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.
Made for my grandpa on Father’s day and it was AMAZING!!!!!!!!!!!!
Love hearing that Addi – thank you!
Delicious
SO GOOD AND SO EASY! ( I HAD TO SWITCH OUT RASPBERRY JELLO SINCE I DIDN’T HAVE STRAWBERRY.)
So great, made this for my husband to celebrate 6 months of sobriety! Cut up strawberries on the side to make it kid friendly and decorated the top with “6” out of chocolate chips to represent 6 months. It was amazing, the frosting, the strawberries inside, thank you for sharing!!
This was fabulous! I cubed 1 1/2 cups of strawberries and that yielded 1 cup smashed. I used the French Vanilla cake mix that another reviewer suggested. I also added about 5 or 6 strawberries to the frosting. I didn’t have milk so subbed whipping cream. My neighbors loved it and so did I. It is a keeper. Thank you.
I am completely surprised at how good this was! I am always afraid that recipes like this will have that box cake taste. I’m pleased to report this did not! I made 4 – 6 inch rounds and they were all perfectly flat and gorgeous. Absolutely delicious! Thank you!
It was yummy. The family said it was a keeper.
Went strawberry picking today with my family and used some of the fresh strawberries in the mix. Such a moist and delicious cake!
Planning to make this my kid’s bday. Have you tried it in the the round pans (2-3 layers) or is the 9×13 the only recommendation. Thanks!
This recipe sounds like I want more!
My question ; can I use a bundt pan to bake it in??
Hi Jasmine – this cake is extremely moist. You can certainly try but I can’t say for certain that it will turn out since I haven’t tested it. 🙂
This looks so delicious and moist! Can I also make it into cupcakes?
Can I make this the day before?
& how would I store it?
Do you use instant jello or regular jello? Also, what size package? Thanks!
There’s different jellos? I only know of one kind of jell-o. Unless maybe you are thinking of the puddings? If you scroll up you can see my photo of the ingredients if that helps. 🙂
OMG!!! This cake and icing was FANTABULOUS!! It was sooooooo moist and soooooooo fluffy and sooooooooo scrumptious tasting!! I had to make a “MMMM MMMM MMMMMMM” sound on EVERY bite! Thank you Brandie for posting and allowing us to experience the deliciousness of your recipe. I will be trying more!
Hi. For the frosting, did you use salted or unsalted butter? Thanks.
Hi April, I tend to use salted butter for everything. I hate buying separate butter just to make a recipe so I almost always go with salted. Hope that helps! 🙂
Is there anyway to make the frosting strawberry?
Sure! You can add about a tablespoon of strawberry extract or you can add diced fresh strawberries (or a combination of the two!)
If your wanting to flavor the frosting, I find that taking freeze dried strawberries and I put them in a coffee bean grinder and turn them to powder then add to the frosting. I love it and it tastes so fresh.
Such a neat idea! I’ll have to try that sometime!
I’m going to try this recipe this weekend I wanted to know if this recipe is good for a layered cake
Can I use frozen sweet strawberries instead of fresh?
Hi Shirley, it might turn out a bit too sweet. I haven’t tested it that way unfortunately…
This cake is Delicious. I have made it so many times. My friends and family say it is the best cake they have ever eaten.
Oh wow!! So wonderful to hear that Denise! Thanks so much!!
I made this cake last year and it was wonderful! was wondering if you could do these as cupcakes and if so how to adjust the temp/cook time if needed?
Hi Nicole! I’ve never made these as cupcakes but it would definitely work. The timing you may have to play with though. Maybe start with 18 minutes and go up from there?
On my way home right now to make this beautiful cake
???? my husband has been smiling all day waiting for me to get it done
Awwww – you are so sweet!! Love hearing that Rhonda!!
Hello. I have made this cake before and its delicious… this time I picked up strawberry cake mix instead of vanilla forgetting recipe calls for vanilla…should I skip the gelatin in this case? Thanks a bunch
Hi Dagmara! Yes, just leave out the strawberry gelatin. Of course, it doesn’t hurt to add it. It’ll just boost the strawberry flavor. 🙂 No harm done either way!
I have not made it yet, but I have had it before and it is very good. Thanks for the recipe. I do have a question though, can I use frozen strawberries and thaw them first? Thank you again.
