Description

This Best Strawberry Cake Ever starts with a white cake mix and strawberry gelatin, enriched with fresh strawberries for a tender, moist, and flavorful cake topped with a naturally fruity buttercream frosting.

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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Instructions

Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the cake mix, strawberry gelatin, sugar, and flour.
Add the water, oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until smooth.
Gently fold in the chopped strawberries.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat softened butter until smooth and creamy. Mix in crushed strawberries, then gradually add confectioners’ sugar until thick and fluffy.
Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides of the cake.
Refrigerate briefly to help the cake set before serving.

Notes

Use melted butter instead of oil for a richer cake.
Swap water with buttermilk for added tenderness and tang.
Try different gelatin flavors for variety—like raspberry or cherry.
Brush cake layers with strawberry syrup for enhanced berry flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 48g
Sodium: 320mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg