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 homemade. It’s light, tender, moist, and is bursting with strawberry flavor.
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.
EASY STRAWBERRY CAKE
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 strawberry 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 9×13-inch sheet pan as well as cupcakes.
- For a 9×13-inch cake, you may want to reduce the amount of frosting. (I don’t, but I love frosting!)
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.
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.
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
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 the pan.
Bake, then frost. I frosted it with Cream Cheese Frosting.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES.
You may also enjoy my Pound Cake Series
- Fresh Strawberry Pound Cake
- Strawberry & Cream Pound Cake
- Delicious Strawberry Cream Cake
- Strawberry Pound Cake
- Strawberry Buttermilk Pound Cake
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!
Servings: 16 slices
Calories: 574kcal
Equipment
Ingredients
Cake
- 15.25 15.25 ounce box white cake mix (use ingredients listed here NOT what is listed on the box)
- 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
- 1/2 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 9x13-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:
- Beat the cream cheese and butter until smooth. Sift sugar and add one cup at a time to the cream cheese mixture. Add heavy whipping cream and strawberries and incorporate completely.
- 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.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!
Video
Notes
Cooking times for pan size
- For 9x13 pan bake 28 minutes or until a toothpick inserted in center comes out clean.
- 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
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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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.
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