This strawberry cake isn’t one of those run-of-the-mill fruit cake recipes. It’s one of the best strawberry cake recipes I’ve tasted, and it is gorgeous. There are lots of cake recipes with strawberries in them, but this decadent beauty is a showstopper! Oh, and this cake has been viral of FaceBook for years with over 50 million views!
Unlike the strawberry pound cake, this cake is actually pink. It’s similar to a strawberry cream cake only it sports a strawberry buttercream frosting for extra luscious berry deliciousness. The ripe strawberry flavor is evenly distributed throughout the layers of cake and frosting. Think strawberry shortcake cake on steroids!
What I Love About This Recipe
- This is an absolute showstopper
- Loaded with fresh strawberries, this homemade southern delight is guaranteed to be a hit!
Strawberry Cake Ingredients:
Cake:
- white cake mix
- strawberry jello
- eggs
- sugar
- flour
- strawberries
- vegetable oil
- milk
Strawberry Buttercream Frosting:
- butter
- powdered sugar
- strawberries
How To Make Strawberry Cake Recipe
- Make the cake: Combine all the cake ingredients.
- Mix until well combined.
- Pour cake batter into prepared pans and bake.
- Make the frosting: Beat the butter first, then add the sugar and strawberries.
- Beat the sugar and strawberries.
- Frost the first layer.
- Frost the second layer.
- Assemble all the layers and frost the top and sides.
- Refrigerate then decorate.
***See the full instructions below.
Strawberry Cake Recipe Notes
- If your cake sinks in the middle: This strawberry cake is a moist dense dreamy delight. That being said, it must be completely baked through or it may fall in the middle. When you check it with a toothpick, be sure there is no strawberry cake filling that sticks.
- The toothpick must be totally clean before you take the cake out of the oven.
- Frosting: This scrumptious cake is super simple to throw together, and the buttercream frosting isn’t difficult, but it can be finicky and takes time to finish. It really is easy to assemble, but you’ll need some extra patience.
- To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer). The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.
- You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve.
- Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.
- Make cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
- Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.
Strawberry Cake Ingredient Notes
- Fresh or Frozen Strawberries: I recommend using fresh strawberries for this cake, but you can use frozen in a pinch. If frozen is your only option, chop them before they thaw completely and drain them well. Otherwise, they’ll turn into a mushy mess.
- Substitutions: For all chocolate lovers, try subbing in your favorite chocolate frosting instead of my strawberry buttercream. The cake is substantial enough – and “strawberry-y” enough – to still shine through. You can even garnish the top with some chocolate-covered strawberries. Mmmmm
Storing + Freezing + Make-Ahead
Strawberry fields forever! This awesome cake lives in the fridge. Keep it in a cake saver but keep it cold. When you cut a piece, cover the exposed cake with plastic wrap to prevent drying.
- How Long Can You Keep This In The Fridge? Your cake will stay fresh and yummy for up to a week when stored properly in the fridge. It should return to the fridge immediately after serving but this little beauty is gonna’ get gobbled up. That sweet strawberry flavor is hard to beat.
- Can You Freeze This? This can be frozen without the frosting. Let the cake(s) cool completely and double-wrap them for extra protection. They can slow thaw overnight in the fridge and you can whip up the icing when you’re ready to put your cake together.
- Make-Ahead Tips: This strawberry cake must be kept cold, so I typically make it a day or two ahead. I like to bake up the cakes and let them chill in the fridge overnight. Then I make my icing and build my cake the next day.
- The strawberry buttercream frosting must stay cold so your cake should stay in the fridge right up until serving time.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Suggestions
If you have extra strawberries left from making this cake you can definitely use them in strawberry spinach salad and strawberry salad!
You might wanna go with a strawberry-themed party, and have a blast with strawberry frose and giggle juice for refreshments!
