↑

Tastes of Lizzy T

Where Food Brings Family Together

Home About Policies FAQ Contact Work with us
  • Recipe Index
    • Browse All Recipes
    • Breads & Rolls
    • Breakfast Recipes
    • Dessert Recipes
    • Main Dishes
    • Paleo Recipes
  • Main Dish
  • Desserts
  • Travel
  • Whole30 Challenge

Just For You! 5 Classic Recipes with a Deliciously Secret Twist

    Home » Easy Strawberry Cake Recipe

    Easy Strawberry Cake Recipe

    By: Julie Clark Published: January 19, 2018

    This post may contain affiliate links. Read our disclosure policy.
    7.7Kshares
    • Pinterest
    • Facebook
    Jump to Recipe Jump to Video Print Recipe

    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

    Easy Strawberry Cake Recipe

    Share this strawberry cake video on Facebook.

    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!

    easy-strawberry-cake-recipe

    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.

    easy-strawberry-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.

    easy-strawberry-cake-recipe

    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

    • Strawberry Loaf Cake
    • Amish Strawberry Shortcake
    • Strawberry Chiffon Sheet Cake
    strawberry cake with strawberry frosting
    Print Pin
    4.94 from 15 votes

    Easy Strawberry Cake Recipe

    Looking for an easy strawberry cake recipe? A moist cake starts with a boxed cake mix and has a homemade strawberry frosting that tastes like a milkshake.
    Course Dessert
    Cuisine American
    Keyword cake mix, frosting, jam, jello, pink, strawberry, summer
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 15 servings
    Calories 671kcal
    Author Julie Clark

    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

    *Add additional heavy cream by the tablespoon until it is to the consistency you'd like.
    **To make a 9x13 cake, prepare the cake as described above. Pour the cake batter in a greased 9x13 cake pan. Bake at 325 degrees for 35 minutes, or until the center of the cake bounces back when you touch it.
    ***If you make a 9x13 cake, you won't need quite as much frosting. Use these amounts for frosting, preparing it in the same way as described above:
    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

    Serving: 203g | Calories: 671kcal | Carbohydrates: 90g | Protein: 4g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 106mg | Sodium: 456mg | Potassium: 83mg | Sugar: 72g | Vitamin A: 730IU | Vitamin C: 6.7mg | Calcium: 105mg | Iron: 1mg

    Looking for an easy strawberry cake recipe? A moist cake starts with a boxed cake mix and has a homemade strawberry frosting that tastes like a milkshake.

    7.7Kshares
    • Pinterest
    • Facebook
    julie

    About Julie Clark

    I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Read more...

    Just For You! 5 Classic Recipes with a Deliciously Secret Twist


      Cakes, Dessert Recipes, Fruit, Holiday Recipes, Layer Cakes, Summer, Valentine's Day

      Comments

      1. Penny D. says

        February 11, 2019 at 11:00 pm

        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.

        Reply
      2. Lois says

        March 27, 2019 at 4:51 pm

        5 stars
        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.

        Reply
      3. Tammy says

        April 14, 2019 at 11:55 am

        5 stars
        Hi – do you use regular or sugar free jello? Or does it matter?

        Reply
        • Julie Clark says

          April 15, 2019 at 8:51 am

          You can use either 🙂

          Reply
      4. Linda says

        April 15, 2019 at 11:28 am

        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

        Reply
        • Julie Clark says

          April 16, 2019 at 6:27 am

          This cake would be ok at room temperature for 24 hours, then we’d refrigerate. Make sure it is sealed well.

          Reply
      5. Priscilla says

        April 16, 2019 at 3:09 pm

        I was thinking of making this but in cupcakes. Do you have any recommendations on time (or other) adjustments?

        Reply
        • Julie Clark says

          April 18, 2019 at 10:18 am

          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.

          Reply
          • Leslie says

            August 22, 2019 at 9:33 am

            I used this recipe for cupcakes yesterday. I always substitute oil with applesauce. Even though I baked them the full time the center caved in. Does this happen to anyone else? I was wanting to try it on a round cake next week but I can’t afford for the center to cave in since I’ll be making a unicorn cake. Any suggestions?

            Reply
            • Julie Clark says

              August 25, 2019 at 3:58 pm

              I’ve never tried making substitutions to this cake so can’t say for sure. This is a very moist cake though so maybe cut back on the amount of applesauce?

              Reply
            • Morgan says

              September 19, 2019 at 2:50 pm

              I used baby food pureed pears. Makes the cake more moist and I can use water instead of milk. Applesauce caved on me as well. Never had a problem with pears

              Reply
      6. VeeCee says

        April 27, 2019 at 2:11 pm

        I’ve made this cake using strawberry cake mix + strawberry jello and strawberry puree. I’ve also used sour cream in the cake recipe. For the frosting: butter, cream cheese, confectioners sugar, strawberry puree, plus vanilla and almond extracts. Also added strawberry jam between the cake layers on top of the frosting. Delicious!

        Reply
        • Julie Clark says

          April 27, 2019 at 3:57 pm

          Great ideas!!!

          Reply
        • Lisa says

          June 1, 2019 at 8:57 am

          Sounds good—and I have strawberry cake mix in the pantry— but how much sour cream do I add?

