I’ve been making this strawberry Jello cake for decades! It is always a favorite. I’ve never served it to anyone who didn’t go crazy for it, and my kids absolutely love it. OH, and it’s sooo easy to make! You can whip this up in less than an hour to please any summer get-together you’ve got on the calendar.
Pool parties? Barbecues? Sunday dinners? Potlucks? Church suppers? This strawberry jello cake recipe fits them all!
What I Love About This Strawberry Jello Cake Recipe
Well, let me start with the flavor! This cake is loaded with amazing strawberry flavor! The strawberry jello really gives it an amazing flavor. Then, the chopped fresh strawberries add another layer of fresh fruit flavor. The homemade buttercream is studded with strawberries and its creamy goodness is the perfect topping for this sheet cake.
Okay, the texture and moistness are truly unbelievable. The vegetable oil and moisture of the fresh strawberries are the superheroes in creating all of it in this cake. Who wants a dry cake for heavens sakes! Not me my friends!!
I also love that it starts with a convenient box mix so it’s not only amazingly tender, it makes it quick to put together!
If you’re like me and have a thing for strawberry cakes, I’ve gotcha covered! My easy fresh strawberry cake is a quick, simple, single-layer cake you’ll love. My strawberry poke cake isn’t the average version. This one is loaded with strawberry pie filling to really bring the flavor.
If you’re looking for an all scratch show stopper, you’ll love my strawberry shortcake cake. The texture is absolutely sublime!
Strawberry Jello Cake Recipe Notes
- White cake Mix: The box mix is used as an ingredient only. You do not add the ingredients on the back of the box. I like the white cake mix the best because I think it creates the prettiest color.
- Jello: Just like the cake mix, the jello is used as an ingredient. You add it to the mix dry, not prepared.
- Strawberries: All fresh strawberries are not created equally. Some are on the drier side, while some are incredibly juicy. If your strawberries are juicy then I suggest you dry them off a little bit with paper towels.
- After you chop them, just spread them out on a double layer of paper towels then top with another double layer for a few minutes. They can add too much moisture to the cake and frosting.
How Long Can You Keep This In The Fridge?
As with any frosted fruit cakes, this will need to be monitored for moisture leakage. That’s when this cake turns from delicious leftovers to a mushy mess! You’re best leaving your leftover cake slices in the fridge for up to a week.
Can You Freeze This Strawberry Jello Cake Recipe?
Definitely! Simply wrap your cake well (I suggest you hotel wrap for maximum freshness) and freeze for up to four months. To thaw, let sit in the fridge overnight. No need to reheat; this strawberry jello cake recipe is a summer dessert, after all!
Make Ahead Tips
This strawberry jello cake recipe is great to make ahead and pull out when you need it. You can store it in the fridge as I talked about above.
Pair this strawberry jello cake recipe with a tall, frosty glass of milk, tea, or coffee If you want a more adult beverage it’s great with my strawberry frose, or get extra funky with some refreshing hippie juice!
- Transform this into a layer cake. If you are looking for a layer cake version, strawberry triple layer cake is very similar and one of my most popular cakes on the site. Of course, if you’d like to try a mixed berry cake, my berry chantilly cake is all scratch, bakery worthy, and a real showstopper!
- Top with a lemon cream cheese frosting. Go for a creamy-dreamy frosting like in my strawberry sheet cake. The frosting is divine!
More Strawberry Desserts
I promise you’ll love these!
- Strawberry Pound Cake
- Strawberry Tiramisu
- Strawberry Cheesecake Salad
- Strawberry Pretzel Salad
- Strawberry Pie
Strawberry Jello Cake
- 1 box white cake mix
- 1 (3-ounce) box strawberry jello
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 cup milk
- 3/4 cup vegetable oil
- 1 cup fresh strawberries, chopped
- 1 cup butter, softened
- 3-4 cups confectioners sugar
- 1 teaspoon vanilla
- 1 cup fresh strawberries, cupped and drained if super juicy
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- In a large mixing bowl, add all the ingredients for the cake, except the chopped strawberries. Using a handheld electric mixer, set on the low, mix until all ingredients are combined. Increase mixer to medium and continue to mix for 3 minutes. Fold in chopped strawberries until evenly distributed.
- Pour batter into prepared baking and bake until a toothpick inserted into the center of the cake comes out clean, about 30-35 minutes. Let cake cool completely.
- While the cake is cooling, make the frosting. In a medium mixing bowl, beat butter on medium until light and fluffy, about 2 minutes. Add 3 cups powder sugar, adding more confectioners sugar as needed to create the desired texture. Add vanilla and chopped strawberries and fold until evenly combined
- Frost cake and decorate with strawberries.
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