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
Could I use frozen Strawberries?
My mom had this recipe from my Dad’s mom…Always a hit! I always remember this cake being made in the 9×13 inch covered aluminum pan!
The cake looked great when I took it out of the oven, BUT, as it cooled, it began to shrink, and shrink, and shrink. The finished product was only an inch high and dense. What could be the cause? I used sugar free jello, otherwise I followed the directions above.
Thanks so much for posting this strawberry cake. It looks too yummy!! Will definitely try this one.
I used to make this cake years ago and as well as I remember the recipe was exactly the same except it called for cool whip to be folded into the frosting. That will stiffen it up…
Could I use melted butter instead of oil in the strawberry cake? Making for my daughter’s birthday, she will love it!
is it 3oz of jello pre made of gelatin mix?
Strawberry desserts are my husband’s favorite so I think he’s going to love this. I’m making it tonight to take to a potluck at church tomorrow night. Would you recommend refrigerating it overnight? I never really know whether to do that with desserts that contain cream cheese.
I plan to make mine in a 9 x 13 pan. I figure if the frosting ends up runny like some, I won’t worry about it. It can’t run off in a pan like that, and if necessary, everyone can eat it with a spoon, lol. Thanks for sharing the recipe! 😀
yes, you’ll need to refrigerate it since it has the cream cheese in it. I would set it out about an hour before you want to serve it. Hope they love it!
Thank you, Paula, for your quick response! 🙂 I’ll come back here and comment/rate it after I’ve served it.
I made this cake and took it to our church’s potluck last night, and it was a huge hit. I seriously got compliments from everyone there. It’s a good thing I cut and left a piece at home for my son, or he would have missed out, as it was all eaten at church.
As to the runny frosting; yes, mine was a tad runny (not like a glaze), but as I knew to anticipate the possibility, I baked mine in a 9×13 pan, rather than as a stacked layer cake. That way, the excess frosting was contained within the pan. It looked delicious, and the taste matched the look. This will certainly be going into my regular rotation of desserts, at least during fresh strawberry season.
I am so disappointed in the icing for this cake. Strawberry cake is my husbands favorite kind and I usually order it from our local bakery. I was excited when I saw this recipe on Pinterest because it sounded delicious and easy. I made it this morning and the icing is an absolute runny mess. I added about 4 extra cups of powdered sugar and had it in the freezer for 45 minutes and it did not thicken up one bit. I added the strawberries to the icing mixture against my better judgment (and my mothers) and am sorry I did. I think for future reference you should add a warning to the recipe that the icing might end up not what you normally expect as “regular” icing. I had to throw it out. I’m not trying to be rude but I think you should know it turned out like this. I’m glad the party is tomorrow!
The ingredients asks for Strawberry Jello.
Are you talking about the Strawberry Gelatin.
the frosting didn’t come out as i had hoped i was looking for more of a cream cheese and it was very sweet and runny. not sure what happened
My (southern) mother used to make a strawberry cake when I was a child but I never liked it (poor mom). My granddaughter requested a strawberry cake for her brother’s birthday Lol. So in addition to his traditional birthday cake, I thought I would make her one. I have never made a strawberry cake in my life so i had to find a recipe and try it out before the big day. I made this for our Easter dinner tomorrow but I had to sample it early 😉 and it is FABULOUS!! So moist and strawberryish, if that’s a word. Highly recommend making this.
I have made your strawberry cake… It was delicious and I took some over to the Aged Care residence where my mother lives and they all loved it, too. I live in Australia now, but love American cooking, as is what I grew up with. Thank you for this recipe..
Made way too much frosting, as I read the recipe wrong…I froze it so I have made for next cake.
Thank you for your easy and interesting recipes…
I’m so you all enjoyed the cake recipe and was able to share it. And now you have icing for another cake 🙂 Thanks for visiting!
I made this Friday for my daughter. I flubbed on the pan and the cake stuck so we ended up with a plate full of pieces. Took us about 5 minutes to eat it ALL! Made another yesterday and it’s already half gone…and we’ve not yet tried the frosting!
Seriously…drop what you are doing and go make this cake! It will change your life!! Wooo!
Suddenly cake mixes have a couple less ounces in them. Is there any adjustment you do for that? Thank you!
I did see that my store now has the smaller sizes as well as the traditional 18 oz size so I hope they keep having both.
I would make these changes reduce the strawberries to 2/3 cup, oil to 1/2 cup and eggs to just 3 large. And I’d make 2 layers instead of three. Cook for 23 to 24 minutes. (test the cake with a pick)