Whenever I think of celebrating with family, a delicious Strawberry Cake always comes to mind. This easy recipe is perfect for those lazy Sunday afternoons when my kids want to get involved in the kitchen. The sweet aroma of strawberries baking fills our apartment, making memories with each bite. Speaking of memorable moments, if you love a cozy morning treat, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This Strawberry Cake recipe is a family favorite because it’s super easy to make and full of real strawberry flavor. The combination of cake mix and fresh strawberries brings summer vibes right into your kitchen. Plus, the cream cheese frosting adds that perfect touch of richness.
Ingredients
- 15.25 ounce box white cake mix
- 3 ounce box strawberry flavored gelatin
- 1 cup strawberries, fresh or frozen, mashed or finely chopped
- ¾ cup vegetable oil
- ½ cup whole milk or 2% milk
- 4 large eggs, at room temperature
- 8 ounces cream cheese, at room temperature
- ½ cup butter, room temperature
- 5 to 6 cups powdered sugar, sifted then measured
- 1-2 tablespoons heavy whipping cream
- 1-2 tablespoons strawberries, fresh or frozen, mashed or chopped fine, drained
Step-by-step instructions
Preheat the oven to 350°F. Lightly spray the pan(s) with nonstick spray or cake release.
Put the cake mix, eggs, milk, and vegetable oil into a mixing bowl. Mix well with a hand mixer or stand mixer.
Add the 1 cup of mashed strawberries and the dry strawberry gelatin. Mix until combined.
Continue mixing for 3 minutes. Stop a few times to scrape the sides of the bowl.
Pour the batter evenly into the cake pans or into a 9×13-inch pan. Let the cake cool in the pan for 10 minutes, then move it to a wire rack. Make sure the cake is completely cool before adding frosting.
To make the cream cheese frosting, beat the cream cheese and butter until smooth.
Sift the sugar and add it one cup at a time, mixing after each addition.
Add the heavy whipping cream and strawberries. Mix until smooth and fully combined.
If needed, trim the rounded tops off the cake layers using a cake leveler or a large serrated knife.
Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly on top.
Add the next cake layer and repeat. If using three layers, place the final layer on top.
Spread frosting over the top and sides of the cake using an offset spatula.
Recipe tips & variations
For a more intense Strawberry Cake flavor, add a touch of strawberry extract to the batter. Feel free to experiment by incorporating fresh berries into the frosting, or even add a layer of strawberry jam between the cake layers for extra moisture and taste. This cake is versatile and can be adapted to your family’s sweet tooth.
Storage & reheating
To store the Strawberry Cake , wrap it in plastic wrap or place it in an airtight container. Store in the refrigerator for up to four days. If you prefer the cake warm, simply microwave individual slices for about 10 seconds. It’ll taste just like freshly baked.
FAQs
Can I use other fruits in this cake?
Absolutely! While strawberries are a hit, you can replace them with raspberries or blueberries for a twist on the classic.
What type of pan is best for this cake?
A 9×13-inch baking pan works perfectly if you want a simple sheet cake, but layer pans work well for a more elegant presentation.
Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and frost it just before serving to keep it fresh and delicious.
Recipes you may like
- Check out our easy breakfast potatoes recipe for a savory side option.
- For another tasty treat, try our breakfast pizza recipe .
This Strawberry Cake is not just a dessert — it’s an experience that brings family together. Enjoy baking, sharing, and savoring this sweet delight!
Print
Strawberry Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An easy and delicious Strawberry Cake recipe perfect for family celebrations, full of real strawberry flavor.
Ingredients
- 1 box white cake mix
- 1 small box strawberry flavored gelatin
- 1 cup strawberries, fresh or frozen, mashed or finely chopped
- 3/4 cup vegetable oil
- 1/2 cup whole milk or 2% milk
- 4 large eggs, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, room temperature
- 5 to 6 cups powdered sugar, sifted then measured
- 1–2 tablespoons heavy whipping cream
- 1–2 tablespoons strawberries, fresh or frozen, mashed or chopped fine, drained
Instructions
- Preheat the oven to 350°F. Lightly spray the pan(s) with non-stick spray or cake release.
- Add cake mix, eggs, milk, and vegetable oil to a mixing bowl. Mix well using a hand mixer or stand mixer.
- Mix in the 1 cup of mashed strawberries and the dry strawberry gelatin.
- Mix for 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 the 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.
- If desired, 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 using 3 layers).
- Frost the outside of the cake using an offset spatula for an even layer.
Notes
- For a more intense Strawberry Cake flavor, add a touch of strawberry extract to the batter.
- Feel free to experiment by incorporating fresh berries into the frosting or even add a layer of strawberry jam between the cake layers for extra moisture and taste.
- This cake is versatile and can be adapted to your family’s sweet tooth.
- To store the Strawberry Cake, wrap it in plastic wrap or place it in an airtight container. Store in the refrigerator for up to four days.
- If you prefer the cake warm, simply microwave individual slices for about 10 seconds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg