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.
- 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
- 1 cup butter, softened
- 2 - 16 ounce packages powdered sugar, sifted
- 1 cup finely chopped strawberries (with stems removed), optional
- 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.
- Pour batter into two or three greased cake pans.
- 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.
- Remove from pans and cool completely before frosting.
- Beat butter with a mixer at medium speed for 20 seconds or until fluffy.
- Slowly add powdered sugar and optional strawberries, beating at low speed until creamy.
- Add more sugar if too thin.
- Keep refrigerated until ready to serve.
- Original recipe from Southern Living Magazine.
I just might make this cake for myself for Mother’s Day!
Sharing at THESE great parties.
Suzy, this sounds divine, and so beautifully styled! Thank you for sharing it, pinning!! 🙂
Let me know how you like it, if you give it a try!
That looks really good, Suzy! Nice photo! Think I’ll make it and share with the grandkids this week.
I should make it for my grands too – I’m sure they would love it! Plus, I would earn lots of grandma points. lol 😀
This looks soo good, Suzy! Pinning it to remember! Hope you have an awesome weekend!
I hope you’ll give it a try, Kendra. It really is yummy. Hope you have an awesome weekend too!
Yummy! It feels like Summer already with this delicious cake 😀
Hi Sarah. That’s exactly what it makes me think of – summer! 😀
Such a lovely cake! I love picking strawberries when I get the chance. You definitely should make this for Mothers Day!
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.
Gorgeous presentation Suzy and this is perfect for Mother’s Day!
Thank you, Sandra. I hope you give the recipe a try!
I love fresh strawberries. Thanks for sharing on Creative K Kids Tasty Tuesdays.
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 🙂 ). Thanks for the recipe and idea!
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!
Not only does this look delicious – It’s beautiful! Thanks for sharing on the “What’s for Dinner” link up!
Love your photography. Strawberry cake looks scrumptious. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
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
Such a lovely, easy recipe & looks yummy. Thanks for sharing at the #InspirationSpotlight party. Pinned & shared.
HI, Suzy. I pinned this recipe when you first posted it and made it for Father’s Day. The final product did not look like the picture. The cake is pink due to the strawberry gelatin and strawberries included in the batter and it took about 35-40 minutes to bake in 2 – 9″ cake pans. For the frosting, I only made a 1/2 batch and it was more than enough. I also cut way back on the butter and only used 1/2 a cube. It was tasty but very rich and needs to be refrigerated.
Thank you for letting me know, Jill. I hope you still enjoyed the cake!
Yum! I love fresh strawberries in cake. Homemade is best any day!
Mmmmmm, strawberries! My favorite food!!!!!