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Best Ever Strawberry Cake

April 5, 2016 By Rhoda 210 Comments

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I love strawberries!

No doubt about that, strawberries have always been a part of my life and recipes.  Almost 6 years ago, I blogged about a drool worthy fresh strawberry cake that I made and it has been a BIG hit on my blog, getting pinned and shared all over the place the last few years.  The pictures I took are really bad….6 years ago I  had no idea how to take decent pics, so it was pretty pathetic. I just went back and edited that post with a good picture and a printable recipe sheet that I’m adding here too.

Best ever strawberry cake

One of my friends I went to college with sent me a funny note recently.  She was looking for a strawberry cake recipe and her daughter found one on Pinterest and sent it to her.  Yep, it was from MY blog from 6 years ago and I had to laugh.  Small world, after all!

Strawberry Cake strawberries

After bringing all these beautiful fresh strawberries back from Florida, I had to make another one of these strawberry cakes. So, I’m reprising the strawberry cake recipe today, which I’m also updating on a printable recipe page. We didn’t do that back then, but now recipes can be printed easily.

strawberry cake recipe

I pureed the strawberries and used about 3 cups fresh strawberries in this cake.   One cup in the batter and one cup in the icing.  I had leftovers for adding to the top too, so the strawberry flavor is pretty intense.

strawberry cake recipe ingredients

The recipe calls for a white cake mix, so I bought a Duncan Hines French Vanilla.  Then you add some other ingredients to the cake batter mix, along with 4 eggs.

strawberry cake recipe batter

Mix it all up with a mixer. Puree the strawberries.

strawberry cake recipe mixing batter

Then add the cup of fresh pureed strawberries.

strawberry cake recipe fresh strawberries

Pour into a 9×13 pan. You could also make this as a layer cake too in round cake pans, I’m sure, if you wanted to. Layer cakes have never been my specialty so I did the sheet cake version.

strawberry cake recipe bake

After baking, it came out golden brown.

strawberry cake recipe cream cheese frosting

Mixed up the frosting, which is butter, cream cheese, confectioners sugar, and strawberries.

strawberry cake recipe icing

The icing is runny and not a hard icing, but it’s very yummy!

Please note that the icing is not a hard icing at all, it’s runny and if you leave out some of the strawberries it should be less runny so be aware of that. I used this icing recipe as I found it online, but the icing needs to be tweaked, it does make a lot of icing (almost too much) and the icing is very runny as is. I’ve read to add more powdered sugar to thicken up icing, so I would use less strawberries and more powered sugar to make the icing thicker. 

strawberry cake

Let it drip down the cake and then add a dollop of strawberries on top for garnishment. The taste is out of this world!

Invite some friends over and let them eat strawberry cake. It might taste from scratch, but it’s very easy to make and super delicious if you like strawberries!  Feel free to pin this one too, I love that it’s been shared so many times! The sweetness is delicious and has such strawberry flavor.

Print

Best Ever Strawberry Cake

Easy strawberry sheet cake made with a box cake mix base, with added ingredients and a cream cheese frosting with strawberries.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12

Ingredients

  • 1 box white cake mix
  • 3 tbsp plain flour
  • 1 (3 Oz) box strawberry jello
  • 1/2 cup water
  • 3/4 cup oil, I used canola oil
  • 2 cup fresh or frozen pureed strawberries (one cup for cake & one cup for icing)
  • 4 eggs

Instructions

  1. Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.

  2. CREAM CHEESE ICING: adapted from Paula Deen online recipe

  3. 1 stick butter softened

  4. 1 8 oz. pkg. cream cheese, softened

  5. 1 cup frozen or fresh pureed strawberries ( or frozen strawberries)

  6. 3 cups powdered sugar

  7. Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!

Recipe Notes

Cake recipe Adapted from Cooks.com

For those of you who can’t see the printable recipe above, here’s a screenshot of just the recipe:

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Filed Under: Recipes and Cooking 210 Comments

Reader Interactions

Comments

  1. Jan says

    April 18, 2024 at 11:47 am

    If I used 2-9” pans, how long would I bake them?

    Reply
    • Rhoda says

      April 18, 2024 at 6:12 pm

      HI, Jan, I’m not sure how it would change, but just bake and check it as you go for doneness. It would probably bake faster in layers.

    • Patty says

      May 4, 2024 at 3:22 pm

      5 stars
      I just finished baking it in 2 8×8 pans. I baked them for 40 min. and they came out fine, not over baked. You may have to wreak it with your oven. I love this recipe!

  2. Tonya says

    April 18, 2024 at 7:51 pm

    can you send instructions on how you puree frozen strawberries for your cake?

    Reply
    • Rhoda says

      April 19, 2024 at 8:55 am

      Just put them in a blender or food processor.

  3. Darla says

    April 20, 2024 at 2:44 am

    5 stars
    I love this recipe. I also tweaked it a little. I left out the eggs and used nonfat milk instead of water to make it lower in fat and calories. used butter instead of oil and used 3/4 stick only. Left out cream cheese in the frosting and used 4 Tbsp butter.

