Strawberry Cake with Frosting – A Sweet Slice of Homemade Happiness 🍓🍰
If you’re craving something sweet, fruity, and irresistibly nostalgic, this Strawberry Cake with Frosting is the answer. Bursting with the vibrant flavor of real strawberries and enhanced by the delightful aroma of Jell-O, this easy-to-make cake smells like a bakery dream as it bakes. It’s soft, moist, and topped with a strawberry-infused frosting that’s creamy, rich, and impossible to resist.
This cake is perfect for birthdays, brunches, holidays, or any time you want to wow a crowd without spending hours in the kitchen. With its beautiful pink hue and refreshing taste, it’s both a visual showstopper and a comfort classic.
Ingredients
For the Cake
• 1 box white cake mix
• 1 (3 oz) package strawberry Jell-O gelatin dessert
• 4 large eggs
• 1 cup vegetable oil
• ¼ cup water
• 1 (10 oz) package frozen strawberries, thawed (use half in cake, half in frosting)
For the Frosting
• 1 (1 lb) package powdered sugar
• ⅓ cup unsalted butter, softened
• Remaining thawed strawberries (from above)
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×12-inch baking dish or cake pan.
2. Mix the Batter
In a large mixing bowl, combine the white cake mix, strawberry Jell-O powder, and eggs. Beat until blended. Add the oil, water, and half of the thawed strawberries. Mix on medium speed for about 2 minutes until smooth and pink in color.
3. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be light and springy to the touch.
4. Cool Completely
Remove the cake from the oven and let it cool in the pan on a wire rack before frosting.
5. Make the Strawberry Frosting
In a medium bowl, beat together the softened butter, powdered sugar, and the remaining strawberries. Mix until smooth and creamy. You can adjust the thickness by adding more sugar or strawberries depending on your preference.
6. Frost and Serve
Spread the frosting generously over the cooled cake. Slice and serve for a delicious, fruity treat that’s as beautiful as it is tasty.
Chef’s Tips
Use full-fat butter for the richest flavor in the frosting. For a deeper strawberry flavor, add a few drops of strawberry extract. If using fresh strawberries instead of frozen, mash them before mixing into the batter and frosting. Chill the frosting for 10 minutes before spreading for a thicker texture. Garnish with fresh strawberry slices or a sprinkle of crushed freeze-dried strawberries.
Serving Suggestions
Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence. Cut into bite-sized squares for party platters or tea-time treats. Perfect for Valentine’s Day, Easter, Mother’s Day, or baby showers. Pair with a glass of lemonade, sweet tea, or strawberry milk for a nostalgic combo.
What Chefs Say About This Recipe
Gordon Ramsay – “This cake brings simple ingredients together with a fantastic result. That strawberry scent? Irresistible.”
Ina Garten – “I love a dessert that’s as easy as it is delicious. The texture and flavor are absolutely lovely.”
Jamie Oliver – “This is one of those family-style cakes that makes everyone smile. It’s so fragrant and fun.”
Martha Stewart – “Classic Southern baking with a fruity twist. The frosting is especially delightful.”
Bobby Flay – “Bright, sweet, and incredibly moist. This cake is a crowd-pleaser for any occasion.”
10 Frequently Asked Questions (FAQs)
- Can I use fresh strawberries instead of frozen? Yes, just mash them well before adding to the batter and frosting.
- Do I need to use Jell-O? The Jell-O adds color and boosts flavor, but you can skip it and use more real strawberries—just expect a lighter hue.
- Can I make this into cupcakes? Absolutely! Adjust the bake time to about 15–20 minutes for cupcakes.
- Is the frosting too sweet? It’s sweet and fruity—if you want less sweetness, reduce the powdered sugar slightly.
- Can I use a different flavor of Jell-O? Strawberry is best, but raspberry or cherry also work well.
- Can I make this ahead of time? Yes, it stores well. Bake and frost a day in advance and refrigerate.
- Can I freeze the cake? Yes, freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
- Is this cake good for kids? Kids love it! It’s sweet, colorful, and soft—perfect for birthdays.
