Best Strawberry Cake Recipe from Scratch begins with the freshest flavors—sweet strawberries, light buttercream, and moist layers—making it a dessert you’ll fall in love with. In this recipe, you’ll learn how to bake a stunning strawberry cake using simple ingredients, including a white cake mix and strawberry Jell‑O, plus real strawberries for a burst of flavor. With about 100 words, this introduction sets the stage for an accessible yet flavorful dessert that’s perfect for birthdays, celebrations, or whenever you crave a homemade strawberry treat. This cake is simple, crowd‑pleasing, and delivers a lovely pink hue and fruity taste—ideal for both novice and experienced bakers alike.
Why You’ll Love This Recipe
- Vibrant strawberry flavor from real berries and Jell‑O.
- Moist, tender texture with just the right density.
- Simple to make with basic pantry items and frozen strawberries.
- Showstopping pink appearance that’s perfect for celebrations.
- Customizable frosting so you can adjust sweetness and texture.
Ingredients
For the cake:
- 1 box white cake mix
- 1 box strawberry Jell‑O powder
- ⅔ cup vegetable oil
- 4 eggs, beaten
- 1 cup frozen strawberries (thawed, including the juice)
For the frosting:
- 1 (16‑ounce) box confectioners’ sugar
- 1 stick (8 tablespoons) butter, softened
- ½ cup frozen strawberries (thawed, and juice included)
Step-by-Step: How to Make Best Strawberry Cake from Scratch
- Prepare pans and oven: Preheat oven to 350 °F. Prepare two 9-inch cake pans (or three 8-inch ones) by lining with parchment or wax paper, then greasing and flouring them.
- Mix dry ingredients: Combine the white cake mix and strawberry Jell‑O powder in a large mixing bowl.
- Add wet ingredients: Mix in the oil, beaten eggs, and thawed strawberries with their juice, stirring just until blended.
- Bake: Divide batter evenly between the prepared pans. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from oven and let cake layers cool completely on a wire rack before frosting.
- Make frosting: In a mixing bowl, beat together the softened butter, confectioners’ sugar, and thawed strawberries (with their juice) until smooth and creamy. Tweak the consistency by adding extra sugar or a bit more juice if needed.
- Assemble: Frost the cooled cake layers, spreading an even layer between tiers and smoothing the outside. Decorate with fresh strawberry slices if desired.
Helpful Tips
- Thaw strawberries fully so you capture the juice, which adds moisture and flavor.
- Avoid overmixing—stir only until the ingredients come together to keep the cake light and soft.
- Let your butter and eggs come to room temperature for smoother mixing and better frosting texture.
- Refrigerate the frosting slightly for easier piping and a neater finish.
- Test oven temperature with an oven thermometer if your cakes are baking too quickly or slowly.
Substitutions And Variations
- Whole‑berry mix‑in: Swap thawed berries for chopped fresh strawberries for texture.
- Different cake base: Use a plain white or vanilla cake mix instead of white Jell‑O cake mix or strawberry Jell‑O mix.
- Frosting options: Use cream cheese frosting instead of buttercream for tangy contrast.
- Flavor twists: Add a teaspoon of vanilla extract to the batter, or swirl in strawberry puree for deeper fruit flavor.
- Decorations: Top with fresh strawberries, edible flowers, or light dusting of powdered sugar for elegance.
Storage Instructions
- Short‑term: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Room temperature: If your kitchen is cool, you can leave the frosted cake on the counter for up to 1 day.
- Freezing: Freeze individual unfrosted layers, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw fully before frosting and serving.
Nutritional Information
(Approximate per slice, assuming 12 slices total)
- Calories: ~350–400 kcal
- Total fat: ~15–18 g
- Saturated fat: ~9–11 g
- Cholesterol: ~60–70 mg
- Sodium: ~200–250 mg
- Carbohydrates: ~55–60 g
- Total sugars: ~35–40 g
- Protein: ~3–5 g
Note: Values vary based on exact brands and portion size.
