If you’re looking for an easy strawberry cake recipe, this is it! This extra-moist cake starts with a boxed cake mix, but is anything from ordinary. Top with homemade strawberry frosting that tastes like a milkshake.
Easy Strawberry Cake Recipe
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During one of our Facebook Live shows recently one of you asked for a strawberry cake recipe. The doldrums of winter are setting in and we’re all craving a little bit of summer. This easy strawberry cake recipe will satisfy that craving!
Best Strawberry Cake
We decided to make a strawberry cake recipe using cake mix for those of you who need a quick, easy and moist strawberry cake. We’ll be working on a 100% from scratch strawberry cake over the next few weeks for those who like completely homemade recipes.
But I’ll have to say…this cake is hard to beat. It’s the best strawberry cake recipe I’ve ever made.
Can I put fresh strawberries in cake mix?
Yes! This cake starts with a cake mix, but uses fresh strawberry puree to give it the a fresh strawberry flavor. Take the strawberries and run them through a food processor to puree them. Use 1 cup of the strawberry puree, juice and all, in this cake recipe.
How do you make strawberry cake?
This is a dump-and-go style cake. Add all of the ingredients to a stand mixer (or use a hand mixer) and mix well. Here are a few hints:
- Although this strawberry cake starts with a boxed cake mix, it does have fresh strawberries in it. You’ll add 1 cup of pureed strawberries to the cake batter. Just enough to add a fresh flavor and extra moisture.
- You’ll also add a small box of strawberry gelatin to the batter. If you can find a strawberry boxed cake mix, you may be able to use that and skip this step. But add strawberry gelatin to a white cake mix for a huge strawberry flavor boost.
- I normally like to try to use butter in cake recipes. I tested this recipe three times and everyone definitely preferred the cake with oil over butter. The texture was simply amazing, and since strawberry is the main flavor, you won’t notice the butter taste missing.
- To make a 9×13 cake, prepare the cake as described above. Pour the cake batter in a greased 9×13 cake pan. Bake at 325 degrees for 35 minutes, or until the center of the cake bounces back when you touch it.
- To make a 2 layer cake, divide the batter between 2 greased and floured cake pans. Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it.
How do you make strawberry buttercream?
I desperately wanted to use fresh strawberries for the frosting. But I just couldn’t get the texture right. The fresh strawberries were reacting with the butter and sugar, which caused the frosting to be a little lumpy and not as smooth as I liked. I decided that flavor and texture trumped using fresh strawberries.
So what gives this homemade strawberry frosting it’s flavor? Strawberry jam. I used Welch’s Natural Strawberry Spread. The combination of butter, jam, sugar, vanilla and a little cream makes this frosting taste like you are drinking a strawberry milkshake. Even those in the family who don’t care for frosting couldn’t say no.
Need a little summer in your cloudy day? Try this easy strawberry cake recipe. It’s quick. It’s foolproof.
You’re going to love it.
TOOLS TO MAKE THIS CAKE
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Beater Blade with Scraper: The best invention ever!
- 9” Round Cake Pan: These are my favorite pans!
- Cake Flour:A must-have for anyone who loves to bake from scratch.
- Cake Spatula: To get that frosting nice and smooth.
- Wire Cooling Racks:This will help your cakes cool more quickly.
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Other Strawberry Cake Recipes
Easy Strawberry Cake Recipe
Ingredients
- 1 box white cake mix (16.25 ounces)
- 1 package strawberry flavored gelatin (3 ounces)
- 1/2 cup milk 2%
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup fresh strawberry puree
Strawberry Frosting
- 1 1/2 cups butter softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream (plus more if needed)
- 1/2 cup strawberry jam
Instructions
- Preheat the oven to 325 degrees.
- In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree.
- Beat on low speed until mixed, then beat on medium speed for 2 minutes.
- Grease and flour two 9" round cake pans (*see instructions below for 9x13 cake pan*).
- Divide the batter evenly between the two cake pans.
- Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Frosting
- In the bowl of a stand mixer, cream the softened butter for 1-2 minutes until nearly white in a appearance.
- Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl.
- Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl.
- Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.
To Frosting the Cake:
- Place one cake layer on a cake plate.
- Spread frosting on top of the first layer.
- Place the second cake layer on top of the frosting.
- Use the remaining frosting to frost the top and sides of the layer cake.
- Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.
- Store at room temperature until serving, then store leftovers in the refrigerator.
Video
Notes
1 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
4-5 tablespoons heavy cream
1/3 cup strawberry jam ****The calorie count for this cake is based on the two layer cake cut into 15 pieces with 1 piece of cake as a serving.
Nutrition
Penny D. says
Made this for a baby shower. It was amazing. I first tried a strawberry flavored cake and left out the jello. Not nearly as good as the white cake mix, strawberry gelatinand pureed frozen strawberries. I got lots of compliments on the taste of the cake. Thanks for sharing the recipe.
Lois says
My daughter was coming home for the weekend from IU and told me she was craving cake! Enough said… Momma had to make a cake! LOL She chose strawberry so I of course went to Google to begin my search. I made this recipe only substituting the box mix to a French Vanilla. I followed everything else, and the result was amazing. I began as soon as I got home from work and when she arrived about 3 hours later, the house smelled great and we made tea and ate cake! This is one that we will keep and remake for sure. I frosted the 2 layers generously, which still left remaining frosting. By the end of a full piece, it gets a bit sweet… but perhaps that helps in us keeping our portions smaller. I wouldn’t adjust it at all! Thank You for sharing.
Tammy says
Hi – do you use regular or sugar free jello? Or does it matter?
Julie Clark says
You can use either 🙂
Linda says
Does this cake need to be refrigerated. We don’t eat cake often, and even with company imagine there are leftovers!
It looks delicious and reminds me of a cake my grandmother made.
Linda
Julie Clark says
This cake would be ok at room temperature for 24 hours, then we’d refrigerate. Make sure it is sealed well.
Priscilla says
I was thinking of making this but in cupcakes. Do you have any recommendations on time (or other) adjustments?
Julie Clark says
I know they’ll work, but I haven’t tried them as cupcakes so can’t say for sure.No other adjustments but they will take less time to bake.