Sweet strawberry cake is so beautiful and really delicious! If you like strawberries, you will love the strong strawberry flavor in this moist and fluffy cake.
Similar to our Fresh Strawberry Cupcakes, this cake is packed with fresh strawberries. The strawberry frosting in this recipe is delicious, but it also pairs well with Vanilla Buttercream.
Homemade Strawberry Cake
How gorgeous is this pink and red strawberry cake?!
I love the color of this cake. The combination of the moist cake with the creamy frosting is super tasty. The strawberry flavor is very rich. It’s the perfect summer time cake for all of your potlucks, BBQs, and birthday parties.
After frosting this cake, I like to put it into the fridge before serving. It tastes delicious after being chilled, and it makes it easier to cut into slices. Even better is to serve it with ice cream and strawberries on the side!
How to Make Strawberry Cake
PREP. To make the cake, start by preheating the oven to 350 degrees. Grease and line with parchment paper two 8 inch round cake pans.
BATTER. In a large bowl or the bowl of a stand mixer, whisk together the cake mix, gelatin, sugar, and flour. In a small bowl, whisk together the water, oil, and eggs. Pour the wet ingredients into the dry ingredients and beat on medium speed for two minutes, until well combined. Gently fold in the chopped strawberries.
BAKE. Divide the batter evenly between the prepared pans. Bake the cake layers for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.
Recipe Tips
- You will NOT be using the instructions or ingredients that are listed on the box. Only use the white cake mix and follow the Lil Luna recipe ingredients and instructions.
- You can easily use plain frozen strawberries instead of fresh. Be sure to thaw the berries a bit before pureeing, but frozen chopped berries can go directly into the cake batter.
- For flavor variation: substitute the “strawberry” instructions with another berry like blueberries or raspberries.
The Frosting
To make the frosting, beat the butter until light and fluffy. Add the strawberry puree and mix to combine. Add 3 cups of powdered sugar, and mix until combined. Then, add additional powdered sugar, 1/2 cup at a time, to make a frosting that is spreadable and fluffy, but not runny.
ASSEMBLE. To assemble the cake, spread 3/4 cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake.
The consistency of this frosting is made for a simple smooth finish. If you want it to be sturdier and pipe-able, then add 1 tbsp of powdered sugar at a time until you reach your desired consistency. If you find the frosting to be too thick, simply add a bit of milk.
When you are frosting the cake it might be helpful to start with a crumb coat. A crumb coat is a thin layer of frosting that helps “seal” in crumbs. That way when you add your second layer of frosting you won’t get those pesky stray crumbs trying to make an appearance.
Can You Use Different Cake Pans?
Yes! I really love how pretty the two layers look for this cake, but you can easily use other cake pans for this recipe. Remember to check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a couple crumbs, the cake is done.
- CUPCAKES: simply divide the batter into about 24 cupcake tins. Bake at 350°F for 15 to 20 minutes. Watch carefully as bake times vary from oven to oven. Cool and frost.
- 9X13 PAN: Preheat the oven to 325°F and grease the pan. Bake for 32-37 minutes.
Storing Tips
STORE leftover cake in an airtight container. It should keep for 1-2 days at room temperature or for 3-4 days in the fridge.
You can also FREEZE leftover cake. Flash freeze first by placing the leftovers on a baking pan and sticking them in the freezer until solid. Wrap with plastic wrap then again with foil. Freeze for 2-3 months. When you’re ready to eat simply unwrap and allow to thaw.
If you want to make this cake ahead of time, I suggest storing the cake and frosting separately until you’re ready to frost and serve. Use the storage tips from above for the cake. The frosting can be stored in an airtight container in the fridge up to a week or in the freezer for up to a month.
For more favorite cakes, check out:
Strawberry Cake Recipe
Sweet strawberry cake is so beautiful and really delicious! If you like strawberries, you will love the strong strawberry flavor in this moist and fluffy cake.
Ingredients
for the cake:
- 1 package white cake mix
- 1 package strawberry gelatin 3 ounces
- 3 tablespoons sugar
- 3 tablespoons flour
- 1 cup water
- 1/2 cup canola oil
- 2 eggs
- 1 cup finely chopped strawberries
for the frosting:
- 1/2 cup butter softened
- 1/2 cup strawberries pureed
- 4 1/2 - 5 cups powdered sugar
Instructions
- To make the cake, preheat the oven to 350. Grease and line with parchment paper two 8 inch round cake pans.
- In a large bowl or the bowl of a stand mixer, whisk together the cake mix, gelatin, sugar, and flour. In a small bowl, whisk together the water, oil, and eggs. Pour the wet ingredients into the dry ingredients and beat on medium speed for two minutes, until well combined. Gently fold in the chopped strawberries.
- Divide the batter evenly between the prepared pans. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.
To make the frosting, beat the butter until light and fluffy. Add the strawberry puree and mix to combine. Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, 1/2 cup at a time, to make a frosting that is spreadable and fluffy, but not runny.
- To assemble the cake, spread 3/4 cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake.
