This Strawberry Cake has fresh strawberries in the cake as well as the frosting. It’s Grandmother’s favorite! If you are a fan of strawberries, this is a must try!
If you love strawberries, you are going to want to keep reading. This beautiful cake is packed full of them! It starts simply with a white cake mix, add in a box of strawberry Jell-O, and frozen real strawberries. The frosting is full of strawberries, too. That beautiful pink frosting comes from the strawberries themselves.
this photo is from my original post in April of 2015
I originally blogged this recipe almost 4 years ago. This cake recipe comes from my friend, Candi, who has been one of my closest friends for over 20 years. She also happens to be a fellow food blogger. Candi blogs at The Devilish Dish.
I have mentioned before, that I haven’t always loved baking. Now, I dream of recipes I can make when I can’t sleep, or even during church (ha ha — really – see: Marshmallow Cheesecake.) Candi, on the other hand, has always had a love of baking, and she is amazing. This is one of the recipes on her blog that I have always planned to make. Lordy! Why did it take me so long?!?
^Pin it!^
Candi calls this recipe Grandmother Mary’s Strawberry Cake. I encourage you to go read the blog post, because it is one of my favorites she has ever written. Her grandmother made this cake every Sunday, because it was her granddaddy’s favorite cake. That right there is love, people.
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Back then, I was browsing through recipes trying to come up with a dessert for my Easter dinner, and I happened upon this one. It was that ah-ha moment we all have. My menu was planned. Somethings about my Easter dinner change from year to year, and some things are always present.
One thing that typically changes is dessert. You know those people that pass on dessert? The ones that are all “I couldn’t eat another bite.” Even those people asked “can I have just a sliver?” (then came back and asked for a second piece!) Nothing like enjoying a great piece of strawberry cake, on the patio, in the sunshine.
But PLEASE don’t wait until Easter to make this fresh strawberry cake!
May I suggest Valentine’s Day? It’s perfect for that pink and red holiday I hold so close to my heart! Sometimes when you slice a strawberry it looks like a heart.
Whether you get that heart shaped strawberry accidentally, or intentionally, it adorns the cake in a way that screams ….. ❤︎ Be My Valentine! ❤︎
Look at all of those strawberries in there! This cake is super duper moist. I know there are people out there that frown upon using cake mixes. But I am here to tell you, if you didn’t tell anyone that this strawberry cake recipe wasn’t from scratch they would never know. Well, until they ask you for the recipe, and they will. So be prepared.
Ingredients in Strawberry Cake with Strawberry Frosting:
- white cake mix
- strawberry gelatin
- frozen strawberries
- flour
- oil and water
- eggs
- butter
- powdered sugar
This cake is fairly simple to make, but know that the frosting isn’t a typical frosting consistency. The first time I made it, it was warm in my kitchen from all of the cooking I was doing, so I kept it in the fridge.
Whenever I make this as a layer cake, I find it easier to do a “crumb coat” and place the cake in the fridge for 30 minutes, before adding the rest of the frosting. Candi’s original recipe calls for a lot less frosting, but I am here to tell you, you’ll want to eat this strawberry frosting with a spoon. I found that the amount I have in my recipe, is perfect to add plenty in between the layers, and to frost the outside of the cake generously. If you choose to make this cake as a 9×13, you won’t need this much frosting. Cut in half and you will have a good plenty.
What is a Crumb Coat?
A crumb coat is a thin layer of frosting that is applied to a cake to seal in stray crumbs before the second layer of frosting is applied. Apply the thin layer of frosting then place your cake in the refrigerator to set up before applying the final coat.
After I frosted it, I decided to add some fresh strawberries to the top. Luckily I took the photos right away. I went to take the cake out to serve it, and you know what happens when strawberries meet sugar right? They become syrupy and perfect for shortcake. Of course, when they are laying on a cake or arranged around the side touching a sugary frosting, they make little strawberry syrup rivers in your frosting. DOH!
So, note to self, if you are placing fresh strawberries on the cake, do it RIGHT before you serve it!
Last week, I had a brilliant idea! What if I made this cake, but baked it in my donut pan? Then what if I glazed those donuts with chocolate ganache? Then…. what if I dusted them with cute sprinkles and dressed them up for Valentine’s Day? Well, I did all of those things, and named them Chocolate Covered Strawberry Donuts! They are CRAZY GOOD, friends.
