I made a Super Simple Strawberry Cake that somehow looks store-bought and wears a glossy cream cheese frosting you won’t believe.

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I’m obsessed with this Fresh Strawberry Cake because it tastes like summer smashed into a slice. I love that it’s a Strawberry Cake Made With White Cake Mix And Jello that still feels real, not fake candy.

The pop from fresh strawberries keeps me coming back, and that tangy frosting makes every bite ridiculous. But it’s not precious.

I’ll eat it for breakfast, dessert, or while pretending I’m being healthy because there’s actual fruit in it. Messy crumbs on my shirt?

Fine. I want the whole pan, right now.

No shame, no sharing. It’s my favorite guilty pleasure, always honestly.

Ingredients

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Box cake mix: Basically the quick base that gives structure and a soft crumb.
Strawberry gelatin: Adds bright color and a sweet strawberry punch.
Water: It’s what loosens the mix and helps things come together.
Vegetable oil: Keeps cake moist and tender, no butter fuss.
Eggs: They bind everything and give the cake lift and richness.
Chopped strawberries for batter: Fresh fruit bits that add texture and real strawberry bursts.
Sliced strawberries for topping: Pretty, juicy garnish that makes it feel fresh.
Cream cheese for frosting: Tangy creaminess that cuts the sweetness nicely.
Unsalted butter for frosting: Gives smooth body and helps frosting hold shape.
Powdered sugar: Sweetness and structure for a spreadable, fluffy frosting.
Vanilla extract: Warm, familiar note that makes flavors taste homey.
Milk or heavy cream: Basically thins frosting so it spreads without cracking.
Salt pinch: It’s tiny but rounds out the frosting’s sweetness perfectly.

Ingredient Quantities

1 (15.25 oz) box white or yellow cake mix

1 (3 to 3.4 oz) package strawberry gelatin (Jell-O)

1 cup water, hot or room temp depending on mix directions

1/2 cup vegetable oil

3 large eggs

2 cups fresh strawberries, chopped (for batter)

1 to 1 1/2 cups fresh strawberries, sliced for topping or garnish

8 oz cream cheese, softened (for frosting)

1/2 cup unsalted butter, softened (for frosting)

3 to 4 cups powdered sugar, sifted (adjust for desired sweetness and consistency)

1 teaspoon vanilla extract

1 to 2 tablespoons milk or heavy cream, as needed to loosen frosting

Optional pinch fine salt to balance frosting sweetness

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch pan or two 8 or 9 inch round pans, then line with parchment if you want easier removal later.

2. In a large bowl combine the box cake mix and the strawberry gelatin packet; this gives the cake a real fruit flavor and color.

3. Add 1 cup water (use hot or room temp following your cake mix directions), 1/2 cup vegetable oil and 3 large eggs. Beat on medium for about 2 minutes until smooth and no lumps remain.

4. Fold in 2 cups chopped fresh strawberries gently with a spatula so the batter stays light and the fruit stays in pieces, then scrape batter into prepared pan(s).

5. Bake 25 to 35 minutes for a 9×13, or 22 to 28 minutes for round pans, or until a toothpick in the center comes out clean or with just a few moist crumbs. Dont overbake or the strawberries will dry out the cake.

6. Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before frosting; if you try to frost while warm the frosting will melt.

7. For the cream cheese frosting beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy, scraping the bowl as needed.

8. Gradually add 3 to 4 cups sifted powdered sugar until you reach your desired sweetness and thickness. Stir in 1 teaspoon vanilla extract, a pinch of salt if you like to balance sweetness, and 1 to 2 tablespoons milk or heavy cream to loosen the frosting to spreadable consistency.

9. Once the cake is fully cooled, frost the top evenly. Use 1 to 1 1/2 cups sliced fresh strawberries to garnish the top. If you want cleaner slices, pat strawberries dry before arranging.

10. Chill the frosted cake for at least 30 minutes to set the frosting and make slicing cleaner. Store leftovers covered in the fridge for up to 3 days. Enjoy!

Equipment Needed

1. 9×13 inch baking pan or two 8 or 9 inch round pans, greased and ready
2. Large mixing bowl (or two if you like less mess)
3. Electric mixer or a sturdy whisk to beat the batter and frosting
4. Rubber spatula for folding strawberries and scraping the bowl
5. Measuring cups and spoons for water, oil, eggs and frosting ingredients
6. Cutting board and a sharp knife to chop and slice strawberries
7. Parchment paper to line the pan for easier removal
8. Wire cooling rack to cool the cake before frosting

FAQ

Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can, but thaw them first and drain off extra liquid so the batter doesnt get too wet. Pat them dry with paper towels, then fold them in gently so they dont turn the batter pink and gummy.

Q: Do I have to use a boxed cake mix and strawberry gelatin?
A: No, you can make this from scratch if you want, but the boxed mix and gelatin speed things up and give a reliable texture. If you go scratch, add about 1/4 cup strawberry puree and a little extra sugar to mimic the flavor.

Q: How do I keep the cake moist and not dense?
A: Dont overmix once you add the flour or cake mix, and be careful not to overbake. Check the cake a few minutes before the recommended time with a toothpick. Also folding in chopped strawberries at the end helps keep moisture without weighing batter down.

Q: Can I make the frosting ahead of time and store it?
A: Yes, cream cheese frosting keeps 2 to 3 days in the fridge in an airtight container. Bring it to room temp and give it a quick whip before spreading so it loosens up. If it seems too thin, add a little powdered sugar, if too thick, add a tsp of milk at a time.

