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.
Yum! I can't wait to try this. My daughter loves the boxed strawberry cake but this looks SO much better and I love that fresh strawberries are used in the cake and frosting. Thanks for sharing at Creative Thursday.
Michelle
Hey – if Honey Boo Boo can get a show, I'm sure we can too! There is one problem though – it would definitely contribute to the delinquency of a recipe hoarder and not help stop the hoarding! I'm like Julie – I have recipes everywhere! LOL Thanks for sharing at All my Bloggy Friends last week. I can't wait to see what you share tomorrow! 🙂
This cake looks so good! I am not a fan at all of cream cheese but I will lick the bowl clean with some cream cheese frosting! Thanks so much for sharing this at Mom's Test Meal Mondays!
This looks delicious! I'm your newest follower from “Adorned from Above” blog hop. If you get a chance I would love for you to follow me back: http://www.godsgrowinggarden.com/
Thanks
Angie
My daughter has been begging for strawberry cake- she must have had some at school or a friends house? Now I have a recipe- and the photos to prove it looks scrumptious!
Stopping by from DIY dreamer blog hop and saw your link…we'd love for you to stop by our blog link up: Photo Friday- you're welcome to add any photos from your blog! Hope to see you there.
Cheers!
I could eat that entire thing right now!
Eye candy!
It's so pretty! Mmmm I can almost taste it!
Thank you! it's so easy too, that's the best. Let me know how you like it.
Paula I wanted to make the cake with three layers like in the pic. The recipe calls for one box of cake mix. Would you need to use a 1/2 box of cake mix to make 3 layers?
Hi Sherry, no, I only used 1 box, the 18 oz size, for this cake. Now some cake mixes have started making the boxes 15.25 oz (or 15 something), if this is the only size you can find, you will need 3/4 more of the mix.
I want to make using 3 layers. You stated 3/4 of the cake mis is it 3/4 cup? I have made this before using 2 layers its delicous Paula!!
I wish I had seen this comment before I made the cake. The cake tastes delicious but I used a 16.25 oz box, not 18oz. My cake would not cook thoroughly in the middle and was too moist. Wondering if this is why. Otherwise, though, the flavor was amazing.
The recipe has been updated
I made the cake in a 9 x 13 pan and it tastes delicious but although the cake did rise, it settled. I used DH classic white cake and it is only 15 oz. I think the liquid and oil was too much for only 15 oz. probably better with the 18 oz size (what brand?) or cut back on the oil if using the smaller size. Would definitely make it again with those adjustments. Perhaps you can note this on your recipe. I would then issue the 5th star! Yum!
Hi I had a question I want to use a yellow cake mix but I want to make it into 3 different layers each with its own flavor. I want to make one simple vanilla, the other chocolate, and the last one strawberry. I’m not sure how to flavor the strawberry cake. Can I just make the batter already then at the end at strawberry gelatin? Or should I just flavor the cake with strawberry oil?
You can use strawberry gelatin, about 1/3 of the gelatin pack
Wow Paula! This makes my mouth watering just looking at it! Strawberry was always what I asked my mom to make as well. Now it's my youngest favorite too. I have a birthday coming up. I think I might have to make this just for me. Maybe I'll share…maybe I won't!