Julie Clark
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Easy Strawberry Cake Recipe with Jello
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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.
Whether its the doldrums of winter and we’re all craving a little bit of summer, r it’s a sunny spring day with birds chirping, What will satisfy that craving for a bit of sunshine? This easy strawberry cake recipe.
This strawberry cake recipe with Jello is a classic and definitely not original to us, but it is one we shared back at the beginning of our website in 2013. It was a tried and true family recipe and I know your family will love it just as much as ours has.
About this Easy Strawberry Cake Recipe:
- Flavor: Strawberry upon strawberry. That’s the flavor profile. The strawberry Jello and strawberry puree are like a double strawberry hit. And if you can find a strawberry cake mix it will be a triple threat.
- Texture: Jello gelatin and oil helps keep this cake tender. It’s a fool-proof cake that ends in moist results, every time without extra work.
Strawberry Cake Recipe Using Cake Mix
Although we have a from scratch strawberry cake recipe that you all love, we made a strawberry cake recipe using cake mix for those of you who need a quick, easy and moist strawberry cake.
And I’ll have to say…this box mix cake recipe is hard to beat. It’s the best strawberry cake recipe I’ve ever made. The strawberry flavor is intense and the cake is ridiculously moist. It will bring sunshine to even the darkest of winter days.
Because of the strawberry puree and jello, there’s no need to add red food coloring.
Can I put fresh strawberries in cake mix?
Yes! This cake starts with a cake mix, but uses fresh strawberry purée to give it the fresh strawberry flavor.
To made strawberry purée, take the strawberries and run them through a food processor to purée them. Use 1 cup of the strawberry puree, juice and all, in this cake recipe.
Will strawberries make cake soggy? No. But it’s going to add the moisture and sweetness you’ve wanted in a strawberry cake.
Before you Begin:
- 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.
- 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.
- Use oil instead of butter. I normally like to try to use butter in cake recipes, as in my almond cream cake. I tested this recipe three times and everyone 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. Oil also makes my black forest cake perfectly moist.
How to Make Strawberry Cake
This is a dump-and-go style strawberry cake recipe. Add all of the ingredients to a stand mixer. Here’s how to do it:
- Make the strawberry purée. The fresh strawberry puree is simply a cup of blended strawberries. Measure the puree after the strawberries are blended and it should equal 1 cup.
- Prepare the oven. Preheat the oven to 325ºF. Grease and flour two 8-inch round cake pans (*see instructions below for 9×13 cake pan*). You can spray with cooking spray and line with parchment paper if desired.
- Mix the cake batter. In the bowl of a stand mixer (or a large bowl with a hand 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, scraping the sides of the bowl as needed.
- Bake the cake. Divide the cake batter evenly between the two prepared pans. Bake for 29-33 minutes, or until the top of the cake bounces back when you touch it (or a toothpick inserted into the center might have a few moist crumbs). Allow the cakes to cool for 10 minutes, then turn them out onto a cooling rack to cool completely.
Strawberry Buttercream
I desperately wanted to use fresh strawberries for the frosting on this strawberry cake recipe. 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, a little runny and not as smooth as I liked. It works for our strawberry bread, strawberry rolls and strawberry monkey bread, but not this cake.
My from scratch strawberry cake recipe calls for a strawberry reduction in the frosting which has to simmer in a saucepan on the stovetop. Since this was an “easy strawberry cake”, I wanted something a little quicker.
So what gives this homemade strawberry frosting its 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 resist.
don’t want to use strawberry jam?
Use freeze-dried strawberries for a pop of flavor. Grind the strawberries into a powder and add to the creamed butter and sugar a few tablespoons at a time, until you get the flavor you’d like. It’s what we use for our strawberry cookies, and it’s great on this strawberry cake recipe!
Frosting Variations
If you’re looking different frosting for our strawberry cake recipe, try one of these:
- Mascarpone Cream Frosting. This adds a creamy flavor you’ll love.
- Swiss Meringue Buttercream. This frosting is smooth and silky.
- Lemon Buttercream. Add lemon juice to frosting for a strawberry lemonade flavor.
- Vanilla Buttercream. For a simple, classic flavor.
- Cream Cheese Frosting. Add freeze-dried strawberry powder to this for a strawberry cream cheese frosting.
Strawberry Cake in a 9×13″ Pan
To make a 9×13 cake, prepare the strawberry cake recipe and pour the cake batter in a greased 9×13 cake pan. Bake at 325ºF for 35 minutes, or until the center of the cake bounces back when you touch it. It makes a delicious strawberry sheet cake.
Storage Instructions
Store in an airtight container in the fridge until serving. It is best served within 24 hours of making the cake.
Because this strawberry cake recipe is so moist, it freezes well. Freeze in slices in airtight containers for up to 6 weeks. Thaw in the fridge until serving.
