BEST EVER STRAWBERRY CAKE – Don’t Lose This
BEST EVER STRAWBERRY CAKE – Don’t Lose This
There are few desserts that instantly transport me back to my childhood kitchen, and this strawberry cake is at the very top of that list. I still remember the first time I made it with my grandmother—it was one of those rainy afternoons where the smell of sweet strawberries and warm cake filled the entire house. There’s something magical about combining simple ingredients and turning them into a cake that’s soft, moist, and bursting with the natural sweetness of fresh strawberries.
What makes this cake truly special isn’t just the strawberries or the cream cheese icing (though they are heavenly), it’s the way it brings people together. Whether it’s a birthday, a casual weekend gathering, or simply a treat after dinner, every bite reminds me of laughter around the kitchen table, little hands sneaking extra frosting, and the comfort of home. The recipe is wonderfully forgiving too—perfect for beginners or anyone who wants to create a show-stopping dessert without too much fuss.
One of my favorite things about this cake is its vibrant color. The strawberry jello gives it a subtle pink hue, making it almost too pretty to eat—but you won’t be able to resist. And if you’re like me, the aroma as it bakes will have you hovering in the kitchen, waiting for that first slice. The cream cheese icing adds just the right touch of tangy sweetness, perfectly complementing the fresh strawberries. Every time I make it, I feel like I’m passing down a little piece of family tradition, and it always disappears faster than I expect!
BEST EVER STRAWBERRY CAKE
Ingredients
1 box white cake mix
3 tbsp plain flour
1 (3 Oz) box strawberry jello
1/2 cup water
3/4 cup oil, I used canola oil
2 cup fresh or frozen pureed strawberries (one cup for cake & one cup for icing)
4 eggs
Instructions
Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.
CREAM CHEESE ICING: adapted from Paula Deen online recipe
1 stick butter softened
1 8 oz. pkg. cream cheese, softened
1 cup frozen or fresh pureed strawberries
3 cups powdered sugar
Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!
Tips, Substitutions, and Tricks
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Strawberry Purée: If fresh strawberries aren’t in season, frozen ones work just as well. Make sure to thaw and drain excess liquid to avoid a soggy cake.
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Cake Mix Variations: White cake mix is recommended, but yellow cake mix can also create a delicious variation with a slightly richer flavor.
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Icing Adjustments: For a smoother frosting, add a teaspoon of vanilla extract. You can also make it lighter by folding in a few tablespoons of whipped cream.
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Make it Extra Fruity: Top the cake with fresh strawberry slices or a drizzle of strawberry syrup for added visual appeal and flavor.
Serving Ideas
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Serve with a scoop of vanilla ice cream for a decadent dessert.
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Perfect for afternoon tea or coffee.
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Ideal for birthdays or summer gatherings—kids especially love the pink color and fruity flavor.
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Pair with sparkling water or lemonade for a refreshing treat.
Storage and Freezing Tips
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigeration: Keep the iced cake in the fridge for up to 5 days. Make sure it’s covered to prevent drying out.
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Freezing: Wrap individual slices tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw in the fridge overnight for the best texture.
FAQ
Q: Can I use fresh strawberries instead of frozen for the cake?
A: Absolutely! Fresh strawberries give a slightly brighter flavor, but frozen strawberries work perfectly too. Just be sure to puree and drain any excess liquid.
Q: Can I make this cake gluten-free?
A: Yes! Substitute the white cake mix with a gluten-free version and use gluten-free flour for best results.
Q: How can I make the icing less sweet?
A: Reduce the powdered sugar to 2 1/2 cups or fold in some whipped cream for a lighter texture and balanced sweetness.
Q: Can I bake this in a different pan size?
A: You can use 2 round 9-inch pans instead of a 9×13 pan. Adjust baking time to 30–35 minutes and check with a toothpick for doneness.