Q: My frosting is too sweet, how do I fix that?
A: Add a tiny pinch of fine salt and a splash of vanilla, maybe a little lemon juice if you want brightness. Mix and taste as you go. The salt cuts sweetness but dont overdo it.

Q: Any tips for decorating so the cake looks pretty but not fancy?
A: Keep it simple: crumb coat the cake, chill 20 minutes, then do one smooth top layer. Arrange 1 to 1 1/2 cups sliced strawberries around the edge or in a circle in the center. A few whole berries or mint leaves make it look finished without much work.

Strawberry Cake Recipe Substitutions and Variations

Cake mix: swap the boxed white/yellow with a 2 1/2 cup from-scratch vanilla cake batter (2 1/2 cups all purpose flour, 1 1/2 cups sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup softened butter, 1 cup milk, 2 tsp vanilla, 3 eggs). It’s a little more work but tastes fresher. You can also use a yellow or funfetti mix if you want more color.
Strawberry gelatin: replace with 1/3 cup instant strawberry pudding mix (adds strawberry flavor and helps set moisture) or 1/4 cup freeze dried strawberry powder rehydrated in the hot water. If using jam, cut back sugar elsewhere, because jam is sweeter.
Fresh strawberries (in batter/topping): frozen, thawed and drained work fine in the batter (pat them dry so they don’t make the batter too runny). For topping you can use 1/2 cup strawberry jam or preserves thinned with a little warm water for a glossy glaze.
Cream cheese (frosting): use equal parts mascarpone or full fat Greek yogurt that’s been strained for a few hours. Both give a similar tangy richness. If you go Greek yogurt, add less milk when thinning the frosting because it’s looser than cream cheese.

Pro Tips

1) Macerate the chopped strawberries quick before folding them in: toss them with a tablespoon of sugar and let sit 10 to 15 minutes. That draws out some juice so they taste sweeter and helps the berry bits not suck moisture from the cake while baking. Pat them lightly with a paper towel if they get too wet so the batter doesn’t get watery.

2) Fold, don’t beat. Use a rubber spatula and gently fold the berries into the batter in 3 short motions. If you overmix you’ll deflate the cake and end up dense. Also, scrape the bowl well so no dry cake mix pockets stay.

3) Add the strawberry gelatin to the dry mix and mix it well before adding the wet ingredients. That avoids clumps of powder that can leave specks or uneven flavor. If your mix calls for hot water, use the heat; it helps dissolve the gelatin evenly.

4) For smoother frosting and cleaner slices chill the cake after frosting for at least 30 minutes, and handle the cream cheese right. Make sure cream cheese and butter are truly at room temp so the frosting is smooth. If it gets too thick, thin with a teaspoon of milk at a time. A small sprinkle of lemon juice or a pinch of salt in the frosting really helps cut the sweetness.

Strawberry Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Super Simple Strawberry Cake that somehow looks store-bought and wears a glossy cream cheese frosting you won't believe.

Servings

servings

Calories

642

kcal

Equipment: 1. 9×13 inch baking pan or two 8 or 9 inch round pans, greased and ready
2. Large mixing bowl (or two if you like less mess)
3. Electric mixer or a sturdy whisk to beat the batter and frosting
4. Rubber spatula for folding strawberries and scraping the bowl
5. Measuring cups and spoons for water, oil, eggs and frosting ingredients
6. Cutting board and a sharp knife to chop and slice strawberries
7. Parchment paper to line the pan for easier removal
8. Wire cooling rack to cool the cake before frosting

Ingredients

1 (15.25 oz) box white or yellow cake mix
1 (3 to 3.4 oz) package strawberry gelatin (Jell-O)
1 cup water, hot or room temp depending on mix directions
1/2 cup vegetable oil
3 large eggs
2 cups fresh strawberries, chopped (for batter)
1 to 1 1/2 cups fresh strawberries, sliced for topping or garnish
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
3 to 4 cups powdered sugar, sifted (adjust for desired sweetness and consistency)
1 teaspoon vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed to loosen frosting
Optional pinch fine salt to balance frosting sweetness

Directions

Preheat oven to 350 F and grease a 9×13 inch pan or two 8 or 9 inch round pans, then line with parchment if you want easier removal later.
In a large bowl combine the box cake mix and the strawberry gelatin packet; this gives the cake a real fruit flavor and color.
Add 1 cup water (use hot or room temp following your cake mix directions), 1/2 cup vegetable oil and 3 large eggs. Beat on medium for about 2 minutes until smooth and no lumps remain.
Fold in 2 cups chopped fresh strawberries gently with a spatula so the batter stays light and the fruit stays in pieces, then scrape batter into prepared pan(s).
Bake 25 to 35 minutes for a 9×13, or 22 to 28 minutes for round pans, or until a toothpick in the center comes out clean or with just a few moist crumbs. Dont overbake or the strawberries will dry out the cake.
Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before frosting; if you try to frost while warm the frosting will melt.
For the cream cheese frosting beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy, scraping the bowl as needed.
Gradually add 3 to 4 cups sifted powdered sugar until you reach your desired sweetness and thickness. Stir in 1 teaspoon vanilla extract, a pinch of salt if you like to balance sweetness, and 1 to 2 tablespoons milk or heavy cream to loosen the frosting to spreadable consistency.
Once the cake is fully cooled, frost the top evenly. Use 1 to 1 1/2 cups sliced fresh strawberries to garnish the top. If you want cleaner slices, pat strawberries dry before arranging.
Chill the frosted cake for at least 30 minutes to set the frosting and make slicing cleaner. Store leftovers covered in the fridge for up to 3 days. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.