Here are some more of our favorite strawberry recipes:
Pink tinted angel food cake, layered with whipped cream and strawberries. So pretty in my pedestal trifle bowl!
STRAWBERRY BANANA CREAM PIE Graham cracker crust, filled with a vanilla custard and bananas, chilled and topped with fresh strawberries before serving. Beautiful presentation in my scalloped edge pie plate, and so scrumptious!
OLD FASHIONED STRAWBERRY ICEBOX CAKE
Layers of whipped cream, fresh strawberries and graham crackers will have your taste buds going crazy! This no bake summertime dessert may be old fashioned — but it’s completely fabulous!
Out of all of the Strawberry Cake Mix Recipes, this one is hands down my favorite. Who would have ever thought adding frozen strawberries and Strawberry Jell-O to a white cake mix would be this good?!
Time to make the BEST strawberry cake EVER! 
Strawberry Cake
This Strawberry Cake has fresh strawberries in the cake as well as the frosting. If you are a fan of strawberries, this is a must try!
Ingredients
- FOR THE CAKE:
- 1 white cake mix
- 3 Tablespoons flour
- 3 eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- 1 (3 ounce) package Strawberry Jell-o
- 1/2 cup frozen strawberries, thawed, drained
- FROSTING:
- 1 1/2 sticks butter, softened
- 3/4 cup frozen strawberries, thawed, drained
- 4 1/2 cups powdered sugar
Instructions
Preheat oven to 350 degrees.Grease and flour two 9" round cake pans.
Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries.
Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle.
Turn out on a cooling rack to cool completely.
Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.
Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.
Notes
- 1/2 cup frozen strawberries is equivalent to one 10 ounce container of frozen strawberries.
- Reserve the liquid from the strawberries, it's nice to add to the frosting if you feel you need to thin it out as you're making it.
- Original recipe calls for a lot less frosting. This amount was perfect to add plenty in between the layers, and to frost the outside of the cake generously. I did do a "crumb coat" and placed the cake in the fridge for 30 minutes and then frosted the rest. If you are making this cake as a 9x13, you won't need this much frosting. Cut in half and you will have a good plenty.
Nutrition Information:
Yield:
12Serving Size:
1 pieceAmount Per Serving:Calories: 445 Total Fat: 27g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 77mg Sodium: 139mg Carbohydrates: 50g Fiber: 1g Sugar: 45g Protein: 2g
^ PIN THIS ONE – You’ll be glad you did! ^
-Here is a photo of my friend, Candi and me at a concert the last time I saw her, November 2014 –
It’s never a dull moment when I get to see her! <3
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Candi says
I love this post. I’m so glad your family enjoyed the cake. It’s a very sentimental and special recipe to me.
Aunt Bee says
This is a must try! I love recipes passed down from family and friends!
Kathy says
Your omitted the 3/4 c. vegetable oil. Was that an error or your change to the recipe.
Michaela Kenkel says
Kathy — that is what I get for typing recipes past my bedtime! Thanks for pointing it out! Saved me! 🙂
Judy Roen says
Oh darn! I made the cake without the oil. I sure hope it taste ok. I didn’t read the comments until after I baked it.
Michaela Kenkel says
Judy, I am SO SORRY!! I fixed it as soon as I saw that comment. When will I ever learn not to type recipes late at night? I hope it was okay?
Christy says
i didn’t see the 3/4 cup oil in the recipe? Just in the comments?? Thanks
Michaela Kenkel says
It’s fixed now. I hope this didn’t cause you problems!
gloria says
Would i use all purpose flour or self rising
Tarnia says
What is the 1 cake mix. Is this a packet of something??
Michaela Kenkel says
One box of white cake mix.
Irene Gumm says
I made this cake and it was delicious. My granddaughter , who is a teacher and doesn’t get to bake much, said it was the best cake she ever ate. It was moist and not overly sweet. Very good for any occasion.
Michaela Kenkel says
I am so glad that you enjoyed it! 🙂
Irene Gumm says
I give it 5 stars, Great for summer desert, especially when fresh strawberries are in season
Michaela Kenkel says
Thanks so much!
Cheryl Evridge says
Twice I tried to make this cake. Both times the cake did not rise in the oven. Does the 1/2 cup of frozen strawberries include the juice? All of my family would love this one, but I have no luck with baking. Any suggestions? Thanks.
