🍓 Best Ever Strawberry Cake – Don’t Lose This Recipe

There’s nothing quite like the sweet, summery flavor of strawberries baked into a soft, moist cake. This Best Ever Strawberry Cake is a dessert that will make any day feel special. Its light, fluffy texture and fresh strawberry taste make it perfect for birthdays, family gatherings, or just because you deserve a sweet treat. Every time I make it, the cake disappears almost as quickly as it comes out of the oven — it’s that good!

I first discovered this cake recipe when trying to create a dessert that combined the ease of a boxed cake mix with the fresh flavor of real strawberries. The result? Pure magic. The strawberries add natural sweetness and moisture, while the strawberry Jello gives it that vibrant pink hue and enhances the fruity flavor. And don’t get me started on the cream cheese icing — it’s rich, smooth, and perfectly balances the cake’s sweetness.

What I love most is how simple it is to make. Even if you’ve never baked before, the recipe is straightforward and forgiving. There’s no complicated folding or layered baking techniques — just mix, bake, and frost. And for an extra touch, you can garnish with a fresh strawberry on top, making it as pretty as it is delicious.

---

🍓 Best Ever Strawberry Cake

Ingredients

Cake:

• 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

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

---

Instructions

1. 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:
2. Add all ingredients to a mixing bowl and mix with mixer until creamy.
3. Pour over cake after it cools from the oven.
4. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!

---

💡 Tips & Tricks for the Perfect Strawberry Cake

• Fresh vs. frozen strawberries: Both work well. If using frozen, thaw and drain excess liquid before pureeing.

• Cake color: The strawberry Jello not only boosts flavor but gives the cake a beautiful pink hue — perfect for celebrations.

• Mixing: Beat well after each egg to ensure the batter is smooth and airy.

• Cooling the cake: Let the cake cool completely before frosting to prevent the cream cheese icing from melting.

• Extra flair: Top with sliced strawberries or a drizzle of strawberry puree for an eye-catching finish.

---

🍽️ Serving Ideas

• Birthday dessert: Garnish with fresh strawberries and whipped cream for a festive look.

• Afternoon treat: Pair with a cup of tea or coffee for a delightful snack.

• Summer gatherings: Serve chilled or at room temperature at picnics, potlucks, or barbecues.

• Special occasions: Its bright color and fresh taste make it perfect for Mother’s Day, Valentine’s Day, or bridal showers.

• Dessert plate: Slice into squares and serve with vanilla ice cream for a decadent touch.

Pro tip: If you want to make the cake extra fruity, swirl some additional pureed strawberries into the batter before baking for a marbled effect.

---

🧊 Storage & Shelf Life

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keep frosted cake in the fridge for up to 5 days. Allow to come to room temperature before serving for optimal flavor.

• Freezer: Wrap unfrosted cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and frost as usual.

• Make ahead: Bake the cake a day before your event and frost the next day to save time and ensure the frosting stays perfect.

---

❓ Frequently Asked Questions

1. Can I use a different flavor of Jello?
Yes! Raspberry, cherry, or even peach Jello can be used for a fun twist.

2. Can I make cupcakes instead of a 9×13 cake?
Absolutely! Adjust baking time to 18–22 minutes for standard cupcakes.

3. Can I make the frosting ahead of time?
Yes, you can make the cream cheese icing a day in advance. Keep it covered in the fridge and bring to room temperature before spreading.

4. Can I substitute the oil with melted butter?
Yes, melted butter works as a substitute and adds a slightly richer flavor.