix you had additions of flour and other ingredients. This new one didn’t turn out as well for me, I might just need to adjust my bake time but Id like to try the old one again and see what I’m doing wrong.
Thanks!
Paula says
Yes, it’s in the comments. But I changed the ratios in the recipe card so you don’t have to make those changes to the cake.
Kristy says
My son’s birthday is in 3 weeks. He wants a strawberry cake so I’m going to try this.
Melissa Henson says
Could i make this in a bundt pan??
Paula says
I would use this recipe for a bundt pan. https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
Maggie says
Do you know baking time for this mix if making cupcakes?
Paula says
Usually, regular-size cupcakes bake in 16 to 18 minutes at 350
Janie says
Best and easiest strawberry cake. I puréed my strawberries and made it in the 9×13 pan for work and it was devoured and raved over for days. So I made it again for my family on Mother’s Day same reviews. You are right about the frosting that you can use much less than for a layered cake. Thank you for taking the fuss out of this delicious recipe.
Paula says
I’m so happy you enjoy it.
Lynda says
I have just made this cake. Cake seems fine but the icing is a total disaster. It is so runny! I followed your instructions. What could I have possibly done wrong? Admittedly I live in the UK now but I was raised in the US so I am familiar with, and have, all the American measuring utensils.
Paula says
A lot depends on the strawberries. You can always add more sugar – or less strawberries if they’re really juicy.
Nicole says
I accidentally did strawberry jello with the strawberry cake mix.. am I doomed
Paula says
No, it’ll be great!
Paula says
Gosh!!! Thank you so much for giving the directions for the new cake mix size. I have been making a similar recipe for years but couldn’t remember the amount of flour to add. Making for company this week and am so glad I ran across your recipe;)
And well I am Paula too;)
Paula says
So happy you enjoyed it! And I love your name 😍
Paula says
Haha! I know I thought wow a “Paula” helped me find what I needed! Have you thought about changing the directions to include the additional things required with the now new reduced box size? I got it from your answer to someone in reviews.
Paula says
I edited the recipe so that it doesn’t need changing.
Natalie h says
I want to make this cake gluten free, but the krusteaz gf yellow cake mix is 18oz. Do I need to change anything or will it still come out okay? Please let me know! Thank you!
Paula says
It should be fine to make as written with the gf mix.
Kathy J says
The BEST strawberry cake I’ve ever had. And with fresh Arkansas strawberries? Oh, it’s unbelievably delicious.
Paula says
Thank you SO MUCH!!! That makes me happy!
Glenda says
I found this recipe a couple of years ago when my then 5 year old grandson asked for a pink cake. I didn’t think adding the little bit of extra dry ingredients to the cake mix was confusing. Everyone loves the cake! I have made it several times since. It is so easy and tastes like a bakery made cake.
Leslie Castle says
Made this cake for my sister’s birthday and it was delicious! Bursting with fresh strawberry flavor! I made it in a 9×13 pan and the middle pieces were a little underdone / gummy but that’s my bad – next time I make it, I’ll bake it a little longer. Overall though, terrific and easy recipe – many thanks!
Paula says
So happy you liked it!
Angela Marcotte says
I made this cake and it was absolutely amazing! Received rave reviews!!! I kept it chilled and served with whipped cream.
Thank you for the recipe! 🍓
Paula says
So happy you enjoy it!
Lani Gershmel says
I made this for my grandson and it received rave reviews! Now his little brother wants a blueberry cake with blueberry jello and blueberries in it! He helped me make the strawberry cake and wants his EXACTLY the same, only blue! 😂 do you think that it would work with blueberries?
Paula says
Oh yummy! Yes, I do think it’ll work subbing blueberries for the strawberries.
Adrianne Furlough says
Can you use cake flour instead of the cake mix in this cake, if so, how much ?
Katt says
People are always amazed by the fresh strawberry smell and taste of this cake! I use strawberry cake mix too to really bump it up….also defrosted frozen whole berrys that I chopped in food processor while half frozen and let drain a bit(save juice of course!)…plus crumbled freeze dried strawberries and rainbow sprinkles on top! It’s a delicious masterpiece, cream cheese frosting forever!!😻
Lynda says
I actually have a question the for the frosting I have the Cool whip and not the heavy cream what should I do because it’s like 1 in the morning here and I don’t think there’s any grocery stores open but I need help thank you
Paula says
I’m sorry, just seeing this. You can make whipped cream from the heavy cream and proceed with the recipe
Robert says
Can I substitute the heavy whipping cream with milk or half and half in the frosting? Also, is this enough frosting for a three-layer cake
Paula says
Yes you can sub milk or half & half. It is enough for a 3 layer cake. It’s on the generous side for frosting, I like a lot of frosting. 😉
Natalie Alexander says
Baking tonight! QUESTION: I bought two cake mixes, one is GLUTEN FREE. Any edits for the gluten free version?
Paula says
I’m sorry, I don’t have much experience baking with gluten-free products. The few that I tried I didn’t have much luck with.
Angie says
I have tiered cake pans. Will this cake work well if I put it all in my 9” spring cake pan?
Paula says
It won’t fit in 1 9-inch pan. You need two.
Ross says
Hello. Can this be made in a Bundt pan? If so what are the adjustments? It looks amazing , can’t wait to try it. Thanks in advance
Paula says
If you want a strawberry bund cake, I recommend this recipe> https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
You can frost it with the Easy Strawberry Cake frosting if you like.
Ro Lathen says
Want to bake this cake but How is it stored? On the counter on a cake stand with dome? Or does it have to be refrigerated?
Paula says
It needs to be refrigerated if you put the frosting that I have in the recipe on it. If you use another frosting without cream cheese you can leave it on the counter.
Jennifer D Ingram says
My comment is related. I made this in a 9 x 13 so there is some frosting left. It is so delicious I don’t want it to go to waste! Could it be frozen?
Paula says
Yes, it can be frozen about 6 to 8 weeks. It can be refrigerated about 1 week
Cindy says
O can’t find the actual recipe. Help.
Paula says
You had to scroll past it to leave the comment. It’s in the gray box.
Lyndi says
Hi,I put my strawberries in the food processor and their more like a purée than mashed. Will that change the integrity of the cake? Should I use less milk or oil?
Paula says
They’ll be fine like that. No change.
Nikki says
Will this make 3 8in layers?
Paula says
yes
Alexis belk says
I have used this recipe a million times but have never written it down i believe itbused to have a note on adding white flower and baking powder its no longer in here can you please tell me those ingredients and how much to add to my box cake mix?
Paula says
For some reason those instructions were confusing to most everyone so I revised the ingredients for the smaller size cake mix. This is the wording that I changed. As well, I used 3/4 cup oil instead of 1 cup in the original recipe.
“Please note also the original Easy Strawberry Cake recipe used an 18.25-ounce cake mix. For a long time, you could still get the 18.25 size cake mix, but I have been unable to find it recently. Here are two options for adjustments to the 15.25-ounce, 16.5, or 16.25-ounce cake mix to make it work. Everything else remains the same after these additions.
You can purchase two cake mixes. Use one complete 15.25 package plus measure 3 ounces out of the second cake mix. Likewise, if you have 16.50 or 16.35-ounce box of cake mix, make up the difference with another box of cake mix. Store the remaining for next time.
Use one 15.25 ounce cake mix PLUS add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon baking powder.”
Monica Brown says
Hello, can this recipe be used for 3 9-inch cakes pans? Or will I have to double the recipe? Thank you
Paula says
You can use 9 inch cake pans, but the cooking time will be less and they’ll be slightly thinner layers.
Chloe says
You could always use 1.5 boxes of cake mix, 1.5boxes of jello (though 2 wouldn’t hurt), 1.5 c strawberries, 1.5c oil, 3/4c milk, and 6 eggs to do 3 pans
Starr Skipper says
Can Strawberry Cake mix be used?
