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.
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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!
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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.
How to Make Strawberry Cake
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.
Homemade Strawberry Frosting
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.
Other Strawberry Cake Recipes
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.
- 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
- 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
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.
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.
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.
Recipe Video
*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.
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Erika says
Got to try it
Jen says
Hello!! Thank you for the recipe! Just made this cake it turned out beautiful however we are not eating it till tomorrow I already put the strawberries on. Maybe that was a mistake. How should I storw this cake? Thank you!!
Julie Clark says
I’d store it in the fridge and it should be fine! 🙂
Jen says
Thank you ever so kindly! Did just that yesterday, today everyone was enjoying it!
Angelina says
How did you make this cake without the recipe for the strawberry puree
Julie Clark says
The fresh strawberry puree is simply pureed strawberries. Place fresh strawberries (cleaned and without the stem) in a food processor and blend until well chopped.
Anonymous says
Can I use brown sugar except of caster sugar???
Julie Clark says
I’ve not tried it. It’s a very moist cake to start and I don’t know if I’d like the brown sugar flavor in this cake. But you’re welcome to try!
Charlotte Curtis says
I have just finished making this delicious strawberry cake and I have to say it is truly the BEST I have ever eaten and I have been making strawberry cakes for over 50 years….I am 73 years old…..This will certainly be my go to from now on. Love the icing using the strawberry spread by Bama……Thanks for sharing your recipe
Julie Clark says
You’re welcome and thank you!
Kathy says
Does this frosting stay up on the cake because I have made the Paula Dean one and the frosting runs down onto plate unless I put in refrigerator and wait awhile and start spreading it back up onto the cake sides?
Cheryl Zelezniak says
Thanks for the recipe. I just finished making this cake as a test run. I used a 6″ topsy turvy cake pan and an 8″ round pan and a few minutes out of the oven, both fell. I watched your video and noticed your puree wasn’t as liquidy as mine and my batter turned out really runny and wondered if that might be the reason. The cake tasted wonderful and I would love to use this recipe for a cake I’m doing for Friday. Any ideas on how to fix this would be greatly appreciated. Thanks.
Julie Clark says
That could very well be the problem. If you washed the strawberries beforehand, make sure they are completely try. And the juiciness of the berries could definitely affect the moisture. Don’t add any sugar to the strawberries. Simply blend up fresh strawberries to get 1 cup.
Anonymous says
I cooked in 9×13, looked great in the oven, all nice and fluffy, fell immediately after I took it out. Haven’t tasted yet & wont til tomorrow, pre-baking for a bday tomorrow, It is not fluffy at all, like the picture. Maybe add some baking powder or baking sod??? I will try that next time? Smells delicious though. It did cook great in 9×13 for 35 minutes at 325. perfect time. Will let you know tomorrow after taste test.
Erin A. says
I used one less egg, dried the fresh strawberries thoroughly, used apple cauce instead of oil And 1/2 and 1/2 instead of milk. Came out perfectly bouncey and the frosting with strawberry jam worked real well, stability wise. Thank you!
Bet says
Extremely moist & flavorful! I actually used the strawberry reduction and it was great! However, it did have the same problem as in a previous comment- it fell. No big deal for me, frosting covered it anyway!
Thank you!
Mary C. Bonnici says
I use flavoured gelatine in powder form. Do I use it as it is or I have to melt it first? Thanks.
Julie Clark says
We use the Jello as a powder.
Paige says
So I want to make this but I was intrigued by the strawberry reduction from your from scratch recipe. Do you think I could use that instead? And if so, could you make a guess as to how much I should use? THanks!
Julie Clark says
This sounds like a great idea! I think I’d try adding the same amount of puree, whether it is cooked down or not. I think it will just intensify the strawberry flavor. Let us know how it works!