- Can I use butter instead of oil? Oil gives a lighter crumb, but you can use melted butter for a richer texture.
- What type of cake mix works best? A classic white cake mix is perfect, but yellow cake mix works too for a more golden hue.
Nutritional Information (Per Slice – Approximate)
Calories: 380
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 52g
Sugar: 38g
Protein: 4g
Fiber: 1g
Sodium: 280mg
Cholesterol: 55mg
Storage and Leftovers
Refrigerate: Store leftover cake in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze the unfrosted cake and frost it fresh when ready to serve.
Reheat: Not necessary, but you can enjoy it slightly chilled or at room temperature.
Related Recipes You’ll Love
Strawberry Banana Pudding
No Bake Birthday Cake Delight
Pina Colada Pound Cake
Rhubarb Cheesecake Squares
Conclusion
This Strawberry Cake with Frosting is more than just dessert—it’s a feel-good, smell-good, bake-it-anytime kind of treat. With a soft, moist crumb and a naturally pink color, it’s always a showstopper whether served at parties or enjoyed as a simple family dessert. The strawberries lend a fresh fruitiness that’s enhanced by the creamy frosting, making every bite pure joy. Don’t lose this recipe—it’s the kind of cake people ask for again and again. 🍓🍰 Must express something to keep getting my recipes… Thank you!
Strawberry Cake with Frosting – A Sweet Slice of Homemade Happiness 🍓🍰
If you’re craving something sweet, fruity, and irresistibly nostalgic, this Strawberry Cake with Frosting is the answer. Bursting with the vibrant flavor of real strawberries and enhanced by the delightful aroma of Jell-O, this easy-to-make cake smells like a bakery dream as it bakes. It’s soft, moist, and topped with a strawberry-infused frosting that’s creamy, rich, and impossible to resist.
This cake is perfect for birthdays, brunches, holidays, or any time you want to wow a crowd without spending hours in the kitchen. With its beautiful pink hue and refreshing taste, it’s both a visual showstopper and a comfort classic.
Ingredients
For the Cake
• 1 box white cake mix
• 1 (3 oz) package strawberry Jell-O gelatin dessert
• 4 large eggs
• 1 cup vegetable oil
• ¼ cup water
• 1 (10 oz) package frozen strawberries, thawed (use half in cake, half in frosting)
For the Frosting
• 1 (1 lb) package powdered sugar
• ⅓ cup unsalted butter, softened
• Remaining thawed strawberries (from above)
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×12-inch baking dish or cake pan.
2. Mix the Batter
In a large mixing bowl, combine the white cake mix, strawberry Jell-O powder, and eggs. Beat until blended. Add the oil, water, and half of the thawed strawberries. Mix on medium speed for about 2 minutes until smooth and pink in color.
3. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be light and springy to the touch.
4. Cool Completely
Remove the cake from the oven and let it cool in the pan on a wire rack before frosting.
5. Make the Strawberry Frosting
In a medium bowl, beat together the softened butter, powdered sugar, and the remaining strawberries. Mix until smooth and creamy. You can adjust the thickness by adding more sugar or strawberries depending on your preference.
6. Frost and Serve
Spread the frosting generously over the cooled cake. Slice and serve for a delicious, fruity treat that’s as beautiful as it is tasty.
Chef’s Tips
Use full-fat butter for the richest flavor in the frosting. For a deeper strawberry flavor, add a few drops of strawberry extract. If using fresh strawberries instead of frozen, mash them before mixing into the batter and frosting. Chill the frosting for 10 minutes before spreading for a thicker texture. Garnish with fresh strawberry slices or a sprinkle of crushed freeze-dried strawberries.
Serving Suggestions
Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence. Cut into bite-sized squares for party platters or tea-time treats. Perfect for Valentine’s Day, Easter, Mother’s Day, or baby showers. Pair with a glass of lemonade, sweet tea, or strawberry milk for a nostalgic combo.
What Chefs Say About This Recipe
Gordon Ramsay – “This cake brings simple ingredients together with a fantastic result. That strawberry scent? Irresistible.”
