Strawberry cake is an easy way to turn a boxed white cake mix into a soft, rosy dessert with bright berry flavor. Strawberry gelatin seasons the batter, thawed berries add fruity texture, and a quick buttercream made with reserved strawberries finishes the two tender layers. Bake it for a birthday, spring gathering, or casual dessert when you want a pretty cake without a complicated from-scratch process.
What makes this strawberry cake special?
This strawberry cake keeps the dependable structure of a white cake mix while adding strawberry flavor in two places. The gelatin disperses evenly through the dry mix, while mashed berries bring a more recognizable fruit note. Using egg whites keeps the crumb light, and the strawberry buttercream ties the layers together with a fresh pink finish.
Why this strawberry cake works
The thawed berries are divided between the batter and frosting, so their flavor is not lost in the cake alone. The water loosens the mixture to a pourable batter, and two round pans help the layers bake evenly. Cooling the cakes completely before frosting is important: warm layers can soften the buttercream and make the cake slide.
Strawberry cake ingredients
You will need 15.25 ounces white cake mix, 0.3 ounces sugar-free strawberry gelatin, 4 egg whites, ⅓ cup canola oil, 1 cup thawed frozen unsweetened strawberries, ½ cup water, ⅓ cup softened butter, and 2 ⅓ cups powdered sugar.
How to make strawberry cake
Prepare the batter
Grease and flour two 9-inch round pans, then heat the oven to 350°F. Mix the white cake mix and strawberry gelatin in a large bowl until evenly combined. Add the egg whites and canola oil, then beat until the batter is smooth and well blended.
Add the berries and bake
Mash the thawed strawberries in a small bowl or food processor. Set aside 3 tablespoons for the icing. Stir the water and remaining mashed berries into the batter, then divide it between the prepared pans. Bake for 20 to 25 minutes. The cakes are ready when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
Make the frosting and assemble
Beat the softened butter with the reserved strawberries. Add the powdered sugar gradually, beating until the frosting is light and fluffy. Set one cooled cake on a serving platter and spread it with half the icing. Add the second layer and frost the top and sides.
Recipe steps at a glance
- Grease and flour two 9-inch round pans. Preheat the oven to 350°F.
- Combine the cake mix and strawberry gelatin. Add the egg whites and oil, then beat until blended.
- Mash the strawberries. Reserve 3 tablespoons for the icing, then add the remaining berries and water to the batter. Mix and divide between the pans.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pans, then cool completely on a wire rack.
- Beat the softened butter with the reserved strawberries. Gradually beat in the powdered sugar until light and fluffy.
- Place one cooled cake on a serving platter, spread with half the icing, add the second cake, and frost the outside.
Serving ideas for strawberry cake
Serve neat slices with a few fresh strawberries or a small spoonful of lightly sweetened whipped cream. It is especially useful for a spring brunch or birthday table because the two-layer shape looks festive without requiring elaborate decorating. For cleaner slices, chill the frosted cake briefly before cutting with a sharp knife.
Tips and optional variation
Thaw the strawberries fully and drain only excess liquid; very wet berries can loosen the batter or frosting. Do not frost until the layers are completely cool. If the frosting feels soft, add powdered sugar one tablespoon at a time or chill it for a few minutes before spreading.
Optional variation: Add a thin layer of sliced fresh strawberries between the cakes. Pat the slices dry first and use them immediately so extra moisture does not soften the crumb.
For an even finish, trim a small dome from one layer only if the cakes rise unevenly. Place the flatter layer on the platter, spread the filling nearly to the edge, and press the second layer down gently rather than twisting it. A thin first coat of frosting can catch loose crumbs; chill it for 15 minutes, then add the final coat. This approach is helpful when the cake will be transported because the layers stay aligned and the frosting forms a protective seal.
Storage and serving temperature
Cover the finished cake and refrigerate it for up to 3 days. Let slices stand at room temperature for about 20 minutes before serving so the frosting softens. If you are preparing ahead, bake the layers, cool them completely, and wrap them separately before frosting on the day you plan to serve the cake.
Strawberry cake questions
Can I use fresh strawberries?
Yes, but the recipe is written for thawed frozen unsweetened strawberries. Fresh berries should be mashed to a similar consistency and any excess liquid should be drained.
How do I know the cake is done?
Insert a toothpick into the center of a layer. It should come out clean or with a few moist crumbs, and the surface should spring back lightly when touched.
Why did my frosting become loose?
The butter or strawberries may have been too warm or wet. Chill the frosting briefly, then beat in powdered sugar gradually until it spreads easily.
Strawberry cake FAQ
Can I make this cake in one pan?
Use two 9-inch round pans as written for reliable layer baking. A single deeper pan changes the baking time and can leave the center underdone.
Can I freeze strawberry cake?
Freeze unfrosted, well-wrapped cake layers for up to 2 months. Thaw them in the refrigerator before frosting.
How many servings does it make?
The two-layer cake makes about 12 servings when sliced into wedges.
Can I use regular strawberry gelatin?
The validated recipe specifies sugar-free strawberry gelatin, so use that version for the intended balance of sweetness and structure.
This strawberry cake is at its best when the layers are fully cool, the frosting is light, and the berry flavor has time to settle into every slice. Keep it chilled for neat serving, then let it warm slightly before bringing it to the table.
Strawberry Cake with Fresh Strawberry Frosting
Ingredients
Ingredients
- 15.25 ounces white cake mix
- 0.3 ounces sugar-free strawberry gelatin one package
- 4 egg whites
- ⅓ cup canola oil
- 1 cup frozen unsweetened strawberries thawed
- ½ cup water
- ⅓ cup butter softened
- 2 ⅓ cups powdered sugar
Instructions
Instructions
- Grease and flour two 9-inch round pans. Preheat the oven to 350°F.
- Combine the cake mix and strawberry gelatin. Add the egg whites and oil, then beat until blended.
- Mash the strawberries. Reserve 3 tablespoons for the icing, then add the remaining berries and water to the batter. Mix and divide between the pans.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pans, then cool completely on a wire rack.
- Beat the softened butter with the reserved strawberries. Gradually beat in the powdered sugar until light and fluffy.
- Place one cooled cake on a serving platter, spread with half the icing, add the second cake, and frost the outside.
