This easy strawberry cake recipe makes a moist, tender 9 x 13-inch dessert with white cake mix, strawberry gelatin, fresh mashed strawberries, and a creamy strawberry buttercream frosting. It takes about 15 minutes to prepare, bakes at 350°F for 30–35 minutes, and yields 12–15 servings.
Every bite has a soft pink crumb, sweet berry flavor, and a rich frosting that tastes like ripe strawberries and buttery vanilla cake. It is a wonderful choice for birthdays, potlucks, spring celebrations, family dinners, or any time you want a beautiful homemade dessert without complicated baking techniques.
Jump to RecipeWhy You’ll Love This Recipe
This strawberry cake has the charm of a scratch-style Southern dessert while using convenient pantry ingredients. The cake mix provides a dependable tender crumb, while strawberry gelatin adds color and a distinct berry taste that stays noticeable after baking.
Fresh strawberries bring a bright, fruity note that boxed ingredients alone cannot provide. They also make the frosting taste fresh and lightly tangy, balancing the sweetness of the confectioners’ sugar.
- Simple preparation: The batter comes together in one large bowl.
- Generous yield: A 9 x 13-inch pan serves 12–15 people.
- Lovely presentation: The pink cake and strawberry frosting look festive with very little decoration.
- Flexible serving style: Cut it into squares for a party or serve larger pieces as a family dessert.
If you enjoy fruit-forward desserts, you may also like these strawberry lemon blondies, which pair berries with a fresh citrus flavor.
Ingredients You’ll Need
The cake uses six ingredients: one 15.25-ounce box of white cake mix, one 3-ounce box of strawberry-flavored gelatin powder, 1 cup neutral-flavored vegetable oil, 1/2 cup milk, 4 large eggs, and 1 cup finely mashed or puréed strawberries.
For the frosting, gather 1/2 cup softened unsalted butter, 1/2 cup finely mashed strawberries, and 4 cups confectioners’ sugar. Sift the sugar if it has lumps, since smooth sugar creates a creamier frosting.
Fresh, ripe strawberries are preferable because they provide the strongest natural flavor. If using thawed frozen berries, drain excess liquid before measuring and mashing them so the added moisture does not loosen the batter or frosting.
- Use neutral oil such as vegetable or canola oil so the strawberry flavor remains the focus.
- Bring the eggs and milk close to room temperature when possible for a more evenly mixed batter.
- Finely mash the berries instead of leaving large chunks, which can create wet pockets in the cake.
For another berry-inspired breakfast or snack bake, take a look at this strawberry banana bread.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then prepare a 9 x 13-inch baking pan. Grease and lightly flour the pan, or line it with parchment, making sure the corners and sides are covered so the cake releases easily.
Step 2: Add the white cake mix and strawberry gelatin powder to a large mixing bowl. Stir them together first so the gelatin is evenly distributed throughout the dry mix and the finished cake has consistent color and flavor.
Step 3: Add the vegetable oil, milk, eggs, and 1 cup finely mashed strawberries. Beat the mixture for about 1–2 minutes, stopping to scrape the sides of the bowl if needed, until the batter looks smooth and evenly combined.
Step 4: Pour the batter into the prepared pan and spread it into an even layer. A level surface helps the cake bake uniformly, so gently smooth the corners with a spatula before placing the pan in the oven.
Step 5: Bake for 30–35 minutes. Begin checking near the end of the baking range; the center should be set, and a toothpick inserted in the middle should come out clean or with a few moist crumbs.
Step 6: Remove the pan from the oven and let the cake cool completely in the pan. Allow 30–45 minutes for cooling, because frosting a warm cake can melt the butter and cause the frosting to slide.
Step 7: Prepare the frosting while the cake cools or once it reaches room temperature. Beat the softened butter until smooth, gradually add the confectioners’ sugar, and then beat in the 1/2 cup mashed strawberries until the mixture is light and spreadable.
Step 8: Spread the strawberry frosting over the completely cooled cake. If the frosting feels too soft, refrigerate it briefly, then smooth it over the top and cut the cake into squares.
Chef’s Tips for the Best Strawberry Cake
The most important tip is to control moisture. Strawberries can vary significantly in juiciness, and excess liquid may produce a loose batter or frosting, so drain very juicy berries before mashing them.
