Best Strawberry Cake Ever

This stunning strawberry cake has been my go to celebration dessert for every spring and summer gathering since I discovered how easy it is to make an impressive layer cake from scratch. The combination of fluffy white cake infused with real strawberry puree and topped with tangy cream cheese frosting creates a flavor that tastes far more sophisticated than the simple ingredient list suggests.

I originally made this for my daughter's birthday party expecting to have leftovers, but the entire cake disappeared before the candles were even blown out. Now it's become our family tradition for every celebration, and I've even had neighbors knock on my door asking for the recipe after catching a whiff of it baking.

Gather Your Ingredients

• 1 box white cake mix weighing 18.25 ounces: This provides the perfect fluffy base and saves time without sacrificing texture. Look for brands without artificial colors for a cleaner ingredient list.
• 1 box strawberry flavored instant gelatin weighing 3 ounces: This intensifies the strawberry flavor throughout the cake and adds a lovely pink hue. The gelatin also helps keep the cake moist for days.
• 1 package frozen strawberries in syrup weighing 15 ounces, thawed and pureed: Using frozen berries gives consistent results year round. Make sure to include the syrup when pureeing for extra moisture and sweetness.
• 4 large eggs: Choose room temperature eggs as they incorporate more smoothly into the batter and create better rise.
• ½ cup vegetable oil: This keeps the cake incredibly moist. You can substitute with melted coconut oil for a slight flavor variation.
• ¼ cup water: Helps thin the batter to the right consistency for even baking.
• ¼ cup butter softened: Essential for the frosting's creamy texture. Real butter makes all the difference here over margarine.
• 1 package cream cheese weighing 8 ounces, softened: Must be at room temperature or the frosting will be lumpy. Set it out at least an hour before making the frosting.
• 1 package frozen strawberries in syrup weighing 10 ounces, thawed and pureed: Provides natural strawberry flavor to the frosting without artificial extracts.
• 7 cups confectioners' sugar: Sift this if it has any lumps to ensure silky smooth frosting. This seems like a lot but creates the perfect sweet tangy balance.

How to Make It

Prepare Your Oven and Pans

Set your oven to preheat at 350 degrees F and take a moment to let it reach full temperature before baking, which usually takes about 15 minutes. While waiting, take two 9 inch round cake pans and apply a thin layer of butter or non stick spray across the bottom and sides, making sure to get into the corners where cakes often stick. For extra insurance against sticking, I like to line the bottom with parchment paper cut to fit perfectly.

Mix the Cake Batter

In your largest mixing bowl, pour in the entire box of white cake mix followed by the strawberry gelatin powder, using a whisk to blend these dry ingredients together for about 30 seconds so the gelatin distributes evenly. Add your pureed strawberries with all their syrup, crack in all four eggs, pour in the vegetable oil, and measure out the water. Using an electric mixer set to medium speed, beat everything together for approximately 2 minutes until the batter becomes completely smooth with no visible lumps and takes on a beautiful pink color. The batter will be slightly thinner than typical cake batter due to the strawberry puree.

Bake the Cake Layers

Divide the batter evenly between your two prepared pans, using a kitchen scale if you want perfectly even layers or just eyeballing it by pouring half into each pan. Tap the pans gently on the counter a few times to release any air bubbles trapped in the batter. Place both pans on the center rack of your preheated oven, making sure they're not touching each other or the oven walls so air can circulate. Bake for 20 minutes, then check by inserting a wooden pick or toothpick into the very center of each cake. When it comes out clean or with just a few moist crumbs, your cakes are done. If batter clings to the pick, give them another 3 to 5 minutes and test again.

Cool the Cakes Properly

Remove the pans from the oven and set them on a heat safe surface for exactly 10 minutes. This resting time allows the cakes to firm up just enough to remove from the pans without breaking apart. After 10 minutes, run a butter knife carefully around the edge of each pan to loosen any spots that might be sticking. Place a wire cooling rack over the top of one pan, flip the whole thing over quickly, and gently lift the pan away. The cake should release onto the rack. Repeat with the second layer. Let both layers cool completely to room temperature, which takes at least an hour. Frosting a warm cake will cause the frosting to melt and slide right off.

Create the Cream Cheese Frosting

In a completely clean large bowl, combine your softened butter and softened cream cheese. Beat these together with your electric mixer on medium speed for about 3 minutes until the mixture becomes light, fluffy, and completely smooth with no lumps of cream cheese visible. Pour in ¼ cup of your strawberry puree and beat again for another minute until the pink color distributes evenly. Now begin adding the confectioners' sugar one cup at a time, beating on low speed after each addition to avoid a sugar cloud in your kitchen. Once all the sugar is incorporated, increase the speed to medium high and beat for 2 more minutes until the frosting is silky and holds stiff peaks when you lift the beater.

