There’s something utterly delightful about a homemade Strawberry Cake: it’s tender, pink, and bursting with fresh berry flavor in every bite. Beneath a luscious swirl of strawberry-flecked cream cheese frosting, this cake is as much a feast for the eyes as it is for the palate. Whether you’re baking for a birthday, a picnic, or simply to make your day brighter, this Strawberry Cake effortlessly steals the show with its juicy strawberries, nostalgic sweetness, and gorgeous color. Let me walk you through every delicious detail so you can create a swoon-worthy treat that will have everyone coming back for seconds!

Ingredients You’ll Need

One of the best things about this Strawberry Cake is just how accessible the ingredients are. Each element has a special role—some for flavor, some for color, and some for that irresistible tenderness we associate with the perfect cake. Let’s take a closer look at what you’ll need and why these choices really matter!

White cake mix: The ultimate shortcut for a soft, fluffy crumb and neutral canvas that lets the strawberries shine.
Strawberry-flavored gelatin: Adds bright berry flavor and an inviting pink hue that makes every slice pop.
Whole milk: Gives the cake a rich, moist texture—skim or low-fat just doesn’t have quite the same magic.
Vegetable oil: Keeps the crumb super-tender and moist without overpowering the flavor.
Large eggs: Essential for structure, with just the right amount of richness.
Mashed fresh strawberries: Fresh berries bring an unmistakable burst of flavor and extra moistness to every bite.
Vanilla extract: Rounds out the sweetness and amps up the cake’s aromatic warmth.
Finely chopped strawberries (optional): For extra bursts of juicy strawberry texture throughout the cake—highly recommended!
Cream cheese (for frosting): Gives the frosting incredible tang and smoothness that balances the sweetness perfectly.
Unsalted butter: Adds richness and silkiness to the frosting base—make sure it’s softened for easy blending.
Powdered sugar: Sweetens, thickens, and lends a dreamy, cloudlike structure to the frosting.
Strawberry puree: Infuses the frosting with natural berry flavor and a flattering pink blush.
Vanilla extract (for frosting): Enhances the strawberry notes and gives the icing depth.
Pinch of salt: Just a touch brings all the sweet and fruity flavors into balance—never skip it!

How to Make Strawberry Cake

Step 1: Prep Your Pans and Oven

Begin by preheating your oven to 350°F (175°C). While the oven’s warming up, take two 9-inch round cake pans and give them a thorough greasing and flouring. This little bit of prep work makes cake removal a breeze—plus, you’ll get perfectly formed layers every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the white cake mix and the strawberry-flavored gelatin powder. Blending these dry ingredients first means the berry flavor and color are distributed evenly, ensuring a beautiful and delicious cake from edge to center.

Step 3: Add Wet Ingredients and Berries

To your dry mixture, add the whole milk, vegetable oil, eggs, mashed fresh strawberries, and vanilla extract. Now comes the fun part: beat everything together on medium speed for about 2 minutes. This method mixes the batter just enough to be light and even—don’t overmix, or your cake could turn out dense!

Step 4: Optional—Fold in Chopped Strawberries

If you want little pops of real strawberry with every forkful, gently fold in the finely chopped strawberries. It’s an extra touch that never goes unnoticed and adds irresistible texture and freshness to the Strawberry Cake.

Step 5: Bake the Layers

Divide the luscious pink batter evenly between your prepared pans. Slide them into the oven and bake for 25 to 30 minutes, or until a toothpick poked in the center comes out clean. The aroma will fill your kitchen and drive everyone wild with anticipation! Let the cakes cool in their pans for 10 minutes, then transfer them gently onto wire racks to cool completely.

Step 6: Make the Creamy Strawberry Frosting

While your cakes cool, whip up the heavenly frosting! In a fresh bowl, beat the softened cream cheese and butter together until velvety smooth. Add in the strawberry puree, vanilla extract, and a pinch of salt. Slowly work in the powdered sugar, a cup at a time, until your frosting reaches a thick, spreadable consistency and that gorgeous pink color shines through.

Step 7: Frost and Decorate

Once your cake layers are completely cooled, generously frost the top of one layer, stack the second on top, and cover the whole cake in a cloud of strawberry-cream cheese frosting. Let your imagination run wild with decorations: extra berries, swirls, or sprinkles are all fair game!

How to Serve Strawberry Cake

Garnishes

The finishing touch is what turns a Strawberry Cake from tasty to truly unforgettable. Fresh strawberry slices, mint leaves, or even a drizzle of strawberry puree make your cake look as good as it tastes. Feel free to dust with a little powdered sugar for an elegant, snowy effect—simple yet stunning!

Side Dishes

Pair each wedge of Strawberry Cake with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a handful of mixed berries. These sides add a little contrast and balance, making each slice feel like the star of a summer dessert spread.

Creative Ways to Present

Try serving your Strawberry Cake as a layer trifle in glass cups, or cut it into fun shapes for a kids’ party buffet. For the ultimate wow factor, bake the batter as cupcakes, swirled with extra frosting and berry toppers. There’s really no wrong way to show it off!

Make Ahead and Storage

Storing Leftovers

Any leftover Strawberry Cake can be stored in the refrigerator, covered tightly to preserve its moisture and freshness. The cream cheese frosting actually tastes even better after a few hours, as the flavors meld and mature. Just make sure the cake is well-wrapped to prevent drying out.

Freezing

To freeze, wrap individual cake slices (or even the whole, unfrosted layers) tightly in plastic wrap and then foil. Store in the freezer for up to three months. For best results, thaw the cake in the fridge overnight, then let it come close to room temperature before enjoying.

Reheating

While Strawberry Cake is best served at room temperature, you can gently take the chill off a leftover slice by letting it sit on the counter for 20-30 minutes. Avoid warming it in the microwave, as the frosting might melt or separate.

FAQs

Can I use frozen strawberries if fresh are out of season?

Absolutely! Just be sure to thaw and drain them thoroughly to prevent excess liquid from making the cake soggy. The flavor will still shine through, and your Strawberry Cake will turn out deliciously moist.

How do I make my cake a brighter pink?

For a vibrant, eye-catching hue, simply add a drop or two of red food coloring to your batter before baking. This gives your Strawberry Cake that classic bakery-inspired look!

Is it possible to make this cake gluten-free?

Yes! You can substitute a gluten-free white cake mix and double-check that your strawberry gelatin is gluten-free. The result is just as flavorful and crowd-pleasing.

Can I double the recipe for a bigger gathering?

Definitely. Double all the ingredients and use larger or multiple pans. Just keep an eye on the bake time, as thicker cakes may need a few extra minutes in the oven to cook through.

What’s the best way to get smooth, bakery-style frosting?

Let your cream cheese and butter soften to room temperature before beating, and sift your powdered sugar to prevent lumps. Whip until light and fluffy, and your Strawberry Cake will look and taste professionally made!

Final Thoughts

This Strawberry Cake is pure joy baked into every bite—and I can’t wait for you to experience it at your own table! It’s easy enough for a beginner, special enough for any celebration, and guaranteed to make memories, one sweet, berry-filled slice at a time.