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This Strawberry Jello Cake is an easy strawberry sheet cake made with white cake mix, strawberry gelatin, and fresh strawberries. The strawberry Jell-O gives the cake incredible flavor and a beautiful pink color, while the fresh berries keep every bite moist and tender. Finished with homemade strawberry buttercream, it’s the kind of simple dessert that’s always the first to disappear at potlucks, birthdays, and summer gatherings.
One of the reasons I love this recipe so much is that it delivers homemade flavor without a lot of fuss. The cake mix keeps things easy, while the strawberry gelatin and fresh berries create a cake that tastes like summer in every bite. It’s a reliable crowd-pleaser that’s perfect for birthdays, holidays, church suppers, family reunions, and backyard barbecues.
If you love strawberry desserts, be sure to try my Strawberry Cake, Strawberry Heaven on Earth Cake, Strawberry Pie, and Strawberry Pound Cake next.
Before You Begin
✨ Use the gelatin dry. The strawberry Jell-O is added directly to the cake batter as a dry ingredient. Do not prepare it according to the package directions.
✨ Pat juicy strawberries dry. Fresh strawberries vary quite a bit in moisture. If yours are especially juicy, blot them with paper towels before adding them to the batter and frosting.
✨ Cool the cake completely. Even slightly warm cake can cause the buttercream to melt and slide.
✨ Use ripe strawberries. Sweet, fragrant berries will give both the cake and frosting the best strawberry flavor.
✨ Bring refrigerated ingredients to room temperature. Room-temperature eggs and softened butter mix more easily and create a smoother batter and frosting.
Why This Recipe Works
- Strawberry gelatin boosts the flavor. Dry strawberry Jell-O gives the cake bold strawberry flavor and its pretty pink color.
- Fresh strawberries keep it moist. Chopped strawberries add natural sweetness and help create a soft, tender crumb.
- Starts with a cake mix. A boxed white cake mix keeps the recipe simple and dependable without sacrificing flavor.
- Homemade strawberry buttercream. Fresh strawberries in the frosting add another layer of real strawberry flavor.
- Perfect for feeding a crowd. Baked in a 9×13-inch pan, this easy sheet cake is ideal for potlucks, birthdays, holidays, and summer gatherings.
Ingredients + Key Notes
White cake mix: This recipe starts with a boxed white cake mix for convenience and a soft, tender crumb. White cake mix also allows the strawberry color to shine through.
Strawberry gelatin: Strawberry Jell-O is the secret ingredient that gives this cake its bold strawberry flavor and beautiful pink color. Add it dry directly to the batter—do not prepare it according to the package directions.
Eggs: Eggs provide structure and help create a rich, moist cake.
Granulated sugar: A small amount of additional sugar enhances the strawberry flavor and sweetness.
Milk: Adds moisture and helps create a smooth batter.
Vegetable oil: Oil keeps the cake soft and moist for days, making it perfect for parties and potlucks.
Fresh strawberries: Chopped strawberries add natural sweetness, moisture, and fresh strawberry flavor throughout the cake. If your berries are especially juicy, pat them dry before adding them to the batter.
For the Strawberry Buttercream
Butter: Use softened butter for a smooth, fluffy frosting.
Powdered sugar: Sweetens and stabilizes the buttercream while creating the perfect spreadable texture.
Vanilla extract: Adds warmth and balances the strawberry flavor.
Fresh strawberries: Finely chopped strawberries give the frosting real strawberry flavor that pairs perfectly with the cake.
🥣 How to Make Strawberry Jello Cake
Make the cake batter. Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. In a large mixing bowl, combine the white cake mix, strawberry gelatin, eggs, sugar, milk, and vegetable oil. Mix on low speed until combined, then increase to medium speed and beat for about 3 minutes. Fold in the chopped strawberries until evenly distributed throughout the batter.
Bake until tender. Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Set the cake aside and allow it to cool completely before frosting.