Hi Barb! I love hearing that! I don’t see why you couldn’t. 🙂
I made this last weekend. The only change I made was to substitute equal parts apple sauce for the oil which was simply a personal preference for me. I have to say, the cake was easy to make as was the frosting. It was truly delicious and I will definitely make it again..soon!
Love how you made it your own Leann!! That’s wonderful!
Delicious! I did not make the frosting, I served it with sugar free Cool Whip. I used a sugar free cake mix. sugar free gelatin and subbed sugar free apple sauce for most of the oil. Thanks for posting, I think different flavors of gelatin and fruit would be good.
I've made this cake twice now and it is absolutely delicious!!! Would highly recommend – my friends have been begging me to make it again for them!
Big hit. So easy and delicious! My icing was too thick, so I added a bit of the strawberry puree which was fabulous, but after sitting it did get just a tad runny, but still tasted great.
In oven now but made with strawberry cake mix and blended frozen strawberries and followed the rest exactly. . Time will only tell now…… Will update here shortly.
I made this with a strawberry cake mix and left out the jello. Came out delicious. Also, you have to double the frosting recipe or there is not enough.
I have made about 6 of the cakes since I found this recipe and it is so good. My friends say that it is the best cake they have ever ate. My son loves it too. I put a cup and a half of strawberries in the cake. I use a block of cream cheese in the icing and no milk. I slice fresh strawberries for the top of cake too.
So, so good!
This cake was good, but it was really rich. The icing was delicious and sweet probably making it rich. I had to bake mine a little longer, the middle of the cake was slow getting done.
does this recipe require any changes to make as a layer cake
It is too simple!!! Today on my mother’s birthday, we made this cake. It was very delicious!!!! Everyone loved it!
I have made this cake about 14 times. I have also varied the recipe to make an “Orange Dream” cake. Replace the strawberry gelatin with orange flavored jello and replace the strawberries with mashed peaches (still fresh or frozen, no sugar added).. Delicious!
You can replace any flavor of gelatin and any fruit that has about the same moisture/texture.
Love it Kate!! And thanks so much for letting us know how it turned out with other combinations!!
Can you tell me how long to bake it if I’m using a bundt pan? This cake is my favorite!!
I have this cake in my oven now. Smells so good. I used frozen berries and partially thawed them in microwave, then put them in a bowl and smashed them with a potato smasher… Can’t wait to
try this!
Can this recipe be made in two round cake pans instead? I’m wanting to do a layered cake for my friend’s birthday.
Curious if you used 2 rounds. I want to try for daughters bday.
Loved this cake and will make it again. I added strawberries to the icing and added a little to much so it was a little runny but AMAZING!!! Thank you!
This is one of my favorites. Glad you enjoyed it 🙂
Instead of jello can I use strawberry extract?
I have never made it that way so I can't say for sure. If you try it this way, come back and let us know how it turned out for you.
Think I'll and use cheesecake pudding mix instead of the jello mix
Can you make and freeze for later?
This one disappears so fast I never have to worry with freezing but I think you could. Make sure you wrap it very tightly.
I am using the Betty Crocker rainbow chip super moist cake delight mix… I was wondering to I still use the 4 eggs you have for your recipe or do I go by what this box says? Thank you 🙂
Follow this recipe and use the 4 eggs.
I usually use applesauce in recipes that call for veg. oil. Can i Use applesauce with this recipe or will the applesauce and the strawberries together in the mix make it too runny?
Thanks!
I have not used applesauce in this recipe so I can't say for sure. I have used applesauce in other recipes with great success. If you try it this way, make sure you come back and let me know how it turned out for you.
How about for cupcakes?
This would be great for cupcakes too!
Could I use a bundt cake for this recipe bad just drizzle the frosting over it? I'm going to make this as a birthday cake….it looks so yummy.
Just made these as cupcakes with my godsister today. Substituted the oil for butter and the water for milk. Turned out great and the fresh strawberries were perfect! Posted pictures on facebook and one of my neighbors came and picked up few since we had so many.
Thanks i will give this a try. It is very similar to a recipe i just used.
Just curious if you can substitute the water for buttermilk?
made this today, it was sooo good!! thanks for sharing, I love your recipes:)
hi love the sound of this cake but in the uk we dont have yellow cake mix, do you know what the uk equivalent would be and is jello – jelly ? sorry to sound like such a thicko
If I use a white cake mix do I use all the eggs or just the whites.