Fresh Strawberry Cake
Anyone else dreaming of spring yet? I think it’s at this time of year that many folks are starting to get just a bit tired of winter. Especially if you live in one of the blizzard states. After shoveling snow for weeks and having to work and drive in it, I’m sure a sunny warm day is calling your name. So in honor of the coming spring (because it will eventually come, I promise), I’m making a strawberry cake. That beautiful, juicy fruit that is oh so tasty and ripe during those first warmer months of the year.
So easy thanks to cake mix
For this recipe, I’m using my favorite Fresh Strawberry Cake recipe from Duncan Hines. It’s an old favorite and it has never failed me.
And I’m 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!
Ingredients:
For the cake:
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
For the frosting:
1/2 block (4 oz.) cream cheese, softened
1/3 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
1 tbsp. milk
1/3 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
1 tbsp. milk
Directions:
Preheat oven to 350F degrees. Spray 9×13 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.
In the bowl, combine cake mix with strawberry gelatin powder. Mix until combined.
Then stir in your 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.
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.
Enjoy!
Fresh Strawberry Cake
Print Pin RatePrep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 391kcal
Ingredients
- For the cake:
- 1 box vanilla cake mix white or yellow cake mix
- 1 3 oz box strawberry gelatin mix Jell-O
- 4 eggs
- 1 cup vegetable oil
- 1/4 cup water
- 1 pint fresh strawberries or 1 cup crushed fresh strawberries
- For the frosting:
- 1/2 block cream cheese (4 oz) softened
- 1/3 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat oven to 350F degrees.
- Spray 9 x 13 baking dish with nonstick cooking spray.
- 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 using a rolling pin or other heavy object. This will probably take you a minute or two.
- In the bowl, combine cake mix with strawberry gelatin powder.
- Mix until combined.
- Then stir in your 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.
- 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.
- Slather frosting onto cooled cake.
- Slice and serve.
Notes
If there are any leftovers, you'll want to cover it and put into the fridge.
Nutrition
Calories: 391kcal | Carbohydrates: 65g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 444mg | Potassium: 113mg | Fiber: 1g | Sugar: 46g | Vitamin A: 7.4% | Vitamin C: 28.1% | Calcium: 11.8% | Iron: 7.5%
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Anonymous says
If I use a white cake mix do I use all the eggs or just the whites.
michelle uk says
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
Anonymous says
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!
Tonette Taylor says
made this today, it was sooo good!! thanks for sharing, I love your recipes:)
Anonymous says
Just curious if you can substitute the water for buttermilk?
Sharon Blair says
Thanks i will give this a try. It is very similar to a recipe i just used.
sassynigerianj says
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.
robin chavarria says
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.
Jane says
How about for cupcakes?
Brandie (The Country Cook) says
This would be great for cupcakes too!
Karen says
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!
Brandie (The Country Cook) says
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.
Anonymous says
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 🙂
Brandie (The Country Cook) says
Follow this recipe and use the 4 eggs.
Anonymous says
Can you make and freeze for later?
Brandie (The Country Cook) says
This one disappears so fast I never have to worry with freezing but I think you could. Make sure you wrap it very tightly.
Unknown says
Think I'll and use cheesecake pudding mix instead of the jello mix
Anonymous says
Instead of jello can I use strawberry extract?
Brandie (The Country Cook) says
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.
Amy says
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!
Brandie says
This is one of my favorites. Glad you enjoyed it 🙂
Claire says
Can this recipe be made in two round cake pans instead? I’m wanting to do a layered cake for my friend’s birthday.
Karron says
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!
Kate says
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.
Brandie @ The Country Cook says
Love it Kate!! And thanks so much for letting us know how it turned out with other combinations!!
Katherine says
Can you tell me how long to bake it if I’m using a bundt pan? This cake is my favorite!!
Nadia says
It is too simple!!! Today on my mother’s birthday, we made this cake. It was very delicious!!!! Everyone loved it!
nell says
does this recipe require any changes to make as a layer cake
Sindee says
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.
dianne says
I’m about to make this. Thought I’d let you know that something peculiar happens when you print the recipe; the printed version says:
1 oz box strawberry gelatin mix 3 ., Jell-O
I had to go back to the recipe on the web site to figure it out.
This recipe looks fun –I just wish it used more strawberries. I can’t keep up with the ones coming out of my garden.
Denise says
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.
Doug says
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.
Carrie G says
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.