Lori RennInner says
I was so excited when I found this recipe because it reminded me of a cake that I had tried at a church social as a child! I made it just as the directions called for but for some reason it was very dense on the bottom but light and fluffy on the top. What would have caused this to happen? I bake a lot and I have never had this to happen before. The taste was great And the icing was amazing but I was disappointed in the texture of the cake. I baked it in a 9 x 13 glass baking dish.
Paula says
It’s hard to know exactly not being there and seeing it, but it sounds like it was under-mixed and/or too much liquid.
Jodi Jones says
I happen to have a strawberry cake mix (as a back up in case I ran out of time 🙃). Is there a such thing as too much strawberry fkavor??
Paula says
I don’t think there is. I think using strawberry cake mix will be wonderful!
Hadley Hill says
Hi! I’ve been researching various strawberry cake recipes and I’d like to try yours. I was just wondering if there’s a specific brand of cake mix you typically use that works well? I’ve seen several recipes that call for the Duncan Hines white mix, but then I also read a lot of comments from people saying the DH mix seems to be prone to collapsing…
Paula says
I have used both Pillsbury and Duncan Hines without problems.
Sarah Gaines says
I’m excited to try this recipe! I can only find sugar free strawberry jello here in the UK. Will that affect the overall flavor?
Paula says
Sugar free should be okay to use
Anita says
Dear Paula, can I use butter instead of oil , because in Holland it is difficult to find canola oil?
Paula says
Yes you can. Melt and cool it first.
Jasmine says
Can I use 6 inch pans for this recipe?
Paula says
Yes, it will take a little longer to cook, just watch them closely. Don’t fill the pans more than 2/3 full. Bake in batches if you need to or use any extra batter for cupcakes instead of over-filling the cake pans.
Kay says
Can I use this recipe for cupcakes? If so what adjustments do I need to make?
Paula says
Yes, you can. No adjustments other than time. STandard cupcakes filled 3/4 full take 20 to 22 minutes at 350 degrees F. But, start watching them at 18 minutes in case your oven is hotter.
Robin says
The first time I made this recipe there was an option to add flour and I think baking powder to the smaller size cake mix. The recipe had been updated and no longer includes those additions as an option. I did not write down the recipe, only bookmarked on my phone. Can you tell me what the additional ingredients and amounts were from this option please?
Paula says
Hi Robin, for some reason those instructions were confusing to most everyone so I revised the ingredients for the smaller size cake mix. This is the wording that I changed. As well, I used 3/4 cup oil instead of 1 cup in the original recipe.
“Please note also the original Easy Strawberry Cake recipe used an 18.25-ounce cake mix. For a long time, you could still get the 18.25 size cake mix, but I have been unable to find it recently. Here are two options for adjustments to the 15.25-ounce, 16.5, or 16.25-ounce cake mix to make it work. Everything else remains the same after these additions.
You can purchase two cake mixes. Use one complete 15.25 package plus measure 3 ounces out of the second cake mix. Likewise, if you have 16.50 or 16.35-ounce box of cake mix, make up the difference with another box of cake mix. Store the remaining for next time.
Use one 15.25 ounce cake mix PLUS add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon baking powder.”
Paulette says
HELP! I made the cakes and frosting last night while babysitting my grand babies at my daughter’s house. Today is her birthday and I was going to surprise her with this cake. But the cake batter was very thin and when I baked them in the 9 inch round pans, the cakes did not rise. Were they supposed to? By the way, the frosting is amazing.
I don’t know if I can frost it and if it will be fit to eat or not! HELP!!
Paula says
They should have risen to almost double.
Delores says
I live in the Rocky Mountains at 9400 feet. What adjustments should make for high altitude baking?
Debbie Chilcoat says
Could you use two 9 oz boxes of Jiffy cake mix?
Paula says
yes, that’s a great idea!
Stef says
I made this cake last week with fresh strawberries. I used a sheet pan. I had enough for a thin 8×8 pan. It turned out perfect. The icing was thick and can be sweet but I added a small amount of heavy cream until it got the consistency I wanted then I knew the fresh strawberries would have moisture in it. The other strawberries cakes I’ve made with cream cream icing have always been too sweet. This cake was perfect. It’s actually deadly because it wasn’t too sweet and I caught myself wanting to eat too much, lol. Thank you!!!
Paula says
OH, I love you change in the frosting!! Happy you liked it.
jen says
Is it one cup of strawberries before or after they are mashed? Thanks
Paula says
Measure after they mashed/chopped
Dolly says
Do you refrigerate left over or is it ok to leave out on a date stand?
Paula says
Refrigerate it.
karen says
I have made this cake in 9 inch cake pans and 9×13 pan. The results were excellent in both. My favorite cake. Thanks for the recipe.
karla says
I made this recipe previously and found out quickly that 1 cup of oil was way too much; the cake was soggy with oil. what happened? this time I made it with .5 cup of oil which worked out fine.
Theresa says
Hi Karla,
This is the second recipe I’ve baked recently that used a cup of oil and it came out great. I believe the type of oil used makes a difference. Vegetable oil appears thinner to me than olive, avocado, and sunflower oil. Sunflower oil is my favorite baking oil but I was out so I used a mix of olive oil and avocado oil with this recipe.
Lorraine says
I made the cake last year for my birthday (June 13) and it was super. However, this year I bought sugarless jello and the amount of substance is much reduced.. Should I use less liquid or make any other changes? If you are there…please answer immediately, I’m ready to bake!
Paula says
Although the weight is much less for the sugarless jello, it should equal the sweetness of the regular. Therefore, I would not make any changes.
Cathy says
Hi,
I’m trying this today in my fancy (heritage) bundt pan. FINGERS CROSSED!!!
It looks so easy and DELICIOUS!
😛
Jenny says
Hi, I’m trying this recipe today. I’m new to the strawberry cake world and was curious about the 1 cup of vegetable oil. It seems like a lot of oil for a cake.
Paula says
That’s what I used and what the original recipe calls for. You can reduce that to 2/3 or 3/4.
Jeff says
I absolutely love this recipe. Ive made it a couple of times and with freah strawberries and it was fantastic both times. I used the two 9 inch round pans because I wanted my cake thick. I’ve looked at other recipes and some look like you need a degtee in chemistry in order to make it. This one is very simple and VERY delicious! The iceing is absolutely delish!
Paula says
Thanks so much!!
Rdavis says
Super easy moist and delicious!
I made this cake for my moms birthday it was delicious and she loved it. The only change I made was To use buttermilk instead of regular milk because that was the milk I had on had. This made a two layer cake, I don’t know if my lab are 8 or 9 inch.
I added vanilla extract to frosting, and I had no heavy cream. Flavor was great, but it was a little thin. I added 6 cups of confectioners sugar. Since it became thin after adding sugar Maybe I should have added less sugar.
So I had to add extra cream cheese to thicken it. After reading about how to thicken frosting I realized I may have over mixed the frosting causing it to be thinner.
So can Paula add a recommended time when it comes to mixing the frosting ingredients.
Paula says
I usually mix it until it’s smooth. I really don’t know how long that this. I’ll try to time myself next time.
Jane says
I only have frozen strawberries. Do I thaw them out first and drain them good? I’m afraid I’ll lose a lot of flavor if I drain them too well but don’t want to much liquid either. Please tell me how to prepare with frozen strawberries. Thanks a bunch!
Paula says
Yes, thaw and drain. You can save the juice drained off for the frosting.
Laduga says
Does this have to be stored in the refrigerator? Thanks
Paula says
If you put the cream cheese frosting on it, it really needs to be refrigerated. I can sit out for a while on the counter but no for days.
