It’s the time of year to celebrate all things strawberry! Here in North Carolina, the strawberry fields will soon be ripe for the picking and I can’t wait to get out there to fill my containers. I love strawberries best when they’re fresh, but you can believe that I’ll be freezing some too – some of them whole, some of them sugared.
This strawberry cake recipe is one of my favorite ways to enjoy fresh strawberries. It’s easy to put together because it starts out with white cake mix and strawberry gelatin. Only a few more ingredients are needed. It has the best strawberry flavor and is wonderfully moist. The only thing that makes the cake better is the buttercream frosting!
For a super shot of strawberry flavor (and naturally pink icing), add one cup of finely chopped strawberries to the icing recipe. It makes it a little harder to ice the cake, but man, it’s worth it! One thing that makes it a little easier to frost (when you’ve added strawberries to the frosting), is to refrigerate the layers just a bit after the cake has completely cooled. Refrigerating the layers will firm the cake up to help prevent it from tearing when applying the thicker, strawberry laden frosting.
Because the recipe calls for strawberry gelatin, the cake itself will actually be light pink. This photo is for a different strawberry cake recipe – unfortunately I neglected to take a photo of the cake for the recipe below. #badblogger
Strawberry Cake With Buttercream Frosting
Ingredients
FOR THE CAKE
- 1 - 18.25 ounce package white cake mix
- 1 - 3 ounce package strawberry gelatin
- 4 - large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped fresh strawberries with stems removed
- 1 cup vegetable oil
- 1/2 cup milk
FOR THE FROSTING
- 1 cup butter softened
- 2 - 16 ounce packages powdered sugar sifted
- 1 cup finely chopped strawberries with stems removed, optional
Instructions
FOR THE CAKE
-
Beat cake mix and next seven ingredients at low speed with a mixer for one minute.
-
Scrape down the sides and beat for two more minutes at medium speed, scraping the sides as necessary.
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Pour batter into two or three greased cake pans.
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Bake at 350 for 23 minutes or until center is springy when lightly pressed. Note - baking time may need to be adjusted, depending upon the number of layers.
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Remove from pans and cool completely before frosting.
FOR THE FROSTING
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Beat butter with a mixer at medium speed for 20 seconds or until fluffy.
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Slowly add powdered sugar and optional strawberries, beating at low speed until creamy.
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Add more sugar if too thin.
Recipe Notes
Keep refrigerated until ready to serve.
Original recipe from Southern Living Magazine.
I just might make this cake for myself for Mother’s Day!
Parsmonious Decor Darling says
Suzy, this sounds divine, and so beautifully styled! Thank you for sharing it, pinning!! š
Suzy says
Let me know how you like it, if you give it a try!
Debra says
That looks really good, Suzy! Nice photo! Think I’ll make it and share with the grandkids this week.
Suzy says
I should make it for my grands too – I’m sure they would love it! Plus, I would earn lots of grandma points. lol š
Kendra @ www.joyinourhome.com says
This looks soo good, Suzy! Pinning it to remember! Hope you have an awesome weekend!
Suzy says
I hope you’ll give it a try, Kendra. It really is yummy. Hope you have an awesome weekend too!
Sarah says
Yummy! It feels like Summer already with this delicious cake š
Suzy says
Hi Sarah. That’s exactly what it makes me think of – summer! š
Julia says
Such a lovely cake! I love picking strawberries when I get the chance. You definitely should make this for Mothers Day!
Suzy says
Hi Julia. I’m actually hoping my daughter will make it for me! LOL But, you can bet I’ll be making one myself if she doesn’t.
Sandra Garth says
Gorgeous presentation Suzy and this is perfect for Mother’s Day!
Suzy says
Thank you, Sandra. I hope you give the recipe a try!
Audrey says
I love fresh strawberries. Thanks for sharing on Creative K Kids Tasty Tuesdays.
Natalie says
This strawberry cake looks delicious! Did you find that it kept for a second day or was it best to serve it in one day? Just curious because I find fresh fruit cakes need to be eaten in one sitting (not that doing that is a problem š ). Thanks for the recipe and idea!
Suzy says
Hi Natalie. Yes, I found it was best on the first day. It was still good on the second day, just not quite as fresh tasting, if you know what I mean!
Helen Fern says
Not only does this look delicious – It’s beautiful! Thanks for sharing on the “What’s for Dinner” link up!
sahana says
Love your photography. Strawberry cake looks scrumptious. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
Lou Lou Girls says
Hello gorgeous! Just stopping by to let you know that your incredible strawberry cake will be featured at our party tonight. Woo Hoo! Pinned and tweeted. I hope to see you tonight. Lou Lou Girls
Theresa @DearCreatives says
Such a lovely, easy recipe & looks yummy. Thanks for sharing at the #InspirationSpotlight party. Pinned & shared.
Suzy says
Thank you for letting me know, Jill. I hope you still enjoyed the cake!
christina p says
Yum! I love fresh strawberries in cake. Homemade is best any day!
Lauren says
Mmmmmm, strawberries! My favorite food!!!!!
Carrie says
I made this and it was delicious and moist! Would this recipe also work by substituting the strawberry gelatin with vanilla pudding to create a moist vanilla cake?
Suzy says
I’m so glad you loved the cake! I honestly can’t say for sure about the substitution, but it sounds like it would be worth a try. Let me know if you do and how it turned out!