Strawberry Cake
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
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.
SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO. FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.
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:
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! 
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Strawberry Cake
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
^ 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
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?
Such lovely colors! This would be perfect for Valentine’s day.
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.
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!!
Lovely!
Strawberry cake is one of my favorite cakes! I need to make this soon!
This cake looks fresh and delicious & that color is so pretty! This will be perfect for Valentine’s day!
That cake looks so soft and moist..love the flavors
My favorite cake in the entire world!!!!!
You have me at Strawberry cake! can’t wait to make it for Valentine’s Day
This cake is so pretty! I love those chunks of strawberries through out the cake. Perfect for Valentine’s Day!
I’m in love with this cake! Using a mix as a shortcut is brilliant and this cake looks AMAZING!!!
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!
On the flour… Do you use all purpose or self rising flour?
All purpose flour. 🙂
Could I chop the frozen strawberries up a bit? Making for my grandpas 81th bday?
Absolutely! Mine typically mash up quite a bit when I mix them in the mixer, too! Happy Birthday to your Grandpa! 🙂
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?
Carolyn – I am sorry I am just seeing this. The strawberries are frozen with syrup. They come in a bowl with a lid.
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!
Hello
Do I add the powdered jello mix or do I make the the actual jello prior to adding it ?
Just add in the powdered mix to the cake mix. 🙂
Was wondering if I use salted or unsalted butter in this recipe.. it doesn’t specify ?
You’d be okay with either. If given the choice, I’d go unsalted. 🙂
Does the strawberry cake need to be refrigerated due to
butter/powdered sugar/frozen strawberries icing?
Yes, I always refrigerate it! 🙂
Your recipe mentions to drain the strawberries. Keep the liquid if you need it for the frosting. But when I read the comments, you mentioned you put the liquid in the cake mix. Not sure what to do.
I am confused? In the notes section, you mean? It says to use the strawberry juice in your frosting if you need to thin it out? Is that what you meant?