Michelle Dixon says
Can you make this cake using strawberry cake mix. I have two boxes in my cabinet but no white. If so will that change the recipe?
Paula says
Yes you can use strawberry cake mix. I’d make it the same. It’ll have a great strawberry flavor
Chance says
Could this be made into cupcakes?
Paula says
yes
Elaine says
For the Strawberry jello, is that the dry jello, from the box?
Paula says
yes it is. dry mix
Krystall says
I rarely leave comments, but this cake was amazing! My husband loves strawberries, even had his own strawberry Groom’s cake at our wedding, so I wanted to surprise him with a homemade strawberry cake for his birthday. We dont have a blender anymore. and I was excited that this recipe doesn’t call for making a puree. The cake turned put super flavorful and moist with loads or strawberries! My husband said it’s his new favorite cake.
Here are some tips from my experience:
The baking time left my cake liquid in the middle but baked on the edges. I added about 12 minutes to the time and then cut the edges off. It was still beautiful color and super moist.
I followed the directions for the frosting using 6 cups of sugar and it was super thick as if it came out the store. But, adding the diced strawberries, which retain water, caused it to become loose, sort of like in the picture shown. I liked it more whipped this way, but I would adjust the amount of confectioners sugar if you want it thicker. Especially if making a layered cake that needs to stand up.
I used two boxes and measured out 3oz from one box and baked in a 13×9 pan.
Also, between dicing and mixing, my prep time was much longer than 15 minutes, but this cake was relatively easy to make and super enjoyable. It will be my go-to recipe from now on!
Thanks for sharing!
Paula says
Thanks so much for your comments and tips!! I’m so happy your hubs like it!!
Heather Cote says
Help! My granddaughter asked me for a strawberry cake for her 6th birthday…I made this yesterday, following the recipe exactly and it was a disaster? I used a disposable 13×9 pan. The edges where cooked(delicious by the way)but the center was mush. Cook time for the sides was 30 minutes. Any suggestions as to what I did wrong?
Paula says
1. What size cake mix did you use and did you adjust according to the directions in the post?
2. Have you calibrated your oven lately? https://www.callmepmc.com/how-to-calibrate-your-oven/
I would check those 2 things.
Diana says
I’m unable to find 18 oz cake mix. DH is 16.25 oz and the others are 15.25. Is there a particular brand that is 18 ounces?
Paula says
They used to be 18 ounces. I think they’re all 16.25 and 15. 25 now.
Gloria says
Can I substitute butter in place of oil in cake?
Paula says
I’d use melted butter, but yes
Viv says
I have almost the exact same recipe which was my husband’s great aunt’s signature cake. I was trying to find its origins bc I was curious if it came to be bc it was before strawberrybcake mix was available for purchase. I was able to view her typed up recipe in his grandmother’s binder but it wasnt dated. Any chance you have an idea?
Tamara says
Do you have a preference in cake box brand. Most bakers say Duncan Hines. I have never had a white cake from the box. I like Betty better for most flavors. Pillsbury is moister but has an aftertaste to me. Duncan Hines is a more sturdier cake after stretching it.
Paula says
I prefer Pillsbury, but have use both Pillsbury and Duncan Hines for this cake.
Aida Masic says
The frosting was way too sweet. The cake was delicious. Is there any way to cut down the sweet factor?
Landra Goss says
I have made this Strawberry Cake (my version) many times since moving to CO have used both 8 inch & 9 inch always use 3 pans ( old bright aluminum pans) as I have added to recipe. My cake bake it for around 22 minutes. I start watching it at around 20 minutes (usually smell it at 18- 20) depends oven.
If using the newer dark pans I decrease oven temperature by 25 degrees. Really like the cream cheese frosting on this cake not as sweet as original confectioner’s frosting.
DJ says
Has anyone tried this in cupcakes?
Leslie says
I also baked in three 8 inch pans and they were done at 18-20 minutes.
Nicole ralston says
Baking time was much less for me doing three 8inch pans here in Colorado. More like 20 minutes. I checked at 25 and they were burned already. Also tried in in two 8 inch pans and it overflowed, FYI. Don’t know if it’s the altitude or what. Followed all the directions.
Paula says
Have you calibrated your oven? https://www.callmepmc.com/how-to-calibrate-your-oven/
It may be the altitude or your oven is hotter than it’s showing.
Alfreda Stephens says
How do you keep it as I store it
Paula says
You can store in an airtight container in the fridge for up to 7 days
Sharon says
That seems like a lot of oil?
Paula says
It’s correct as written
Jessica says
Can I use Yellow cake mix??
Paula says
You can. The color will be a little off from my photos but it’ll taste fine.
Michelle Chua says
When it says 3 ounces of strawberry Jell-O does that mean the strawberry Jell-O mix or already made ?
Paula says
powder form
Kirsten says
How much flour, sugar, and baking powder do I add to the 16.25 oz. cake mix box? I didn’t buy another box. Thanks!
Paula says
Use #2 option above for 15.25 ounce cake mix
Andrea says
Is it salted or unsalted butter?
Paula says
your preference
Britta says
do you remember the cooking time for the 9×13 pan?
Paula says
Yes, 28 to 30 minutes, scroll up a tad from the recipe
Ali says
I have gone through this recipe several times. I cannot find a time for a 9×13 pan. I can find the time for all the other pan sizes.
Paula says
For 9×13 pan bake 28 minutes or until toothpick inserted in center comes out clean.
Sabrina says
I’ve made this cake in twice and it’s very delicious however , the center seems to still be a tad loose each time while the surrounding cake is already done so it seems I’m keeping it in longer than I need to. Is there something I’m doing wrong or what can I do to prevent this from happening
Paula says
It sounds to me like your oven may be cooking hotter than it’s reading. Read this to calibrate your oven. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Also, if you’re using a dark and/or old pan, lower the oven temperature by 25 degrees.
Chelsey Thomas says
The jello we add to the recipe. Is this the powder form? Or mixed with hot water? Or actual jello? Lol silly question but don’t want to make any mistakes 🥰
Paula says
in powder form
K says
Can this be used in a bundt cake pan?
Paula says
I recommend following this recipe https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
Will` says
Can I leave out the jello? We try to avoid dye.
Paula says
I recommend this recipe for the cake if you don’t want to use jello. https://www.callmepmc.com/real-fruit-strawberry-buttermilk-pound-cake-no-jello-or-kool-aid/
Otherwise, just leaving the jello out, your cake won’t have a strawberry flavor.
Yoiris M. says
What if you don’t want to use jello is the ingredient measurement the same if you use strawberry cake mix instead.
Paula says
I recommend this recipe for the cake if you don’t want to use jello. https://www.callmepmc.com/real-fruit-strawberry-buttermilk-pound-cake-no-jello-or-kool-aid/
Otherwise, just leaving the jello out, your cake won’t have a strawberry flavor.
Jane Marie Gramza says
Yes. I’ve used strawberry cake mix for recipes calling for white cake mix and jello. I didn’t do anything different.
Vandana says
Can you easily make cup class out of this recipe?
Paula says
Cupcakes?? yes
Carmen says
Does the icing stay firm for cupcakes? Thank you!
Paula says
The recipe as written now is thicker and will work for cupcakes
Yadira lopez says
What cake mix flavor?
Paula says
white or yellow
Yari Lopez says
Do you have a vanilla cake recipe?
