Best Ever Strawberry Cake – 15 Insanely Delicious Slices!

Oh my goodness, let me tell you about this strawberry cake that’ll make you the hero of every potluck and birthday party! I’ve been making this exact recipe for years – ever since my cousin’s baby shower where I accidentally became “the cake lady” after bringing this beauty. The secret? Real strawberry puree folded right into the batter AND swirled into that dreamy cream cheese icing. It’s not just moist, it’s practically bursting with juicy strawberry flavor in every single bite.

What I love most (besides how ridiculously easy it is) is how the fresh strawberries make this cake taste like summer, even if you’re making it in December. My kids beg me to bake it for their school events, and my husband “just happens” to mention it whenever strawberries go on sale. Trust me, once you try this version, you’ll never go back to those bland, artificially flavored strawberry cakes again!

Why You’ll Love This Best Ever Strawberry Cake

Let me count the ways this cake will steal your heart (and your taste buds!):

• Effortless magic: Starts with a simple box mix but tastes completely homemade – my little baking secret!
• Juicy strawberry bliss: Real fruit puree in both cake AND icing means double the berry flavor in every forkful
• Cloud-like texture: That strawberry jello trick keeps it impossibly moist for days (if it lasts that long!)
• Cream cheese dream: The icing is so luscious, I’ve caught people licking their plates clean (no judgement!)
• Crowd-pleaser guaranteed: I’ve served this to picky kids and fancy foodies – always gets rave reviews

Seriously, this cake checks all the boxes – easy, delicious, and memorable. Just try not eating three slices!

Ingredients for the Best Ever Strawberry Cake

Okay, let’s gather our goodies! Here’s exactly what you’ll need to make this strawberry dream come to life:

• For the cake batter:
• 1 box white cake mix (I always use Duncan Hines – it’s my go-to!)
• 3 tablespoons plain flour (just enough to give it that homemade texture)
• 1 (3 oz) box strawberry jello (this is our secret moisture keeper!)
• 1/2 cup water (room temp works best)
• 3/4 cup canola oil (vegetable oil works too, but canola makes it extra tender)
• 1 cup pureed strawberries (fresh or frozen – just thaw them first if frozen)
• 4 large eggs (take them out 30 minutes early so they’re not cold)
• For the knockout icing:
• 1 stick (1/2 cup) butter, softened (please don’t microwave it – patient softening is key!)
• 1 (8 oz) package cream cheese, softened (full-fat makes the best texture)
• 1 cup pureed strawberries (same as above – strain if you want smoother icing)
• 3 cups powdered sugar (sifted if it’s lumpy)

Pro tip: Measure everything before you start. Trust me, it makes the whole process so much smoother when you’re not scrambling mid-recipe!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this cake! Here’s what I always grab from my kitchen:

• 9×13 inch baking pan (my trusty Pyrex works perfectly)
• Large mixing bowl (I use my grandma’s old yellow one – sentimental baker here!)
• Electric mixer (handheld works fine if you don’t have a stand mixer)
• Rubber spatula (for scraping every last bit of batter – waste not!)
• Measuring cups and spoons
• Small blender or food processor (for pureeing those gorgeous strawberries)

That’s it! Now let’s get baking.

How to Make the Best Ever Strawberry Cake

Alright, let’s dive into making this showstopper! I’ve made this cake so many times I could probably do it in my sleep, but I’ll walk you through every step to ensure your first try turns out just as magical as mine always does.

Preparing the Cake Batter

First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot before the batter goes in. While that’s heating up, let’s get mixing!

In your big mixing bowl, whisk together the white cake mix, flour, and strawberry jello powder. Don’t skip the jello – it’s what gives our cake that incredible moistness and extra strawberry punch!

Now add the water and give it a good stir. Next comes the oil – pour it in slowly while mixing on low. Here’s where patience pays off: add those eggs one at a time, mixing well after each addition. I like to crack them into a small bowl first to avoid shell surprises!

Time for the star ingredient – gently fold in that gorgeous strawberry puree. And listen carefully: stop mixing as soon as it’s incorporated. Overmixing is the enemy of fluffy cakes!

Baking and Cooling

Pour your beautiful pink batter into the prepared pan and smooth the top with your spatula. Pop it in the oven and set your timer for 45 minutes – but start checking at 40.

Here’s how I test for doneness: the cake should pull away slightly from the pan’s edges. A toothpick inserted in the center should come out with just a few moist crumbs (not wet batter). If it jiggles when you gently shake the pan, give it a few more minutes.