Paige says
The texture was fine but it wasn’t the bright pink color or the strawberry taste explosion I wanted… but I think that was because I used Simply Delish natural “gel” instead of jello since I am a vegetarian. It also had no artificial color so the pink was kind of dull. I also used a vanilla cake mix and I think that was a mistake because it seems like the flavors were competing. So I want to try it again with a white cake mix, probably strawberry extract and Red food coloring. Or, if i can find another gelatin-free jello with the artificial flavor and color that would probably do it. It seems like the actual gelatin isn’t necessary to the texture.
Stephanie Moreno says
Hello, this recipe look AMAZING! I want to make it for my daughters birthday this weekend. I bought the Duncan Hines Strawberry box cake before I found this recipe. I was wondering do you think I could use that in conjunction with this recipe of yours or would I have to return and grab the white cake?
Julie Clark says
Strawberry cake would be fine!
Stephanie Moreno says
thank you for your response! Making it today! 🙂
Stephanie Moreno says
i made it and it came out beautiful tastes amazing so much strawberry taste with the strawberry box mix. i did notice though that your rose higher than mine… it is still light and springy flat and not collapsed… but inoticed in your video that yoursw are thicker. i used two 9 inch rounds
Stephanie Moreno says
**not flat or collapsed.
Anonymous says
Did you use the strawberry cake mix AND the jello? Thanks!
Amanda Schoberg says
I can’t wait to make this for my daughter’s birthday but was thinking of doing cupcakes. Do you think it would work as cupcakes and how long should the baking time be? Thanks!
Julie Clark says
I think it would! I’m not sure on the exact time, but maybe start them at 17 minutes and see how they are from there.
Amanda Schoberg says
Thanks! I appreciate the estimate on the time!
Samantha Emmons says
Did you make the cupcakes? What was your baking time? Thank you!
Christiana says
A friend tipped me to your strawberry cake recipes and I’m excited to try it out! I can’t find strawberry jello where I’m at that doesn’t use artificial colors or flavors. I was thinking of making the strawberry reduction you use in the scratch recipe. Think I could get by without using the gelatin? Tips to make it work?
Julie Clark says
It might work!! I hesitate to give tips when I haven’t tried it.
Teala S says
Will the icing work with strawberry Simply Fruit spread? Thank you!
Julie Clark says
I’ve not tried it. Sorry!
Britney says
Can I use this recipe for cupcakes?
Julie Clark says
Yes! Just reduce the baking time.
Anonymous says
What exactly is the reason for the strawberry jello? I went today and got everything to make it, haven’t made it yet ,I already had the strawberry cake mix but was going to do it just like your recipe ,but now I’m to tired and it is to late for me to start it tonight, but when I do I’ll definitely let u know how it turns out ,the picture is amazing, can’t wait to make my own
Carrie says
I just made this recipe. I followed the recipe exactly using white cake mix and it was perfect!!! I’ve never had such a perfect amount of frosting to amply cover a layer cake without doubling and having tons left over! This is new new go-to!
Troy Wilson says
I made this last night. The strawberries in Germany are particularly good right now, so I was able to make fresh puree.
Moist cake, not too sweet, great flavour!
I would recommend this simple and delicious cake to anyone of any skill level.
Thanks for the recipe!
Sue W says
Our family always wants chocolate cakes for their birthdays. But this year my 6 year old asked for strawberry cake. He’s a *big* fan of Smallcakes strawberry cupcakes so I was a little nervous tackling the task. I made your recipe and it was amazing. Absolutely delicious.
Stacey says
Could you make the purée out of frozen strawberries? I can’t find any fresh that don’t have green at the tops.
Julie Clark says
Yes you can!
Judy says
If I use a strawberry cake mix should I still use strawberry jello.
Julie Clark says
I would! Double the strawberry flavor. 🙂
Margi says
Could I possibly bake this recipe in a bundt pan? If so, what would the estimated time be?
Julie Clark says
I’m thinking this might overflow a bundt pan?? I’m not sure. You’d have to be careful of that. I’d probably start it at 35 minutes and check it from there.