Paula says
You can use the cake recipe for this one and frost it however you wish
https://www.callmepmc.com/strawberry-cream-cake/
Katie says
This cake is DELICIOUS! I made it for my dad’s Birthday last year after he requested a strawberry cake. I’m usually lazy and just use a strawberry boxed cake, but I wanted a more homemade touch and more of a fresh strawberry flavor. This cake did not disappoint. And I’m always a fan of cream cheese frosting!! (I’ll admit I ate quite a bit out of the bowl with a spoon 😉) As for the bakers that said the frosting was too thin, I believe that’s due to the fresh berries as they give off too much liquid. To fix this I just cooked down the strawberries in a pot until some of the moisture was cooked out. I believe this helped immensely! I plan on making this recipe again this week for my dad’s Birthday again! Thanks for the yummy recipe that will become a favorite in my recipe box. 😊
Paula says
Thanks so much Katie! Hope your Dad enjoys it for many years 😀
Tori says
My cake mix is 16.25 oz. Do I need to adjust anything to make this recipe work?
Paula says
Yes, I have it detailed in the post
Tracy says
Post is for 15.25 my cake mix is 16.5??
Carol Davis says
I have followed your recipe to the letter and have never seen an icing recipe that stays the consistency of liquid. Any thoughts or suggestions would be helpful . I added more powdered sugar hoping to thicken it up. Placed in my fridge and hopefully will thicken up overnight
Paula says
Strawberry Cream Cheese Frosting
8 -ounce cream cheese at room temperature
1/2 cup butter room temperature
5 to 6 cups confectioners’ sugar more if needed
2 tablespoons heavy whipping cream more if needed
1/4 cup fresh or frozen strawberries mashed or chopped fine, drained
Alex says
I have a very similar recipe from my grandmother I want to try – the only difference is in hers she has only 2/3 cup oil, and does not include any milk. It also says ‘1 package’ of white cake mix which probably referred to the larger size cake mix (or whatever was sold in the 60s!). Thinking yours will just be more moist.
Mflo says
You mention in the recipe to use strawberry jello, does this act as the sugar? It’s The jello powder that is put into the powder correct?
Paula says
Yes, you put the Jello in the cake in powder form. The cake mix has the sugar.
Eva says
I am 78 yrs old and have baked this identical cake for at least 50 years…my husband’s request for his birthday always and now my granddaugther asks for it but she wanted cream cheese frosting. Thank you for providing this change. You mention in the text something about the strawberries in the frosting but I can’t find any reference or a post about this. Can you help?
Paula says
I changed it in the recipe so it’s corrected as written
Jackie Wooten says
Hi forgot to ask, if you strawberry cake mix, do you still use the strawberry jello? Thanks for your help.
Paula says
I haven’t made it with strawberry cake mix, but I’d leave it out. Using strawberry cake mix will alter the taste of the cake a little from the written recipe.
Jackie Wooten says
Thanks
Jackie Wooten says
Hi used this recipe several times and have gotten good comments. Do you have a chocolate cake recipe using cake mix? If so, would you mind sharing it? Thank you.
Paula says
I have this chocolate cake that starts with a mix> https://www.callmepmc.com/chocolate-praline-bundt-cake/
and this one doesn’t use a cake mix, but it’s super simple> https://www.callmepmc.com/chocolate-coca-cola-cake-call-me-pmc/
Janet says
Since the icing is made with cream cheese does the cake need to stay refrigerated?
Paula says
yes
Lisa says
Can I bake this in a Bundt pan? If so at what temp and for how long?
Paula says
I recommend this recipe for a Strawberry bundt cake> https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
JESSICA says
U only see one recipe for the frosting is that the update version?
Paula says
yes
Carol says
Does this cake have to be removed from the pan to cook? I’d like to bake it in a 9×9 baking pan, cool in the pan, frost then take to a neighbor. Or, bake in a 9×9 aluminum disposable cake pan.
Paula says
It does not have to be removed from the pan to frost. I suggest baking it in a disposable 9×13 inch pan for what you’re wanting to do.
Nilu says
I’ve tried this and my cake has been in the oven for ten minutes longer than the box required… I’m using 8inch pans … they’ve been wobbly and even overflowed a bit…their tops have turned brown and they’re still inside as they are quite wet.
Can you tell me what went wrong?
Paula says
Go by the directions on this recipe, not the directions on the cake.
Michelle says
Thanks for the easy recipe, I’m looking forward to trying. Would this work for cupcakes? What would be the baking time?
Paula says
Yes, cupcakes will bake in 16 to 20 minutes at 350 degrees
Dianne Evans says
Where are you going to find an 18-oz pkg. cake mix?
Paula says
When I wrote this recipe that was the standard size of cake mix. Pillsbury and Betty Crocker both went to a 15 ounce size later.
Sabrina says
Is the jello a premade jello or a box of powder?
Paula says
a box of powder
Amanda says
can you freeze the batter / icing before baking or even after its baked and iced?
Paula says
You can freeze the whole cake after it’s frosted. Or, you can freeze the layers, thaw, and frost when you’re ready. I would not freeze the frosting.
kerri sabo says
If I’m using strawberry cake mix and not using jello, do I still need to use the milk
Paula says
You can use milk or what it says on the box for the liquid
Jill says
This looks so tasty, but my friend really likes peaches. I’m thinking the cake would be easy to make with frozen peaches & peach jello – do you agree, or is there something in the recipe that might not make it turn out correctly?
Paula says
OMG!! I have never thought to make it in peach, but I think that would work wonderfully!! I’m totally trying it!
Pat says
Hi,
This may be a dumb question, but for the cake is it a cup of mashed strawberries or a cup of whole strawberries mashed? Thank yo.
Paula says
1 cup after they’re mashed.
Grace says
OMG! This cake is delicious. I made it for my daughter’s birthday and the whole family loved it. It’s rare for them to have strawberry cake, so I was pleasantly surprised that even my grandchildren enjoyed it thoroughly, I will definitely be making this cake again!
Morgana says
Looks yummy, but how can I make this without using a cake mix?
Paula says
You can use this recipe and make it in 8 inch round pans instead of tube pan. https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
Paige says
What would the time recommendation be for cupcakes?
Paula says
350 degrees F for about 20 minutes for cupcakes filled 3/4 full, start checking at 18 minutes
remy says
hey julie! my brothers and mom were following your recipe. we have everything except the cake and we dont want to use the cake mix because we would like to make it homemade. whats an alternative for cake mix? thank you
Paula says
You can use this recipe and bake in 8 inch cake pans https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
Beth Bovio says
I have four 6-inch round cake pans I recently purchased, but there are no directions for baking times that I can find anywhere. Do you happen to know, or is there a table to follow? Thanks!
Paula says
Hey Beth, I took cake decorating from a Wilton dealer a long time ago and found their site to be a great resource for things just as this. Here is a great guide for you. https://www.wilton.com/wedding-cake-guide/cms-wedding-cake-data.html
Tonya says
Could I use strawberry cake mix? It’s all I have in the house and it’s an ice storm here in Michigan so we are not going out of the house.😬
Paula says
yes, my mom would use strawberry cake mix all the time for this cake
Julie Wade says
Hello! I cannot find where you posted updated ingredients for the frosting to make it thicker. All I see is the update from June of 2018 for the cake listed above the recipe. In the recipe at the end of the frosting ingredients you state “PLEASE READ POST ABOVE FOR ALTERATIONS”. Did you accidentally leave it out or am I missing it?
Paula says
The recipe is corrected as written. I updated it and omitted the original frosting so there would not be confusion.
The notation for alterations is referring to the smaller size of cake mix that is on the market now. When I originally wrote this the cake mix box was larger.
Pansy Glenn says
Do you know how many calories are in a slice? It is so very good.
Sydnie says
Hi! Thank you so much for the recipe it was delicious! And do you need to cook for exactly twenty minutes???
Fredericka says
How do you store the cake?
Paula says
It can be stored on the counter at room temp or in the fridge, in an airtight container.
Kimberly Lewis says
When using frozen strawberries, do you thaw them out then mash them?
Paula says
You can use fresh or frozen. If frozen, yes, thaw and mash.
