Start with a sweet note: this cake is bright, strawberry-filled, and easy to make.
This cake uses a box cake mix plus real strawberry puree. It makes a soft pink cake with a creamy strawberry cream cheese frosting. It is a good pick for birthdays or a simple treat. If you like simple favorites, you can also check our Best Ever Cheeseburger for another easy meal idea.
Why make this recipe
This recipe is quick, uses a few ingredients, and gives strong strawberry flavor. You do not need to bake from scratch to get a fresh taste. It works when you want a dessert that looks nice but is simple to make. If you want other dessert ideas, try a chocolate option like the Best Chocolate Cake.
How to make The Best Strawberry Cake Ever
Ingredients :
- 1 18.25-ounce box white cake mix
- 1 3-ounce box strawberry-flavored instant gelatin
- 1 15-ounce package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
- ¼ cup butter softened
- 1 8-ounce package cream cheese, softened
- ½ teaspoon strawberry extract
- 7 cups confectioners’ sugar
- Freshly sliced strawberries for garnish (optional)
Directions :
- Preheat your oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
- In a large bowl, combine the white cake mix and strawberry-flavored gelatin. Add the pureed strawberries, eggs, vegetable oil, and water. Beat at medium speed with an electric mixer until smooth.
- Pour the batter into the prepared pans. Bake for 20 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on wire racks.
- For the frosting: In a large bowl, beat the softened butter and cream cheese at medium speed with an electric mixer until creamy.
- Beat in ¼ cup of the strawberry puree and the strawberry extract. Gradually add in the confectioners’ sugar, continuing to beat until the frosting is smooth.
- Once the cakes are completely cooled, spread the frosting between the layers and over the top and sides of the cake.
- If desired, garnish the cake with sliced fresh strawberries.
How to serve The Best Strawberry Cake Ever
Slice the cake with a sharp knife. Serve on a plate at room temperature or slightly chilled. Add extra sliced strawberries on top for color. This cake pairs well with simple coffee or cold milk. For another dessert that goes well on a dessert table, you might serve a slice alongside the Best Pie Ever.
How to store The Best Strawberry Cake Ever
Cover the cake lightly with plastic wrap or use a cake carrier. Store in the fridge for up to 4 days because the frosting has cream cheese. For longer storage, freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.
Tips to make The Best Strawberry Cake Ever
- Thaw and puree the frozen strawberries well so the batter is smooth.
- Let the cakes cool fully before frosting to stop the frosting from melting.
- Use room temperature eggs and butter for a better mix.
- Taste the frosting and add more strawberry puree if you want stronger flavor.
- For a main dish to serve with the cake at a family meal, try the Best Smothered Chicken and Rice.
Variation (if any)
- Use fresh strawberries instead of frozen if they are in season.
- Add a small amount of red food coloring for a deeper pink color.
- Mix chopped strawberries into the batter for pieces of fruit in the cake.
- For a different crowd pleaser, see the Better Than Anything Cake for another idea.
FAQs
Q: Can I use fresh strawberries instead of frozen? A: Yes. Puree fresh strawberries the same way and measure the same amount.
Q: Can I make this cake gluten free? A: Not with the exact box mix listed. Use a gluten-free white cake mix and check the gelatin and other ingredients.
Q: How do I keep the cake moist? A: Do not overbake. Check with a wooden pick at 18–20 minutes. Cool the cakes in the pans for 10 minutes before moving to a wire rack.
Q: Can I make the frosting less sweet? A: Use less confectioners’ sugar and add more strawberry puree or a small splash of milk until you reach the taste you like.
Conclusion
This strawberry cake brings fresh flavor with simple steps. For more recipes like this, see the full write-up on Best Ever Strawberry Cake – Southern Hospitality. If you want another way to make a strawberry layer cake, the Fresh Strawberry Cake Recipe – Sugar Geek Show shows a scratch method. To read a comparison of popular strawberry cakes, check the piece titled I Made Our 5 Most Popular Strawberry Cake Recipes and This Is the …. For a homemade version with step photos, try Homemade Strawberry Cake – Sally’s Baking Addiction. To see a bake off of top strawberry cakes, visit Best Strawberry Cake Bake Off – The Pancake Princess.
The Best Strawberry Cake
Ingredients
Cake Ingredients
- 1 18.25-ounce box white cake mix Use your favorite box cake mix.
- 1 3-ounce box strawberry-flavored instant gelatin
- 1 15-ounce package frozen strawberries in syrup, thawed and pureed Alternatively, fresh strawberries can be used.
- 4 large eggs Use room temperature eggs for better mixing.
- ½ cup vegetable oil
- ¼ cup water
Frosting Ingredients
- ¼ cup butter, softened Use room temperature butter for better mixing.
- 1 8-ounce package cream cheese, softened
- ½ teaspoon strawberry extract Add more for stronger flavor if desired.
- 7 cups confectioners’ sugar Adjust amount to taste for sweetness.
- ¼ cup strawberry puree Reserve from the thawed strawberries.
Garnish (optional)
- to taste Freshly sliced strawberries For garnish on top of the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease 2 (9-inch) round cake pans.
- In a large bowl, combine the white cake mix and strawberry-flavored gelatin. Add the pureed strawberries, eggs, vegetable oil, and water. Beat at medium speed with an electric mixer until smooth.
Baking
- Pour the batter into the prepared pans. Bake for 20 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on wire racks.
Frosting
- In a large bowl, beat the softened butter and cream cheese at medium speed with an electric mixer until creamy.
- Beat in ¼ cup of the strawberry puree and the strawberry extract. Gradually add in the confectioners’ sugar, continuing to beat until the frosting is smooth.
- Once the cakes are completely cooled, spread the frosting between the layers and over the top and sides of the cake.
Serving
- Slice the cake with a sharp knife. Serve on a plate at room temperature or slightly chilled. Add extra sliced strawberries on top for color.