Serving Suggestions
- Pair each slice with whipped cream or a scoop of vanilla ice cream for a delicious touch.
- Garnish with fresh strawberry halves or mint leaves for a fresh look.
- Serve with chilled sparkling rosé or a fruity iced tea for a summery experience.
- Display on a pretty cake stand or dessert platter to make it the centerpiece at gatherings.
Frequently Asked Questions About Best Strawberry Cake from Scratch
Can I use fresh strawberries instead of frozen?
Yes! Fresh strawberries can be used as long as they are juicy and chopped finely. Keep in mind fresh berries may result in a slightly less moist batter if the juice content is low.
Can I make this cake gluten‑free or dairy‑free?
To make it gluten‑free, use a gluten‑free white cake mix and ensure the Jell‑O is gluten‑free. For a dairy‑free frosting, substitute vegan butter or margarine.
Can the frosting be made ahead?
The buttercream frosting can be made a day ahead—just store it in the fridge and let it soften before using.
What if frosting becomes too thin or too stiff?
If it’s too thin, slowly add more confectioners’ sugar. If it’s too stiff, add a teaspoon of strawberry juice or milk at a time until you reach a spreadable consistency.
Can I double or halve the recipe?
Absolutely. This recipe scales well. Use pans of proportionally appropriate size, and adjust bake time accordingly (smaller pans typically require less time, larger pans more).
Conclusion
Best Strawberry Cake Recipe from Scratch is one of my favorite easy go‑to desserts! Thank you so much for following along—I truly love how simple ingredients come together to yield a moist, flavorful, and delightfully pink cake. Whether you’re baking for a special occasion or just indulging a craving, this strawberry cake is both approachable and show‑stopping. From mixing the Jell‑O and fresh berries to spreading that creamy frosting, it’s a joy from start to finish. I truly hope you find as much joy in baking and enjoying this cake as I do. Thanks for being part of our food‑loving community, and happy baking—here’s to lots of sweetness and great memories!
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Best Strawberry Cake Recipe from Scratch
- Total Time: 35 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Best Strawberry Cake Recipe from Scratch made with real strawberries and a strawberry Jell-O boost. Moist, flavorful, and topped with a creamy butter-strawberry frosting. Perfect for parties or anytime you’re craving a homemade pink cake. Save this simple, crowd-pleasing dessert and try it today!
Ingredients
For the Cake:
1 box white cake mix
1 box strawberry Jell‑O powder
⅔ cup vegetable oil
4 eggs, beaten
1 cup frozen strawberries (thawed, juice included)
For the Frosting:
1 (16‑ounce) box confectioners’ sugar
1 stick (8 tablespoons) butter, softened
½ cup frozen strawberries (thawed, juice included)
Instructions
- Prepare pans and oven: Preheat oven to 350 °F. Prepare two 9-inch cake pans (or three 8-inch ones) by lining with parchment or wax paper, then greasing and flouring them.
- Mix dry ingredients: Combine the white cake mix and strawberry Jell‑O powder in a large mixing bowl.
- Add wet ingredients: Mix in the oil, beaten eggs, and thawed strawberries with their juice, stirring just until blended.
- Bake: Divide batter evenly between the prepared pans. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from oven and let cake layers cool completely on a wire rack before frosting.
- Make frosting: In a mixing bowl, beat together the softened butter, confectioners’ sugar, and thawed strawberries (with their juice) until smooth and creamy. Tweak the consistency by adding extra sugar or a bit more juice if needed.
- Assemble: Frost the cooled cake layers, spreading an even layer between tiers and smoothing the outside. Decorate with fresh strawberry slices if desired.
Notes
Use room-temperature eggs and butter for better mixing.
Do not overmix the batter to maintain a soft texture.
Chill frosting slightly for a neater finish.
You can make the frosting one day ahead—just refrigerate and let it soften before use.
Store frosted cake in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375 kcal
- Sugar: 38 g
- Carbohydrates: 57g
- Protein: 4g