Name: Strawberry Cake With Strawberry Cream Cheese Frosting
Prep time: 35 min
Cook time: PT-490759H29M50S
Total time: 1 h
Cuisine: American
Ingredients: 1 box white cake mix (18.25 oz); 1 package strawberry-flavored instant gelatin (3 oz); 1 package frozen strawberries in sugar, thawed and pureed (15 oz); 4 large eggs; 1/2 cup canola oil; 1/4 cup water; 1/4 cup butter, softened; 1 package cream cheese, softened (8 oz); 1/3 cup thawed, pureed frozen strawberries in sugar (about 3 oz); 6 cups confectioners’ sugar; Fresh strawberries for garnish (optional)

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I made a wonderfully soft and vibrant strawberry cake with a luscious strawberry-cream cheese frosting, and it quickly became one of my favourite berry-forward desserts. The flavour is bright, the texture is tender and the colour is naturally pretty thanks to pureed strawberries. Strawberry Cake With Strawberry Cream Cheese Frosting

Why You’ll Love This Recipe

I love this strawberry cake because it blends convenience and freshness so well. I start with a reliable white cake mix, then transform it with strawberry gelatin and pureed strawberries for a deeper strawberry flavour. The frosting is creamy, tangy and full of strawberry richness, which makes every bite balanced and delicious. It’s also a beautiful cake—those soft pink layers always make the dessert table look special.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

for the cake:

1 box white cake mix (18.25 oz)
1 package strawberry-flavored instant gelatin (3 oz)
1 package frozen strawberries in sugar, thawed and pureed (15 oz)
4 large eggs
1/2 cup canola oil
1/4 cup water

for the frosting:

1/4 cup butter, softened
1 package cream cheese, softened (8 oz)
1/3 cup thawed, pureed frozen strawberries in sugar (about 3 oz)
6 cups confectioners’ sugar
Fresh strawberries for garnish (optional)

Directions

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
In a large bowl, mix the cake mix and strawberry gelatin.
Add the pureed strawberries, eggs, oil and water. Beat with a mixer on medium speed until the batter is smooth.
Divide the batter evenly between the two pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 15 minutes. Then remove them and let them cool completely on wire racks.
For the frosting: Beat the butter and cream cheese until creamy. Add the pureed strawberries.
Gradually add the confectioners’ sugar and beat until the frosting is smooth and spreadable.
Assemble the cake by spreading frosting between the layers and covering the top and sides. Garnish with fresh strawberries if I want extra decoration.

Servings And Timing

This recipe makes a two-layer 9-inch cake.
Prep time: about 35 minutes
Bake time: 25–30 minutes
Total: around 1 hour
It generally serves about 12 people, depending on how large I cut the slices.

Variations

I sometimes reduce the gelatin for a lighter strawberry flavour.
I can replace frozen strawberries with fresh ones, pureed and lightly sweetened.
I might try a classic buttercream frosting if I prefer something sweeter.
For a different look, I add freeze-dried strawberry powder to boost colour and flavour.
I can bake this as a sheet cake using a 9×13-inch pan, adjusting the baking time as needed.

Storage/Reheating

I store the cake in the refrigerator because of the cream cheese frosting. I keep it in an airtight container and it stays fresh for 3–4 days.
If I want to freeze it, I chill the cake until firm, wrap it tightly and freeze for up to 3 months. I thaw it in the refrigerator before serving.
Before eating, I like to let slices sit at room temperature for a short time so the frosting softens beautifully.

FAQs

How do I know the cake is finished baking?

I check by inserting a toothpick in the center. If it comes out clean or with a few crumbs (but not wet batter), the cake is done.

Can I make this cake ahead of time?

Yes. I often bake the layers the day before and frost them the next day. The assembled cake also keeps well in the fridge.

Can I use fresh strawberries instead of frozen?

Yes, I can puree fresh strawberries and sweeten them lightly. I just make sure the puree isn’t too watery.

What if my frosting turns out too thin?

I add more confectioners’ sugar until it thickens or chill the frosting briefly to firm it up.

Can I bake this in different pan sizes?

Yes. Cupcakes, a sheet cake or even a bundt version work well—I just adjust the baking time and check for doneness.

Conclusion

I love making this strawberry cake because it’s simple yet impressive, full of berry flavour and topped with one of the creamiest frostings I’ve ever made. Whether I’m baking for a birthday, a brunch or just because I’m craving something sweet, this recipe never disappoints.