Strawberry Cake
This Easy Strawberry Cake starts with a boxed cake mix, strawberry Jell-O, fresh strawberries and is topped with a homemade frosting!
A Simple, Sweet Cake with Homemade Frosting
This fresh strawberry cake has been one of my favorites for years! I really enjoy making this recipe and my Strawberry Bread recipe when I have been able to pick some fresh strawberries when they are in season. The cake mix makes it easy but the fresh strawberries and cream cheese frosting make it taste totally homemade!
So moist! So easy! So pretty! I love this dessert and it’s always a hit when company comes over!
– Darlene
Frequently Asked Questions:
For this recipe, I am using a vanilla cake mix and adding strawberry Jell-O instead of using a strawberry cake mix. I’m not sure why but I think it does actually give the cake a slightly more homemade flavor rather than tasting like a boxed cake mix. But if you want, you could certainly use a strawberry cake mix. This is kinda meant to be a “semi homemade” cake, so although we’re using a boxed cake mix, we’re adding the fresh strawberries and the homemade frosting to give it that homemade taste. You could use my recipe for Homemade Strawberry Cake if you really want a fully homemade cake.
I’m also using my go-to cream cheese frosting recipe that I like to use for my Red Velvet Cheesecake Cake. It really is the perfect frosting for this cake but you can use a store-bought canned frosting if that is your preference. Additionally, you can make a strawberry frosting if you really love strawberries. You can add about a Tablespoon of strawberry extract or you can add diced fresh strawberries (or a combination of the two!) Or you can keep it really simple and just top it with Cool Whip whipped topping!
This can be made as a layer cake. Just use (2) 8-inch round baking pans. Adjust baking time as necessary (you can go by cake mix instructions on the back of the box.)
I prefer to use the boxed cake mixes that are still 15.25 ounces (as of the writing of this post) like Duncan Hines or Pillsbury. Betty Crocker is down to 13.25 ounces so I try to steer clear of those cake mixes if possible.
While I haven’t personally tested this recipe to be made as cupcakes, I’d start by using the timing recommended on the back of the specific box of cake mix that you choose.
You can have fun decorating this one. Slice up fresh strawberries and put them around the outer edges or put one on each separate slice (like shown in the pictures.) I would only do this if serving the same day though because the juices will release from the strawberries as it sits.
If there are any leftovers, you’ll want to cover it and put into the fridge for up to 2-3 days. I haven’t personally tried freezing this cake, but you can attempt it. Just be sure to wrap it tightly in a freezer safe container or bag.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- French vanilla cake mix– If you can’t find the French Vanilla, you could use white or yellow but I think the vanilla gives the best flavor.
- strawberry gelatin mix (Jell-O)– you can use other flavored gelatin mix if that is something you think you’d prefer. Some readers have shared that they have tried this with black cherry and raspberry and really enjoyed it. Also, the sugar free versions could work if you need to decrease sugar amounts.
- eggs – if you have time, let your eggs come to room temperature before using. This helps them blend into the batter so much easier.
- vegetable oil
- water
- fresh strawberries– Frozen strawberries can be used. Just make sure they are unsweetened and thawed before using.
- cream cheese– It’s super important that the cream cheese is fully softened. If not, it won’t mix smoothly and you’ll end up with a bumpy frosting. Use these Tips to Soften Cream Cheese Quick if you need them. If you don’t like a cream cheese frosting, just leave out the cream cheese. It will then be a buttercream frosting. Adjust milk in the frosting to get the consistency you enjoy.
- butter – when it comes to the butter, you can use unsalted or salted. There is very little salt in a stick of butter (and we’re not even using the full stick) so it really will not affect the overall taste or flavor. If all you have is salted, then go ahead and use that.
- powdered sugar
- vanilla extract – if you want it to have a stronger strawberry flavor, try using strawberry extract instead.
- milk – generally I use whole milk but we aren’t using a whole lot in this frosting recipe so use what you have on hand.
How To Make Strawberry Cake:
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray. Y’all know I love this kind that has flour in it. Perfect for baking. Give your strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice them up. Then stick them in a plastic Ziploc bag and start crushing them up. I’m using the flat side of my meat tenderizer here but you can use any heavy object or a rolling pin. This will probably take you a minute or two.
Then stick them in a plastic Ziploc bag and start crushing them up. I’m using the flat side of my meat tenderizer here but you can use any heavy object or a rolling pin. This will probably take you a minute or two. In a bowl, combine cake mix with strawberry gelatin powder. Mix until combined. Then stir in oil, eggs and water.
Once that is combined, add in 1 cup of your smooshed strawberries. You will want to gently stir those in by hand. Then pour batter into baking dish. Bake for about 30-33 minutes. Oven times do vary, so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go. Allow cake to cool completely before adding frosting. If you’ve ever made a strawberry cake before, you know they always brown a bit on top. No worries, that is normal. We are gonna cover it up with frosting anyway.
To make the frosting, mix together your softened butter and softened cream cheese. It’s easiest if you have an electric mixer. Mix until smooth and creamy and lump-free.
