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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


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!)
Easy Strawberry Cake

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.

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.

Easy Strawberry Cake

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.

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.

ingredients in bowl

The beauty of this recipe? Dump all ingredients in the bowl and mix!

ingredients in bowl

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.


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

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!
Author: Paula
4.87 from 391 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 slices



  • 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



    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.



    Cooking times for pan size
    • 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
    Easy Strawberry Cake original version. Make it like this and ignore the top recipe. OR make the top recipe and ignore this part.
    I revised the original recipe ingredients for the smaller size cake mix. It seemed to confuse everyone. However, I’m now including that change below since I have a lot of people asking for that information. This is the wording that I changed. As well, I used 1 cup oil in the original recipe but I prefer 3/4 cup oil instead.
    “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.”


    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
    Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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      1. This recipe looks delicious! Any suggestions on baking time for a Bundt cake? Thank you!

    1. 5 stars
      Made two cakes with this cake recipe! The best! We love it!!

      I’m wanting to make some cupcakes! Do you know if this could be used?

        1. Oh gosh! I read over that and just completely missed it! Just checked & it is there!! Sorry &&& thank you!!!

    2. 5 stars
      This recipe is the best. Easy and very delicious. My grandson wanted strawberry cake for his special day. Thanks for sharing. It’s going in my cookbook.

    3. I made this cake for my son’s 18 birthday because he requested strawberry cake. He loved it, and so did my whole family! It was perfect! Thank you!

    4. I was looking forward to making this. I made the cake, put in the oven.
      Afterwards, I realized I left the eggs out. Oh my, how is this going to turn out.

    5. 5 stars
      Fantastic! I used Duncan Hines strawberry cake mix so I did not add the box of jell-o. The fresh strawberry flavor totally shines in both the cake and the frosting. I ended up pureeing the strawberries and probably added more than 1 cup in the cake mix and definitely more than 1/4 cup in the frosting. It was so delicious and was hit for my daughter’s 8th birthday cake 🙂 I used a 9×13 pan just because I wanted to add lots of candles and cute things to the cake so I had some leftover frosting which I’ll figure out what to do with if I can stop eating it directly from the bowl!

    6. 5 stars
      I have had this hankering for a versatile Strawberry Cake recipe; versatile as in one can use any box cake mix and turn it into a delicious Strawberry Cake by adding a few easily available ingredients. You recipe is perfect. Thank you so much. I made it with a DH Perfectly Moist Butter Golden Cake Mix and didn’t even add the strawberry fruit, since I didn’t have any at home & added an extra ounce of oil (7 oz., not 3/4 C) and 1 C whole milk (not 1/2 C). I also added approx. another 1.5. oz of Strawberry Jello, all to make up for the lack of fruit and I seriously cannot get enough of the cake. It is so good I don’t need any frosting which is the way I like my cakes. I like the cake itself to shine w/o being smothered in the sugar and fat of the frosting. Thank you so much. I must really must try making it per your ingredients, since I can only imagine how good that will be. Thank you again!

    7. I made this cake this afternoon. We love strawberry cake with cream cheese icing. I’ve made a few in the past but decided to try this recipe. I have to say, this is a good cake. Not the best one but a good version of strawberry cake. I baked the cake in two 8 inch round pans for 33 minutes. I made the icing as well but omitted the strawberries and whole milk. The icing recipe makes an abundance of icing.

      I feel like the whole pack of jello may have been a bit much and maybe a but too much vegetable oil. The cake turned out dense and doesn’t raise as much as other cakes. Super moist and firm probably due to all the jello. It didn’t really have much of a cake texture. Having said that, the flavor was very good and we did eat it. I like the icing to be more firm so I refrigerate my cakes and I’m sure tomorrow when we have another slice we will enjoy the flavor of this cake again.

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