This cake is delicious. I wasn’t totally sure about the idea of a strawberry cake, but I’m definitely glad I tried it! It’s pretty and pink and it tastes wonderful. Now I have to admit that this recipe does start with a box of white cake mix. If you’re the type of person that frowns upon that, just ignore this recipe. I generally try to cook and bake from scratch, but honestly, sometimes box cake mixes just taste really good. Especially when you add some extra ingredients that turn them pink!
Seriously, this cake was great. It had a wonderful strawberry flavor, it was nice and moist, and the strawberry icing was the perfect sugary complement. Mike loved it and rated it a 4. This is a great cake for spring, and a lot of fun if you’re looking for something a little different.
1 package plain white cake mix
1 package (3 ounces) strawberry jello
4 Tbsp flour
1 cup vegetable oil
1/2 cup granulated sugar
1/2 cup whole milk
4 large eggs
1/2 cup finely chopped fresh strawberries and juice
1 stick butter, at room temperature
4 cup powdered sugar, sifted
1/2 cup finely chopped fresh strawberries and juice
*The directions are written for a 3 layer cake, but because I only have 2 cake pans, I made a 2 layer cake and used the extra batter for cupcakes. The directions also say to only frost the tops of the layers, so the cake looks more like a torte. Since I only did 2 layers, I had enough icing to frost the whole thing. I love icing, so I think it tasted great. But that's why my pictures look different than the instructions describe.
Preheat the oven to 350. Lightly grease three 9-inch round cake pans with shortening, then dust with flour.
Place the cake mix, jello, flour, oil, sugar, milk, eggs, and strawberries in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Scrape the sides of the bowl, increase the mixer speed to medium and beat for 2 more minutes. The strawberries should be well blended into the batter. Divide the batter among the prepared pans and place them in the oven.
Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 33-35 minutes. Place the pans on wire racks to cool for 10 minutes. Invert each cake onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Meanwhile, prepare the frosting. Place the softened butter in a large mixing bowl and blend with an electric mixer on low speed until fluffy, 20 seconds. Add the powdered sugar and strawberries. Blend on low speed until the frosting is creamy and of a spreadable consistency. If it's too thin, add more sugar. If it's too thick, add more strawberries.
To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another layer, right side up, and frost the top. Repeat with the third layer and frost the top; the cake should resemble a torte with the sides left unfrosted. Decorate the top with sliced strawberries. Serve at once or chill the cake for later serving.
Store leftovers in the refrigerator.
from the Cake Mix Doctor Cookbook
such a beautiful cake how could one eat it! ur baking is always so divine. what a great combo of ingredients too! jello? who would have guessed. love it! <3
So pretty. And I'd imagine it tastes fantastic too. Any frosting that starts with a stick of butter is bound to be the best ever.
I LOVE strawberry cake! For real, I am not a huge cake fan, but strawberry is one of my favorites. Your's is beautiful!
That looks so tasty!
Beautiful strawberry cake. I love the colour. This would make a lovely birthday cake.
Very pretty pink cake!
Megan, what a nice strawberry cake…looks so pretty in pink 🙂 I am sure that must taste delicious…
Beautiful cake! My hubby is always begging me to make strawberry cake (we had a strawberry layer in our wedding cake, too)… I'll have to give your recipe a try!
Looks wonderful, Megan. Wouldn't this be a great cake for Valentine's Day?? I just adore the color and the recipe sounds delicious.
beautiful cake..looks great..my daughter would love the pink tint
My favorite! The recipe you used is so similar to mine. When I turned 10 my mom made one in the shape of a heart and made petitfors out of the rest for my tea party. Now I like to turn the cake into cake balls. Just crumble the baked cake, mix it with the icing, roll it into small balls and dip them in white chocolate almond bark. YUMMY!
great job, sandra lee
An adorable cheerful cake indeed. Going to have to try this one out!!
MUST HAVE THIS CAKE!
I'm not a cake person, but that looks amazing. Also could be the influence pregnancy has on a woman needing things that are womanly and tasty.
I made this cake twice already. Yes everyone in my family loves cake and strawberry! For the first one, I used 1 cup vegetable oil and 1/2 cup whole milk. For the second one, I used 1 cup whole milk and 1/2 cup vegetable oil. They both turned out great.