More Gorgeous Showstopping Cakes
- Berry Chantilly Cake
- Banana Pudding Cake
- Humming Bird Cake
- Coconut Cake
- Kit Kat Cake Recipe
- Pecan Pie Cake
- Strawberry Poke Cake
- Sour Cream Chocolate Cake With Peanut Butter Frosting
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Strawberry Cake
Ingredients
Cake Ingredients:
- 1 box white cake mix
- 1 (3-ounce) box strawberry jello
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh strawberries finely chopped
- 1 cup vegetable oil
- 1/2 cup milk
Strawberry Buttercream Frosting:
- 1 cup unsalted butter softened
- 2 (16-ounce) packages powdered sugar
- 1 cup fresh strawberries finely chopped
Instructions
- Make the Cake: Preheat the Oven to 350°F (177°C). Line three 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
- In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, increase the mixer to medium, and beat for 3 minutes.
- Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
- Cool cake in pans on a rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
- Meanwhile, Make Frosting: In a large bowl, beat the butter (1 cup) at medium until it's pale yellow and fluffy. Add powdered sugar (2 packages) and strawberries (1 cup) and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
- Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!
Fans Also Made:
Notes
- If your cake sinks in the middle: This strawberry cake is a moist dense dreamy delight. That being said, it must be completely baked through or it may fall in the middle. When you check it with a toothpick, be sure there is no strawberry cake filling that sticks. The toothpick must be totally clean before you take the cake out of the oven.
- Frosting: This scrumptious cake is super simple to throw together, and the buttercream frosting isn’t difficult, but it can be finicky and takes time to finish. It really is easy to assemble, but you’ll need some extra patience.
-
- To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer). The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.
- You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve.
-
- Make cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
- Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.
Nutrition
Source: Southern Living
Brenda says
Do you think this recipe would work in a Bundt cake pan?
Kathleen says
Hi, Brenda! I haven’t tried this cake in a bundt pan, we do have strawberry pound cake if you like to try it. Here’s the link: https://www.gonnawantseconds.com/strawberry-pound-cake/
Martha Blacketer says
It is great! I did add a tablespoon of vanilla to the frosting for creaminess.
Kathleen says
Wow, Martha! That’s perfect. Thank you for your feedback 🙂
jan in texas says
my family loves this cake. My men in family want this for their birthday cake. it’s an oldie but goodie !
Kathleen says
Hi Jan! This is a go-to favorite birthday cake in my family, too! <3
Ashley says
Hi! So, I will line the bottom of the 3 cake pans with parchment paper, then spray baking nonstick spray on top of that and around sides?
Kathleen says
Yes, Ma’am! Happy baking <3
Suzy Fincher says
This strawberry cake is amazing! It is so light and moist! I followed the recipe to the letter with one exception. I used 1/2 cup canola oil and 1/2 cup apple sauce instead of 1 cup of vegetable oil (I used 4 oz jar of Gerber baby food apple sauce). To insure success, read all the tips given in the directions. I used 3 8″ pans and it made a beautiful cake!
gale says
does it matter what brand of boxed cake I use?
Kathleen says
Hi, Gale! Any commercial cake mix will do! 😀
DebbiePez says
This was one of the most amazing cakes I have ever made! It is moist but fluffy. It was a true show stopper!
Kathleen says
Thank you, Debbie 😀 Glad to hear you like it!
Sam says
hi,
Can you use evaporated milk? If not, do you use whole or skin milk?
Can you substitute olive oil for vegetable oil?
first timer looking forward to trying this 🙂
Kathleen says
Hi Sam! I use whole milk, not sure how evaporated will change things up. I always use regular vegetable oil in most baking and only use olive oil in my Italian or Mediterranean baking where I’m trying to impart a little olive flavor. For this recipe, I would strongly suggest using regular vegetable oil <3
Sam says
Hi Kathleen!
Thanks so much for the quick feedback and helpful information. I’ll take your advice and follow your recipe exactly as suggested 🙂
Kathleen says
Good luck, Sam! 😀 Enjoy!
Orion says
A winner cake!
Kathleen says
Thank you, Orion!?
