EASY STRAWBERRY CAKE
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Easy Strawberry Cake with
This cake is ‘easy’ because it starts with a cake mix, but don’t worry unless you tell no one will ever know, it tastes homemade. Yep, moist strawberry cake recipe from box. It’s light, tender, moist, and bursting with strawberry flavor.
EASY STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
This is my recipe box. Yes, it’s quite large and it’s not the only recipe box I have. This is the box of my family ‘favorites’; I also have a box of recipes that I want to try. And a binder of pretty entertaining and party recipes and tips. And, I have cookbooks.
So many recipes, so little time! One-third of these recipes are for desserts! I know it’s my passion.
As well, this 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!)
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 the 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 (Jello is the most-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 as well as 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 at the time I linked them.
- 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
- 9x13x3-inch baking pan, cook for 28-30 minutes or until a toothpick inserted in the center comes out clean.
- Standard cupcakes take 18 to 20 minutes for standard cupcakes or 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 cool them on the rack completely.
If you want to accurately test a cake for doneness, I recommend using a cake thermometer. A cake is done when it reaches 210°F in the center. Use caution to not touch the bottom of the baking pan.
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.
EQUIPMENT NEED TO MAKE THIS EASY STRAWBERRY CAKE
I made it for the teachers at my son’s school and baked it in an aluminum 9×13. It was much easier to transport and I didn’t have to go back and collect a cake pan.
The beauty of this recipe? Dump all ingredients in the bowl and mix!
I like using the whisk attachment for cakes. I think it incorporates more air into the batter.
Mix it all together and pour it into the pan. Bake, then frost. I frosted it with
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES.
You may also enjoy my Pound Cake Series
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.
Easy Strawberry Cake
Equipment
Ingredients
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
- 2 tablespoons heavy whipping cream more if needed
- ¼ cup 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Do you have to prepare the Jello before you add it or do you add it straight from the box?
no add the Jello dry
I have baked this cake a couple of times and everyone has really loved it. It was soo good that I literally only was able to have a small piece of it the two times that I made it. The taste and flavor is amazing and everyone….. I mean everyone loves the frosting. I just have a problem with the frosting getting it to thicken and was wondering if you could maybe help me out with it. My frosting comes out kind of runny and I do not know what to add to thicken it or if I am just over thawing the cream cheese and butter.
I rewrote the frosting recipe and it’s thicker. It’s hard with fresh fruit, the juice is unpredictable, sometimes you have a lot and sometimes not so much. Just add very little juice or liquid to begin with. If it’s too thin you can add more sugar.
Ho Paula made this cake yesterday for my 12 year old grandsons birthday. He happens to.love all things strawberry. I made a few tweaks . I used the cake recipe with the added flour and sugar as suggested
It turned out moist and delicious with lots of flavor. I ised a frosting that was a cool whip and pudding combo instead of the cream cheese frosting. For good measure I made ahomede filling of fresh strawberries, sugar and cornstarch to put between the layers. The kids all loved it and my older grandson has ordered on for his next birthday
Hi Paula,
Would this work as cupcakes? If so, when would you recommend I start checking them?
Thanks,
Heather
Yes, cupcakes usually take about 16 to 20 minutes to bake
I baked this tonight in 2 9 inch round cake pans & followed the recipe exactly, but for some reason my cake is very flat. I can’t figure out where I went wrong?!
Hi Paula!! Love your recipes. I noticed you said you changed the frosting to make it a little thicker; but I didn’t see any more comments re frosting. Do the ingredients above make the thicker version?
Thanks!!
yes, the recipe is updated and correct
I loved the frosting the way you had it! Gooey frosting on this cake is awesome. Just fyi 🙂 in case you had backlash from the way it was before, I just want you to know we love it.
Thank you!!
Thanks so much for this recipe. My son is a big strawberry fan and his birthday is tomorrow. I’m baking the cake now but I tried the batter and am already excited for the finished cake!!!
I made this but the jello made the cake a weird consistency. Did I do something wrong? Should this have normal cake texture to it?
yes. First time anyone has said this so not sure what happened with yours, I’ve never had a problem with this.
I made this yesterday for my adult son’s birthday! It was incredible! Possibly the tastiest cake I’ve ever made. I did use applesauce instead of oil, but I kept everything else the same. This will be my new favorite dessert!
Where do you find an 18-oz. cake mix? All in my grocery store at 16-oz? 🙁
They used to all be 18 ounce then went to 15 oz, but I thought they had gone back to the 18 ounce. The WalMart in my town has 18 ounce.