Would you like to learn How To Make Strawberry Cake With White Cake Mix ? It is one of my favorite special occasion cakes. Follow along and learn the secret ingredient to this amazing strawberry cake.
Everyone loves strawberry cake. This white cake mix recipe makes a delicious homemade strawberry cake! Making strawberry cake from scratch is easy…even for a beginner baker!
Easy Strawberry Cake Recipe
If you’re looking for an easy strawberry cake recipe, this is it! This extra-moist cake starts with a boxed cake mix, but is anything from ordinary. Top with homemade strawberry frosting that tastes like a milkshake.
Easy Strawberry Cake Recipe
During one of our Facebook Live shows recently one of you asked for a strawberry cake recipe. The doldrums of winter are setting in and we’re all craving a little bit of summer. This easy strawberry cake recipe will satisfy that craving!
Best Strawberry Cake
We decided to make a strawberry cake recipe using cake mix for those of you who need a quick, easy and moist strawberry cake. We’ll be working on a 100% from scratch strawberry cake over the next few weeks for those who like completely homemade recipes.
But I’ll have to say…this cake is hard to beat. It’s the best strawberry cake recipe I’ve ever made.
Can I put fresh strawberries in cake mix?
Yes! This cake starts with a cake mix, but uses fresh strawberry puree to give it the a fresh strawberry flavor. Take the strawberries and run them through a food processor to puree them. Use 1 cup of the strawberry puree, juice and all, in this cake recipe.
How do you make strawberry cake?
This is a dump-and-go style cake. Add all of the ingredients to a stand mixer (or use a hand mixer) and mix well. Here are a few hints:
- Although this strawberry cake starts with a boxed cake mix, it does have fresh strawberries in it. You’ll add 1 cup of pureed strawberries to the cake batter. Just enough to add a fresh flavor and extra moisture.
- You’ll also add a small box of strawberry gelatin to the batter. If you can find a strawberry boxed cake mix, you may be able to use that and skip this step. But add strawberry gelatin to a white cake mix for a huge strawberry flavor boost.
- I normally like to try to use butter in cake recipes. I tested this recipe three times and everyone definitely preferred the cake with oil over butter. The texture was simply amazing, and since strawberry is the main flavor, you won’t notice the butter taste missing.
- To make a 9×13 cake, prepare the cake as described above. Pour the cake batter in a greased 9×13 cake pan. Bake at 325 degrees for 35 minutes, or until the center of the cake bounces back when you touch it.
- To make a 2 layer cake, divide the batter between 2 greased and floured cake pans. Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it.
How do you make strawberry buttercream?
I desperately wanted to use fresh strawberries for the frosting. But I just couldn’t get the texture right. The fresh strawberries were reacting with the butter and sugar, which caused the frosting to be a little lumpy and not as smooth as I liked. I decided that flavor and texture trumped using fresh strawberries.
So what gives this homemade strawberry frosting it’s flavor? Strawberry jam. I used Welch’s Natural Strawberry Spread. The combination of butter, jam, sugar, vanilla and a little cream makes this frosting taste like you are drinking a strawberry milkshake. Even those in the family who don’t care for frosting couldn’t say no.
Need a little summer in your cloudy day? Try this easy strawberry cake recipe. It’s quick. It’s foolproof.
You’re going to love it.
BEST EVER STRAWBERRY CAKE
I love strawberries!
No doubt about that, strawberries have always been a part of my life and recipes. Almost 6 years ago, I blogged about a drool worthy fresh strawberry cake that I made and it has been a BIG hit on my blog, getting pinned and shared all over the place the last few years. The pictures I took are really bad….6 years ago I had no idea how to take decent pics, so it was pretty pathetic. I just went back and edited that post with a good picture and a printable recipe sheet that I’m adding here too.
One of my friends I went to college with sent me a funny note recently. She was looking for a strawberry cake recipe and her daughter found one on Pinterest and sent it to her. Yep, it was from MY blog from 6 years ago and I had to laugh. Small world, after all!
After bringing all these beautiful fresh strawberries back from Florida, I had to make another one of these strawberry cakes. So, I’m reprising the strawberry cake recipe today, which I’m also updating on a printable recipe page. We didn’t do that back then, but now recipes can be printed easily.
