Strawberry cake is an Easy Layer Cake with a tender crumb, bright berry flavor, and a soft strawberry frosting that makes a simple celebration feel special. A white cake mix keeps the method dependable, while strawberry gelatin and thawed berries add color and flavor to every slice. Make it for a birthday, a spring gathering, or a potluck when you want a dessert that looks festive without requiring complicated decorating.
Thank you for reading this post, don't forget to subscribe!What makes this strawberry cake special
This Strawberry cake uses a familiar boxed mix as a dependable base, then builds in strawberry flavor in two ways. The gelatin seasons the batter evenly, and mashed strawberries give the cake a fresh fruit note and a naturally rosy appearance. The result is soft but sturdy enough to stack, slice, and carry.
The frosting follows the same idea. Softened butter gives it structure, powdered sugar gives it body, and reserved mashed strawberries bring the berry flavor forward. Keeping a small portion of the fruit aside matters: it gives the icing a concentrated strawberry taste without making it loose or difficult to spread.
Why this recipe works
The egg whites keep the crumb light, while oil helps the cake stay tender after chilling. Thawed strawberries are easy to mash and distribute through the batter, so there are no large wet pockets in the layers. Baking in two 9-inch pans also shortens the cooling time and creates a simple two-layer shape with plenty of frosting between the cakes.
Watch the texture rather than relying only on the clock. The layers are ready when a toothpick inserted in the center comes out clean or with only a few moist crumbs. Let them cool completely before frosting; warm cake will soften the buttercream and can make the layers slide.
How to make strawberry cake
Plan for 30 minutes of preparation and about 25 minutes in the oven. The recipe makes 12 slices. Let the butter soften at room temperature, thaw the strawberries, and measure the powdered sugar before you begin so the batter and frosting move smoothly.
Ingredients
- 15.25 ounces white cake mix
- 0.3 ounces sugar-free strawberry Jell-O, one package
- 4 egg whites
- 1/3 cup canola oil
- 1 cup thawed frozen unsweetened strawberries
- 1/2 cup water
- 1/3 cup softened butter
- 2 1/3 cups powdered sugar
“New family favorite! This Strawberry Cake with Fresh Strawberry Frosting was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Prepare the batter and pans
- Grease and flour two 9-inch round pans and preheat the oven to 350°F.
- Combine the white cake mix and strawberry Jell-O, then beat in the egg whites and canola oil until blended.
- Mash the thawed strawberries, reserve 3 tablespoons for the icing, then mix the remaining berries and water into the batter. Pour into the pans.
Bake, cool, and frost
- Bake at 350°F for 20–25 minutes, until a toothpick comes out clean. Cool 10 minutes in the pans, then cool completely on a wire rack.
- Beat the softened butter and reserved strawberries, gradually adding powdered sugar until light and fluffy.
- Place one cooled cake on a platter, spread with half the icing, add the second cake, and frost the outside.
For the canonical method: Grease and flour two 9-inch round pans and preheat the oven to 350°F. Combine the white Cake Mix and strawberry Jell-O, then beat in the egg whites and canola oil until blended. Mash the thawed strawberries, reserve 3 tablespoons for the icing, then mix the remaining berries and water into the batter. Pour into the pans. Bake at 350°F for 20–25 minutes, until a toothpick comes out clean. Cool 10 minutes in the pans, then cool completely on a wire rack. Beat the softened butter and reserved strawberries, gradually adding powdered sugar until light and fluffy. Place one cooled cake on a platter, spread with half the icing, add the second cake, and frost the outside.
Serving ideas
Slice the cake with a clean, sharp knife and wipe the blade between cuts for neat layers. Serve it chilled for the firmest frosting, or let it stand for a short time so the crumb softens. A few fresh strawberry slices on the platter make the flavor clear without adding a separate garnish to every piece.
Use this strawberry cake as the centerpiece for a birthday table, a baby shower dessert spread, or a summer picnic. Because the layers travel well once chilled, it is also useful when the cake must be made ahead and carried to a gathering.
Tips for the best strawberry cake
Thaw the berries fully and drain away any excess liquid before mashing. Too much water can loosen the batter and frosting. Measure the reserved 3 tablespoons carefully, and add the powdered sugar gradually so the frosting reaches a smooth, spreadable consistency.
For an optional variation, fold a small amount of finely chopped fresh strawberry into the finished frosting immediately before spreading. This is optional guidance rather than part of the primary recipe; use only a little so the frosting remains stable.
Storage and reheating
Cover the finished cake and refrigerate it because the frosting contains butter and fruit. Chilling also makes the layers easier to slice. Let individual pieces sit briefly at room temperature before serving if you prefer a softer crumb. Cake is best eaten while the frosting is fresh, and leftovers should remain covered to prevent the exposed cut sides from drying.
Strawberry cake questions answered
Can I use fresh strawberries?
Yes, but thawed frozen unsweetened strawberries are the specified ingredient because they mash easily and provide consistent moisture. If using fresh fruit, choose ripe berries and remove excess liquid after mashing.
“I don’t know if I’ve ever eaten a better Strawberry Cake with Fresh Strawberry Frosting. The rub alone is wonderful, but the sauce??? Over the top!”
Why must the layers cool completely?
Warm layers soften butter-based frosting and can cause the stacked cake to slide. Cooling also lets the crumb set so the cake cuts cleanly.
How do I know the cake is done?
Begin checking at 20 minutes. The center should look set, and a toothpick inserted in the middle should come out clean or with a few moist crumbs.
FAQ: Frequently asked questions
With a convenient mix, thawed berries, and a simple buttercream, this strawberry cake delivers a bright homemade finish with a manageable method. Keep the layers cool, reserve the berries for the frosting, and you will have a pretty dessert ready for sharing.
Strawberry Cake with Fresh Strawberry Frosting
Ingredients
Ingredients
- 15.25 ounces white cake mix
- 0.3 ounces sugar-free strawberry Jell-O one package
- 4 egg whites
- 1/3 cup canola oil
- 1 cup frozen unsweetened strawberries thawed
- 1/2 cup water
- 1/3 cup butter softened
- 2 1/3 cups powdered sugar
Instructions
Instructions
- Grease and flour two 9-inch round pans and preheat the oven to 350°F.
- Combine the white cake mix and strawberry Jell-O, then beat in the egg whites and canola oil until blended.
- Mash the thawed strawberries, reserve 3 tablespoons for the icing, then mix the remaining berries and water into the batter. Pour into the pans.
- Bake at 350°F for 20–25 minutes, until a toothpick comes out clean. Cool 10 minutes in the pans, then cool completely on a wire rack.
- Beat the softened butter and reserved strawberries, gradually adding powdered sugar until light and fluffy.
- Place one cooled cake on a platter, spread with half the icing, add the second cake, and frost the outside.
