Go Back
Delicious strawberry cake with fresh strawberries and creamy frosting

The Best Strawberry Cake

This cake is bright, strawberry-filled, and easy to make, perfect for birthdays or a simple treat that looks nice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease 2 (9-inch) round cake pans.
  2. 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
  1. 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.
  2. 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
  1. In a large bowl, beat the softened butter and cream cheese at medium speed with an electric mixer until creamy.
  2. 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.
  3. Once the cakes are completely cooled, spread the frosting between the layers and over the top and sides of the cake.
Serving
  1. 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.

Notes

Thaw and puree the frozen strawberries well for a smooth batter. Let the cakes cool fully before frosting to stop the frosting from melting. For variation, use fresh strawberries in season, or add a small amount of red food coloring for a deeper pink color.