A slice of this Best Ever Strawberry Cake is a bite into springtime—soft, fruity layers topped with a velvety cream cheese frosting. It’s a crowd-pleasing dessert for any occasion.
Infused with strawberry gelatin and real purée, the cake bursts with berry brilliance in every forkful. This moist, tender cake is topped with a tangy-sweet icing that’s undeniably irresistible.
Ingredients in This Best Ever Strawberry Cake
White cake mix – A convenient base that provides structure and a light, tender crumb.
Strawberry gelatin – Intensifies the berry flavor while lending a vibrant blush to the cake.
Canola oil – Keeps the cake ultra-moist without overpowering the delicate strawberry notes.
Eggs – Bind the batter and add richness and volume to the cake.
Pureed strawberries – The heart of the recipe, bringing fresh, fruity flavor to both the batter and the icing.
Cream cheese – Adds creamy tanginess that balances the sweetness of the cake and icing.
Powdered sugar – Provides structure and sweetness to the frosting while keeping it smooth and spreadable.
Steps for the Best Ever Strawberry Cake
Begin by blending the dry ingredients—cake mix, flour, and strawberry gelatin—then slowly mix in water and oil. Add the eggs one by one, ensuring each is fully incorporated before moving on.
Fold in pureed strawberries and beat just until smooth. Pour the luscious pink batter into a prepared pan and bake until fluffy and golden.
While the cake cools, whip up a dreamy cream cheese icing using strawberries, cream cheese, butter, and powdered sugar. Once the cake is completely cool, frost generously and decorate with fresh strawberries for a stunning finish.
Strawberry Cake Success
For maximum strawberry punch, use ripe, seasonal berries. Frozen berries work too, but ensure they’re fully thawed and drained to avoid excess moisture. Room temperature ingredients are essential—they mix more smoothly and result in a better texture.
Don’t overmix the batter after adding the strawberry purée; a light hand keeps the crumb delicate. For a layered version, divide the batter into round pans and adjust the baking time accordingly. You can also turn this into cupcakes for an adorable party-ready version.
If you want to switch it up, swap the strawberry purée in the icing for a touch of lemon zest and juice to create a strawberry-lemon twist.
Storing and Serving Strawberry Cake
Store leftovers covered in the refrigerator for up to 4 days to maintain the frosting’s integrity and the cake’s moisture. Let slices sit at room temperature for about 15 minutes before serving to soften the icing.
To freeze, wrap individual pieces in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge and enjoy chilled or slightly warmed.
Best Ever Strawberry Cake
Ingredients
- 1 box white cake mix
- 3 tablespoons plain flour
- 1 3 oz package strawberry gelatin
- 3/4 cup canola oil
- 4 large eggs
- 1/2 cup water
- 1 cup pureed strawberries fresh or frozen
- For the Cream Cheese Icing:
- 1 stick unsalted butter softened
- 1 cup pureed strawberries fresh or frozen
- 3 cups powdered sugar
- 8 oz cream cheese softened
Instructions
- In a large mixing bowl, blend together the white cake mix, plain flour, strawberry gelatin, and water until just combined. Gradually incorporate the canola oil and crack in the eggs one at a time, beating thoroughly after each addition to ensure a smooth texture. Fold in 1 cup of the pureed strawberries and continue to beat the mixture for an additional 2 minutes.
- Prepare a 9×13 inch baking dish by greasing and flouring it thoroughly. Transfer the batter into the pan and spread evenly. Place in a preheated oven at 350°F and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- To prepare the cream cheese icing, combine the softened butter, cream cheese, pureed strawberries, and powdered sugar in a mixing bowl. Use an electric mixer to whip the ingredients together until smooth and creamy.
- Allow the cake to cool completely before applying the icing generously over the top. Garnish with an additional dollop of pureed strawberries or a whole strawberry for a decorative finish.