Next, try our strawberry crumb bars, donut strawberry shortcakes, strawberry rhubarb blondies or no bake strawberry lime cheesecakes.
Easy Strawberry Cake Recipe
Looking for an easy strawberry cake recipe? A moist cake starts with a boxed cake mix with added fresh strawberries. It has a homemade strawberry frosting that tastes like a milkshake.
Servings 15 servings
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients
- 1 cup fresh strawberry puree
- 1 box white cake mix (15.25 ounces)
- 1 package strawberry flavored gelatin (3 ounces)
- 1/2 cup 2% milk 4 ounces
- 3/4 cup vegetable oil 6 ounces
- 4 large eggs
Strawberry Frosting
- 1 1/2 cups salted butter room temperature, 12 ounces
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream (plus more if needed)
- 1/2 cup strawberry jam
Instructions
- The fresh strawberry puree is simply a cup of blended strawberries. Measure the puree after the strawberries are blended and it should equal 1 cup.
- Preheat the oven to 325ºF. Grease and flour two 8" round cake pans (*see instructions below for 9×13 cake pan*).
- In the bowl of a stand mixer, combine the cake mix, dry gelatin, milk, oil, eggs and fresh strawberry puree. Beat on low speed until mixed, then beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. 1 box white cake mix, 1 package strawberry flavored gelatin, ½ cup 2% milk, ¾ cup vegetable oil, 4 large eggs, 1 cup fresh strawberry puree
- Divide the cake batter evenly between the two prepared pans. Bake for 29-33 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 room temperature butter for 1-2 minutes until nearly white in appearance. 1 ½ cups salted butter
- Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl. 6 cups powdered sugar, 2 teaspoons vanilla extract
- 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. ⅓ cup heavy cream
- 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 Frost the Cake:
- Place one cake layer on a cake plate. Spread frosting on top of the first layer. (Add a layer of strawberry jam here, too, if you'd like!)
- 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.
Video
Notes
- *Add additional heavy cream by the tablespoon until it is to the consistency you’d like.
- **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.
- ***If you make a 9×13 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
- ⅓ cup strawberry jam
- If all you have is unsalted butter, use that and add a dash of salt.
- Store in an airtight container in the fridge until 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
Made recipe just as instructed annd served it ant a family get together. Absolutely delicious! Thank you!
AMAZING recipe!!! I’ve been trying to find a really strawberry cake flavor for a while that isn’t too wet. This one is perfect. I used strawberry cake mix, strawberry gelatin, and strawberry 2% milk for the milk and it tasted sooo good! Will use for a while.
Thank you for being so clear!! I often struggle with recipe instructions because I find more than one way to interpret some. I have a really hard time with it. I started to spiral about the 1 cup crushed strawberries from other recipes I’ve been comparing and reading for more insight, and I’m so glad this is the one I bookmarked. I’m so grateful!! Will be trying this tomorrow.
If we use frozen strawberries should we defrost and drain them before puréeing?
Many compliments-
It was easy to make, easy to ice and easy to eat 😁 I didn’t want lots of frosting so I just made the amount for a 9×13 pan and it covered my cake perfectly.
What if u omit the strawberry purée
Wonderful! Didn’t have a box cake so added the dry ingredients of a vanilla cake recipe to a bowl, minus the sugar, and then followed the recipe using homemade freezer jam instead of the purée. Used sweetened strawberry jello powder. Then whipped up some whipped cream and strawberry jam for the icing and chopped some fresh strawberries to serve with it. Made for my mom’s birthday. It was a hit, thank you so much! 😁
Hi! My son asked for a strawberry cake for his birthday this week so I’m going to give this recipe a try! I’m a little confused about the gelatin. The powder I buy comes in 0.7 oz boxes. Am I to put several boxes of powder in the cake (to add up to 3 oz) or add 3 oz of prepared jello to the cake? I saw one commenter asked something similar and you commented that you used the jello as powder, but I wanted to make sure since 3 oz is a lot of jello powder. Thank you so… Read more »
Hello! I love the idea of this cake, but I am trying to avoid any food coloring. If I would like to omit the jello will it change the quality of the cake? Maybe is there something I can replace it with?
I have made this cake several times, and everyone always comments on what an amazing cake it is! I moved in the past year to a high altitude location, and the only thing I changed was to bake it in a 9 x 13 pan at 350*F for 35 minutes and it turns out perfectly every time! The frosting is *chefs kiss* perfection!
Great cake. I made a bundt cake out of mine! My entire family loved it. Didn’t need any frosting either.
I tried this recipe and it’s a joke. The icing was enough for 2 other cakes. Way too sweet and I always
think I don’t know everything but this was like she wanted us to fail, the frosting was enough for 2 other cakes. will not try any of her recipesagain.