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Easy Strawberry Cake
4.5 from 327 votes

Easy Strawberry Cake

Easy Strawberry Cake is a moist dessert blending boxed cake mix and strawberry jello, enhanced with fresh chopped strawberries for fruit texture. Cream cheese frosting adds a tangy sweetness that complements the strawberry flavor. This cake is served chilled, making it a refreshing choice for warm days or gatherings.

Prep Time
15 mins
Cook Time
40 mins
Additional Time
4 hrs
Total Time
4 hrs 55 mins
Servings: 12 servings
Course: Cake

Ingredients

For the Cake
  • 1 15.25- ounce white cake mix I used Pillsbury, box
  • 1 3- ounce strawberry jello mix box
  • ½ cup butter softened to room temperature and cut into cubes, unsalted
  • ½ cup milk
  • ½ cup vegetable oil
  • 4 egg
  • 1 pound strawberry washed, stemmed and cut into small pieces, fresh
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened to room temperature
  • 2 tablespoons butter softened to room temperature, unsalted
  • ½ pound powdered sugar sifted
  • 1 teaspoon vanilla extract
For Topping
  • strawberry fresh

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray a 9x13 inch baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together the cake and jello mixes. Add in the cubed butter and use a hand mixer or stand mixer to work the butter into the dry mixes. Pour in milk and oil and mix on low speed until fully incorporated. Add in eggs one at a time, mixing well after each addition. Fold in the chopped strawberries.
  3. Pour the batter into the prepared pan. Bake in preheated oven for 38-40 minutes. Place cake on a wire rack and allow it to cool completely before frosting.
  4. Once the cake has cooled to room temperature, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
  5. With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
  6. Frost cake and place the cake in the refrigerator for at least 4 hours. If desired, top with fresh strawberries just before serving.

Notes

  • Serve this cake cold rather than at room temperature to preserve its best texture and flavor.
  • Best made the day before serving for optimal freshness and ease.