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.
I cooked this cake, and my nephew, who doesn't eat cake, almost had a fit! Says the best cake he has ever had! Each time I cook it, it is gone in one day! My sister (nephew's mom) cooks it for her church socials, and it's always a hit. However, she keeps losing the recipe, which is why I am on this site today. I lost mine when my computer crashed.
I've made this cake several times and it's absolutely one of my favorites. I found blueberry jello and plan on trying a blueberry version soon. Thanks for sharing this recipe, it's delicious.
Made this for years and I use frozen. Berries…I also put some of the purée in the frosting….makes it pink and really makes the cake better……..better the second day
I made this for our church 4th of July celebration and it was delicious!! I got a small piece and went back to bring the rest home and it was completely gone!! My mama who is not big on sweets even liked this cake and wanted more, but it was gone!! I was ready to make it again the next day, but didn't have the ingredients!!
Dear Brandie,
thank you for your prompt reply. Should I omit the water and the oil then?
Thanks again!
About the boxed white cake mix, if you can't find where you are, just use your favorite recipe for yellow or white cake and replace that with the boxed cake mix for this.
Oil and water amounts are correct as shown for this recipe. And yes, I think blueberries would work. Sounds wonderful! 🙂
Do you think this would work with Blueberries? Would I just look for a blueberry jello?
just curious about the oil water mixtures. i have seen several people ask and didn't see a reply. are those amounts correct? thanks, looks delish
lisa
Hi there!
I couldn't find Betty Crocker white cake mix here in Athens(Greece, not Georgia) so I used a Greek brand white cake mix. The outcome was something inbetween a crêpe and a pancake but so chewy and gluey that was inedible. It was like it was unbaked…
Can I add the strawberries and the jello to a simlpe cake batter or should it be cake mix? I found only devil's food cake mix by Betty Crocker but I don't know if this will work with the rest of the ingredients.
Thanks!
I don't have jello and really don't want to go to the store 🙂 how necessary is it? Or can I leave it out?
I was wondering if anyone has tried freezing this cake and how texture was after thawing
Just checking recipe says 1 cup vegetable oil and 1/4 cup water. On the cake box it is just the opposite.
Thank you,
I made this for my daughters 15th Birthday today! It was a hit, everone loved it! Sooooooo Good!
I made this cake yesterday and it is delicious. I did alter a few things. I used an entire pack of cream cheese (I think this made it not too sweet), and I used whole frozen strawberries that I thawed out (with no sugar added). So glad I found your site.
I only have raspberry jello will that work?
Making this for my 20 year old for her birthday. She loves strawberry cake but I am going to make cupcakes to make it easier to feed a crowd. Looking forward to tasting!
I was so happy with how this cake turned out. My hubby rarely eats cake but loves strawberries so he thought he would try a sample. He loved it! I can't wait to make it again. Thank you for another great recipe.
Question…when you say "stir in oil, egg and water"…do you use a mixer as it appears in the picture? The cake mix box says to mix 2 minutes on medium speed so I did but wondered if stirring by hand would make a difference.
Thank you for a great recipe! Today is my grandaughters first day of kindergarten and we are having a
Happy First Day of School party tonight and she has been telling me strawberry cake is her favorite although she's never had one! Today another dream comes true….hey, Gramma's got to make what magic she can~ 🙂
Fabulous cake! Was an awesome hit for my 3 year olds party! We have 4 servings left and will make it again in the future! We also added in the rest of the pint of strawberries (minus juice) to the frosting.
Looks amazing! Going to try to make a vegan version for this weekend 🙂 my oldest is allergic to milk and eggs. I think I'll try a soy yogurt frosting 😉
Made this cake w/frosting today with strawberries we picked over the weekend. OMG, yummo!!! Very easy and tasty. I added extra strawberries to the icing but be sure to drain the juice as much as possible (and discard) for the icing or you will be adding a lot of extra sugar to the recipe.
Can this be make in 2 8 inch rounds for a layer cake? If so, should I make more frosting?
I made just one like that/
For the birthday of my princess.
It smells so nice and so good for June… and Summer and for girls who likes strowberries … mmmmm
I know she will be happy
but 🙁 its always one small "but" in nice stories …. My cake isn't that beutifully pink like yours 🙁 its more strange gray 🙁 (inside of course)
Ready to make another one – but to get this nice pink colour . What was the secret ? Cause of Jelly ? By the way my jelly-powder was not that bright-pink as well…
Already tried small piece ))) mmmmm ooohhh so ideal and so moist … with frosting on top and fresh strowberries its will be like from the fairy tale — And I feel my self like a small girl having birhtday my self ;)))
thank you !
Hi! It should definitely be pink inside. Maybe it had something to do with the brand of gelatin you used? There is no secret at all, just red juicy strawberries and the Jell-o is also pink 🙂
Can u use 3cups of all purpose flour instead of box cakemix
Hi Elaine! I’m sorry – I have only made this with boxed cake mix.
I've just tasted this cake and it was sooo tasty! Thank you for the recipe. I had to substitute a couple of ingredients for UK available stuff, but it turned out great. Will be trying one of the pudding poke cakes next! 🙂
That is so great Amanda! SO happy you were able to make this work!
Could you also use strawberry cake mix instead of white cake mix or will that be too much flavor?
I was wondering the same thing since I have a strawberry cake mix in my pantry.