I pureed the strawberries and used about 3 cups fresh strawberries in this cake. One cup in the batter and one cup in the icing. I had leftovers for adding to the top too, so the strawberry flavor is pretty intense.
The recipe calls for a white cake mix, so I bought a Duncan Hines French Vanilla. Then you add some other ingredients to the cake batter mix, along with 4 eggs.
Mix it all up with a mixer. Puree the strawberries.
Then add the cup of fresh pureed strawberries.
Pour into a 9×13 pan. You could also make this as a layer cake too in round cake pans, I’m sure, if you wanted to. Layer cakes have never been my specialty so I did the sheet cake version.
After baking, it came out golden brown.
Mixed up the frosting, which is butter, cream cheese, confectioners sugar, and strawberries.
The icing is runny and not a hard icing, but it’s very yummy!
Please note that the icing is not a hard icing at all, it’s runny and if you leave out some of the strawberries it should be less runny so be aware of that. I used this icing recipe as I found it online, but the icing needs to be tweaked, it does make a lot of icing (almost too much) and the icing is very runny as is. I’ve read to add more powdered sugar to thicken up icing, so I would use less strawberries and more powered sugar to make the icing thicker.
Let it drip down the cake and then add a dollop of strawberries on top for garnishment. The taste is out of this world!
Invite some friends over and let them eat strawberry cake. It might taste from scratch, but it’s very easy to make and super delicious if you like strawberries! Feel free to pin this one too, I love that it’s been shared so many times! The sweetness is delicious and has such strawberry flavor.
Best Ever Strawberry Cake
Easy strawberry sheet cake made with a box cake mix base, with added ingredients and a cream cheese frosting with strawberries.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
- 1 box white cake mix
- 3 tbsp plain flour
- 1 (3 Oz) box strawberry jello
- 1/2 cup water
- 3/4 cup oil, I used canola oil
- 2 cup fresh or frozen pureed strawberries (one cup for cake & one cup for icing)
- 4 eggs
- Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.
- CREAM CHEESE ICING: adapted from Paula Deen online recipe
- 1 stick butter softened
- 1 8 oz. pkg. cream cheese, softened
- 1 cup frozen or fresh pureed strawberries ( or frozen strawberries)
- 3 cups powdered sugar
- Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!
This Strawberry Cake has fresh strawberries in the cake as well as the frosting. It’s Grandmother’s favorite! If you are a fan of strawberries, this is a must try!
If you love strawberries, you are going to want to keep reading. This beautiful cake is packed full of them! It starts simply with a white cake mix, add in a box of strawberry Jell-O, and frozen real strawberries. The frosting is full of strawberries, too. That beautiful pink frosting comes from the strawberries themselves.
I originally blogged this recipe almost 4 years ago. This cake recipe comes from my friend, Candi, who has been one of my closest friends for over 20 years. She also happens to be a fellow food blogger.
I have mentioned before, that I haven’t always loved baking. Now, I dream of recipes I can make when I can’t sleep, or even during church (ha ha — really – see: Marshmallow Cheesecake.) Candi, on the other hand, has always had a love of baking, and she is amazing. This is one of the recipes on her blog that I have always planned to make. Lordy! Why did it take me so long?!?
Candi calls this recipe Grandmother Mary’s Strawberry Cake. I encourage you to go read the blog post, because it is one of my favorites she has ever written. Her grandmother made this cake every Sunday, because it was her granddaddy’s favorite cake. That right there is love, people.
Back then, I was browsing through recipes trying to come up with a dessert for my Easter dinner, and I happened upon this one. It was that ah-ha moment we all have. My menu was planned. Somethings about my Easter dinner change from year to year, and some things are always present.
One thing that typically changes is dessert. You know those people that pass on dessert? The ones that are all “I couldn’t eat another bite.” Even those people asked “can I have just a sliver?” (then came back and asked for a second piece!) Nothing like enjoying a great piece of strawberry cake, on the patio, in the sunshine.
BUT PLEASE DON’T WAIT UNTIL EASTER TO MAKE THIS FRESH STRAWBERRY CAKE!
May I suggest Valentine’s Day? It’s perfect for that pink and red holiday I hold so close to my heart! Sometimes when you slice a strawberry it looks like a heart.