          Reply
      7. DajellX says

        May 10, 2019 at 9:25 am

        I would like to try this in a bundt pan.
        Will that work?

        Reply
        • Julie Clark says

          May 10, 2019 at 1:29 pm

          It might work?? Be careful not to overfill the pan so it doesn’t spill over.

          Reply
          • DajellX says

            May 14, 2019 at 11:55 am

            5 stars
            Julie,

            It worked great in the bundt pan. My father’s birthday is today and strawberries are his absolute fave. I only gave it 4 stars since I did not get to try it….he was out fishing yesterday so I had to leave it with a neighbor. I instructed him to keep it in the fridge since the recipe states “refrigerate leftovers.” I was told the next time I make a cake to make THIS ONE!!! It has been added to my recipe book.

            Reply
      8. Chenia Rogers says

        May 16, 2019 at 1:12 pm

        5 stars
        I’m 18 years old and I really needed an easy cake recipe for my Step dad’s birthday and I discovered this recipe. HE LOVED IT!!! The whole family did. I will continue to visit this website for more awesome recipes. I’ve got three more request for this cake and I even told them about this website. It was a big life saver THANK YOUUU!!! <3 <3 <3

        Reply
        • Julie Clark says

          May 16, 2019 at 5:21 pm

          Wonderful! I’m glad your family enjoyed it! 🙂

          Reply
      9. Lois Titherington says

        May 25, 2019 at 2:19 pm

        I want the recipe for the yellow cake that has sliced strawberries in it.

        Reply
        • Julie Clark says

          May 30, 2019 at 2:08 pm

          Not sure which cake you’re talking about?

          Reply
      10. Maria Martin says

        May 25, 2019 at 10:49 pm

        Would it work using instant pudding mix instead of the gelatin?

        Reply
        • Julie Clark says

          May 30, 2019 at 1:52 pm

          I haven’t tried that so I can’t say for sure.

          Reply
      11. Paula says

        June 13, 2019 at 1:06 pm

        5 stars
        Great recipe and easy. I used a strawberry cake mix with no jello and it did very well. Will use this recipe again. I didn’t have any preserves so I used 1/3 cup of fresh strawberries chopped that let drained and put in frosting instead of preserves. Followed recipe otherwise. Thanks for sharing

        Reply
        • Julie Clark says

          June 13, 2019 at 2:30 pm

          Great alternatives! Thank you!

          Reply
      12. MICHELLE ZENI says

        June 22, 2019 at 4:44 pm

        What was the cake flour for, dusting the pans?

        Reply
        • Julie Clark says

          June 22, 2019 at 8:52 pm

          I’m not sure where you are reading that? But you can use all-purpose flour for dusting the pans.

          Reply
      13. Anna says

        June 25, 2019 at 6:02 pm

        Hi! I just made this cake, followed to a tee but it looks funky. Is the cake supposed to be heavy, it seems to weigh more, very dense than other cakes I’ve made. Very flat too. I used cake mix from a box.

        Reply
        • Julie Clark says

          June 28, 2019 at 8:56 am

          Yes, this is a very heavy, moist cake from all of the fruit.

          Reply
      14. Angie says

        August 20, 2019 at 3:50 pm

        I’m supposed to make cupcakes for a wedding. The bride wants strawberry champagne cupcakes. Could I use this recipe but substitute champagne for the milk?

        Reply
        • Julie Clark says

          August 20, 2019 at 4:18 pm

          I think you could but I’ve not tried it so I can’t say for sure!

          Reply
      15. Sylvia Hoffmann Wilson says

        August 22, 2019 at 8:07 am

        Where do you get strawberry gelatin? I love the idea of this cake

        Reply
        • Julie Clark says

          August 25, 2019 at 3:58 pm

          I’m not sure where you get it in the UK. sorry!

          Reply
      16. Morgan says

        September 20, 2019 at 8:26 am

        5 stars
        Made this into cupcakes. To be precise it makes like 27 cupcakes at 2/3 full and baked for 20 mins at 325.

        Reply
        • Julie Clark says

          September 21, 2019 at 7:02 am

          Thank you!

          Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published.

      Welcome To Tastes of Lizzy T!

      We are Julie, Maddie, and Kinslee - a mother and daughter team sharing with you the best of our recipes. Welcome to our family's kitchen!

      Search for a recipe

      Featured on:

      View the Recipe Index

      Welcome to Tastes of Lizzy T!

      Tastes of Lizzy T is where food brings family together.

      Our mission is to revive the thrill of preparing and sharing comforting, heartfelt food with family and friends.
      Policies Contact Work with us

      About.

      • About Us
      • Contact
      • Disclosure Policy
      • FAQ
      • Work With Us

      Favorites.

      • Holiday Recipes
      • Healthy Recipes
      • Dessert Recipes
      • Main Dish Recipes
      • Breakfast Recipes

      Type.

      • Bread
      • Casseroles
      • Instant Pot
      • Pasta
      • Low Carb

      5 Classic Recipes with a Deliciously Secret Twist

        Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link.
        Copyright ©2019, Tastes of Lizzy T. All Rights Reserved.
        • Pinterest
        • Facebook
        • Twitter