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 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 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.
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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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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.
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?
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.