    Reply
    • Brenda Johnson says

      February 14, 2025 at 7:15 pm

      Can u refrigerate this cake for 2 or 3 days

    • Rhoda says

      February 15, 2025 at 8:45 am

      Yes you can.

  4. Denise says

    May 28, 2024 at 9:42 am

    this is very similar to a recipe, I believe, from the 70’s called Summer of 42 Strawberry Cake.

    Reply
  5. Sally Harper says

    June 15, 2024 at 10:35 am

    5 stars
    awesome recipe! what I had on hand was a strawberry cake mix and half the cream cheese. made cake as directed and half the frosting. Perfect! my husband doesn’t really like strawberrys, he asked for a second serving!

    Reply
  6. Guyla says

    June 16, 2024 at 9:38 pm

    Could this be done in a round cake pan like 9”x3”deep?

    Reply
    • Rhoda says

      June 17, 2024 at 8:45 am

      Hi, I think that would probably work. Just check it for overbaking and time.

  7. Theresa says

    June 19, 2024 at 11:10 pm

    5 stars
    This cake is simple and very good. I just can’t believe some of the questions people ask.

    Reply
  8. Lisa Bradford says

    July 4, 2024 at 5:21 pm

    5 stars
    THIS cake is amazing! I love it without the frosting as much as I do with! It’s super moist & has a great strawberry taste!

    Reply
  9. Kim says

    August 30, 2024 at 7:44 pm

    I love seeing the White Lily flour–I live in Peachtree City and my mom used this my whole life, so of course that’s what I use!
    I haven’t made this yet, I’m going to make it this weekend for my granddaughter’s birthday. I was wondering if you thought using just 1/4c of strawberry puree and adding powdered (in the food processor) dried strawberries would keep the frosting from being so thin? I’ve seen dried strawberries used in frosting recipes before and thought it might work here!

    Reply
    • Rhoda says

      August 31, 2024 at 8:14 am

      I think that would probably work, you just have to experiment and see what it does. Less of the liquid would help, I’m sure.

  10. Toni Bryant says

    September 3, 2024 at 10:08 pm

    Phenomenal recipe! To thicken the icing the only adjustments I made was using a 1/2 cup of pureed strawberries and 1/2 pkg of softened cream cheese (4 oz). WOW! Thanks for sharing!

    Reply
  11. Vicki says

    September 21, 2024 at 7:44 pm

    1 star
    i made this for my granddaughter’s 19th birthday and used an organic vanilla cake mix. Maybe that made the difference. While I substituted fresh whipped cream and fresh strawberry halves for the icing, which were delicious….the cake had more of a cloufuti substance….quite dense and only so-so. For the leftovers, I scraped off the whipped cream and berries in a bowl and tossed the disappointing cake.

    Reply
  12. Kim says

    December 12, 2024 at 9:37 am

    What is the weight of the cake mix?

    Reply
    • Mary says

      December 28, 2024 at 11:19 am

      Since cake mixes now are only 15 oz as opposed to the original 18 oz, do you add more flour than the 3 tbsp?

    • Rhoda says

      December 29, 2024 at 9:02 am

      I think the standard cake mix is just fine in this case.

  13. Michele M. says

    February 17, 2025 at 7:46 pm

    I don’t use box cakes nearly never but when I must for a fast easy cupcakes need I suggest this and you must try it next time: substitute the oil for the boxed cake with same amount melted butter. Trust me. ALWAYS substitute butter for oil – brownies too – it makes a HUGE difference.
    And always sift the powdered box cake or brownies (unless there’s nuts and you can’t) and it makes a big difference too. Thanks for the recipe – would’ve been so perfect for Val Day.

    Reply
  14. Michael says

    February 20, 2025 at 2:05 pm

    Do you make the cake according to box instructions then add your additional ingredients? Or make the cake with just your ingredients listed? A little clarity please

    Reply
    • Rhoda says

      February 20, 2025 at 4:30 pm

      Hi, I thought it was clear, just buy the cake mix and add the things that are listed.

  15. Eliza says

    May 9, 2025 at 6:52 pm

    All of it is super yummy! One quick question that I didn’t see answered anywhere: does the cake with icing on it need to be refrigerated if not eaten all in one day? Thank you

    Reply
    • Rhoda says

      May 10, 2025 at 8:14 am

      HI, Eliza, I did refrigerate my cake.

  16. Kim Mask says

    May 10, 2025 at 12:55 pm

    5 stars
    I can’t wait to make this. It looks so wonderful and yummy. I have a question though. I am making the cake, but also wonder if it would work as cupcakes?
    But if not, I can’t wait to make your cake! Thank you for sharing with us. ❤️

    Reply
    • Rhoda says

      May 10, 2025 at 2:52 pm

      HI Kim, I don’t see why it wouldn’t work as cupcakes, so give it a try and let us know how it works. You will have to adjust cooking time of course.

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Thanks for stopping by! I'm Rhoda, from Atlanta, GA and I love decorating and DIY projects. Decorating a home doesn't have to cost a fortune and I've spent years thrifting at antiques markets and yard sales, finding those treasures that make a home unique. I'm here to inspire and encourage other women to find their own inner creativity. Won't you join me?

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