I would not use strawberry cake mix in this as the strawberry flavor would be overwhelming. It is a very sweet cake. Having said that, for the frosting I used a 12 oz container of cool whip and folded into that a container and a half of strawberry yogurt and this cake was perfect. I tried it with the cream cheese frosting and it is just way too sweet. I do like the cake recipe though, it is so moist.
This was awesome! I used the Duncan Hines Fudge Marble cake mix and made the cake just like you said. It tasted just like a chocolate covered strawberry. Huge hit at my house! Thanks for a different way of using those little red fruit.
The recipe calls for 1 cup of oil and 1/4 cup of water. Is it supposed to be the opposite??? Just curious?
I just happened to have strawberries from a really good sale last week… and my son just happened to need a birthday cake for Saturday… so we stayed up half the night making this and it smells SO wonderful in here right now. We licked the batter spoon (but not too much, Sam 'n Ella aren't welcome here) and thought it was heavenly… and we licked the beaters after making the frosting and my boy (almost 8) says it's the best frosting he's ever tasted and that "she sure knows what she's doing!"
Thanks for sharing your wonderful recipes with us!
What a sweet comment! Thank you so very much! I am so thrilled to hear you like this one!
This cake is fabulous!! I made it last weekend & everyone loved it & practically licked the sides of the dish to get all the icing..lol!!!! Will definetly make again…
Hahaha! So cute. Thank you for taking the time to come back and let me know how it turned out!
the answer I have to…
" if the cake is iced, can it be left out on the countertop"
I kept mine refrigerated because of the strawberries in the cake and the frosting seemed to "set" better.
I loved the recipe but I think next time I will make a different frosting, something less sweet. I am going to try using a small strawberry yogurt mixed with an 8 ounce container of cool whip. It would be slightly pink colored and great for a summertime treat.
If the cake is iced, can it be left out on the countertop?
when cream cheese is in the frosting, it's usually best to refrigerate it. at least that's what i've always heard… but i'm FAR from domestic diva, so i dunno. 🙂
I would keep it refrigerated because of the frosting. 🙂
Laine – haha, smashing strawberries does have a way of calming one's soul. LOL. So happy y'all enjoyed this one & thank you for coming back to let me know! ~Brandie
I made this cake on Friday. It was so easy and so GOOD! The kids loved it, so did my husband and I. The tip about smashing the strawberries in the bag worked wonderfully too. I didn't even bother to dice mine, just chopped the tops off, threw them in the bag and took out some frustrations with my tenderizer mallet! LOL
Thanks for yet another great recipe. I will definitely be making this one again!
I was just going to ask about using frozen strawberries when I see you can. Yay! I am not planning a trip to the store for a week or so and I have everything but the fruit. Can't wait to make this!
This is the recipe I use, but I have always used frozen strawberries, cook it in a bundt pan and make and icing out of confectioner sugar and the juice of the strawberries, my family loves it. Requested at holidays and
birthdays. I love the cream cheese frosting idea, I am going to try it your way and see what happens. Thanks for the idea. Love strawberries! Brenda
any pointers on making this into cucakes?? want to make this for my 2-year old's birthday party.
Looks beautiful and perfectly mouth-watering. Gotta try it soon…pinning for now. Thanks for sharing another lovely cake…and a pink one at that. =)
Strawberry cake is one of my all-time favorite, and your recipe sounds delicious!
BLessings,
Leslie
Thanks for another delicious recipe!! Pinned this as well!! 🙂
Brenda
<a href="http://www.chattingoverchocolate.blogspot.com>ChattingOverChocolate.blogspot.com</a>
You have so many delicious recipes on your blog!!! 🙂 I make a cake similar to this called Strawberry Cake but have always used frozen strawberries. I will definitely need to give this a try as the Strawberry Cake is my favorite cake. Check out my blog at http://www.chickyscafe.com
I made this and it was a hit. Next time I will use white cake mix instead of yellow.
Just curious. Why are you going to use white cake mix instead of yellow? To me, yellow cake has so much more flavor than white. I always use yellow when white is called for, unless color is important.
Love this recipe!
Just made it for the hubby he loved it thanks so much for the recipe!
Martha B.
This is the recipe my mom always used for her strawberry cake. She did add some strawberries to the frosting…..it was delish!!!! Thanks for sharing.
This cake sounds and looks delicious! We must have both been thinking about Spring today, I baked a pink lemonade cake with pink lemonade frosting. I have never tried it, so I hope it's not too sweet. Both the cake and frosting are Pillsbury. I didn't add anything to make them my own except I put sprinkles on top. Today's my birthday and I wanted a cake!So I made myself a cake!!
Alicia – you sure could. You want to buy the straight up frozen strawberries, not the kind with added syrup (unless you want this cake super sweet). Let them thaw and then chop and proceed with the rest of the directions. 🙂 ~Brandie
could you use frozen strawberries instead of fresh?
frozen,..unsweetened,works
I just made this wonderful cake & used frozen strawberries (not in syrup). I thawed what I needed in the microwave & mashed them with a fork. They produced quite a bit of liquid so I drained most of it off but I used 1/4 c. of it instead of water and the cake was delicious. Just thought I'd pass that along. 🙂
Thanks for this suggestion.
Dang that looks good!
Made this for the second time. Best if you use the French vanilla cake mix, and double the icing. Used organic strawberries; which I think taste better. Cake was even better the second time around. My son requested it for his birthday cake.