Best Strawberry Cake Recipe Ever

My Strawberry Cake Secret

I have a secret. It starts with a box mix. I know, I know. But trust me. This cake is magic. The secret is the strawberries. You use them twice. Once in the cake, once in the frosting. It makes every bite sing with berry flavor.

My granddaughter calls it “pink happiness.” I still laugh at that. She asks for it every birthday. That matters to me. Food is about making memories. A special cake can be the heart of a happy day. What’s a food that makes you think of a happy memory?

The Magic of the Mix

Let’s get mixing. First, puree those thawed strawberries. Doesn’t that smell amazing? You add them right to the dry cake mix. Add the eggs, oil, and that pink gelatin too. The gelatin is the other secret. It gives the cake its wonderful color and a little extra strawberry punch.

Mix it all until it’s smooth. It will be a beautiful pink. Pour it into your pans. The oven does the rest. Your kitchen will smell like a summer field. *Fun fact: Strawberries are the only fruit with seeds on the outside!*

Patience for Frosting

Now, the hard part. You must let the cake layers cool. Completely. I know it’s tempting to frost them warm. But if you wait, the frosting won’t melt. It will stay fluffy and perfect. This matters. Good things take a little patience.

While you wait, make the frosting. Beat the soft butter and cream cheese. It gets so creamy. Then add more strawberry puree and sugar. Taste it. Go on, use the spoon. Is it sweet enough for you, or do you like it a bit tart?

Putting It All Together

Time to build your cake. Place one layer on a plate. Spread a thick blanket of frosting on top. Gently set the second layer on it. Now cover the whole thing. Don’t worry if it’s not perfectly smooth. Homemade cakes have character.

I like to put fresh strawberries on top. It looks so pretty. It tells everyone what’s inside. The first slice is always the best. You see all those pink layers. Do you like lots of frosting, or just a little between the layers?

More Than Just a Cake

I made this cake for my book club last month. They all asked for the recipe. I told them my secret. Sharing recipes is like sharing friendship. It connects us. That is the real reason we cook for people.

This cake is simple. But it feels special. It says “I made this for you.” Anyone can make it. That is its power. It brings people together. I hope you make it for someone you love.

Ingredients:

Ingredient	Amount	Notes
white cake mix	1 box (18.25 oz)
large eggs	4
strawberry-flavored instant gelatin	1 box (3 oz)
frozen strawberries in syrup, thawed and pureed	1 package (15 oz)	For the cake
water	1/4 cup
vegetable oil	1/2 cup
confectioners’ sugar	7 cups	For the frosting
cream cheese	1 package (8 oz)	softened
butter	1/4 cup	softened
frozen strawberries in syrup, thawed and pureed	1 package (10 oz)	For the frosting
strawberry extract	1/2 teaspoon

My Best Strawberry Cake Recipe Ever

Hello, my dear! Come sit at the table. Let me tell you about my famous strawberry cake. It’s the one I made for every birthday. The secret is in the pureed berries. They make it so pink and moist. Doesn’t that sound lovely? I still laugh at that time I used the whole bag of sugar for the frosting. What a sweet mess that was! But we got it right. This recipe is pure joy. Let’s bake it together.

Step 1: First, turn your oven to 350 degrees. Grease two round pans well. A little flour dusted on top helps, too. This stops the cake from sticking. I learned this the hard way once. The cake came out in pieces! (My hard-learned tip: Use butter or shortening for greasing, not oil. It works better.)

Step 2: Now, mix everything in a big bowl. Add the cake mix and strawberry gelatin. Pour in the pureed berries, eggs, oil, and water. Stir it all until it’s smooth and pink. The smell is already amazing. It reminds me of summer picnics. Quick quiz: What gives this cake its pretty pink color? Share below!

Step 3: Pour the batter evenly into your pans. Slide them into the hot oven. Bake for about 20 minutes. A toothpick should come out clean. Let the cakes cool completely. Patience is important here. If you frost a warm cake, it will melt. Trust me, I know.

Step 4: Time for the frosting! Beat the soft butter and cream cheese together. It should look creamy. Then mix in the second batch of strawberry puree and that little bit of extract. Slowly add the powdered sugar. Keep beating until it’s fluffy and perfect for spreading.

Step 5: Finally, assemble your masterpiece. Frost the top of one cool cake layer. Gently place the second layer on top. Now cover the whole cake with the rest of the frosting. You can add fresh strawberries on top. It looks so pretty. Then slice, serve, and enjoy the smiles.

Cook Time: 20 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 12 servings
Category: Dessert, Cake

Three Sweet Twists to Try

This cake is wonderful as is. But sometimes, it’s fun to play. Here are three little twists I’ve tried over the years. Each one brings a new smile.

Lemon-Berry Sparkle: Add a teaspoon of lemon zest to the batter. It makes the strawberry flavor pop!

Chocolate-Dipped Strawberry Cake: Drizzle the frosted cake with melted dark chocolate. Oh my, it’s so good.

Confetti Celebration: Mix a handful of rainbow sprinkles right into the batter. Perfect for a party.

Which one would you try first? Comment below!

Serving It With Style

A slice of this cake is a treat all by itself. But I love making it special. For a fancy touch, place each slice on a pretty plate. Add a dollop of whipped cream on the side. A single mint leaf makes it look like it’s from a bakery.

What to drink with it? For the grown-ups, a little glass of champagne or prosecco is lovely. The bubbles cut through the sweetness. For everyone, a cold glass of milk is my favorite. Or a fizzy lemonade. It’s a perfect match.

Which would you choose tonight?

Keeping Your Strawberry Cake Fresh

This cake is best eaten within two days. Keep it in the fridge. Cover it with a cake dome or bowl.

You can freeze it too. Wrap slices tightly in plastic wrap. Then place them in a freezer bag. I once froze a whole layer for a surprise visit. It thawed perfectly on my counter.

Batch cooking saves time for busy weeks. Bake the layers ahead and freeze them unfrosted. Thaw them before you decorate. This makes a last-minute treat easy.

Storing food well shows care for your family. It means no good cake goes to waste. Have you ever tried storing it this way? Share below!

Common Cake Troubles and Easy Fixes

Is your cake too dense? Do not over-mix the batter. Stir just until everything is wet. I remember when my first cake was like a brick. I learned to mix gently.

Is the frosting too runny? Your butter or cream cheese was too soft. Chill them for 10 minutes. Then beat again. This makes frosting fluffy and spreadable.

Did the cake stick to the pan? Always grease and flour the pan well. Let the cake cool for 10 minutes before removing it. Running a knife around the edge helps too.

Fixing small problems builds your cooking confidence. It also makes your food taste much better. Good texture is part of the flavor. Which of these problems have you run into before?

Your Strawberry Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a gluten-free white cake mix. Check that your gelatin is gluten-free too.

Q: Can I make it ahead? A: Absolutely. Bake and freeze the layers. Make frosting up to two days early. Keep it in the fridge.

Q: What if I don’t have strawberry extract? A: Use a teaspoon of lemon juice instead. It brightens the strawberry flavor nicely.

Q: Can I make a smaller cake? A: You can halve the recipe. Use one 8-inch pan. Bake time may be a little less.

Q: Any optional tips? A: Add a *fun fact*: A pinch of salt in the frosting makes the sweet taste stronger. Which tip will you try first?

From My Kitchen to Yours

I hope you love this pink, happy cake. It always makes my kitchen smell like summer. Baking is about sharing joy with people you love.

I would love to see your creation. Show me your beautiful strawberry cake. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreBakes.

Thank you for baking with me today. Happy cooking!

—Anna Whitmore.