I found this recipe years ago on the back of a Betty Crocker box. Made it several time and it is delicious. Lost the recipe and now I have it again. Thank you. Oh by the way I always got compliments on this cake.
I made this cake for Mothers Day and it was a huge hit. I used 3/4 cup strawberries in the cake mix & in the frosting. I also used Duncan Hines Super Moist white cake mix. If you love strawberries you will LOVE this cake. :>}
Helen – I'm so glad you liked it! Thanks for including your substitutions. I'll have to try the more oil/less milk one next time!
Anonymous – So glad you liked it! Thanks so much for stopping back to let me know 🙂
my mother is going to try it
I tried it today, but I think there must be a typo on the amount of confectioner's sugar in the icing. It was way too sweet — and I am the last person who would usually say such a thing. Did any of you have luck using less sugar?
Anonymous – I'm sorry you thought it was too sweet! I just checked the cookbook, and the recipe is correct as written. If you're planning to make it again, just decrease the amount of sugar in the icing to your preferences. You will probably also have to decrease the strawberries, as the full amount might make the icing too runny. Thanks for the feedback!
just made this recipe, but into cupcakes. i forgot the jello in my cart at the store (grr!) so i made it without and they taste great. they just aren't the same color as your cake. i split the strawberries 3/4c into the cake and 1/4c into the frosting. also, i totally cheated and bought whipped white icing and just added the strawberries to that. amazing!! turned my mushy farmers market strawberries into a very delicious treat i will be taking to 4th of july bbqs 🙂
Andrea – I'm so glad you liked this! Good to know it can be made without the jello 🙂
I was lucky enough to be at the barbeque with Andrea (July 2 comment) and fell in love with those cupcakes! I made this cake for my strawberry-loving two-year-old daughter's birthday party this weekend. I left the jello out on purpose, because it was just perfect the way I had it the first time, and because I was making it into a purple butterfly cake for the party. White cake with strawberry bits I think worked much better with all the purple frosting. I also used 3/4 cup strawberries in the cake, as Andrea did. Next time I will cautiously add more, but I was afraid to add much this time and change the consistency. Thank you so much for sharing this recipe (and thanks Andrea for turning me on to this site).
hey can u pls suggest me something to replace eggs … pls
Unfortunately I’m not really sure what can be used to replace eggs. I think sometimes people use some sort of flax seed substitute, but I’m not very familiar with it. Your best bet might be to try some vegan recipes? Sorry I’m not more help!
I have been decorating cakes for almost 10 years now, and I have just started baking them from scratch. This is the BEST strawberry cake recipe!!!
I made it for a group of girls at my work for a baby shower and everyone absolutely LOVED it! Thank you so much for sharing this recipe.
Amazing recipe for the summer, my kids love this served up with fresh whipped cream and extra strawberries!
I’m so glad you liked it! Thanks for letting me know. 🙂
I made this cake for my daughter’s 10th birthday this past weekend. Delicious! I made it double layer, since I only had two pans, and iced/put sliced strawberries between the two layers. I iced the sides, but had to keep it in the fridge because I ran out of powdered sugar so my icing was a wee bit runny. The cake was a huge hit!!!!
I’m so glad you liked it! Great idea with the strawberries in between the layers. It sounds great! 🙂
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these people on facebook stole your photo and claimed they made the cake
Have a nice day!
it’s true .. someone is using your photos and passing it off as her own home made products.
This .. after already being outed for stealing someone else’s photos.. and after Chef Ramsey walked out of their restaurant in frustration on one of those TV shows.
But hey .. must be nice to know your strawberry cake is worth $9/slice!!
Yeah, those facebook folks, they’re claiming that a hacker went to their site, copied their pictures, changed the dates on them, and reposted them in various places around the internet. Here’s what they’re saying in their own words:
“My wife is cooking order now but I need to make something clear. You say we stole images. This is lie. I made all these pictures. When we were hacked the hacker stole our photo from website and facebook pages, then posted to other internet sites and put fake dates on them. This is why some images you think we ‘stole’ say 2007 or 2005 on other websites. This is no true. Do not worry the FBI cyber crimes unit is investigating all this theft and will hopefully soon find the hacker who is trying to discredit our business. “
AMAZING recipe!! Made it for my niece birthday!!!