Prepare the strawberry buttercream. In a medium bowl, beat the softened butter until light and fluffy, about 2 minutes. Gradually add the powdered sugar until smooth. Stir in the vanilla extract, then gently fold in the chopped strawberries. If needed, add additional powdered sugar until the frosting reaches a spreadable consistency.
Frost and decorate. Spread the strawberry buttercream evenly over the cooled cake. Garnish with fresh strawberries, slice, and serve.
⭐ Pro Tips
⭐ Don’t prepare the gelatin. The strawberry Jell-O goes into the batter dry. Preparing it first will throw off the texture of the cake.
⭐ Use ripe strawberries. The sweeter and more flavorful your berries are, the better both the cake and frosting will taste.
⭐ Pat very juicy berries dry. Excess moisture can make both the cake and buttercream softer than intended.
⭐ Cool completely before frosting. Warm cake will melt the buttercream and make it difficult to spread neatly.
⭐ Add powdered sugar as needed. Because strawberries vary in moisture, you may need a little extra powdered sugar to achieve the perfect frosting consistency.
Storing + Reheating + Freezing + Make-Ahead
Storing: Because both the cake and frosting contain fresh strawberries, leftover cake should be stored covered in the refrigerator. It will stay fresh for up to 5 days. Keep in mind that the strawberries will continue to release moisture over time, so the cake is best enjoyed within the first few days.
Reheating: This cake is meant to be served chilled or at room temperature, so reheating isn’t necessary. If refrigerated, let a slice sit at room temperature for 15–20 minutes before serving for the best flavor and texture.
Freezing: You can freeze the cake for up to 3 months. Wrap individual slices or the entire cake tightly in plastic wrap, then a layer of foil. Thaw overnight in the refrigerator before serving.
Make-Ahead: Bake the cake up to 1 day in advance and store it covered in the refrigerator. You can also prepare the frosting ahead of time and refrigerate it separately. For the freshest presentation, add any strawberry garnish just before serving.
What to Serve With Strawberry Jello Cake
Grilled Pork Tenderloin — Tender, juicy pork pairs beautifully with the sweet strawberry flavors in this cake.
Beer Brats — A backyard barbecue favorite that’s right at home alongside this easy strawberry dessert.
KFC Coleslaw — Cool, creamy coleslaw provides a refreshing contrast to the cake’s rich strawberry buttercream.
Cowboy Baked Beans — Rich, smoky, and loaded with flavor, these hearty baked beans are a natural match for summer cookouts and potlucks.
Grilled Shrimp — Light and flavorful, grilled shrimp makes this cake feel right at home at summer gatherings and cookouts.
Grilled Flank Steak — Perfect for feeding a crowd, grilled steak followed by a slice of Strawberry Jello Cake is always a winning combination.
Frequently Asked Questions
♦ Can I add strawberry Jell-O to cake mix?
Yes! Strawberry gelatin is commonly added directly to cake batter to boost strawberry flavor and create a vibrant pink color. In this recipe, the dry gelatin is mixed with the cake ingredients before baking.
♦ Why add Jell-O to cake batter?
Strawberry Jell-O adds concentrated strawberry flavor, enhances the cake’s color, and helps create a moist, tender texture. It’s an easy way to give a simple cake mix more homemade flavor.
♦ Can I use frozen strawberries?
Fresh strawberries produce the best flavor and texture, but frozen strawberries can be used in a pinch. Thaw them completely and drain off any excess liquid before adding them to the batter or frosting.
♦ Can I make Strawberry Jello Cake ahead of time?
Absolutely! This cake can be baked a day in advance and stored covered in the refrigerator. For the freshest presentation, wait to garnish with fresh strawberries until just before serving.
♦ Can I use a different cake mix?
Yes. White cake mix produces the prettiest pink color, but yellow cake mix or vanilla cake mix will also work. The flavor will be slightly different, but the cake will still be delicious.
♦ What’s the difference between Strawberry Jello Cake and Strawberry Poke Cake?