Then mix in powdered sugar, vanilla extract and milk. Mix until smooth and creamy. Note: If you have any leftover crushed strawberries, you could always add it to your frosting. Slather frosting onto cooled cake.
Then slice and serve. If there are any leftovers, you’ll want to cover it and put into the fridge. Optional: Decorate with fresh sliced strawberries.
Craving More Recipes?
- Heaven on Earth Cake
- Strawberry Shortcake Cake
- Strawberry Mess
- Strawberry Kool-Aid Pie
- Hot Milk Sponge Cake
- Strawberry Muffin Mix Waffles
Originally published: February 2013
Updated photos & republished: March 2026
Strawberry Cake
Ingredients
For the cake:
- 1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
- 15.25 ounce box French vanilla cake mix (I use Duncan Hines)
- 3 ounce box strawberry gelatin mix (Jell-O)
- 4 large eggs
- 1 cup vegetable oil
- ¼ cup water
For the frosting:
- ½ block (4 ounces) cream cheese, softened to room temperature
- ⅓ cup unsalted butter, softened (you can use salted if that is all you have)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk (more if needed to get desired texture)
Instructions
For the cake:
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray (I like the kind with flour in it.)
- Rinse 1 pint fresh strawberries with water, then gently dry them with a paper towel. Remove the stems and dice.
- Put strawberries into a large Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two. Set aside.
- In a large bowl, combine 15.25 ounce box French vanilla cake mix with 3 ounce box strawberry gelatin mix. Mix until combined.
- Then stir in 4 large eggs, 1 cup vegetable oil and 1/4 cup water.
- Once that is combined, add in 1 cup of the smashed strawberries. You will want to gently stir those in by hand.
- Then pour batter into prepared baking dish.
- Bake on the middle oven rack for about 30-33 minutes. NOTE: Oven times can vary so please go by doneness, not just time. Stick a toothpick in the center, if it comes out clean, it is good to go.
- Allow cake to cool completely before adding frosting.
For the frosting:
- Using an electric mixer, mix together 1/2 block (4 ounces) cream cheese, softened to room temperature and 1/3 cup unsalted butter, softened. Mix until smooth, creamy and lump-free.
- Then mix in 2 cups powdered sugar, 1 teaspoon vanilla extract and 1 Tablespoon milk. Mix until smooth and creamy.NOTE: After mixing, if you find it needs a bit more milk to become creamy, add just a very little bit at a time until you reach your desired consistency.
- Slather frosting onto cooled cake. Put the cake back into the refrigerator for about an hour to help the frosting set up.
- Then slice and serve! I like to top each piece of the strawberry cake with a slice of fresh strawberry .
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you have leftover smashed strawberries, you can add those into the frosting if you’d like. You may need to add a bit more powdered sugar to the frosting to adjust.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is hands down one of my favorite recipes. Everyone loves when I make this cake. I am making cupcakes for a birthday and was wondering how long should I bake if for cupcakes?
Yay! I am so happy to hear that! I haven’t tested it with cupcakes yet but I think you should be able to follow the times on the back of the cake mix box to give you an idea of:)
So moist! So easy! So pretty! I love this dessert and it’s always a hit when company comes over!
Has anyone ever tried making this with a protein mix? Just wondering if all the other ingredients and ratios would stay the same.
Has anyone switched out the oil for melted butter?
I have in hand either a sugar free strawberry gelatin or a sugared black cherry version. Which would you suggest?
I have posted a review about the cake before and it is so Delicious. I made one a couple days ago and it is only a couple small pieces left between the 4 of us. This is probably the best cake we have ever had. Brandie a few days ago I received your book
The Country Cook’s Guide To: Easy Dinners. I can’t wait to try some of your recipes because I know they will be great. I feel like I know you. When I make a new dish I always tell my family that it from you.
Awww Denise – thank you SO very much! I hope you love all those recipes and I am so very thankful to have you here! I appreciate you taking the time to comment. It really means so very much!
This cake is delicious & refreshing, made it with white cake mix, frosting is amazing !
Can I use strawberry cake mix instead of the white one?
Of course! It will make it ultra strawberry & might be a bit too overwhelming but you could certainly do that!
I have made this several times and have had to copy the recipe for all my friends because they wanted to make it – I made 2 of these for a dinner and there was none left – everyone loved this cake – this is my go to recipe when I have company – thank you so much for posting this recipe
I used lemon cake mix with lemon jello and added the strawberries. Delicious! I made a lemon cream cheese frosting to top it off.
Sounds delicious!
Omg, the best cake ever! I made it exactly as written and I am eating it right now. So so good! This is now my go to strawberry cake!
This looks really delicious, do you think it would work as a layer cake?
You could try but it is EXTREMELY moist and may not hold up well to being a layer cake.
This was loved by all made a three tier cake with strawberry cream cheese frosting
hi! do you use one 15.25 oz box of vanilla cake mix for this recipe? I want to make sure i have the correct sized box of mix. thanks!
Easily the best strawberry cake I’ve ever made was from using this recipe. Everyone loves it and it’s the perfect summertime dessert. Thanks so much for a great recipe!