Susan says
Has anyone tried this recipe with blueberries? I made cupcakes with this recipe for a baby shower and everyone loved them. Now my daughter-in-laws friend is expecting a boy and she has asked for blue cupcakes from the same recipe. Thanks for your help.
Urszula Bidarmaghz says
Does it reallyneed 5-6 cups os powdered sugar for the frosting? It seems like a lot of sugar
Paula says
It really does.
Kelly says
Would the time need to be adjusted for a glass 9×13 pan?
Paula says
No, same time as for metal 9×13 pan
Sherri Barfus says
I couldn’t find the oven time for 9×13 pan! What would that be? Also I have a convection/regular gas oven. Which would you suggest using, reg or convection? Ty
Paula says
27 to 30 minutes for 9×13 cake and use the regular oven (not convection)
Juliana Fendez says
This cake was FABULOUS! My 6 year old requested a strawberry cake this year for her birthday and it took quite some time to find a recipe that didn’t include artificial colors/flavorings. This cake is IT. Flavor was amazing, color was beautiful – the frosting was a light pink and SO flavorful. Love it. It’s going in the family cookbook. Thank you!
Paula says
I’m so happy you like it. I’ve shared 2 more strawberry cakes you make like too https://www.callmepmc.com/strawberry-cream-pound-cake-with-jello/ and
https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
Mel says
Can strawberry pudding be used instead of jello?
Paula says
I have not tried it with pudding so I can’t say for sure.
Breah Hicks says
Delicious recipe! If I want to make cupcakes, what would be adjustment of time?
Allison Carnes says
Do you use a cup of whole strawberries, or a cup of mashed?
Paula says
cup of mashed
Nita says
Hi! What is the cook time for the 13X9 aluminum pan? Thank you!
Paula says
30 to 35 minutes
Erika says
Do you have to prepare the Jello before you add it or do you add it straight from the box?
Paula says
no add the Jello dry
Chris says
I have baked this cake a couple of times and everyone has really loved it. It was soo good that I literally only was able to have a small piece of it the two times that I made it. The taste and flavor is amazing and everyone….. I mean everyone loves the frosting. I just have a problem with the frosting getting it to thicken and was wondering if you could maybe help me out with it. My frosting comes out kind of runny and I do not know what to add to thicken it or if I am just over thawing the cream cheese and butter.
Paula says
I rewrote the frosting recipe and it’s thicker. It’s hard with fresh fruit, the juice is unpredictable, sometimes you have a lot and sometimes not so much. Just add very little juice or liquid to begin with. If it’s too thin you can add more sugar.
suzanne says
Ho Paula made this cake yesterday for my 12 year old grandsons birthday. He happens to.love all things strawberry. I made a few tweaks . I used the cake recipe with the added flour and sugar as suggested
It turned out moist and delicious with lots of flavor. I ised a frosting that was a cool whip and pudding combo instead of the cream cheese frosting. For good measure I made ahomede filling of fresh strawberries, sugar and cornstarch to put between the layers. The kids all loved it and my older grandson has ordered on for his next birthday
Heather says
Hi Paula,
Would this work as cupcakes? If so, when would you recommend I start checking them?
Thanks,
Heather
Paula says
Yes, cupcakes usually take about 16 to 20 minutes to bake
Summer says
I baked this tonight in 2 9 inch round cake pans & followed the recipe exactly, but for some reason my cake is very flat. I can’t figure out where I went wrong?!
Stephanie says
Hi Paula!! Love your recipes. I noticed you said you changed the frosting to make it a little thicker; but I didn’t see any more comments re frosting. Do the ingredients above make the thicker version?
Thanks!!
Paula says
yes, the recipe is updated and correct
jwcal says
I loved the frosting the way you had it! Gooey frosting on this cake is awesome. Just fyi 🙂 in case you had backlash from the way it was before, I just want you to know we love it.
Paula says
Thank you!!
Kristina says
Thanks so much for this recipe. My son is a big strawberry fan and his birthday is tomorrow. I’m baking the cake now but I tried the batter and am already excited for the finished cake!!!
Jenny says
I made this but the jello made the cake a weird consistency. Did I do something wrong? Should this have normal cake texture to it?
Paula says
yes. First time anyone has said this so not sure what happened with yours, I’ve never had a problem with this.
Chastity says
I made this yesterday for my adult son’s birthday! It was incredible! Possibly the tastiest cake I’ve ever made. I did use applesauce instead of oil, but I kept everything else the same. This will be my new favorite dessert!
Patty says
Where do you find an 18-oz. cake mix? All in my grocery store at 16-oz? 🙁
Paula says
They used to all be 18 ounce then went to 15 oz, but I thought they had gone back to the 18 ounce. The WalMart in my town has 18 ounce.
Miriam Hanson says
Can you freeze the cake after it has been made and before icing it? So that it could keep it fresh for a couple of days?
Paula says
Yes, that’s a great idea!
Kathy says
Instructions for frosting do not include whipping cream? How is it added to frosting ingredients?
Paula says
the mixture you just made with the cream cheese and ingredients
JoAnn says
We love this cake. However, the frosting melts pretty fast when the cake is left outside for about 30 mins. I can’t reallh display the cake or Frost ahead of time.
Any tips on how to make the frosting firmer?
Maybe make the heavy cream stiffer?
Or less strawberries?
Thank u.
Paula says
I adjusted the recipe and it held up as written
Jenny Jenkins says
Luv dis cake!
Khaleesi says
You can kinda tell it’s box cake, but it is the bomb!
Melissa says
Do I use unsalted butter for this or does it matter
Paula says
You can use either. I always use salted butter, it’s just a personal preference.
Lisa Hyde says
How far in advance can this cake be made? If made 24-48 hours ahead of time, would it store well refrigerated? Thanks!!
Paula says
I think 1 day ahead would be good, I would not go more than 48 hours beforehand
Alanna says
Does the cake need to be kept in the refrigerator?
Paula says
Yes it does
Kimberly A Hopkins says
Can I make cupcakes with this recipe?
Paula says
yes
Angela says
Please help I followed recipe precisely except 2% milk instead of whole and the cake we almost “sticky” or gelatin like instead of moist and fluffy what happened???? I notice other recipes add flour and sugar to white cake mix!!!!
Paula says
2% milk should not have changed the texture, it sounds like it’s undercooked. have you calibrated your oven? https://www.callmepmc.com/how-to-calibrate-your-oven/
Denise says
This is a Great Cake!! I made this for my Mom’s birthday party in a 9 x 13 glass dish. Everyone LOVED and complimented it!!! I used Royal brand strawberry gelatin because it had way less sugar than Jello brand. Also, my fresh strawberries weren’t very sweet, so I bought a package of organic frozen strawberries (no sugar added), and those made up about half of the strawberries. This increased the juice, so I reduced the liquids a bit. Soooo good!!!
Susan says
This looks delicious! I have a bag of frozen strawberries in the freezer. Can I use them (thawed and drained) in place of fresh?
Kristen says
Hi there! I’m planning to make this weekend as cupcakes. How many would you estimate this might make? I’m guessing a cook time of 15 mins at 350?
Thanks!
Paula says
About 36 cupcakes
Cheryl Rodgers says
I made this cake. It is delicious. The only problem is the icing is so heavy, the cake cracked in several spots. Was way too much icing and 6 cups powdered sugar sounds like a lot of sugar. It is way too sweet. What can I do to correct these problems?
Margaret Gouws says
What is jello. Is strawberry jelly or strawberry instant pudding
Paula says
gelatin – Jello is a brand of gelatin
Debbie Hansen says
Hi Paula. I am planning on making this strawberry cake. I am using Pillsbury Moist supreme white mix. Your recipe calls for 1 Cup oil and 4 eggs, and the box cake calls for only 1/2 c. oil and 3 eggs. Is this correct? A whole cup of oil seems like a lot.