Amy Williams says
Beautiful !! This thing of using jelly powder in the mix is super interesting. Have you made this cake but with different jello flavours?? I’m very curious now!
Kathleen says
Hey Amy. I’m in love with the flavor of this cake, so I’ve only used the strawberry jell-o <3
Sue says
Hi Kathleen, do I use 9 inch or 6 inch round pans?
Kathleen says
Hi Sue! I used 9-inch pans. Happy baking!
Connie E says
This recipe is wonderful and a definite keeper. It is very moist and perfect with fresh berries from the garden.
Kathleen says
Thanks, Connie! 😀 So glad to hear you liked it!
Kristi Nicholson says
Hello! Wonderful cake!!! My frosting was too dense. Is it just 1 cup of butter? I had to add more to get the frosting smooth. Thanks so much!!
Kathleen says
Hi Kristi. So glad you enjoyed!
Trisha says
Question
I just baked and my frosting is horrible. Did you use 32 ounced bag of powdered sugar or a 16 ounce? I measured 16 ounces in a cup and don’t think that is correct and thought a bag of 32 ounces sugar was too much?
Kathleen says
Hi Trish. I used 2 (16-ounce) packages powdered sugar, so 32 ounces in total <3
Betty says
Sounds like u didn’t whip the butter enough
You whip it real good before adding powdered sugar
I had no problems with it
janet poole says
Can you use sugar free jello?
Kathleen says
Yes!!
Glenda says
Hi! Can buttermilk be used instead of regular milk?
Kathleen says
Hey Glenda! This cake is so moist and fairly dense already, I really wouldn’t use buttermilk <3
Jean says
I have made this with cupcakes, so delicious! I was wondering if raspberries would work with this fresh or frozen?
Kathleen says
Hi Jean! I think raspberries would be lovely. I would use frozen so they don’t bleed in the batter as easily!
Taurean says
Trying this today I’ll let y’all no
Krystal says
My family LOVES this cake! I am making it again this weekend for my daughters’ birthday party, but I’m going to try cupcakes this time. Thank you for such a wonderful cake recipe!
Kathleen says
You’re so welcome Krystal! <3
Joanna says
Hi Kathleen,
This cake looks amazing and I’m going to make it for Memorial Day tomorrow. Do you think it would be okay to bake the cakes tonight and prepare the icing and then assemble tomorrow? Thanks!
Kathleen says
Absolutely <3
Austin says
Hi Kathleen,
Thanks for posting such a great recipe! I’m making this for my wife’s birthday this week and was wondering if you had a preferred white cake mix brand that you use or could recommend?
Thanks!
Austin
Kathleen says
Hi Austin! I’m so excited you’re going to make this for your wife’s birthday! Honestly, the commercial cake mixes are so good these days, I really don’t. I hope your wife enjoys her special day and the lovely effort and love you are putting in her birthday cake. Best of luck! 🙂
Austin says
So the birthday cake was a HUGE hit! Made the cakes and Icing the night before and chilled them all overnight separately. Assembled/Iced/Decorated mid day and put the whole thing back in the fridge until party time. “You really outdid yourself this year” was being thrown around quite a bit so this cake definitely deserves every 5 * review it gets. Thanks so much for posting it and being so responsive to all the questions!
Kathleen says
Wow, Austin! You’re awesome! I’m so happy that everyone love the cake! I hope you bake this again 🙂
Megan says
Just tried this yesterday for my MIL’s birthday cake. She is an incredible baker and was so impressed! Thanks for the amazing recipe! It was absolutely one of the best cakes I’ve ever tasted. SOO delicious!!!! Can’t wait to try your other recipes!!!
Kathleen says
Wow, Megan! Thank you so much, I appreciate it! Try Strawberry Sheet Cake next time 🙂
Scott says
Made this last year for my wife’s birthday. Needless to say I have to make it again this year. It was amazing.
Kathleen says
The perfect birthday cake, right? Thank you for your feedback! I hope you make some more of our cake! 🙂