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Easy Strawberry Cake Recipe Everyone Will Love

Easy Strawberry Cake Recipe Everyone Will Love

A moist strawberry cake made with white cake mix, strawberry gelatin, and chopped strawberries, finished with a creamy strawberry buttercream. This easy 9-by-13-inch dessert serves 12 to 16 people.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15.25-ounce box White or vanilla cake mix
  • 1 3-ounce package Strawberry-flavored gelatin
  • 4 Large eggs
  • 1/2 cup Vegetable oil
  • 1/2 cup Milk
  • 1 cup Finely chopped or lightly mashed strawberries
Strawberry Frosting
  • 1/2 cup Unsalted butter, softened
  • 3 1/2-4 cups Confectioners’ sugar
  • 1/2 cup Finely chopped or puréed strawberries
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
  • 1-2 tablespoons Milk or cream, if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan, or line it with parchment paper.
  2. 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.
  3. 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.
  4. Cool the cake completely in the pan for 45 to 60 minutes before frosting. A warm cake can melt the butter-based frosting.
  5. 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.
  6. Spread the frosting over the cooled cake. Refrigerate briefly if the frosting is soft, then slice and serve.

Notes

Drain frozen strawberries very well, especially berries packed in syrup. For the strongest strawberry flavor and best color, purée part of the fruit and finely chop the rest. Store the frosted cake covered in the refrigerator.