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.
No but it looks great for my busy schedule
Hi Paula
I live in Canada and I would like to.get the ingredients to make this Strawberry Cake… could you please email me with the ingredients are?
southerndelight52@gmail.com
The ingredients and directions are in this post.
Hi! If I plan to use the 18.25 ounces of mix, do the wet ingredients increase? Does using the greater amount make much of a difference as far the amount of cake?
Details for the 18.25 are in the Notes of the recipe. You really can’t tell much difference in the larger size after the cake is baked.
Can l use Bundt pan for this strawberry cake?
I would recommend this recipe> https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/
It tastes the same but slightly different to work better in a bundt.
Can you make the icing a few days before and store in the refrigerator? I’m
Going to freeze the cupcakes. Need to make them on Sunday (for time reasons) but I won’t need them til Friday?
Yes, you can. For that length of time you can actually refrigerate the cupcakes if you have room in the fridge, but freezing them works too. For the icing, allow it to sit on the counter about 30 minutes (depends on the temp in your house) and it’ll be easier to work with. Enjoy!
I love above six thousand feet, I always have problems with the conversion. Mine fell in the center what makes it so that?
I don’t have any experience baking at high altitudes. I did find this info: https://www.allrecipes.com/article/high-altitude-cake-baking/
Do I need to do anything special living at a high altitude?
I’ve never baked at high altitude and have no way to but I did find this article that should help. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I made this cake with Aldi’s jello which has natural coloring. I also used fresh strawberries. The cake wasn’t pink, but it was delicious! I cut each of two layers in half making it four layers with frosting in between. Everyone loved it! It was wonderfully moist! One of our guests asked if I would make it for her wedding cake! Thank you so much for sharing the recipe!
Thanks so much for your comments. I’m going to try Aldi’s jello – I’ve never tried it.
If I use both strawberry cake mix and add the strawberry gelatin instead of white cake mix, would it still be successful?
yes
Has anyone done cupcakes with this recipe? How many cupcakes does it make?
If I am using Brill Buttercream Frosting how would this need to be stored?
No, you can store at room temp
Yes. It works well as cupcakes. Makes 24. I just make a thicker icing so it doesn’t run off (I don’t add the heavy cream).
33
This cake came out perfectly. I followed the recipe and used the adjustment, the cake was moist and flavourful with a beautiful pink colour. The frosting was delicious and not too sweet. I added some chopped strawberries in between each layer (3) and put halved strawberries on top for decoration it was beautiful.
I made it for my daughter’s birthday and everyone raved about it & asked for seconds. Everyone thought I got it from a posh bakery, I was so pleased. Thank you for this recipe it will be a staple at our house😁