EASY STRAWBERRY CAKE
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Easy Strawberry Cake with
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 it’s my passion.
As well, this Strawberry Cake recipe 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!)
Strawberry Cake recipe tips & 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
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You may also enjoy my Pound Cake Series
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:
- 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.
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
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!
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.
Hi,
I’m trying this today in my fancy (heritage) bundt pan. FINGERS CROSSED!!!
It looks so easy and DELICIOUS!
😛
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.
That’s what I used and what the original recipe calls for. You can reduce that to 2/3 or 3/4.
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!
Thanks so much!!
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.
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.
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!
Yes, thaw and drain. You can save the juice drained off for the frosting.
Does this have to be stored in the refrigerator? Thanks
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.
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?
Yes you can use strawberry cake mix. I’d make it the same. It’ll have a great strawberry flavor
Could this be made into cupcakes?
yes
For the Strawberry jello, is that the dry jello, from the box?
yes it is. dry mix
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!
Thanks so much for your comments and tips!! I’m so happy your hubs like it!!
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?
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.
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?
They used to be 18 ounces. I think they’re all 16.25 and 15. 25 now.
Can I substitute butter in place of oil in cake?
I’d use melted butter, but yes
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?
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.
I prefer Pillsbury, but have use both Pillsbury and Duncan Hines for this cake.