Just checking as I don’t want to mess it up.
Thank you,
Debbie
Paula says
A whole cup is a lot, it’s a very moist cake you could reduce it to 3/4 cup. This is an old recipe that used the 18oz cake mix, you may have the new smaller size cake mix. However, the recipe treated the cake mix as flour and didn’t go by the cake mix directions.
Jessica says
I love this cake and so do all my coworkers. But everytime I make it, the frosting is always very runny. Is it supposed to be this way?
Paula says
It’s so hard to judge how juicy the berries will be. I usually start with a small about of berries and juice and add as needed.
Jen says
Just curious….I’ve seen a lot of comments on the frosting being too thin or runny….should the whipping cream be whipped before adding to the frosting mix? Would that help with the consistency? I can’t wait to try this recipe!
Paula says
No, the problem comes when the berries or too juicy therefore too much liquid for the sugar to absorb. I’ve started adding in the berries a few at a time, this has helped to add too much liquid
Sarah says
I used to make this and lost the recipe – so glad to find it again! Hope you can help with a question, though. Is it 1 cup of strawberries, chopped? Or 1 cup of chopped strawberries? That’s a pretty big difference, and I doing want to use too much or too little.
Paula says
I always chop then measure. ( I need to check how I have it written )
Katie says
I made your Strawberry Cake for Easter and was thrilled at how beautiful it looked and it tasted even better! I added a phyllo dough “nest” and Cadbury egg candies for Easter. To keep the frosting from softening too much I refrigerated overnight & then let took it out Easter morning. It was perfect and moist . Wish I could add a pic because it was so pretty. Thank you for sharing this wonderful recipe !
Paula says
I love your nest and egg idea! I’m so happy you liked the recipe
Brandi says
Do you put sugar on your strawberries before mixing them in or just cut them up and throw them in?
Tracie says
looks wonderful, unfortunately, you lost me at box cake mix and vegetable oil.
AB says
I made this cake because I found it on pinterest and looked amazing. When I first took it out of the oven, it was very high to rI’m of my 9×13 pan. Now that it’s beenot cooling, it fell. My cake shrunk half its size and fell. Is this normal? I followed recipe 🙁
Paula says
it will fall some but shouldn’t fall to half the size. It may have needed to cook a little longer in a 9×13. Was it set in the center?
Karen Elis says
Hey Paula, my mom made tHis cake for my dad’s birthday and Father’s Day . Now my daughter want.s this for all occasions 😊. I had to chuckle a little when I saw your cake. We never know how many ” ruffles and puddles” the frosting will have🙄. It looks like you had a couple of ruffles on the side of your cake too. I’m so glad others have this unique feature on this cake😊. It’s always delicious but sometimes we have to scrape the frosting back up on the cake!
Lesley says
I’m making this cake for my Dad’s 61st birthday. I was wondering if you know if this recipe would work if you substituted the strawberries for raspberries and the jello for raspberry jello. My daughters birthday is in 2 weeks and she requested a raspberry cake.
Sandrea says
Hi, I didn’t see anyone posting questions regarding the whole milk. I was wondering if I would be able to use 2% milk instead of whole milk? Would this effect anything?
Allison says
after I baked a 13×9 cake it pretty much flopped down in the pan. not sure what I did wrong. thanks
Linda says
Mine did too. I think I should have reduced ingredients for smaller size cake mixes now (16.25 oz instead of 18).
Sam says
HELP. I made this yesterday and have a good bit of strawberry frosting left only thing it’s pretty thin. How can I make it little more thicker/pipe-able?
Laura says
This cake looks amazing, I’ve attempted something like this and couldn’t get the frosting thicken, what am I doing wrong?
Thanks!
Claudia says
Looks yummy!!
But ingridients say you need strawberry cream cheese frosting. I just couldnt find when in the instructions is used???
Nicki says
I made the strawberry cake into cupcakes for my grandsons school birthday party. He looovvveeessss strawberries. Only thing was he wanted chocolate icing. My husband loves all things batter & dough. He said oooo that would be so good drizzled over ice cream. Thanks for posting.
Nicki says
I made the strawberry cake into cupcakes for my grandsons school birthday party. My husband is a lover of all things batter & dough! He said ooo that would be so good drizzled over ice cream lol. I had no problem with the oil in this as others have posted. My grandson looovvveeessss strawberries he was so excited when I showed him the picture of the cake. He wanted chocolate icing though. Thanks for posting. I tried putting my email in to follow you but kept coming up with errors.
Telesa Ann Lundy says
Could I use frozen Strawberries?
Kristine says
My mom had this recipe from my Dad’s mom…Always a hit! I always remember this cake being made in the 9×13 inch covered aluminum pan!
Cheryl Smith says
The cake looked great when I took it out of the oven, BUT, as it cooled, it began to shrink, and shrink, and shrink. The finished product was only an inch high and dense. What could be the cause? I used sugar free jello, otherwise I followed the directions above.
Lynn says
Thanks so much for posting this strawberry cake. It looks too yummy!! Will definitely try this one.
Cindy Troublefield says
I used to make this cake years ago and as well as I remember the recipe was exactly the same except it called for cool whip to be folded into the frosting. That will stiffen it up…
Tiffany says
Could I use melted butter instead of oil in the strawberry cake? Making for my daughter’s birthday, she will love it!
Natalie Teague says
is it 3oz of jello pre made of gelatin mix?
Renna Hanlon says
Strawberry desserts are my husband’s favorite so I think he’s going to love this. I’m making it tonight to take to a potluck at church tomorrow night. Would you recommend refrigerating it overnight? I never really know whether to do that with desserts that contain cream cheese.
I plan to make mine in a 9 x 13 pan. I figure if the frosting ends up runny like some, I won’t worry about it. It can’t run off in a pan like that, and if necessary, everyone can eat it with a spoon, lol. Thanks for sharing the recipe! 😀
Paula says
yes, you’ll need to refrigerate it since it has the cream cheese in it. I would set it out about an hour before you want to serve it. Hope they love it!
Renna Hanlon says
Thank you, Paula, for your quick response! 🙂 I’ll come back here and comment/rate it after I’ve served it.
Renna Hanlon says
I made this cake and took it to our church’s potluck last night, and it was a huge hit. I seriously got compliments from everyone there. It’s a good thing I cut and left a piece at home for my son, or he would have missed out, as it was all eaten at church.
As to the runny frosting; yes, mine was a tad runny (not like a glaze), but as I knew to anticipate the possibility, I baked mine in a 9×13 pan, rather than as a stacked layer cake. That way, the excess frosting was contained within the pan. It looked delicious, and the taste matched the look. This will certainly be going into my regular rotation of desserts, at least during fresh strawberry season.
Shannon says
I am so disappointed in the icing for this cake. Strawberry cake is my husbands favorite kind and I usually order it from our local bakery. I was excited when I saw this recipe on Pinterest because it sounded delicious and easy. I made it this morning and the icing is an absolute runny mess. I added about 4 extra cups of powdered sugar and had it in the freezer for 45 minutes and it did not thicken up one bit. I added the strawberries to the icing mixture against my better judgment (and my mothers) and am sorry I did. I think for future reference you should add a warning to the recipe that the icing might end up not what you normally expect as “regular” icing. I had to throw it out. I’m not trying to be rude but I think you should know it turned out like this. I’m glad the party is tomorrow!
Renee says
The ingredients asks for Strawberry Jello.
Are you talking about the Strawberry Gelatin.
kelly says
the frosting didn’t come out as i had hoped i was looking for more of a cream cheese and it was very sweet and runny. not sure what happened
Marie says
My (southern) mother used to make a strawberry cake when I was a child but I never liked it (poor mom). My granddaughter requested a strawberry cake for her brother’s birthday Lol. So in addition to his traditional birthday cake, I thought I would make her one. I have never made a strawberry cake in my life so i had to find a recipe and try it out before the big day. I made this for our Easter dinner tomorrow but I had to sample it early 😉 and it is FABULOUS!! So moist and strawberryish, if that’s a word. Highly recommend making this.
