Strawberry Cake Recipe — this time‑tested classic has been delighting our family for 60 years. Using a simple cake mix, Jell‑O, and real strawberries, it creates a moist, flavorful dessert that’s loved by generations. Easy to make and irresistibly fragrant, this Strawberry Cake Recipe brings memories to life while still being accessible for today’s home baker. Whether you’re baking with your mom, daughter, or for a special occasion, this recipe captures the sweetness of tradition in every bite.
Why You’ll Love This Strawberry Cake Recipe
Family legacy meets fresh strawberry flavor in a cake that’s moist, tender, and bursting with berry goodness. The strawberry Jell‑O and thawed berries infuse every crumb with real fruit taste, while the creamy frosting offers the perfect balance. It’s a nostalgic recipe passed down and treasured by three generations—simple ingredients, minimal fuss, maximum sweetness. Whether you’re an experienced baker or a beginner, you’ll fall in love with its ease and deliciousness.
Ingredients
For the Cake:
- 1 box white cake mix
- 1 box strawberry‑flavored gelatin (Jell‑O)
- ⅔ cup vegetable oil
- 4 eggs, beaten
- 1 cup frozen strawberries, thawed (include the juice)
For the Frosting:
- 16 oz (about 4 cups) confectioners’ sugar
- 1 stick (8 Tbsp) unsalted butter, softened
- ½ cup frozen strawberries, thawed
Step‑by‑Step: How to Make Strawberry Cake Recipe
- Preheat oven to 350 °F (about 175 °C). Line two 9‑inch cake pans (or three 8‑inch pans) with wax paper or parchment paper.
- In a large bowl, stir together the white cake mix and the strawberry-flavored gelatin.
- Stir in the vegetable oil, beaten eggs, and thawed strawberries with their juice until fully blended.
- Distribute the batter evenly across the prepared pans.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake layers cool completely on a wire rack before frosting.
For the Frosting:
- Using a mixing bowl, cream the confectioners’ sugar with the softened butter until the mixture is light and airy.
- Mix in the thawed strawberries and beat until the frosting becomes smooth and velvety.
- Spread the frosting over the cooled cake layers generously. Stack if using multiple layers.
Helpful Tips
- Ensure full flavor infusion: Don’t drain the thawed berries—use the juice to moisten the batter and intensify strawberry taste.
- Don’t overbake: With a short baking window, watch closely after 15 minutes. A clean toothpick is your guide.
- Room temperature butter: For smooth frosting, let your butter soften before beating.
- Avoid soggy cake: Cool the layers thoroughly before frosting to prevent melting or sliding.
- Even layering: If using three 8-inch pans, bake all at once if possible, or use two and refrigerate the third layer batter briefly to keep consistency.
Substitutions And Variations
- Cake base swap: Use a strawberry cake mix instead of white + Jell‑O for deeper color or a slight flavor change.
- Fresh strawberries: In season? Substitute fresh chopped strawberries for thawed frozen ones.
- Vegan version: Replace eggs with flax eggs, use nondairy milk in cake mix, and vegan butter and sugar for frosting.
- Flavor boost: Fold in ¼ cup chopped nuts for texture or swirl in raspberry puree for a mixed berry profile.
- Lower sugar frosting: Swap confectioners’ sugar for coconut sugar or honey‑sweetened powdered sugar alternative—beat until smooth and lightly sweet.
Storage Instructions
- Room temperature: Keep the cake covered in an airtight cake keeper or cake dome for up to 2 days.
- Refrigeration: Keep the cake chilled in the refrigerator for up to 5 days.
- Freezing: Wrap cake layers well in plastic wrap and then foil; freeze up to 2 months. Thaw in refrigerator overnight, frost when completely thawed.
- Let it sit at room temperature before serving to restore its soft texture.
