Name: Best Strawberry Cake Ever
Prep time: 20 min
Cook time: 30 min
Total time: PT-487345H24M9S
Cuisine: American
Ingredients: 1 box white cake mix (regular size); 1 package (3 oz) strawberry-flavored gelatin; 3 tablespoons granulated sugar; 3 tablespoons all-purpose flour; 1 cup water; ½ cup canola or vegetable oil; 2 large eggs; 1 cup fresh strawberries, finely chopped; ½ cup unsalted butter, softened; ½ cup crushed fresh strawberries; 4½ to 5 cups confectioners’ sugar

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Short description

I fell in love with this cake the moment I tried it—it’s a two-layer wonder that starts with a box of white cake mix and strawberry gelatin, then gets boosted with real strawberries. The result is a tender, moist cake bursting with fresh berry flavor, all topped with a luscious strawberry buttercream frosting.

Best Strawberry Cake Ever

Why You’ll Love This Recipe

I adore how this cake strikes the perfect balance between convenience and homemade charm. Starting with a cake mix gives me a reliable base, and the addition of strawberry gelatin and fresh berries adds vibrant color and rich flavor. The frosting is creamy and naturally fruity, with no shortcuts—just real ingredients and real flavor. Every slice is like a taste of summer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White cake mix (1 regular-size box)
1 package (3 oz) strawberry-flavored gelatin
3 tablespoons granulated sugar
3 tablespoons all-purpose flour
1 cup water
½ cup canola or vegetable oil
2 large eggs
1 cup fresh strawberries, finely chopped
½ cup unsalted butter, softened
½ cup crushed fresh strawberries
4½ to 5 cups confectioners’ sugar

directions

I start by greasing and lining two 8-inch round cake pans with parchment paper.
In a large bowl, I whisk together the cake mix, strawberry gelatin, sugar, and flour. Then I add the water, oil, and eggs, beating on low speed for 30 seconds, then on medium for about 2 minutes until smooth. I gently fold in the chopped strawberries.
I divide the batter evenly between the prepared pans and bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean. I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, I beat the softened butter until smooth and creamy. I mix in the crushed strawberries, then gradually add the confectioners’ sugar until the frosting is thick and fluffy.
I place one cake layer on a serving plate, spread some frosting on top, add the second layer, and frost the top and sides of the cake.
I often refrigerate the cake briefly to help it set before serving.

Servings and timing

Servings: 12 slices
Prep time: 20 minutes
Bake time: 25–30 minutes
Total time: About 1 hour plus cooling

Variations

I sometimes use melted butter instead of oil for a richer flavor.
Replacing the water with buttermilk adds a tangy twist and extra tenderness.
Different gelatin flavors like raspberry or cherry give a fun variation.
Brushing the cake layers with strawberry syrup before frosting enhances the berry flavor even more.

storage/reheating

I store the cake in the refrigerator, loosely covered, for up to 3–4 days. Before serving, I let it sit at room temperature for about 30 minutes to soften. For a just-baked feel, I warm individual slices in the microwave for 5–10 seconds.

FAQs

What if I don’t have fresh strawberries?

I prefer fresh for the best texture and flavor, but thawed frozen strawberries can be used—just make sure to drain them well.

Can I make this recipe as cupcakes?

Yes, I’ve made it as cupcakes by dividing the batter into a lined muffin tin and baking for about 15–18 minutes. I let them cool completely before frosting.

Why do I add extra flour and sugar to the cake mix?

The extra flour gives the cake better structure, especially with the added moisture from the strawberries. The sugar helps balance the sweetness and aids in browning.

Why did my cake sink in the middle?

This often happens if the cake was underbaked or the oven door was opened too early. I always check that a toothpick comes out clean and avoid moving the cake until it’s set.

Can I frost the cake in advance?

Yes, I often frost the cake the night before and keep it refrigerated. I just bring it to room temperature before serving so the frosting softens up nicely.

Conclusion

This strawberry cake is one of my favorite go-to desserts. It’s easy to make, incredibly moist, and bursting with fresh berry flavor. Whether I’m baking it for a celebration or just because I’m craving something sweet, it always brings smiles. I hope this becomes one of your favorites too!