This easy strawberry cake recipe makes a moist, tender 9-by-13-inch dessert with white cake mix, strawberry gelatin, fresh or thawed frozen strawberries, and a simple strawberry buttercream. It takes about 20 to 25 minutes to prepare, bakes for 28 to 35 minutes at 350°F, and serves 12 to 16 people.
Every bite is soft, fragrant, and full of classic strawberry flavor, while the pink frosting adds a creamy finish without requiring complicated decorating skills. It is a dependable choice for birthdays, potlucks, spring celebrations, family dinners, or any time you want a pretty homemade cake with minimal effort.
Jump to RecipeWhy You’ll Love This Recipe
This strawberry cake is the kind of dessert that looks special but fits comfortably into a busy baking schedule. The boxed cake mix provides a reliable tender crumb, while strawberry gelatin reinforces the berry flavor and gives the cake its cheerful pink color.
Fresh strawberries add a bright, fruity note that keeps the cake from tasting flat or overly sweet. The strawberry buttercream is made with familiar pantry ingredients and spreads easily across the top, so there is no need for piping bags, layers, or advanced decorating techniques.
- Simple preparation: The batter comes together in one large bowl.
- Party-friendly size: One 9-by-13-inch cake makes 12 to 16 servings.
- Flexible fruit: Fresh or thawed frozen strawberries both work well.
- Make-ahead friendly: The frosted cake can be chilled until serving time.
If you enjoy fruit-forward desserts, keep the berry theme going with these strawberry crumble bars, which make a wonderful companion dessert for a picnic or dessert table.
Ingredients You’ll Need
Start with one 15.25-ounce box of white or vanilla cake mix and one 3-ounce package of strawberry-flavored gelatin. Together, they create the structure, sweetness, and unmistakable strawberry profile that make this shortcut cake so dependable.
You will also need four large eggs, one-half cup of vegetable oil, one-half cup of milk, and one cup of finely chopped or lightly mashed strawberries. Room-temperature eggs are helpful because they blend more smoothly, but the recipe will still work if your eggs are cool from the refrigerator.
For the frosting, gather one-half cup of softened unsalted butter, three and one-half to four cups of confectioners’ sugar, one-half cup of finely chopped or puréed strawberries, one teaspoon of vanilla extract, and a pinch of salt. Keep one or two tablespoons of milk or cream nearby, but add them only if the frosting needs loosening.
Fresh strawberries give the brightest flavor, although thawed frozen strawberries are a practical option when berries are out of season. If your frozen berries are packed in syrup, drain the excess syrup thoroughly before measuring them for both the cake and frosting.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and prepare a 9-by-13-inch baking pan. Grease and flour the pan well, or line it with parchment so the cooled cake is easy to portion and serve.
Step 2: Add the cake mix and strawberry gelatin to a large bowl, and whisk or stir briefly to distribute the gelatin. Add the eggs, oil, milk, and one cup of strawberries, making sure the fruit is finely chopped or lightly mashed rather than left in large chunks.
Step 3: Beat the batter on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl once or twice so the dry ingredients are fully incorporated and the fruit is evenly dispersed.
Step 4: Pour the batter into the prepared pan and smooth the surface with a spatula. The batter should look evenly pink and fairly thick, with small pieces of strawberry visible throughout.
Step 5: Bake for 28 to 35 minutes, checking near the shorter end of the baking range. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Step 6: Set the pan on a cooling rack and let the cake cool completely for 45 to 60 minutes. Do not frost it while warm, because the butter in the frosting can melt and slide off the surface.
Step 7: Make the frosting by beating the softened butter until smooth and creamy. Gradually add three and one-half to four cups of confectioners’ sugar, then mix in the strawberries, vanilla, and salt until the frosting is uniform.
Step 8: Check the consistency before adding any liquid. If the frosting is too thick to spread, mix in milk or cream one tablespoon at a time, then spread it over the completely cooled cake and refrigerate briefly if it remains soft.
Step 9: Slice the cake into squares and serve chilled or slightly cool. For a pretty finish, add a few fresh strawberry slices immediately before serving, keeping the garnish light so the frosting remains the focus.