For the cake, finely mashed or puréed strawberries distribute more evenly than large pieces. Large chunks may release moisture during baking and leave damp pockets, while a fine mash gives each slice a consistent strawberry flavor.
Do not rush the cooling stage. Even if the cake feels only slightly warm, the butter-based frosting can soften quickly and move across the surface instead of staying in a thick, creamy layer.
- Use a toothpick in the center rather than testing only near the edge.
- Let the butter soften naturally so the frosting whips smoothly.
- Add confectioners’ sugar gradually to reduce clouds of sugar and prevent lumps.
- Refrigerate the frosted cake briefly if the kitchen is warm.
- Top with sliced strawberries just before serving for the freshest appearance.
For a different strawberry treat with a baked finish, you can also try these baked strawberry donuts.
Serving Suggestions
Serve this cake in neat squares with a few fresh strawberry slices on top. The creamy frosting is sweet enough to stand alone, but a small spoonful of lightly sweetened whipped cream can make each serving feel extra special.
This dessert works well at picnics, birthday parties, showers, potlucks, and casual weekend dinners. Since it is baked in one rectangular pan, it is easy to transport and simple to portion for a crowd.
For a pretty party presentation, decorate each square with a thin strawberry slice placed just before serving. A small garnish keeps the cake attractive without hiding its soft pink frosting.
If you are planning a larger dessert table, balance the fruity cake with a simple pastry such as these easy beignets.
Storage and Make-Ahead Advice
Because the frosting contains fresh strawberries and butter, store the frosted cake in the refrigerator if it will not be served soon. Cover the pan or transfer individual pieces to an airtight container to help protect the cake’s soft texture and fresh flavor.
Let refrigerated slices sit at room temperature briefly before serving so the frosting softens and the crumb tastes tender. Avoid leaving the cake in a warm location for extended periods, especially when fresh fruit is used as a garnish.
The cake can be baked ahead, cooled completely, covered, and frosted later. Prepare the frosting close to serving time when possible, and refrigerate it briefly if it becomes too soft to spread neatly.
Common Questions
Can I use frozen strawberries? Yes, thawed frozen strawberries can work, but drain excess liquid before mashing and measuring them. Extra moisture can make both the cake and frosting loose.
Why did my frosting become runny? The strawberries may have contained too much liquid, or the butter may have been overly warm. Add the confectioners’ sugar gradually as directed and refrigerate the frosting briefly to help it firm.
How do I know the cake is done? The center should be set rather than jiggly, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. Bake within the stated 30–35 minute range and check near the end.
Can I leave large strawberry pieces in the batter? It is better to finely mash or purée the berries. Fine pieces spread more evenly and reduce the chance of wet pockets in the baked cake.
Easy Strawberry Cake Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and lightly flour a 9 x 13-inch baking pan, or line the pan with parchment paper.
- Combine the white cake mix and strawberry gelatin powder in a large bowl. Add the vegetable oil, milk, eggs, and 1 cup mashed strawberries, then beat for 1–2 minutes until the batter is smooth and evenly mixed.
- Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Cool the cake completely in the pan before adding the frosting. Cooling generally takes 30–45 minutes, depending on the room temperature.
- For the frosting, beat the softened butter until smooth. Gradually add the confectioners’ sugar, then beat in the 1/2 cup mashed strawberries until the frosting is light and spreadable.
- Spread the frosting over the cooled cake. If it is too soft, refrigerate it briefly before serving.
Notes
Final Thoughts
This easy strawberry cake recipe delivers a beautiful homemade dessert with minimal effort. The combination of white cake mix, strawberry gelatin, fresh mashed berries, and strawberry buttercream creates a moist, colorful cake that tastes cheerful and comforting.
Remember the three details that make the biggest difference: drain overly juicy berries, finely mash the strawberries, and cool the cake completely before frosting. Follow those tips, and every slice should have a tender crumb, balanced berry flavor, and smooth frosting.
Cut the cake into 12–15 servings, add fresh strawberry slices if desired, and serve it chilled or slightly softened at room temperature. It is the kind of dependable dessert that disappears quickly at gatherings and earns a place in your regular baking rotation.
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