This moist homemade strawberry cake comes from a vintage recipe that’s stood the test of time for good reason. Made with a simple cake mix shortcut and topped with fresh strawberry frosting, it’s soft, flavorful, and incredibly delicious without a lot of fuss.
Fresh Strawberry Cake and Frosting
I like that this cake starts with a boxed cake mix but ends up tasting completely homemade. The strawberry puree gives it a real fruit flavor and keeps the cake soft and moist.
I found this strawberry cake recipe when I was looking for something my husband would enjoy. He’s always been a fan of strawberry desserts, so when I came across this recipe I had to give it a try. This vintage recipe had such delicious fresh strawberry flavor, but was super easy to make!
This cake reminds me of the desserts you’d find at family gatherings – simple, sweet, and made to share. It has that same comforting feel as my strawberry shortcake and strawberry angel food cake, they’re always welcome at the table.
Key Ingredients and Substitutions
- White cake mix: The base of this recipe that keeps things simple and consistent. It gives the cake a soft, tender crumb without extra measuring or fuss.
- Strawberry gelatin: Adds a bright pink color and deep strawberry flavor. Any brand works fine, and it mixes right in with the dry ingredients.
- Strawberry puree: Brings real fruit flavor and keeps the cake moist. I like to use frozen strawberries that have been thawed and blended smooth – they’re usually sweeter and more consistent than fresh ones. We’re also going to use it in the frosting.
- Vegetable oil: Helps the cake stay soft and moist for days. Canola oil works just as well if that’s what you have on hand.
- Eggs: Give the cake structure and help it rise nicely. Let them come to room temperature before mixing for the best texture.
- Butter: The base of the frosting that makes it creamy and rich. I use salted butter, but unsalted works too – just add a pinch of salt if you like.
- Powdered sugar: Sweetens and thickens the frosting. Sift it first if you want a smoother, fluffier finish.
- Vanilla: Adds a warm, balanced flavor to the frosting. A little goes a long way, but you can add a touch more if you like a stronger vanilla note.
How to Make Strawberry Cake
Preparation
Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Measure out all ingredients before starting so everything is ready to go. If using frozen strawberries, thaw them in the refrigerator and blend into a smooth puree.
Step 1 – Combine the Cake Ingredients
In a large mixing bowl, add the white cake mix, strawberry gelatin, strawberry puree, vegetable oil, and eggs. Mix on low speed until the ingredients are just moistened. This helps everything blend evenly without overmixing.
Step 2 – Beat the Batter Smooth
Increase the mixer speed to medium and beat for about 3 minutes, or until the batter is smooth and creamy. Scrape down the sides of the bowl once or twice to make sure everything is well combined. The batter should be thick and evenly pink.
Step 3 – Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. The top should look set and spring back lightly when touched.
Step 4 – Cool the Cake Completely
Remove the cake from the oven and place the pan on a wire rack. Let the cake cool completely before adding the frosting so it spreads smoothly and doesn’t melt.
Step 5 – Cream the Butter for Frosting
In a clean mixing bowl, beat the softened butter on medium speed until smooth and creamy. This step helps create a light, fluffy base for the frosting.
Step 6 – Add Sugar and Berries
Alternate adding the powdered sugar and strawberry puree to the butter, mixing well after each addition. Continue beating until the frosting is smooth and fluffy, about 2–3 minutes.
Step 7 – Mix in Vanilla
Add the vanilla extract and beat again until fully combined. The frosting should be creamy and spreadable with a soft pink color.
Step 8 – Frost the Cake
Spread the strawberry frosting evenly over the cooled cake using an offset spatula or the back of a spoon. Smooth the top and edges, then slice and serve. Store any leftovers covered in the refrigerator.
Lynette’s Tip
Purchase a 10-ounce bag of frozen strawberries, let them thaw in the refrigerator, then blend them into a smooth puree. Frozen strawberries are often sweeter and more consistent than fresh ones which makes them perfect for both the cake batter and the frosting.
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Strawberry Cake
Equipment
- 9×13 Baking Pan
- hand or stand mixer
Ingredients
Cake
- 1 package white cake mix
- 3 oz strawberry jello
- 3/4 Cup strawberry puree
- 1/2 Cup vegetable oil
- 4 large eggs
Frosting
- 1/2 Cup butter softened
- 4 Cups powdered sugar
- 3/4 Cup strawberry puree
- 1/2 teaspoon vanilla
Instructions
Cake Instructions:
- Preheat and Prepare Pan: Preheat oven to 350°F and grease a 9×13 baking pan.
- Combine Cake Ingredients: In a large bowl, mix the cake mix, strawberry gelatin, strawberry puree, vegetable oil, and eggs.
- Mix Batter Smooth: Beat on low speed until moistened, then beat on medium speed for 3 minutes until smooth and creamy. Spread the batter evenly into the prepared baking pan.
- Bake the Cake: Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool fully before adding frosting.
Strawberry Frosting Instructions:
- Cream Butter Smooth: In a mixing bowl, beat the softened butter until smooth.
- Add Sugar and Berries: Alternate adding powdered sugar and strawberry puree, beating until smooth and fluffy. Add the vanilla and mix until fully combined.
- Spread Frosting Evenly: Spread the strawberry frosting over the cooled cake before serving.
Notes
Variations
- Add Fresh Strawberries: Fold in finely chopped fresh strawberries to the batter before baking for extra texture and real fruit flavor. It adds a nice contrast to the smooth puree.
- Use a Different Pan: Bake the batter in two round cake pans for a layered version. Spread frosting between the layers and on top for a classic celebration cake.
- Try Cream Cheese Frosting: Swap the butter frosting for a cream cheese version if you like a tangier flavor. It pairs beautifully with the sweet strawberry cake.
Nutrition
Recipe FAQs
Yes, fresh strawberries work just as well. Make sure they’re ripe and sweet, then blend them until smooth. If they’re not very sweet, you can add a teaspoon of sugar to the puree.
The gelatin adds both color and flavor, so it’s an important part of this recipe. If you skip it, the cake will still bake up fine but won’t have the same bright pink color or strong strawberry taste.
Beat the butter until creamy before adding the powdered sugar and strawberry puree. If the frosting seems too thin, add a little more powdered sugar; if it’s too thick, mix in a small spoonful of puree.
The cake is ready when a toothpick inserted in the center comes out clean. The top should look set and spring back lightly when touched.
The color can vary depending on the brand of gelatin and the strawberries used. If you want a deeper pink, you can add a drop or two of red food coloring to the batter before baking.