Whether you get that heart shaped strawberry accidentally, or intentionally, it adorns the cake in a way that screams ….. ❤︎ Be My Valentine! ❤︎
Look at all of those strawberries in there! This cake is super duper moist. I know there are people out there that frown upon using cake mixes. But I am here to tell you, if you didn’t tell anyone that this strawberry cake recipe wasn’t from scratch they would never know. Well, until they ask you for the recipe, and they will. So be prepared.
INGREDIENTS IN STRAWBERRY CAKE WITH STRAWBERRY FROSTING:
- white cake mix
- strawberry gelatin
- frozen strawberries
- oil and water
- powdered sugar
This cake is fairly simple to make, but know that the frosting isn’t a typical frosting consistency. The first time I made it, it was warm in my kitchen from all of the cooking I was doing, so I kept it in the fridge.
Whenever I make this as a layer cake, I find it easier to do a “crumb coat” and place the cake in the fridge for 30 minutes, before adding the rest of the frosting. Candi’s original recipe calls for a lot less frosting, but I am here to tell you, you’ll want to eat this strawberry frosting with a spoon. I found that the amount I have in my recipe, is perfect to add plenty in between the layers, and to frost the outside of the cake generously. If you choose to make this cake as a 9×13, you won’t need this much frosting. Cut in half and you will have a good plenty.
WHAT IS A CRUMB COAT?
A crumb coat is a thin layer of frosting that is applied to a cake to seal in stray crumbs before the second layer of frosting is applied. Apply the thin layer of frosting then place your cake in the refrigerator to set up before applying the final coat.
After I frosted it, I decided to add some fresh strawberries to the top. Luckily I took the photos right away. I went to take the cake out to serve it, and you know what happens when strawberries meet sugar right? They become syrupy and perfect for shortcake. Of course, when they are laying on a cake or arranged around the side touching a sugary frosting, they make little strawberry syrup rivers in your frosting. DOH!
So, note to self, if you are placing fresh strawberries on the cake, do it RIGHT before you serve it!
Last week, I had a brilliant idea! What if I made this cake, but baked it in my donut pan? Then what if I glazed those donuts with chocolate ganache? Then…. what if I dusted them with cute sprinkles and dressed them up for Valentine’s Day? Well, I did all of those things, and named them Chocolate Covered Strawberry Donuts! They are CRAZY GOOD, friends.
HERE ARE SOME MORE OF OUR FAVORITE STRAWBERRY RECIPES:
Out of all of the Strawberry Cake Mix Recipes, this one is hands down my favorite. Who would have ever thought adding frozen strawberries and Strawberry Jell-O to a white cake mix would be this good?!
4.5 Stars (150 Reviews)Print
This Strawberry Cake has fresh strawberries in the cake as well as the frosting. If you are a fan of strawberries, this is a must try!
PREP TIME8 minutes
COOK TIME30 minutes
ADDITIONAL TIME30 minutes
TOTAL TIME1 hour 8 minutes
- FOR THE CAKE:
- 1 white cake mix
- 3 Tablespoons flour
- 3 eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- 1 (3 ounce) package Strawberry Jell-o
- 1/2 cup frozen strawberries, thawed, drained
- 1 1/2 sticks butter, softened
- 3/4 cup frozen strawberries, thawed, drained
- 4 1/2 cups powdered sugar
Preheat oven to 350 degrees.Grease and flour two 9″ round cake pans.
Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries.
Pour into prepared cake pans and bake for approximately 25 minutes. Use the “toothpick test” to make sure cake is done in the middle.
Turn out on a cooling rack to cool completely.
Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.
Garnish with fresh strawberries if desired. Don’t do this step too far in advance, as they will become syrupy.
- 1/2 cup frozen strawberries is equivalent to one 10 ounce container of frozen strawberries.
- Reserve the liquid from the strawberries, it’s nice to add to the frosting if you feel you need to thin it out as you’re making it.
- Original recipe calls for a lot less frosting. This amount was perfect to add plenty in between the layers, and to frost the outside of the cake generously. I did do a “crumb coat” and placed the cake in the fridge for 30 minutes and then frosted the rest. If you are making this cake as a 9×13, you won’t need this much frosting. Cut in half and you will have a good plenty.