Michaela Kenkel says
I didn’t drain them. This cake is really wet, and doesn’t rise a whole bunch. My friend, that I got the recipe from, said her grandmother always made 4 layers to make hers taller?
Dolly says
Does this recipe work okay using fresh berries?
Michaela Kenkel says
Hi, Dolly! I have only ever made it like it’s written. I would say that if you make it with fresh you should let them sit with a bit of sugar to get that syrupy consistency to them? If you try it, let me know?
Barbie says
Is this the strawberry cake you brought to Easter this year? And if I remember right, did you keep it chilled in the fridge?
Michaela Kenkel says
That’s the one! I just made it in a 9×13 instead!
Neli Howard says
This Strawberry Cake, absolutely gorgeous. I love strawberry cake and this one looks so fantastic! I will be attempting it soon, thank you for your clear instructions.
Jacqueline Debono says
This is such a pretty cake! I love strawberries and so does my hubby. I’ll keep this in mind for Valentine’s sounds like a winner!
Lisa Bryan says
Yum! I’m such a fan of strawberry cakes but haven’t made one in ages. Will have to try your recipe!
Mary says
What a gorgeous pink!
Tisha says
Strawberry cake is my favorite!! Love the frosting too! This looks so yummy!
Kristina says
This strawberry cake recipe is sure one that I need to try! Perfect for any time of the year and love the addition of fresh strawberries! So tasty!
Andrea @ Cooking with Mamma C says
I love strawberries, and that frosting has me drooling! I would love this cake!
Chichi says
The color of this strawberry cake is so rich and inviting. I can’t wait to dig in. Yum!
Emily says
What a beautiful cake! I am all for cake mixes and boxes of Jello. If it tastes great, then who cares where it came from?
Matt @ Plating Pixels says
Such lovely colors! This would be perfect for Valentine’s day.
Julie Menghini says
What a beautiful cake! It is perfect for Valentines but I’ll be making it for my Mother on Mother’s Day! It looks so pretty too.
michele says
My Grandma used to make cakes with jello all the time… this takes me back to such a happy time! Going to be sure and make this for my brother and sister and revisit some great memories while we eat it!!
Stephanie says
Strawberry cake is one of my favorite cakes! I need to make this soon!
debi at Life Currents says
This cake looks fresh and delicious & that color is so pretty! This will be perfect for Valentine’s day!
Cookilicious says
That cake looks so soft and moist..love the flavors
Brandi Burgess says
My favorite cake in the entire world!!!!!
Healing Tomato says
You have me at Strawberry cake! can’t wait to make it for Valentine’s Day
Sandra Shaffer says
This cake is so pretty! I love those chunks of strawberries through out the cake. Perfect for Valentine’s Day!
Deb says
I’m in love with this cake! Using a mix as a shortcut is brilliant and this cake looks AMAZING!!!
Jennifer A Stewart says
This is such a pretty cake and even though I am making it for Valentine’s Day I already made it for Brooks’ birthday so I hope he likes it twice!
Erica Williams says
On the flour… Do you use all purpose or self rising flour?
Michaela Kenkel says
All purpose flour. 🙂
Jas b. says
Could I chop the frozen strawberries up a bit? Making for my grandpas 81th bday?
Michaela Kenkel says
Absolutely! Mine typically mash up quite a bit when I mix them in the mixer, too! Happy Birthday to your Grandpa! 🙂
Carolyn says
Hello I’m making this for Easter this year. I noticed the photo of the ingredients shows sliced strawberries with syrup. The recipe states frozen strawberries. I sliced up the frozen strawberries no syrup and thawed reserving the juice from the berries. With this effect the flavor of the cake and frosting?
Michaela Kenkel says
Carolyn – I am sorry I am just seeing this. The strawberries are frozen with syrup. They come in a bowl with a lid.
Adrianne says
Wow this cake is so pretty and pink. I think it would be perfect for Mothers Day! I love the delicate appearance of the cake and the strawberries would taste delicious in the mix I think, cheers!
Esther says
Hello
Do I add the powdered jello mix or do I make the the actual jello prior to adding it ?
Michaela Kenkel says
Just add in the powdered mix to the cake mix. 🙂
Samantha says
Was wondering if I use salted or unsalted butter in this recipe.. it doesn’t specify 🤔
Michaela Kenkel says
You’d be okay with either. If given the choice, I’d go unsalted. 🙂