Easy Strawberry Cake
83 Comments
Posted: 05/17/17
Updated: 10/22/19
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Easy Strawberry Cake ~ Starts with a Boxed Mix and is Dressed Up Fresh Strawberries and Iced with a Fresh Strawberry Frosting!
Another Monday is over with and it’s onto the rest of the week! I totally think Monday’s are the worst day of the week by far. I suppose skipping them wouldn’t do me much good because then I’d just hate Tuesdays. The recipe I’m sharing with you tonight was another Father’s day dessert I made. This time it was for my family at supper. I have fallen in love with this cake. I could go over to the leftovers with my fork and eat the whole dang thing. It’s dangerous. Good thing I’ve tucked it out of sight and am trying to avoid it.
I have now made this cake multiple times and every time I make it everyone is in love with it. I treated my co-worker to it for his birthday and his eyes lit up when he took his first bite! My eyes lit up a lot because I couldn’t keep my hands off this baby!
The cake is moist and the icing actually gets a little hard which I absolutely love. The strawberry flavor is so refreshing. I’m not saying I don’t like the good ‘ol white or chocolate cake but I’m always up for mixing things up a little. The recipe takes a regular old box cake and dresses it up a bit, but it’s still super easy and doesn’t take to much time. The result is a dessert that people will think you slaved all day over, but I won’t tell them the truth if you don’t! My brother-in-law exclaimed it’s like eating a strawberry but in cake form! I like his thinking!
This is the perfect summertime treat when served with a scoop of ice cream of course. Enjoy!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Contents
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Easy Strawberry Cake
Starts with a Boxed Mix and is Dressed Up Fresh Strawberries and Iced with a Fresh Strawberry Frosting!
Ingredients
- 1 16.25 oz package white cake mix
- 1 .3 oz package sugar-free strawberry jello
- 4 egg whites
- 1/3 c. canola oil
- 1 c. frozen unsweetened strawberries thawed
- 1/2 c. water
- 1/3 c. butter softened
- 2 1/3 c. confectioners’ sugar
Instructions
- 1. Grease & flour two 9 in. round pans. In a large bowl combine cake mix & gelatin. Add egg whites, & oil; beat until well blended.
- 2. In a small bowl or food processor, mash strawberries in their juice. Set aside 3 Tbsp for icing. Add water & remaining berries to batter and mix. Pour into pans.
- 3. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes. Remove from pans to wire rack and cool completely.
- 4. For icing combine butter and reserved strawberries in small bowl. Gradually beat in confectioners’ sugar until light & fluffy (I added extra confectioners’ sugar to make the icing a little thicker). Place on cake on serving platter. Top with half of the icing. Repeat layers.
Video
Nutrition Information
Calories: 441kcal (22%), Carbohydrates: 79g (26%), Protein: 2g (4%), Fat: 13g (20%), Saturated Fat: 4g (25%), Cholesterol: 14mg (5%), Sodium: 334mg (15%), Potassium: 70mg (2%), Sugar: 62g (69%), Vitamin A: 165IU (3%), Vitamin C: 11.6mg (14%), Calcium: 89mg (9%), Iron: 0.9mg (5%)
Adapted from: Taste of Home
Photos Updated and Video added 5-17-17
Judy says
My husband absolutely loved it! He asked me to make another one for Christmas dessert. Quick and easy! Icing is delicious 😋
Julie Evink says
That’s amazing Judy! Thanks for commenting and rating the recipe!
Debbie says
This looks delicious, can I cover this cake with fondant?
Julie Evink says
Hey Debbie, I’m not an expert in fondant so I don’t know if I can answer this properly. I’m sorry!
Barbara Anderson says
Been making this cake for almost 50 years and it is delicious. When asked what kind of cake would you like it’s always the “strawberry cake”. This is a non fail recipe.
Julie Evink says
Awesome!!
Joe Morton says
Hello, would using whole regular eggs make a difference?
Julie Evink says
Yes, it calls for egg whites.
Helen Bracci says
Made this cake, was delisious but would like more strawberry flavor, can I use strawberry cake mix and the jello?
Julie Evink says
Yes I don’t see why that wouldn’t work!
Rhoda Midyette says
I used to make this when the cake mixes were 18 Oz. Now they’re 15 Oz. How does that not throw off the recipe?
Michelle Sperr says
Hi Rhoda! I haven’t noticed a change in the recipe from the different ounces. Hope you enjoy the recipe!
Sara says
This was an easy and yummy recipe that I could make with my two sons! All of the ingredients are readily available at any grocery store and the steps were simple enough for both boys to follow.
Michelle Sperr says
Glad to hear that this recipe was a success at your home Sara! Fun to bake with the kids too!
Carol says
I made this cake for my daughters 3rd birthday a few months ago and it was fantastic! I’m wanting to make it for my other daughter’s first birthday as well but in cupcake form. About how many will it make? Thank you for this awesome recipe!
Julie says
It should make about 24 cupcakes!
Beverly says
Is adding more powdered sugar the only trick to making the buttercream frosting turn thicker
Julie says
That is the best way I know how.
Delores Nelsen says
Sounds delicious.Will try soon.
Julie says
I hope you enjoy it!
Debbie C says
Just about everyone in my small town made this cake! It’s so delicious and easy prep.
It was many, many years ago, several people back then wanted it for their birthday every year. This was when I was about 11, and I’m almost 65! It has certainly stood the test of time. Thanks for sharing this and for the memories it has brought to mind!
Julie says
You’re welcome! I’m so glad to hear this was a staple in your community, it really is the best strawberry cake!
Jen says
In the video, it looks like the butter in the frosting is melted. In the recipe, it says softened. Which is it?
Julie says
Softened.
Maggie says
Hi there for the butter do I use salted on non salted or can I use like country crock?
Julie says
I used unsalted butter. You can use margarine but I would recommend real butter for the best results!