Drool-worthy Strawberry Cake, and I’m not even kidding with that title! It totally is.
My mom grew up in the Plant City, FL area, which if you were not aware, is the strawberry capital of Florida, if not the US. So she was raised picking strawberries and eating an abundance of them. Maybe that’s why I love strawberries SO much. They even have a very fun Strawberry Festival every year, which I’ve been to one time and man, oh man, at the homemade strawberry shortcake that comes out of that Festival.
strawberry cake
So began my quest for a worthy strawberry cake, after I decided I need to thaw and use this gallon of frozen strawberries my mom passed on to me. It was time to break them out. I went online and found several recipes that sounded delish, so gave one a try. I used one for the sheetcake factor (since I’m not fond of baking layer cakes). Anytime I can bake in a 9×13 pan, I’m in! So, I picked a recipe for the sheetcake and then found another one with icing that I liked better. Cream cheese icing, YUM.
It has a ton of strawberries in the cake and icing and the good part is, it starts with a basic white cake mix. That I love too, but it tastes homemade.
All frosted and ready to eat. Put it in the fridge to chill for awhile before you cut it.
And then it’s even better with some of those leftover strawberries dolloped on top. Oh myyyyyyyyyyy, was this ever good! Are you drooling yet?
This is now going to be my favorite cake to make. 🙂 And it starts with a white cake mix, you gotta love that.
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Add freshly sliced strawberries with juice to the top for EXTRA flavor!
And prepare to have your guests fall all over you when they can’t get enough of this cake! Let me know if you try it.
For those of you who can’t see the printable recipe above, here’s a screenshot of it!
Hi. I tried this recipe yesterday. The cake part was a bit dense and not very thick. The icing was to runny but over all it tasted great. I am going to tweak this strawberry cake recipe. Not so much pureed strawberries and not so much oil in the cake. I will let you know how it turns out. Any suggestions would be great!
HI, Robin, I never had the cake turn out that dense, but yes the icing is runny and could be tweaked for a little thicker.
I made this cake for a wedding and it was chosen by many over the wedding cake. It is delicious and I just made it for my husband for valentines day.
Can you use strawberry cake mix and add strawberries also?
HI, Jean, yes I think that would be fine too.
Can this cake be made ahead and frozen ?
Hi, Charlotte, I’m not sure it icing can be frozen, but the cake would probably be fine frozen and then just make the icing fresh.
I used apple sauce instead of oil
First time I made this I was able to find instant strawberry pudding mix. Now, can’t find it anywhere. Suggestions on how to modify?
Wow…i guess nevermind my question…lol! I see in re-reading the recipe it does say jello, not pudding. However, I do know last time I used pudding. Now I’m off to the kitchen to make this as I DO have strawberry jello.
love love love this cake. I have made this cake at least 17 times already…as there is another in the oven now. So 18 times. Lol This is by far the best strawberry cake ever. My kids always ask for Oever
on their Birthday and someone always asks for the recipe. And there is never any left over unless I take a piece and hide it.
~Cathey
Dallas, Tx
Typo …ask for it on
HI, Cathey, I’m so happy to hear that, it is delicious!
I see 1 cup of puréed strawberries in the ingredients and it says to add those in for the frosting. For the cake portion it says add strawberries…is this another cup of puréed strawberries?
HI, Stephanie, I used 1 cup pureed strawberries in the cake mix and 1 cup in the frosting. The frosting makes way more than you need, so just experiment with it until you get a consistency you like. It can be cut down to make less frosting.
My friend made this, and it was great. I’m trying to make it for my grandma, but I’m not able to see the recipe. Is there another way I can get it?
HI, Amanda, the recipe is at the bottom of the post so you can copy and paste from there.
Any suggestions on how to thicken the icing?
Hi! I’d say cut down on the strawberry liquid amount and add more powdered sugar.
Can this recipe be used for cupcakes?
Hi, Donna, I would think you could do that.
I make this cake all the time for my coworkers and everyone loves it! It’s a frequent request! My only problem I’m running into is that I can’t get the butter to fully incorporate in the icing. It tends to get lumpy in the mixture and you can always see and taste bits of butter throughout. Any thoughts on how I can fix this or what I may be doing wrong? I will say I let the butter sit out for a couple of hours before even mixing so it should be at room temp
HI, Chelsea, I’m not a baking expert, so I’m not sure why that happens. If the butter is fully softened, it shouldn’t do that. I know I keep my butter for using out all the time and it really softens up in the summer heat.