Easy Strawberry Cake (+Video)
This Easy Strawberry Cake starts with a boxed cake mix, strawberry jell-o, fresh strawberries and is topped with cream cheese frosting!
A SIMPLE STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
This Easy Fresh Strawberry Cake starts with a boxed cake mix, strawberry jell-o, fresh strawberries and is topped with a sweetened cream cheese frosting! It is a deliciously simple way to use all those fresh-picked strawberries. The cake mix makes it easy but the fresh strawberries and cream cheese frosting make it taste totally homemade!
TIPS FOR MAKING STRAWBERRY CAKE:
- For this recipe I am using a vanilla cake mix and adding strawberry Jell-O instead of using a strawberry cake mix. This gives the cake a more homemade flavor rather than tasting like a boxed cake mix. But if you want, you could certainly use a strawberry cake mix.
- 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.
- Frozen strawberries can be used. Just make sure they are unsweetened and thawed before using.
- 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.
- It’s super important that the cream cheese is fully softened. If not, it won’t mix smoothly and you’ll end up with al bumpy frosting.
- 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.)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vanilla cake mix
- strawberry gelatin mix (Jell-O)
- eggs
- vegetable oil
- water
- fresh strawberries
- cream cheese
- butter
- powdered sugar
- vanilla extract
- milk
HOW TO MAKE STRAWBERRY CAKE:
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.
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 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.
CRAVING MORE STRAWBERRY RECIPES?
- STRAWBERRY MESS
- STRAWBERRY SHORTCAKE CAKE
- STRAWBERRY KOOL-AID PIE
- HOT MILK SPONGE CAKE WITH STRAWBERRIES
- STRAWBERRY MUFFIN MIX WAFFLES
Easy Strawberry Cake (+Video)
Ingredients
For the cake:
- 15.25 ounce box vanilla cake mix (or white, yellow cake mix)
- 3 ounce box strawberry gelatin mix (Jell-O)
- 4 large eggs
- 1 cup vegetable oil
- ¼ cup water
- 1 pint fresh strawberries, (or 1 cup crushed fresh strawberries)
For the frosting:
- ½ block cream cheese (4 ounces), softened
- ⅓ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
For the cake:
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- Give the strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice.
- Put strawberries into 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 oil, eggs and water.
- Once that is combined, add in 1 cup of the smushed strawberries. You will want to gently stir those in by hand.
- Then pour batter into prepared 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.
For the frosting:
- Using an electric mixer, mix together the softened butter and softened cream cheese. Mix until smooth, creamy and lump-free.
- Then mix in powdered sugar, vanilla extract and milk. Mix until smooth and creamy.
- 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
- If there are any leftovers, you’ll want to cover it and put into the fridge.
- It’s really important the cream cheese is fully softened. If not, it will stay lumpy as you try to mix it.
- If you are not a fan of cream cheese frosting, just leave it out and it will be a buttercream frosting. Adjust milk as necessary in the frosting to get the consistency you enjoy.
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.
Originally published: February 2013
Updated & republished: May 2020
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!