Sue says
I have made your strawberry cake… It was delicious and I took some over to the Aged Care residence where my mother lives and they all loved it, too. I live in Australia now, but love American cooking, as is what I grew up with. Thank you for this recipe..
Made way too much frosting, as I read the recipe wrong…I froze it so I have made for next cake.
Thank you for your easy and interesting recipes…
Paula says
I’m so you all enjoyed the cake recipe and was able to share it. And now you have icing for another cake 🙂 Thanks for visiting!
Jennifer says
I made this Friday for my daughter. I flubbed on the pan and the cake stuck so we ended up with a plate full of pieces. Took us about 5 minutes to eat it ALL! Made another yesterday and it’s already half gone…and we’ve not yet tried the frosting!
Seriously…drop what you are doing and go make this cake! It will change your life!! Wooo!
Sheryl says
Suddenly cake mixes have a couple less ounces in them. Is there any adjustment you do for that? Thank you!
Paula says
I did see that my store now has the smaller sizes as well as the traditional 18 oz size so I hope they keep having both.
I would make these changes reduce the strawberries to 2/3 cup, oil to 1/2 cup and eggs to just 3 large. And I’d make 2 layers instead of three. Cook for 23 to 24 minutes. (test the cake with a pick)
Brent says
im not a great cook for starters, but I did make this cake today and it turned out nothing like yours looks, with that said it has to be the best strawberry cake I’ve ever eat. My icing well had its own problems and was to runny…any suggestions on what I did wrong?
Paula says
It’s probably wasn’t you, strawberries can vary greatly with how much juice is in them which will affect that. You could probably firm it up by just adding more confectioners sugar. Also, sometimes I think the weather (if it’s humid or raining) affects icing as it does with candy making. I’ve never read that to be true, but I know from personal experience that I’ve made icings the exact same way and have them turn out differently. I usually add 1/4 cup confectioners sugar at a time until it is the consistancy that I want. I’m glad it tasted good though!
Valerie says
Wow!! This cake looks absolutely amazing. I would like to make this cake in 2- 9 inch round pans… could you tell me how long I would bake it for?? Thanks! Love your blog btw 🙂
Emily says
Just made this for my daughter’s 2nd birthday. It was really amazing. It will be our ‘go-to’ birthday cake for my daughter each year. I left out the strawberries in the icing so it was a little more spreadable- and tinted it pink. I decorated with some sprinkles and strawberries on top. It was a HUGE hit! I brought leftovers to school and everyone loved it! Thanks for the recipe!
Diane Lowe says
I am new here and I was an avid cook. Your recipes are so easy and scrumptious looking!! I can’t wait to try the Asian Lettuce wraps ( Atkins diet here ). The grandkids will get the desert recipes I make. Their parents will love that I am making dinners for them again. I got away from any kind of recipes and just almost stopped cooking altogher after my husband died. But, the kids need me to come back to the meals I am famous for making ( my kids are my fans! lol) I am so happy to stumble on your site in an email I got from Recipe Lion. I will check in as soon as I make the wraps and this strawberry cake.
Paula says
I am so glad you’re here too. Cooking is therapy for me, but I like to keep it easy and quick. I know your kids miss your cooking. There are some dishes that my mom makes that only she can do. I look forward to them every holiday. Can’t wait to here back from you!
Thao@ingoodflavor says
What a great looking cake! It looks like it is bursting with strawberry flavor!
Virgi says
Hi Paula,
I am a huge strawberry cake fan, with that said I’ve tried many and this is by far the best I’ve ever tasted! This includes big name cupcake bakeries. I made them into cupcakes and the recipe was quite easy. I will continue to makes these probably, forever! They were a huge hit, my boyfriend must have ate like 5 or 6 the night I made them. Thanks so much for sharing:-)
Tracy says
Following this recipe could you make cupcakes with it?
Paula says
Yes, you’ll bake cupcakes 18 to 20 minutes at 350 degree F (for a standard size cupcake)
Sharon says
Made the strawberry cake (2-9 in pans), but the strawberry cream cheese frosting turned out very loose. Thinking I should’ve drained chopped berries. Added more cups of confectioners sugar (6 1/2 total) and still not thick enough to spread on layers, but very sweet, HELP! Will adding another 8 oz cream cheese & stick of butter help thicken the mixture?
Paula says
It will thicken the mixture and make it not as sweet. Also, Refrigerate the mixture 20 to 30 minutes to firm it up. Test it and if it’s still to thin to spread and hold on cake, this is what I’d do. I would cut the cake in cubes and layer one of the layers in the bottom of a pretty glass bowl, top with half the icing and 4 ounces of cool whip. Repeat with second layer of cake, other half of icing and rest of cool whip. Serve it and don’t tell anyone it was supposed to be a layer cake. I flopped on a pound cake, my Amaretto pound cake actually, one time, it was a big mess. I made a trifle out of it and my husband’s family wants me to bring it every holiday now. Let me know how it turns out with the additions.
Virgi says
Hi Sharon,
You could try mixing the cream cheese and butter together while they are still relatively firm from the fridge. This should give you a firm consistency versus a loose liquid one. When the butter and cream cheese are too soft the mixture tends to be loose and liquid like. Maybe cutting the stick of butter and block of cream cheese into cubes prior to mixing will help with the mixing process. And as Paula mentioned, letting it chill helps. Hope this helps.
Lianne Fletcher says
The a Easy Strawberry Cake looks so good and the recipe sounds good/easy. It was shared on Facebook by Gina Garner and reminded me of my late grandmothers’ (maternal & paternal) homemade strawberry cakes. I plan to share once I return to my Facebook newsfeed. Thanks to you for sharing your recipes. I’ll probably look at several others since seeing pics here that also caught my attention.
bonnie says
Too much oil in this recipe. It seeped out of the cupcake liners!! Can I use less than a whole cup?????
Paula says
I’ve only made this in cake layers, it does use a lot of oil. If you decrease it the cake won’t be as moist, but you can experiment with using less. You may also want to use foil liners instead of paper ones.
Paula says
That would absolutely work. I believe there is another comment concerning making this into cupcakes above as well.
Shirley says
I have made this cake for years. It is the best strawberry cake I’ve ever found.
Fizzy Party says
Yum! perfect for the summer!
Belinda says
How much is a stick of butter?
Paula says
a half of cup, sorry, since I wrote this recipe, I’ve tried to put cup measures instead of that. I’ll update this recipe.
Caryn says
I have been searching for this recipe for a few years now. I originally had it in my collection years ago and had gotten it from a restaurant owner in Cincinnati, Ohio. My son loved it for his annual birthday cake in June. I made it with the 3 layers and had to put it in the icebox in the summer to keep the icing from sliding off the cake. But that made it even more delicious because it was a cool thing to eat on a hot summer day! Love this cake–it is truly delicious!
Paula says
Thanks so much Caryn! I, too, always had it as my birthday cake. It’s a classic, so happy you found it and me 😉
Janice Drabble says
The Strawberry Cake looks absolutely gorgeous but I don’t like cream cheese so what could I use in it’s place? I will definitely be checking out more of your recipes!
Paula says
Thanks, Janice. You could make this decorator frosting: https://www.callmepmc.com/2012/06/decorator-icing/ or make a Butter Cream. For the butter cream, substitute the cream cheese for one stick of butter (not margarine). So you would have 2 sticks butter 3 1/2 or 4 cup powdered sugar, 1 tablespoon milk, 1 teaspoon vanilla. Butter cream frosting is really rich but it’s really good too. Hope this helps.
