Homemade Strawberry Cake

4.93 from 28 votes

Homemade strawberry cake elevates a box cake mix with fresh berries and flavor all topped with a fresh strawberry buttercream!

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Servings:

Preheat the oven to 350°F. Grease two 8-inch round pans and line them with parchment paper.
In a large bowl or the bowl of a stand mixer, whisk the cake mix, gelatin, sugar, and flour. In a small bowl, whisk 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 for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.

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, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.
To assemble the cake, spread ¾ cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake.

Crumb coating. Frost on a thin layer of frosting to help "seal" the crumbs before completely frosting.

Different baking pan. Bake cupcakes at 350°F for about 20 minutes. Bake in a 9x13-inch pan at 325°F for about 32-37 minutes.

Prep ahead of time.

The frosting can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.
The cake layers can be wrapped with plastic and stored at room temperature for 1-2 days or wrapped again with foil and stored in the freezer for 2-3 months.
A fully decorated cake can be covered and stored in the fridge for 1-2 days.

Store leftover cake in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.