Nutritional Information
(Estimated per slice, based on 12 servings)
- Calories: ~360 kcal
- Total Fat: ~18 g (mostly from butter and oil)
- Saturated Fat: ~10 g
- Carbohydrates: ~45 g (from sugar, cake mix, berries)
- Sugars: ~30 g
- Protein: ~4 g
- Fiber: ~1 g
- Sodium: ~330 mg
This is a rich, celebratory dessert—nutrient values may vary slightly depending on cake mix and portion size.
Serving Suggestions
- Serve with fresh strawberries or mixed berries for added freshness and color.
- A side of whipped cream or a small scoop of vanilla ice cream pairs wonderfully with each slice.
- A light drizzle of berry coulis around the plate adds elegance and extra fruity sweetness.
- Ideal for birthdays, summer gatherings, or special tea‑time—pair with a floral tea or a chilled fruit punch.
Frequently Asked Questions About Strawberry Cake Recipe
Is the cake mix and Jell‑O necessary?
Yes, using both the cake mix and Jell‑O powder achieves the moist, pink texture and strawberry flavor that define this beloved recipe. It’s quick, reliable, and nostalgic.
Can I use fresh strawberries instead of frozen?
Absolutely. Fresh berries can be used once in season—just roughly chop them and stir in the juice too. It will taste even brighter, though frozen berries offer more consistency year‑round.
Why is frosting made only with strawberry and butter?
The butter and confectioners’ sugar provide a creamy base, while the strawberry puree adds natural fruit flavor and color. It’s simple yet effective—a nod to retro baking where minimal ingredients meant maximum nostalgia.
What if my frosting is too thin or too thick?
If it’s too thin, add more powdered sugar ¼ cup at a time until stiff enough. If it’s too thick, beat in a teaspoon or two of milk or a bit more strawberry juice until spreadable.
Can I double the recipe?
Yes—simply double all ingredients and bake in appropriate pans or in batches. Use three 9‑inch pans at once if your oven allows, or bake sequentially.
Strawberry Cake Recipe: Mom’s 60‑Year‑Old Strawberry Cake
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
Strawberry Cake Recipe made with a nostalgic blend of cake mix, strawberry Jell-O, and real strawberries. A 60-year-old family favorite that’s moist, flavorful, and easy to make. Perfect for birthdays, gatherings, or anytime you crave something sweet and homemade.
Ingredients
For the Cake:
1 box white cake mix
1 box strawberry-flavored gelatin (Jell-O)
⅔ cup vegetable oil
4 eggs, beaten
1 cup frozen strawberries, thawed (include the juice)
For the Frosting:
16 oz confectioners’ sugar
1 stick (8 tbsp) unsalted butter, softened
½ cup frozen strawberries, thawed
Instructions
Preheat oven to 350°F. Line two 9-inch or three 8-inch pans with wax or parchment paper.
In a large bowl, stir together the white cake mix and strawberry gelatin powder.
Mix in vegetable oil, eggs, and thawed strawberries with juice until fully blended.
Divide batter evenly into prepared pans.
Bake 15–20 minutes or until a toothpick comes out clean. Cool completely.
For the frosting, beat the confectioners’ sugar and butter until light and fluffy.
Add thawed strawberries and beat until smooth and creamy.
Frost cooled cake layers and stack if desired.
Notes
Use thawed strawberries with juice for the most flavor.
Fresh strawberries work well when in season.
Let the cake cool fully before frosting to avoid melting.
Store in an airtight container for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Carbohydrates: 45g
- Protein: 4g
Conclusion
Thank you for trying this cherished Strawberry Cake Recipe that’s brought joy to our family for six decades. I genuinely love how it combines practicality and fruity flavor in a cake that’s easy to make yet feels special. It’s been passed from my mom to my daughter—and now to you. May this recipe bring as much warmth and delicious pleasure to your kitchen as it has to ours. Enjoy the rich strawberry taste, the vintage charm, and the effortless baking process. Happy baking—and welcome to the sweet, strawberry-loving community!