This strawberry cake made with a box cake mix bursts with fresh berry flavor and bakes up a lovely pink. The homemade strawberry buttercream complements it perfectly.
If you love strawberries (or pink desserts), this cake is for you. It’s light, tender, and packed with strawberry flavor while still being simple to prepare because it starts with a white box cake mix. Strawberry gelatin gives the cake its natural pink hue and helps keep the crumb soft and moist. Fresh chopped strawberries folded into the batter add real fruit flavor and extra moisture.
Easy Strawberry Cake Mix Recipe
This cake is a beautiful choice for baby showers, birthdays, Mother’s Day, Valentine’s Day, or any spring gathering that celebrates strawberry season. The color comes from strawberry gelatin rather than artificial food coloring, so the pink is both vibrant and natural. The gelatin also contributes to the cake’s tender texture—think soft, moist slices that hold their shape.
The cake is finished with a fresh strawberry buttercream tinted a soft pink from crushed strawberries. A few whole or sliced strawberries on top make a simple, elegant garnish.
Ingredients
See the recipe card below for exact quantities and full instructions.
For the strawberry cake:
- White cake mix – any brand; you can also use strawberry cake mix and omit the gelatin
- Strawberry gelatin
- Sugar
- All-purpose flour
- Water
- Vegetable oil
- Eggs
- Fresh strawberries – finely chopped
For the frosting:
- Butter – softened to room temperature
- Crushed strawberries
- Confectioners’ sugar (powdered sugar)
- Salt
- Vanilla extract
- Milk – as needed to reach desired consistency
How to Make Strawberry Cake
1. Prepare
Preheat the oven to 350°F. Grease two 8-inch round baking pans, line the bottoms with parchment paper, and grease the parchment.
2. Make the Cake Batter
In a large bowl, whisk together the cake mix, strawberry gelatin, sugar, and flour. Add the water, vegetable oil, and eggs. Beat on low for 30 seconds, then on medium for 2 minutes. Gently fold in the finely chopped strawberries.
3. Bake
Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25–30 minutes. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack and remove the parchment. Cool completely before frosting.
4. Make the Frosting
Beat the softened butter until creamy. Add the crushed strawberries and mix. Gradually beat in confectioners’ sugar until the frosting reaches your desired sweetness and consistency. Stir in a pinch of salt, vanilla, and a tablespoon or two of milk if needed to thin.
5. Assemble and Frost
Spread a layer of frosting on the top of the bottom cake layer, then place the second layer on top. Frost the top and sides evenly. Garnish with fresh strawberries or sprinkles if desired.
How to Store
Keep the cake at room temperature for up to one day. After that, store it in an airtight container in the refrigerator for up to four days. The cake can also be frozen for up to three months; thaw overnight in the refrigerator before serving.
FAQ
Can you bake frozen strawberries in a cake?
Yes. If using frozen strawberries, thaw them and drain any excess liquid in a colander before folding them into the batter to avoid extra moisture that can affect texture.
How can I decorate this strawberry cake?
Top with whole or sliced strawberries, white or red sprinkles, or arrange a mix of fresh berries. You can also use cream cheese frosting instead of strawberry buttercream for a tangier finish.
Can I make this with raspberries?
Yes—substitute raspberry gelatin and use fresh or thawed raspberries. To remove seeds, press cooked or thawed raspberries through a fine-mesh sieve before adding to the frosting.
Recipe Card
Strawberry Cake
Ingredients
Cake
- 1 package white cake mix (regular size)
- 1 (3-ounce) package strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup finely chopped strawberries
Frosting
- 1 cup butter, softened
- 1/2 cup crushed strawberries
- 4 1/2 to 5 cups confectioners’ sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 1–3 tbsp milk, as needed
Instructions
- Preheat oven to 350°F. Line and grease two 8-inch round pans with parchment.
- Combine cake mix, gelatin, sugar, and flour in a large bowl. Add water, oil, and eggs. Beat on low 30 seconds, then on medium 2 minutes. Fold in chopped strawberries.
- Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to a rack to cool completely.
- For frosting: beat butter until creamy, add crushed strawberries, then gradually add confectioners’ sugar until desired consistency. Stir in salt and vanilla and thin with milk if needed.
- Spread frosting between layers and over the top and sides of the cake. Garnish with fresh strawberries if desired.
Nutrition (per serving)
Calories: 165 kcal | Carbohydrates: 39 g | Protein: 2 g | Fat: 1 g | Sugar: 31 g