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.
I actually have a question the for the frosting I have the Cool whip and not the heavy cream what should I do because it’s like 1 in the morning here and I don’t think there’s any grocery stores open but I need help thank you
I’m sorry, just seeing this. You can make whipped cream from the heavy cream and proceed with the recipe
Can I substitute the heavy whipping cream with milk or half and half in the frosting? Also, is this enough frosting for a three-layer cake
Yes you can sub milk or half & half. It is enough for a 3 layer cake. It’s on the generous side for frosting, I like a lot of frosting. 😉
Baking tonight! QUESTION: I bought two cake mixes, one is GLUTEN FREE. Any edits for the gluten free version?
I’m sorry, I don’t have much experience baking with gluten-free products. The few that I tried I didn’t have much luck with.
I have tiered cake pans. Will this cake work well if I put it all in my 9” spring cake pan?
It won’t fit in 1 9-inch pan. You need two.
Hello. Can this be made in a Bundt pan? If so what are the adjustments? It looks amazing , can’t wait to try it. Thanks in advance
If you want a strawberry bund cake, I recommend this recipe> https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
You can frost it with the Easy Strawberry Cake frosting if you like.
Want to bake this cake but How is it stored? On the counter on a cake stand with dome? Or does it have to be refrigerated?
It needs to be refrigerated if you put the frosting that I have in the recipe on it. If you use another frosting without cream cheese you can leave it on the counter.
My comment is related. I made this in a 9 x 13 so there is some frosting left. It is so delicious I don’t want it to go to waste! Could it be frozen?
Yes, it can be frozen about 6 to 8 weeks. It can be refrigerated about 1 week
O can’t find the actual recipe. Help.
You had to scroll past it to leave the comment. It’s in the gray box.
Hi,I put my strawberries in the food processor and their more like a purée than mashed. Will that change the integrity of the cake? Should I use less milk or oil?
They’ll be fine like that. No change.
Will this make 3 8in layers?
yes
I have used this recipe a million times but have never written it down i believe itbused to have a note on adding white flower and baking powder its no longer in here can you please tell me those ingredients and how much to add to my box cake mix?
For some reason those instructions were confusing to most everyone so I revised the ingredients for the smaller size cake mix. This is the wording that I changed. As well, I used 3/4 cup oil instead of 1 cup in the original recipe.
“Please note also the original Easy Strawberry Cake recipe used an 18.25-ounce cake mix. For a long time, you could still get the 18.25 size cake mix, but I have been unable to find it recently. Here are two options for adjustments to the 15.25-ounce, 16.5, or 16.25-ounce cake mix to make it work. Everything else remains the same after these additions.
You can purchase two cake mixes. Use one complete 15.25 package plus measure 3 ounces out of the second cake mix. Likewise, if you have 16.50 or 16.35-ounce box of cake mix, make up the difference with another box of cake mix. Store the remaining for next time.
Use one 15.25 ounce cake mix PLUS add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon baking powder.”