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Strawberry Cake on a white plate
4.51 from 192 votes
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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!
Prep Time8 minutes
Cook Time30 minutes
Additional Time30 minutes
Total Time1 hour 8 minutes
Cuisine: American
Keyword: gelatin and frozen strawberries, Strawberry Cake with white cake mix
Servings: 9 inch layer cake OR 9x13 sheet cake
Calories: 445kcal
Author: Michaela Kenkel

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

Serving: 1piece | Calories: 445kcal | Carbohydrates: 50g | Protein: 2g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 139mg | Fiber: 1g | Sugar: 45g