Now the hardest part – let it cool COMPLETELY before icing! I know it’s tempting, but warm cake makes runny icing. I usually wait at least an hour – perfect time to clean up and make the frosting!

Making the Strawberry Cream Cheese Icing

Okay, icing time! In a clean bowl, beat the softened butter and cream cheese together until they’re completely smooth – no lumps allowed! This usually takes me about 2 minutes with my hand mixer.

Add the strawberry puree and mix until fully incorporated. Now gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition. If your icing seems too thin, add a bit more sugar. Too thick? A teaspoon of milk or leftover strawberry juice will loosen it up.

Now spread that glorious pink cloud over your cooled cake using an offset spatula or butter knife. I like to make swoopy swirls – they look fancy but couldn’t be easier!

Tips for the Best Ever Strawberry Cake

After making this cake more times than I can count, here are my foolproof tricks for strawberry cake perfection:

• Temperature matters! Room-temperature eggs and butter mix smoother – take them out about 30 minutes before baking.
• Fresh is best – but frozen berries work great too! Just thaw and drain them well before pureeing.
• Patience is key – let the cake cool completely before icing, or you’ll have a melty mess (learned that the hard way!).
• Strain your puree for ultra-smooth icing, or leave it chunky if you like visible strawberry bits.
• For extra strawberry flavor, brush the cooled cake with a little strawberry juice before icing – it soaks right in!

Follow these simple tips, and you’re guaranteed bakery-quality results every single time!

Variations and Substitutions

Oh, the beauty of this recipe is how easily you can tweak it to fit what you’ve got! Here are my favorite ways to mix things up:

• Gluten-free? No problem! Just swap the regular cake mix for your favorite gluten-free version – I’ve had great results with King Arthur’s mix.
• No fresh strawberries? Frozen work perfectly! Thaw them first and drain any extra liquid so your batter doesn’t get too wet.
• Want extra texture? Fold in 1/2 cup chopped strawberries at the end for little bursts of berry in every bite.
• Dairy-free icing? Use plant-based butter and cream cheese – just make sure they’re at room temp for smooth mixing.
• Feeling fancy? Add a teaspoon of lemon zest to the batter for a bright, fresh twist!

The best part? This cake still tastes amazing no matter which swaps you make – it’s practically foolproof!

Serving and Storing the Best Ever Strawberry Cake

Now for the best part – serving this beauty! I love garnishing mine with fresh strawberry slices right before serving – it makes the cake look bakery-worthy with zero effort. A dusting of powdered sugar looks gorgeous too if you’re feeling fancy.

Here’s my storage secret: cover any leftovers tightly with plastic wrap (I press it right against the cut edges) and refrigerate. The cake stays moist and delicious for up to 3 days – if it lasts that long! Pro tip: the flavors actually deepen overnight, making day-two slices even more irresistible.

Nutritional Information

Now, let’s be real – we’re not eating cake for health benefits! But if you’re curious, here’s the scoop per slice (based on 12 servings):

• Calories: 380
• Sugar: 32g
• Fat: 18g
• Carbs: 52g
• Protein: 4g

Remember, these are just estimates – actual nutrition depends on your exact ingredients. My philosophy? Enjoy a slice (or two!) and savor every sweet bite!

Frequently Asked Questions

I get asked about this cake all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use frozen strawberries instead of fresh?
Absolutely! Frozen berries work beautifully – just thaw them first and drain any extra liquid so your batter doesn’t get too wet. I always keep a bag in my freezer for cake emergencies!

How long does the cake need to cool before icing?
At least an hour, but sometimes I wait two if it’s a humid day. Touch the pan – if it’s still warm, the icing will slide right off. Patience makes perfect here!

Can I make this cake ahead of time?
Yes! I often bake it the day before, let it cool completely, wrap it tight, then ice it the next morning. The flavors actually get better overnight!

Why did my icing turn out runny?
Two likely culprits: the cake wasn’t fully cooled, or the butter/cream cheese were too soft. Next time, make sure everything is truly room temp (not warm) and chill the icing briefly if needed.

Can I use a different pan size?
Sure! For two 9-inch rounds, bake 30-35 minutes. For cupcakes, fill liners 2/3 full and bake 18-20 minutes. Just keep an eye on them – all ovens are different!

Did you make this strawberry dream come true in your kitchen? I’d love to hear how it turned out! Drop a comment below with your thoughts – and don’t be shy with those star ratings! Your feedback helps other bakers discover this sweet gem.

Print