Pro Tips for the Best Strawberry Flavor
The most important preparation detail is removing excess moisture from frozen fruit. Too much liquid can make the cake dense and can prevent the frosting from setting properly, so place thawed berries in a fine strainer and press gently before chopping or puréeing.
For a stronger strawberry taste, purée part of the berries and finely chop the remainder. The purée blends into the batter and frosting, while the small pieces provide little bursts of fruit in every slice without creating wet pockets.
Measure the confectioners’ sugar within the stated range according to the texture you want. Begin with three and one-half cups for a softer frosting, then add more if needed for a firmer spreadable consistency.
Use softened butter rather than melted butter for the frosting. Soft butter whips smoothly and holds the sugar and fruit together, while melted butter can create a loose mixture that is difficult to spread.
For a clean presentation, allow the cake to cool fully before frosting and use a long offset spatula or the back of a spoon. Chill the frosted cake briefly if your kitchen is warm, then cut with a sharp knife for neat squares.
If you are planning a dessert spread, a crisp savory dish such as this easy Margherita pasta bake can make a strawberry cake dinner feel complete without competing with its fresh flavor.
Storage and Serving Suggestions
Because the frosting contains butter and fresh strawberries, cover the finished cake and store it in the refrigerator. It is best enjoyed within a few days, and letting each slice sit for a short time before serving will soften the frosting and bring out the cake’s flavor.
Cut the cake into 12 generous pieces for a classic dessert serving or 16 smaller squares for a party buffet. Serve it plain, with a few fresh berries on the side, or with a spoonful of softly whipped cream for an extra creamy finish.
This cake is also convenient for advance preparation. Bake and cool it earlier in the day, frost it once fully cool, and refrigerate it until guests arrive.
For more homemade cake inspiration, compare the fruity profile of this recipe with an apple and walnut cake when you want a cozy autumn dessert. A coconut lemon cake is another refreshing choice when you prefer citrus instead of berries.
Easy Variations to Try
The standard version uses one-half cup of vegetable oil and one-half cup of milk, which produces a moist batter with a soft crumb. Some published variations use three-fourths cup of vegetable oil instead, but keep the rest of this recipe unchanged for the proportions listed here.
You can also use a cream-cheese frosting if you prefer a tangier finish. Combine eight ounces of softened cream cheese, one-half cup of butter, three to four cups of confectioners’ sugar, vanilla, and finely chopped strawberries, then spread it over the completely cooled cake.
For a more polished appearance, reserve a few attractive strawberry slices for the top. Add them just before serving rather than far in advance, since fresh fruit releases moisture as it sits.
If you are serving several desserts, balance this soft, fruity cake with a no-bake option such as this easy German chocolate pie. The contrast between a chilled chocolate filling and bright strawberry cake gives guests plenty of variety.
Easy Strawberry Cake Recipe Everyone Will Love
Ingredients
Method
- Heat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan, or line it with parchment paper.
- Combine the white cake mix and strawberry gelatin in a large mixing bowl. Add the eggs, vegetable oil, milk, and strawberries, then beat on medium speed for about 2 minutes, scraping the bowl once or twice.
- Pour the batter into the prepared pan and smooth the top. Bake for 28 to 35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Cool the cake completely in the pan for 45 to 60 minutes before frosting. A warm cake can melt the butter-based frosting.
- Beat the softened butter until smooth, then gradually add the confectioners’ sugar. Mix in the strawberries, vanilla, and salt, adding milk or cream a little at a time only if the frosting is too thick.
- Spread the frosting over the cooled cake. Refrigerate briefly if the frosting is soft, then slice and serve.
Notes
Final Thoughts
This easy strawberry cake recipe delivers everything a crowd-pleasing dessert should: a tender crumb, bright berry flavor, creamy frosting, and a simple preparation method. The combination of cake mix, strawberry gelatin, and real strawberries makes it wonderfully consistent while still tasting like a homemade treat.
Take time to drain the berries, cool the cake completely, and adjust the frosting with liquid only when necessary. Once sliced and chilled, this pretty pink cake is ready to make birthdays, potlucks, holidays, and ordinary weeknights feel a little sweeter.