The Better Baker says
OH.SO.SENSATIONAL! Looks totally luscious! Thanks for sharing at Weekend Potluck.
Paula says
Thanks so much! It’s my very favorite!
Kathy Penney @ Penney Lane Kitchen says
This looks so creamy moist and delicious! And strawberries are perfect for summer. Stopping by from The Country Cook. Have a great weekend!
Paula says
Thanks so much, it’s my all time favorite cake. Thanks for stopping by, have a great weekend!
Andi @ The Weary Chef says
This looks delicious, Paula! I wish I had a slice right now! I love that it uses fresh strawberries but also some shortcuts to make it easy.
Olivia says
Would it be possible to use a yellow cake mix?
Paula says
Yes, it may not be as pink, but it’ll stil taste great!
Averie @ Averie Cooks says
Just saw this on Pinterest & Pinned! Paula, this looks SO GOOD!
Paula says
I literally just ate a piece of it 🙂 Thanks so much, Averie! This little cake is near and dear. It’s the cake my Mom always made for my birthday growing up.
Brianne @ Cupcakes & Kale Chips says
Such a pretty cake, Paula! Perfect for a bay shower! Or really, anytime 🙂
Lucy says
I love strawberry cake and this looks delicious and I love easy! Pinning.
Diane Roark says
Paula,
I have made this cake for years and it is truly one of my favorite desserts. It would be perfect for Valentine’s day.
Thanks for stopping by Saturday Dishes Valentine’s blog hop and linking this up. I pinned it!
Blessings,
Diane Roark
recipesforourdailybread.com
Pammela says
Hi:
I want to make this cake this weekend for 4th of July celebration. Is that a 1/2 cup of milk? I am assuming that it is….Thx!
Paula says
Hi Pammela! Yes, 1/2 c milk. thanks so much for noticing that I have corrected it now.
Melissa says
This cake looks delicious Paula! I love how it uses real strawberries in the batter.
Kaz @ Melting Moments says
Oh Paula! Where were you a month ago when I was looking for a recipe just like this? 🙂 hehe! I am definitely keeping this one up my sleeve for my mum's birthday. Lovely!
R Fascinated says
I bet these are a lot better than the store bought strawberry cake mixes!
Thank you for linking up to Friday Fascinations! Don't forget to come back and link up to this week's party! http://domesticrandomness.blogspot.com/2012/09/friday-fascinations-6-everything-linky.html
Debi Bolocofsky says
Hi Paula
This is a great recipe and I love your box of recipes. You are so much more organized then I am. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at
http://www.adornedfromabove.com/2012/09/reeses-smore-brownies-and-wednesdays.html
from Wednesday until Sunday.
Hope to see you there.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com
Michelle's Tasty Creations says
Yum! I can't wait to try this. My daughter loves the boxed strawberry cake but this looks SO much better and I love that fresh strawberries are used in the cake and frosting. Thanks for sharing at Creative Thursday.
Michelle
Jamie @ Love Bakes Good Cakes says
Hey – if Honey Boo Boo can get a show, I'm sure we can too! There is one problem though – it would definitely contribute to the delinquency of a recipe hoarder and not help stop the hoarding! I'm like Julie – I have recipes everywhere! LOL Thanks for sharing at All my Bloggy Friends last week. I can't wait to see what you share tomorrow! 🙂
Jaime @ Mom's Test Kitchen says
This cake looks so good! I am not a fan at all of cream cheese but I will lick the bowl clean with some cream cheese frosting! Thanks so much for sharing this at Mom's Test Meal Mondays!
Angie Ouellette-Tower says
This looks delicious! I'm your newest follower from “Adorned from Above” blog hop. If you get a chance I would love for you to follow me back: http://www.godsgrowinggarden.com/
Thanks
Angie
Ladies Holiday says
My daughter has been begging for strawberry cake- she must have had some at school or a friends house? Now I have a recipe- and the photos to prove it looks scrumptious!
Stopping by from DIY dreamer blog hop and saw your link…we'd love for you to stop by our blog link up: Photo Friday- you're welcome to add any photos from your blog! Hope to see you there.
Cheers!
SweetPepperRose says
I could eat that entire thing right now!
Sarah Carletti says
Eye candy!
Dorothy @ Crazy for Crust says
It's so pretty! Mmmm I can almost taste it!
Paula Jones says
Thank you! it's so easy too, that's the best. Let me know how you like it.
Sherry says
Paula I wanted to make the cake with three layers like in the pic. The recipe calls for one box of cake mix. Would you need to use a 1/2 box of cake mix to make 3 layers?
Paula says
Hi Sherry, no, I only used 1 box, the 18 oz size, for this cake. Now some cake mixes have started making the boxes 15.25 oz (or 15 something), if this is the only size you can find, you will need 3/4 more of the mix.
sherry says
I want to make using 3 layers. You stated 3/4 of the cake mis is it 3/4 cup? I have made this before using 2 layers its delicous Paula!!
Heather says
I wish I had seen this comment before I made the cake. The cake tastes delicious but I used a 16.25 oz box, not 18oz. My cake would not cook thoroughly in the middle and was too moist. Wondering if this is why. Otherwise, though, the flavor was amazing.
Paula says
The recipe has been updated
Suzanne Brittingham says
I made the cake in a 9 x 13 pan and it tastes delicious but although the cake did rise, it settled. I used DH classic white cake and it is only 15 oz. I think the liquid and oil was too much for only 15 oz. probably better with the 18 oz size (what brand?) or cut back on the oil if using the smaller size. Would definitely make it again with those adjustments. Perhaps you can note this on your recipe. I would then issue the 5th star! Yum!
Vanessa Hernandez says
Hi I had a question I want to use a yellow cake mix but I want to make it into 3 different layers each with its own flavor. I want to make one simple vanilla, the other chocolate, and the last one strawberry. I’m not sure how to flavor the strawberry cake. Can I just make the batter already then at the end at strawberry gelatin? Or should I just flavor the cake with strawberry oil?
Paula says
You can use strawberry gelatin, about 1/3 of the gelatin pack
Regina says
Wow Paula! This makes my mouth watering just looking at it! Strawberry was always what I asked my mom to make as well. Now it's my youngest favorite too. I have a birthday coming up. I think I might have to make this just for me. Maybe I'll share…maybe I won't!
Regina says
Wow Paula! My mouth is watering just looking at it. Strawberry was my fave growing up and now my youngest, it's his favorite too. I'll be trying this one out!
Paula Jones says
Jamie and Julie, that is too funny!! Recipe Hoarders – I can see it now! Danni has just inspired me to get all my non-online recipes organized so that's my mission today (that and keeping my hubby doing The List I made for him! I just love a good Honey Do list!)
Julie says
Oh yea, and I have some cookbooks as well.
Julie says
Ooo this looks good! Ha, I am a recipe hoarder as well. Mine have turned to electronic versions – I have an allrecipes.com account, Food Blogs account, Cook Eat Share account, an email folder labeled recipes that has recipes in it, a Pinterest food board with over 200 recipes and my blog recipes! We could start a show called Recipe Hoarders. 🙂
Jamie @ Love Bakes Good Cakes says
Glad I'm not the only recipe hoarder 😉 This looks yummy and easy – pinned it!
Paula Jones says
thanks and thanks for visiting!
Paula Jones says
Glad it's not just me! 🙂 thanks for visiting!
Barton says
I love this cake!!! And love your recipe box! Great idea!
Paula says
THanks so much!
Danni Baird @ Silo Hill Farm says
Bet it tastes as good as it looks! Those teachers are gonna love you! I finally had to resort to a 2 draw filing cabinet for my recipes!!
makingthetrek says
Looks delish!!! My sweet tooth also drives my recipe collection!!! Yum!!