Easy Strawberry Cake Recipe with Strawberry Cream Cheese Frosting
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This Easy Strawberry Cake is soft, moist, packed with real strawberries, and topped with a luscious Strawberry
If you’re looking for the perfect dessert for birthdays, potlucks, baby showers, Easter, Mother’s Day, Valentine’s Day, or summer gatherings, this strawberry cake checks every box. It’s pretty, flavorful, easy to make, and always gets rave reviews. Other reader favorite recipes are Lemon Blueberry Layer Cake and Strawberry Fluff Saltine Pie.
Easy Strawberry Cake Recipe with Strawberry Cream Cheese Frosting
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!)
I also made a Strawberry Chocolate Layer Cake inspired by this recipe.
Why You’ll Love This Easy Strawberry Cake
💖This cake delivers intense strawberry flavor thanks to both strawberry gelatin and real strawberries, creating a beautiful pink cake that’s as delicious as it is gorgeous.
- Uses a simple cake mix shortcut
- Made with real strawberries
- Moist, tender crumb
- Rich strawberry
cream cheese frosting - Perfect for holidays and celebrations
- Easy enough for beginner bakers
- Great make-ahead dessert
Ingredients
The full, printable recipe is at the bottom of this post.
Strawberry Cake
For the cake, you’ll need.
- white cake mix
- strawberry-flavored gelatin powder
- strawberries, mashed or finely chopped
- vegetable oil
- whole milk or 2% milk
- eggs, room temperature
Strawberry Cream Cheese Frosting
For this delicious strawberry frosting, you’ll need
- cream cheese, room temperature
- butter, room temperature
- powdered sugar, sifted
- heavy whipping cream
- strawberries, mashed or finely chopped and drained
How to Make Easy Strawberry Cake
Time needed: 40 minutes
Although this fresh strawberry cake recipe starts with a mix and is very simple to make, it tastes homemade.
- Prepare the Pan
Preheat your oven to 350°F.
Grease and flour two 9-inch round cake pans or spray thoroughly with baking spray. - Mix the Cake Batter
In a large mixing bowl, combine: cake mix, gelatin powder, strawberries, oil, milk and eggs.
Beat with an electric mixer for 2 minutes until smooth and fully combined. - Mixing tip
I like using the whisk attachment for cakes. I think it incorporates more air into the batter. - Bake
Divide batter evenly between prepared cake pans.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely. - Make the Strawberry
Cream Cheese FrostingIn a large bowl, beat
cream cheese andbutter until smooth and fluffy.
Gradually add powdered sugar, mixing after each addition.
Mix in heavy cream and strawberries.
Beat until frosting reaches a smooth, spreadable consistency. Add additional powdered sugar if needed. - Frost the Cake
Place one cake layer on a serving plate.
Spread frosting evenly over the top.
Add the second cake layer and frost the top and sides.
Garnish with fresh strawberries if desired.
Tips for the Best Strawberry Cake
Use Room Temperature Ingredients
Room temperature eggs,
Drain the Strawberries
If your strawberries release excess liquid, lightly drain them before adding to the frosting to prevent it from becoming too thin.
Don’t Overmix
Mix just until ingredients are combined to keep the cake tender and fluffy.
Chill Before Serving
For cleaner slices and the best texture, refrigerate the frosted cake for about 30 minutes before serving.
Frequently Asked Questions
Yes. Thaw completely and drain excess liquid before measuring.
Oh yeah, absolutely. Bake the layers up to two days in advance and store them tightly wrapped. Frost before serving.
Because of the strawberry
Yes. Freeze unfrosted cake layers for up to 3 months. Thaw overnight in the refrigerator before frosting.
Strawberry Cake with Cake Mix Variations
Strawberry Sheet Cake
Bake in a 9×13-inch pan for approximately 30 to 35 minutes.
Strawberry Cupcakes
Fill cupcake liners two-thirds full and bake for 18 to 22 minutes.
Fresh Strawberry Garnish
Top with sliced strawberries and mint leaves for a bakery-style presentation.
What to Serve with Strawberry Cake
This cake pairs beautifully with:
- Fresh berries
- Vanilla ice cream
- Whipped cream
- Coffee
- Sweet tea
- Strawberry lemonade
Southern Butter Cake, Homemade Cream Cheese Frosting, FRESH SHEET CAKE, Berry Desserts, and Summer Dessert Recipes are also reader favorites.
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 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 (Jell-O is the best-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 and in 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 when I linked them.
- two 9-inches round or 9×9-inch square, cook for 28 to 31 minutes
- two 8-inch round or 8×8-inch square, cook for 30 to 33 minutes
- three 8-inch round, cook for 28 to 30 minutes
- 9x13x3-inch baking pan, cook for 28-30 minutes or until a toothpick inserted in the center comes out clean.
- Cook Standard cupcakes for 18 to 20 minutes or cook for 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 let them cool completely on the rack before frosting.
If you want to test a cake for doneness accurately, I recommend using a cake thermometer. A cake is done when the center reaches 210°F. Use caution to not touch the bottom of the baking pan with the thermometer.
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 a 9×13 aluminum pan. It was much easier to transport, and I didn’t have to go back and collect a cake pan.
Equipment needed to make this Easy Strawberry Cake
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES.
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Final Thoughts
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.
This Easy Strawberry Cake is one of those dependable recipes you’ll make again and again. It’s simple enough for everyday baking but special enough for celebrations. The combination of real strawberries, moist cake, and creamy strawberry
Whether you’re baking for a birthday party, family gathering, holiday dessert table, or simply because you’re craving strawberries, this easy strawberry cake recipe is guaranteed to become a favorite.
Easy Strawberry Cake
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Equipment
Ingredients
DO NOT SKIP THE NOTES – WHEN YOU PRINT RECIPE, CHECK ✔️ PRINT NOTES TOO AT THE TOP OF THE PRINT PAGE
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 flavored gelatin 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 powdered sugar (aka confectioners) sifted then measured, more if needed
- 1-2 tablespoons heavy whipping cream more if needed
- 1-2 tablespoons 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
Nutrition
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)
im not a great cook for starters, but I did make this cake today and it turned out nothing like yours looks, with that said it has to be the best strawberry cake I’ve ever eat. My icing well had its own problems and was to runny…any suggestions on what I did wrong?
It’s probably wasn’t you, strawberries can vary greatly with how much juice is in them which will affect that. You could probably firm it up by just adding more confectioners sugar. Also, sometimes I think the weather (if it’s humid or raining) affects icing as it does with candy making. I’ve never read that to be true, but I know from personal experience that I’ve made icings the exact same way and have them turn out differently. I usually add 1/4 cup confectioners sugar at a time until it is the consistancy that I want. I’m glad it tasted good though!
Wow!! This cake looks absolutely amazing. I would like to make this cake in 2- 9 inch round pans… could you tell me how long I would bake it for?? Thanks! Love your blog btw 🙂