Assemble and Frost the Cake

Place your first cake layer on your serving plate with the flat bottom side facing up. Scoop about one third of the frosting onto the center of this layer and use an offset spatula or butter knife to spread it evenly across the top, going all the way to the edges. Carefully lift your second cake layer and place it on top with the rounded top facing up. Scoop half of the remaining frosting onto the top and spread it across the surface, then use what's left to cover the sides of the cake. Work your way around slowly, adding more frosting as needed and smoothing it with your spatula. Don't worry about making it perfect as the rustic look is part of the charm. For a cleaner finish, you can do a crumb coat by applying a thin layer first, chilling for 30 minutes, then adding a final smooth layer.

Add Final Touches

If you have fresh strawberries on hand, slice them into thin pieces and arrange them artfully on top of the cake in a circular pattern or scattered randomly. You can also leave some whole with the stems on for a more dramatic presentation. Refrigerate the finished cake for at least 30 minutes before serving to let the frosting set, which makes slicing much cleaner and easier.

The strawberry puree in this recipe is what makes it truly special compared to other strawberry cakes I've tried over the years. I remember the first time I used fresh strawberries instead of frozen and while it tasted wonderful, the moisture content was so different that the cake turned out dense and heavy. Frozen berries in syrup provide consistent results every single time, and honestly, I've stopped fighting the seasons trying to find perfect fresh berries when the frozen ones work so beautifully.

Flavor Boosters

This cake needs to be refrigerated because of the cream cheese frosting, which means you'll want to store it properly to maintain its texture and flavor. Place the cake in an airtight container or cover it loosely with plastic wrap, making sure the wrap doesn't touch the frosting surface directly or it will stick and pull off your beautiful finish. Stored this way in the refrigerator, the cake stays fresh and delicious for up to five days, though in my house it rarely lasts more than two. For longer storage, you can freeze individual slices or the entire cake. Freeze the cake uncovered for about an hour until the frosting hardens, then wrap it tightly in plastic wrap followed by aluminum foil. Frozen cake keeps for up to three months and thaws beautifully when left in the refrigerator overnight. Bring refrigerated cake to room temperature about 30 minutes before serving for the best flavor and texture. Store any leftover frosting separately in an airtight container for up to one week. If the frosting starts to look dry in the fridge, a light misting with water and gentle smoothing brings it back to life.

Serving Suggestions

This cake shines as the centerpiece of any dessert table, but how you serve it can elevate the experience even more. For summer gatherings, I love serving slices with a dollop of freshly whipped cream and a few whole strawberries on the side. The cake pairs beautifully with vanilla ice cream, creating a strawberries and cream effect that guests absolutely adore. For a fancier presentation, drizzle each slice with a simple strawberry sauce made from pureed berries and a touch of sugar. Birthday celebrations call for adding colorful sprinkles to the frosting or placing fresh flowers around the base of the cake for a stunning display. I've served this at baby showers, bridal showers, and even Easter dinner, and it always receives rave reviews. The pretty pink color makes it naturally festive without any additional decorating required, though it certainly doesn't hurt to add some flair. Pair with champagne or sparkling wine for an elegant adult dessert. Serve alongside fresh berries and mint for a refreshing finish. Transform leftovers into cake pops by crumbling and mixing with extra frosting.

Creative Twists

While I always recommend making this recipe as written the first time, there are several substitutions that work well depending on your dietary needs or what you have available. Instead of vegetable oil, you can use an equal amount of melted butter for a richer flavor or applesauce for a lower fat option, though the texture will be slightly denser with applesauce. If you can't find strawberry gelatin, raspberry or even cherry gelatin creates a delicious variation with a different fruit flavor profile. For those avoiding boxed mixes, you can substitute a homemade white cake recipe using about 2 cups of flour, but you'll need to adjust the other liquid ingredients accordingly. The cream cheese frosting can be swapped for a simple buttercream if you prefer, though you'll lose that wonderful tangy contrast that makes this cake so special. I've also made this with reduced fat cream cheese when that's all I had on hand, and while the frosting was slightly less stable, it still tasted fantastic. Greek yogurt can replace up to half the oil for added protein and moisture. Sugar free gelatin works for a lower sugar cake though the color won't be as vibrant. Dairy free cream cheese makes this adaptable for lactose intolerant guests.

The single most important tip I can share is to make absolutely sure your butter and cream cheese are properly softened before making the frosting. Don't skip the step of letting the cakes cool completely before frosting. With these steps, your strawberry cake will truly impress every time.

Common Questions About This Recipe

→ How can I ensure a strong strawberry flavor in the cake?

Pureeing and adding both frozen strawberries and strawberry gelatin intensifies the fruit flavor. For extra depth, a few drops of strawberry extract can be added.

→ What is the best way to frost the cake?

Let the cake layers cool completely before spreading the cream cheese frosting between layers and over the top and sides for an even finish.

→ Can I substitute the white cake mix with something healthier?

Yes, whole grain cake mix or a homemade white cake using whole wheat flour can work for a lighter result.

→ How should leftovers be stored?

Store covered cake in the refrigerator for up to three days to maintain freshness and flavor.

→ Which drinks pair best with this cake?

This cake goes well with iced tea, lemonade, or coffee, making it a great summer or afternoon dessert choice.

→ Is it possible to make cupcakes with this batter?

Yes, pour the batter into lined cupcake pans and adjust baking time for golden, individual treats.