Strawberry Jello Cake incorporates dry strawberry gelatin directly into the batter before baking. Strawberry Poke Cake is baked first, then holes are poked into the cake and prepared gelatin is poured over the top, allowing it to soak into the cake.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
More Strawberry Cake Recipes to Try
Fresh Strawberry Cake — Made with fresh strawberries for bright berry flavor and a soft, tender crumb.
Strawberry Sheet Cake — An easy crowd-pleasing cake that’s perfect for potlucks, birthdays, and family gatherings.
Strawberry Shortcake Cake — All the flavors of classic strawberry shortcake transformed into a beautiful layer cake.
Berry Chantilly Cake — Fresh berries and fluffy frosting make this bakery-inspired cake a special occasion favorite.
Strawberry Poke Cake — A nostalgic dessert featuring strawberry gelatin soaked into every bite for incredible flavor and moisture.
Tried This Recipe?
Did you make this Strawberry Jello Cake? I’d love to hear how it turned out! Leave a comment and star rating below to let me know what you think.
If you snapped a photo, share it on Instagram and tag @gonna_want_seconds so I can see your beautiful creation. Seeing your recipes come to life in your kitchens always makes my day!
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Strawberry Jello Cake
Ingredients
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
Strawberry Buttercream:
- 1 cup butter, softened
- 3-4 cups confectioners sugar
- 1 teaspoon vanilla
- 1 cup fresh strawberries, cupped and drained if super juicy
Garnish:
- strawberries
Instructions
- Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- In a large mixing bowl, add all the ingredients (listed above on our recipe card) for the cake, except the chopped strawberries. Using a handheld electric mixer, set it on low, and mix until all ingredients are combined. Increase the mixer to medium and continue to mix for 3 minutes. Fold in chopped strawberries (1 cup) 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 (1 cup) on medium until light and fluffy, about 2 minutes. Add 3 cups powdered sugar, adding more confectioners sugar as needed to create the desired texture. Add vanilla (1 teaspoon) and chopped strawberries (1 cup) and fold until evenly combined
- Frost the cake and decorate it with strawberries.
Fans Also Made:
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, 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.
Nutrition
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Can I use strawberry cake mix? And also can I use this as a cupcake recipe?
Thanks for your question, Jabria! I haven’t tested this recipe with strawberry cake mix, so I can’t guarantee the results. The combination of white cake mix, strawberry Jello, and fresh strawberries gives this cake the strawberry flavor and texture I was aiming for, so I prefer to make it as written.
As for cupcakes, yes! This batter should work well as cupcakes. Fill lined muffin cups about 2/3 full and start checking for doneness around 18–22 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
If you try either variation, I’d love to hear how it turns out!
The cake was still white. Im frustrated because its my son’s birthday cake. I probably should’ve used a strawberry cake mix instead of white as recommended
Hi Pinke! Thats the weirdest thing ever! Did you happen to use a Gelatin product that didn’t have the standard food coloring. The colors in my photos are what you should get! I just used regular strawberry Jello. I didn’t add any food coloring. Im so sorry that happened to you! If you figure out what happened, like a new Jello product, I’d love to hear back from you.
Can i use a yellow box cake? the recipe says to make the box cake with eggs oil vanilla but then it says not to make the like it says on the box. I am confused.
Hi Elizabeth. I think I figured out where the confusion is. I amended the recipe. The cake mix is used as an ingredients. In step #2 you add all the ingredients (listed above on our recipe card) for the cake, except the chopped strawberries. Does that make more sense?
Can you use fat free jello for this recipe??
Hi Vanessa, I believe all Jell-O is fat free.
We love strawberries, been looking for an easy strawberry cake to make for my mama’s 60th birthday. Thank you!
That’s amazing, Mila! 🙂
I love it! It’s so easy to make, perfect for a simple birthday celebration.
I agree, Lauren! Thank you for your feedback 🙂