Ina Garten – “I love a dessert that’s as easy as it is delicious. The texture and flavor are absolutely lovely.”
Jamie Oliver – “This is one of those family-style cakes that makes everyone smile. It’s so fragrant and fun.”
Martha Stewart – “Classic Southern baking with a fruity twist. The frosting is especially delightful.”
Bobby Flay – “Bright, sweet, and incredibly moist. This cake is a crowd-pleaser for any occasion.”
10 Frequently Asked Questions (FAQs)
- Can I use fresh strawberries instead of frozen? Yes, just mash them well before adding to the batter and frosting.
- Do I need to use Jell-O? The Jell-O adds color and boosts flavor, but you can skip it and use more real strawberries—just expect a lighter hue.
- Can I make this into cupcakes? Absolutely! Adjust the bake time to about 15–20 minutes for cupcakes.
- Is the frosting too sweet? It’s sweet and fruity—if you want less sweetness, reduce the powdered sugar slightly.
- Can I use a different flavor of Jell-O? Strawberry is best, but raspberry or cherry also work well.
- Can I make this ahead of time? Yes, it stores well. Bake and frost a day in advance and refrigerate.
- Can I freeze the cake? Yes, freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
- Is this cake good for kids? Kids love it! It’s sweet, colorful, and soft—perfect for birthdays.
- Can I use butter instead of oil? Oil gives a lighter crumb, but you can use melted butter for a richer texture.
- What type of cake mix works best? A classic white cake mix is perfect, but yellow cake mix works too for a more golden hue.
Nutritional Information (Per Slice – Approximate)
Calories: 380
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 52g
Sugar: 38g
Protein: 4g
Fiber: 1g
Sodium: 280mg
Cholesterol: 55mg
Storage and Leftovers
Refrigerate: Store leftover cake in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze the unfrosted cake and frost it fresh when ready to serve.
Reheat: Not necessary, but you can enjoy it slightly chilled or at room temperature.
Related Recipes You’ll Love
Strawberry Banana Pudding
No Bake Birthday Cake Delight
Pina Colada Pound Cake
Rhubarb Cheesecake Squares
Conclusion
This Strawberry Cake with Frosting is more than just dessert—it’s a feel-good, smell-good, bake-it-anytime kind of treat. With a soft, moist crumb and a naturally pink color, it’s always a showstopper whether served at parties or enjoyed as a simple family dessert. The strawberries lend a fresh fruitiness that’s enhanced by the creamy frosting, making every bite pure joy. Don’t lose this recipe—it’s the kind of cake people ask for again and again. 🍓🍰 Must express something to keep getting my recipes… Thank you!
Strawberry Cake with Frosting – A Sweet Slice of Homemade Happiness 🍓🍰
If you’re craving something sweet, fruity, and irresistibly nostalgic, this Strawberry Cake with Frosting is the answer. Bursting with the vibrant flavor of real strawberries and enhanced by the delightful aroma of Jell-O, this easy-to-make cake smells like a bakery dream as it bakes. It’s soft, moist, and topped with a strawberry-infused frosting that’s creamy, rich, and impossible to resist.
This cake is perfect for birthdays, brunches, holidays, or any time you want to wow a crowd without spending hours in the kitchen. With its beautiful pink hue and refreshing taste, it’s both a visual showstopper and a comfort classic.
Ingredients
For the Cake
• 1 box white cake mix
• 1 (3 oz) package strawberry Jell-O gelatin dessert
• 4 large eggs
• 1 cup vegetable oil
• ¼ cup water
• 1 (10 oz) package frozen strawberries, thawed (use half in cake, half in frosting)
For the Frosting
• 1 (1 lb) package powdered sugar
• ⅓ cup unsalted butter, softened
• Remaining thawed strawberries (from above)
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×12-inch baking dish or cake pan.
2. Mix the Batter
In a large mixing bowl, combine the white cake mix, strawberry Jell-O powder, and eggs. Beat until blended. Add the oil, water, and half of the thawed strawberries. Mix on medium speed for about 2 minutes until smooth and pink in color.
3. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be light and springy to the touch.
4. Cool Completely
Remove the cake from the oven and let it cool in the pan on a wire rack before frosting.
5. Make the Strawberry Frosting
In a medium bowl, beat together the softened butter, powdered sugar, and the remaining strawberries. Mix until smooth and creamy. You can adjust the thickness by adding more sugar or strawberries depending on your preference.
6. Frost and Serve
Spread the frosting generously over the cooled cake. Slice and serve for a delicious, fruity treat that’s as beautiful as it is tasty.
Chef’s Tips
Use full-fat butter for the richest flavor in the frosting. For a deeper strawberry flavor, add a few drops of strawberry extract. If using fresh strawberries instead of frozen, mash them before mixing into the batter and frosting. Chill the frosting for 10 minutes before spreading for a thicker texture. Garnish with fresh strawberry slices or a sprinkle of crushed freeze-dried strawberries.
Serving Suggestions
Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence. Cut into bite-sized squares for party platters or tea-time treats. Perfect for Valentine’s Day, Easter, Mother’s Day, or baby showers. Pair with a glass of lemonade, sweet tea, or strawberry milk for a nostalgic combo.
What Chefs Say About This Recipe
Gordon Ramsay – “This cake brings simple ingredients together with a fantastic result. That strawberry scent? Irresistible.”
Ina Garten – “I love a dessert that’s as easy as it is delicious. The texture and flavor are absolutely lovely.”
Jamie Oliver – “This is one of those family-style cakes that makes everyone smile. It’s so fragrant and fun.”
Martha Stewart – “Classic Southern baking with a fruity twist. The frosting is especially delightful.”
Bobby Flay – “Bright, sweet, and incredibly moist. This cake is a crowd-pleaser for any occasion.”
10 Frequently Asked Questions (FAQs)
- Can I use fresh strawberries instead of frozen? Yes, just mash them well before adding to the batter and frosting.
- Do I need to use Jell-O? The Jell-O adds color and boosts flavor, but you can skip it and use more real strawberries—just expect a lighter hue.
- Can I make this into cupcakes? Absolutely! Adjust the bake time to about 15–20 minutes for cupcakes.
- Is the frosting too sweet? It’s sweet and fruity—if you want less sweetness, reduce the powdered sugar slightly.
- Can I use a different flavor of Jell-O? Strawberry is best, but raspberry or cherry also work well.
- Can I make this ahead of time? Yes, it stores well. Bake and frost a day in advance and refrigerate.
- Can I freeze the cake? Yes, freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
- Is this cake good for kids? Kids love it! It’s sweet, colorful, and soft—perfect for birthdays.
- Can I use butter instead of oil? Oil gives a lighter crumb, but you can use melted butter for a richer texture.
- What type of cake mix works best? A classic white cake mix is perfect, but yellow cake mix works too for a more golden hue.
Nutritional Information (Per Slice – Approximate)
Calories: 380
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 52g
Sugar: 38g
Protein: 4g
Fiber: 1g
Sodium: 280mg
Cholesterol: 55mg
Storage and Leftovers
Refrigerate: Store leftover cake in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze the unfrosted cake and frost it fresh when ready to serve.
Reheat: Not necessary, but you can enjoy it slightly chilled or at room temperature.
Related Recipes You’ll Love
Strawberry Banana Pudding
No Bake Birthday Cake Delight
Pina Colada Pound Cake
Rhubarb Cheesecake Squares
Conclusion
This Strawberry Cake with Frosting is more than just dessert—it’s a feel-good, smell-good, bake-it-anytime kind of treat. With a soft, moist crumb and a naturally pink color, it’s always a showstopper whether served at parties or enjoyed as a simple family dessert. The strawberries lend a fresh fruitiness that’s enhanced by the creamy frosting, making every bite pure joy. Don’t lose this recipe—it’s the kind of cake people ask for again and again. 🍓🍰 Must express something to keep getting my recipes… Thank you!