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!
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.
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.
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.
Mix it all up with a mixer. Puree the strawberries.
Then add the cup of fresh pureed 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.
After baking, it came out golden brown.
Mixed up the frosting, which is butter, cream cheese, confectioners sugar, and strawberries.
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.
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.
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.
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
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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.
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CREAM CHEESE ICING: adapted from Paula Deen online recipe
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1 stick butter softened
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1 8 oz. pkg. cream cheese, softened
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1 cup frozen or fresh pureed strawberries ( or frozen strawberries)
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3 cups powdered sugar
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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:
I had made this recipe for years and now that the box cake mix ounces are smaller (15.25oz) it comes out heavy and flat! Is there something else added to this recipe now! Want to make this week!
Thank you
Hi Paula, I made it just as it’s listed here.
we dont get boxed cake mixes in my part of the world, so sadly cant try this recipe. Can you offer any substitutes?
Hi Carol, sorry no, boxed cake mixes have been around for decades in the states. Not sure where you are.
First and foremost I leave very few reviews. This cake was the best cake I have ever made. I made it for the fourth of July and my family flipped and wants it for every holiday and bday. I left the frosting off and added it as we ate it and then added cool whip and fresh berries. OMG. YUM!!!
OH that sounds great, Sherrie, thank you for taking the time to leave a comment. It’s a delicious cake!
Strawberry is not my favorite flavor, but for some reason I have been hankering for a strawberry cake. Being Southern myself, I was drawn to your recipe for two reasons — first, the food in the South will usually give you mouthgasms and secondly, this was so darn easy that I figured it would cure my itch for strawberry cake. I had most of the stuff already in my pantry.
I made this cake exactly as the recipe calls for with two exceptions — I used a golden cake mix instead of white, and I used low-calorie strawberry jello. Both of these were already in my pantry, so I didn’t have to go to the store. Otherwise, I followed the directions.
I also made the icing as it calls for, but ended up needing more powdered sugar to help thicken it a little. It made the icing easier to use but it also made it so sweet that my teeth hurt. My teeth hurt, but my bellybutton smiled. It was delicious.
I know I’ll make this again, but I suspect next time I will make the cake alone and forgo the icing. I am a HUGE fan of this recipe, Rhoda, and I will be back to your blog for other things Southern! Thank you. 🍓
Thank you so much for stopping by with your rave review. I do note that the icing needs work, but it sure tastes delicious!
We loved this cake. We cut pieces and spooned the topping onto each serving like a sauce. I also added vanilla to the cake batter and to the topping.
The cake recipe is good. The frosting tastes good, but the frosting would not get thick enough to use for frosting cupcakes. Even additional powdered sugar would not thicken it! I wouldn’t recommend it for frosting cupcakes only pouring it over a cake!! Probably wouldn’t make the frosting again.
Since it’s been mentioned that the icing is on the runny side, would it be a recipe that would be good made as a strawberry trifle?
Yes, it probably would. It’s yummy with all the flavor and the runny icing is just delicious, so you could proably layer it just fine.
I make this cake recipe and have for years but use 3 oz additional cake mix from a second box instead of 3 T flour and for icing a large cool whip thawed and the one cup of mashed strawberries.
This recipe makes too much frosting. I always have enough left over to frost another cake!
Yes it does and I’ve made a note of that.
We thought it was perfect 💕💕💕
This cake is absolutely amazing and I would not change a thing. A lady in my life group brought it for us to have and oh my goodness I had to come home and make it also it is amazing thank you for sharing
Totally delicious, the best strawberry cake ever indeed! I took this to my sister’s and all my siblings loved it, two asked for the recipe. I plan to make another and take it to work soon. Thanks for the wonderful recipe Rhoda!
Thank you for stopping by!
Perhaps cooking the strawberries down a bit on the stove top would help thicken them up for the frosting. Maybe a bit of gelatin also?
I have been wanting to make this cake for awhile now, thank you for the recipe. I wanted to know for the frosting do you unsalted butter or regular butter.
Thank you
Irene
I don’t think it really matters. Many recipes add a pinch of salt.
Oh ok. I will try that thank you
This cake is absolutely the best Strawberry cake ever, I’ve made it a couple of times and passed on the recipe 😋