Easy Strawberry Cake

This easy strawberry cake recipe is an old classic. It uses a cake mix, a packet of jello, and sour cream to make the best strawberry cake you’ve ever had.

Although I love homemade cake, there’s something nostalgic about a “doctored” cake mix. It reminds me of church suppers, pot lucks, and family birthday parties. 

One cake that always holds a special place in my heart is the strawberry cake with cream cheese frosting my mom used to make. She didn’t make it with a strawberry cake mix. Instead, she stirred a box of strawberry jello into a white cake mix, along with some sour cream and mashed strawberries. The cake was also so moist and flavorful.

But cake mixes have gotten smaller over the years. They’ve gone from about 18 ounces down to 15 ounces—or less. What once made a lovely layer cake or thick sheet cake, now feels, dare I say it, skimpy.

So I updated her recipe to work with the new box size. With this recipe, the cake comes out just as tall and tender as her original. It’s really one of my favorite summer cakes.

Ingredients

• White Cake Mix. The best cake mix to use for this recipe is a white cake mix, not a yellow cake mix. While these two mixes are similar, the delicate flavor of the white cake mix lets the strawberry flavor shine.
• Strawberry Gelatin. It’s important to use a three-ounce box of strawberry Jell-O. Look for regular, not sugar-free gelatin. Jell-O brand recommended 
• Flour. Adding some flour helps the cake rise and fills the pan nicely.  
• Milk. A half cup of mix makes the batter nice and smooth. 
• Sour Cream. A little sour cream adds moisture and a little richness to the cake. Plain Greek yogurt is a good replacement. 
• Eggs. Ignore the box! You need three whole eggs for this recipe.
• Oil. Use any neutral oil, like vegetable or canola. If you prefer butter, melt it and allow it to cool slightly before using. 
• Mashed Strawberries. Some mashed or sliced strawberries add a nice flavor and texture to the cake. Use fresh or frozen strawberries. Both work great.
• Vanilla Extract. If you want an extra vanilla boost, stir in a teaspoon of extract into the batter. It’s optional but lovely.

Ingredient Note: Can I use a strawberry cake mix?

If you want to use a strawberry cake mix, omit the Jell-O and then follow the rest of the recipe as written. This cake turns out great with strawberry cake mix.

How to Make a Simple Strawberry Cake. 

1. Start by stirring the cake mix, gelatin, and four together. Use a large mixing bowl for this recipe.
2. Add the eggs, oil, and milk. If you want to add vanilla, stir it in now. Mix until the batter is smooth. 
3. Add the mashed strawberries. Stir until there are bits of strawberries throughout the batter.
4. Some cake mixes, like Pillsbury Moist Supreme are very thick. If the batter seems too thick after you add the strawberries, add extra milk, one tablespoon at a time until the batter is smooth. 

5. Spread the batter into two 8-inch round cake pans or one 9×13 sheet pan. If you want to make cupcakes, see the note below.
6. Bake until a cake tester comes out clean. The top of the cake usually turns a light brown. That’s normal!

Finishing the Cake: Frosting Tips

Here’s a tip to remember about frosting a cake: always let your cake cool before you frost it. If you frost a warm cake—even if it’s just a little warm—the frosting will melt off the cake. 

Any frosting goes great with this cake. While you usually see strawberry cakes frosted with cream cheese or vanilla frosting, chocolate frosting gives a great “chocolate covered strawberry” flavor.

Storing Leftovers

This cake lasts for about four days. Store the cake covered on the counter. If you use a cream cheese frosting, refrigerate the cake. 

Print

Easy Strawberry Cake Recipe

This easy strawberry cake recipe is an old classic. It uses a cake mix, a packet of strawberry gelatin, and sour cream to make the best strawberry cake you’ve ever had.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 15 slices

Ingredients

Strawberry Cake

• 1 (15.25 ounce ) white cake mix
• ½ cup all-purpose flour (2 ¼ ounces; 65 grams)
• 1 (3-ounce) box strawberry gelatin
• 3 large eggs
• ½ cup oil (3 ½ ounces; 100 grams)
• ½ cup milk (4 ounces; 113 grams)
• ½ cup sour cream (4 ounces; 113 grams)
• ¾ cup mashed strawberries (about 5 ounces; 142 grams)

Cream Cheese Frosting

• 8 ounces cream cheese, softened, see note
• ½ cup butter, softened (4 ounces; 113 grams)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 3 ½ cups powdered sugar (14 ounces; 400 grams, plus more as needed)

Instructions

Strawberry Cake

1. Preheat oven to 350℉. Grease a 9×13-inch cake pan OR two 8-inch round cake pans.

2. Whisk together cake mix, flour, and gelatin. Add eggs, oil, milk, and sour cream. Blend until smooth. Stir in the mashed strawberries. Note: If the batter is too thick, stir in an extra tablespoon or two of milk

3. Spread the batter into prepared pan. For 8-inch rounds, divide batter between the two pans.

4. Bake until a cake tester inserted into the center of the cake comes out clean. About 40 minutes for a 9×13-inch cake or 35 minutes for 8-inch rounds.

5. Remove pan(s) from the oven. Allow to cool. Frost with cream cheese frosting or your favorite frosting.

Cream Cheese Frosting

1. Mix together cream cheese, butter, vanilla extract, and salt until smooth and creamy. Add powdered sugar. Mix until smooth and fluffy.

2. If the frosting is too soft, add an additional ½ cup of powdered sugar.

Recipe Notes

Ingredient Note: Use brick-style cream cheese, not whipped. Low-fat and fat-free is NOT recommended. Cream cheese frosting made with low-fat or fat-free cream cheese is very soft.

Cupcake Directions: Line two 12-cup muffin pans with paper liners. Lightly spray the top of the pan with nonstick spray. Fill each cup about ⅔ full with batter. Bake until the cupcakes are set, about 22 minutes.