Easy Strawberry Cake 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 like homemade.
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Fluffy, moist, studded with strawberries, and easy to whip together, my Easy Strawberry Cake will be your new favorite.
There is nothing like a freshly home-made cake with lots of sweet creamy 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.
And, 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!)
Cooking times for pan size
- 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
- 9×13-inch bake pan, cook 28-30 minutes or until a toothpick inserted in center comes out clean.
I prefer it made in three 8 inch layers and iced.
But, if it’s easier in a sheet pan, by all means, you do not have to stack it.
Easy Strawberry Cake
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.
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.
- OR: 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.
I made it for the teachers at my son’s school and baked it in an aluminum 9×13
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 into pan.
Bake, then frost. I frosted it with Cream Cheese Frosting.
You may also enjoy my Pound Cake Series
Easy Strawberry Cake
Easy Strawberry Cake tastes and looks like a bakery cake, but is easier than from-scratch! It's full of fresh 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 noone will ever know!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 slices
Calories: 574kcal
Equipment
Ingredients
Cake
- 18 -ounce white cake mix (use ingredients listed here NOT what is listed on the box)
- 3 -ounce strawberry jello
- 1 cup fresh strawberries mashed or finely chopped (frozen can be used)
- 1 cup vegetable oil I always use canola
- 1/2 cup whole milk
- 4 large eggs at room temperature
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
Instructions
PLEASE READ POST ABOVE FOR MORE INFO
For the Cake
- Preheat oven to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to scrap down sides of bowl a couple times. Divide the batter evenly among layer pans or pour into 9x13 inch pan. For 9x13 pan bake 28 minutes or until toothpick inserted in center comes out clean. (Cook layers according to directions on box of cake mix.) Remove cake and cool completely.
For Cream Cheese Frosting:
- Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add cream and strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer.
- Cooking times for pan size two 9-inches round or 9x9 inch square 28 to 31 minutes two 8-inch round or 8x8-inch square 30 to 33 minutes three 8-inch round 28 to 30 minutes
Notes
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Calories: 574kcal | Carbohydrates: 94g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 489mg | Potassium: 115mg | Fiber: 1g | Sugar: 75g | Vitamin A: 645IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 1mg
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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