Simply Delicious Strawberry Cake

Total Time:
45 min
15 min
10 min
20 min

8 servings

  • 1 (18.25-ounce) box white cake mix
  • 1 (3-ounce) box strawberry-flavored instant gelatin
  • 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • Strawberry cream cheese frosting, recipe follows
  • Strawberry Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
  • 1/2 teaspoon strawberry extract
  • 7 cups confectioners' sugar
  • Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

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    299 Reviews
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    Come on Paula Deen! ditch the jello and make it from scratch! this cake was overly sweet and tasted artificial! yuck! I have a much better recipe of mine made from scratch that is bursting with the taste of fresh strawberries, i made this hoping to switch things up and instead ended up disappointed.
    Best Strawberry cake recipe I've ever found.
    I followed this recipe almost to the letter and I would not recommend it. The proportions are wrong. The cake is too spongy and does not cook evenly, the cook time is incorrect, the icing is much too sweet and soupy. Some adjustments should definitely be made to this recipe and then it should be reposted. Follow the suggestions listed below if you choose to go ahead with this one. Add flour, lessen the confectioner's sugar, add salt/vanilla to the icing, grease and flour the pans, cook the cake for 10 minutes longer at least, refrigerate the icing before you ice the cake.
    I made it and it turned out just perfect. I got many compliments! I suggest you double check your weights on strawberries and cream cheese. check your oven temperature and if your cake needs more time for the toothpick to come out clean, chances are your oven is colder than called for. thermostat may need to be adjusted.
    After reading some reviews, I adjusted the frosting to a full stick of butter and one box of powdered sugar (about 3 3/4 cups). If you live in a humid climate, sift the powdered sugar to prevent lumps. I also drained the strawberries before pureeing. Don't let the butter and cream cheese sit out too long; it gets too soft. You want the butter to still be pretty cool, but pliable enough to leave a dent with your finger. Cream cheese straight from the fridge is soft enough for frosting. This will help with the runniness. My frosting had a really nice consistency! I still put it in the fridge to firm up before spreading. It was still a tad sweet for my taste, even using half the sugar! Maybe I'll add a pinch of salt next time. As for the cake, it is delicious! I used a 15.25 oz cake mix and baked it for 30 minutes, which was perfect. I might try pureeing fresh strawberries without sugar next time since the cake mix and jello already have so much sugar. But as is, this is a great recipe.
    This was the worst thing that I have made from a recipe on a Food Network. The cake was disgusting. I cooked it forever and still it didn't come out right. I cannot believe that anyone had this cake turn out right. Good luck with the frosting too, it is runny.
    I was torn on how to rate this recipe because I did not care for this cake, however, my family really enjoyed it. It does have great strawberry flavor, but, I thought the texture of the cake was very spongy. I assume this was from the jello. I also had to make adjustments on the frosting because as is it was too thin to ice the cake. I thought the frosting was very, very sweet. The opinion of my family though was that they loved it and ate it up! I made for a birthday, so, to dress it up I garnished the bottom of the cake with white chocolate and dark chocolate dipped strawberries.
    Loved the frosting, used 7 scant cups confectioners sugar, and Olive Nations Strawberry Extract and it turned out so tasty. I'd make that again, but I'd use a home made white cake and fresh strawberries instead of frozen. Great cake.
    I made this cake tonight, and my family loved it! I used a bit more cream cheese (1/2 cup strawberry cream cheese) and a bit more than half the powdered sugar 3.75 cups and a little milk since it was too thick to spread and added a TSP of strawberry extract. All of this made the frosting just perfect and not too sweet. It was a hit!
    I used unsweetened strawberries and only 1/3 cup oil. Plenty moist and tastes great that way. Why all the extra sugar and fat if you don't need it? 
    That being said, the batter doesn't rise very well. It makes a lot of batter, but you need to fill the pans more than you normally would. Also, The cakes lose some lift as they cool. I don't think my recipe alterations have anything to do with this problem, and I baked the cakes until they were done without over-baking.  
    I love Paula, but next time I will make from scratch to see if it makes a difference.
    My husband always talked about the strawberry cake his grandma used to bake that was so moist and had messy icing that was delicious. I tried numerous recipes and then stumbled on this one. This cake met And exceeded his expectations. But he said this one brought back his memories. MY OPINION? This cake is so moist and is wonderful. It is actually better refrigerated and served cold (my opinion. The icing was a little runny for me, but yuuuummmy.
    I first ignored this recipe since it was from a mix and used jello but changed my mind and made it. WOW!! You absolutely cannot beat this even with an "all from scatch" recipe. I used abother reviewers suggestion and used the cool whip frosting and had people eating the extra out of the bowl.
    Best cake ever! My mother absolutely favorite cake, I make it for her birthday every year. 
    Hands down the best strawberry cake ever! So easy and so moist! I am thinking of making this recipe as cupcakes. I wonder if anyone else has tried that yet? If I do, I will give another review.
    WONDERFUL. Made this for my husbands birthday and I have never heard so many compliments from him about a cake. It was delicious. The strawberry flavor was great plus it was so moist. I had no problem making this cake in layers as someone mentioned. The flavor was just so fresh you would never guess you started with a cake mix and added a pkg. of Jell-O. I will never make any other strawberry cake but this one. Only problem was the time should have had a longer cooking time. Mine took 35 minutes. It was also an easy cake to mix up. We just loved it. In fact, I am eating a slice as I type this review. The icing had a nice strawberry taste but was just too sweet for me. The cake is so good, I may not icing the next one.
    Wow! Easily one of my favorite cakes. Just like many others, it took mine to bake 30 minutes as opposed to the recipe's 20 minute directions. Also, I noticed many were saying in the reviews that the frosting was too runny but I actually didn't have a problem with it at all. I only used 1/4 cup of the strawberry puree (which is what the recipe calls for, I made sure the cream cheese was cold and I refrigerated the frosting for about an hour before frosting the cake. Worked out great!
    Incredible strawberry flavor. The cake by itself is delicious... instead of frosting, I would find some home made vanilla ice cream and fresh strawberries or the leftover puree... I will make this again...
    the best tastin' and easy to make !
    I baked this cake last week for church refreshments and it was gone in minutes and everyone was asking for the recipe. It is awesome and so easy. After reading the other reviews on the frosting I decided to try the Cool Whip Frosting Vanilla and it was perfect not too heavy or too sweet, of course then you have to refrigerate it but it's so yummy.
    This is one of my all time favorite cake recipes! My Mom used to make it when I was a kid. This is the same exact recipe that she used as well. It's been around for years and is so popular. Very easy to make and is just so delicious. For anyone not having tried this recipe yet they will love it! Make sure to refrigerate for a few hours or overnight before serving as it becomes even more moist.
    I follow the cake recipe and my cake box was only 16.25 ounces and it still came out great. For the frosting I only did a plain cream cheese frosting, I got the recipe off of this website that tasted great and I only used I cup of confectioner sugar and it was really good. I just could not imagine putting 7 cups of sugar it was just seem way to sweet. But, it was great and my family and I really enjoyed it.
    Made this for my Church cake bake off, and won 1st place! I, a 15 year old, beat out a ton of little old southern Episcopalians. Don't worry about an artificial taste; nobody detected Jello in my cake.
    This is an excellent cake! I got out my grandmother's strawberry cake recipe to compare them. They're the same except for the frosting. (hers is butter, powdered sugar, and frozen strawberries with juice
     I'll stick with my grandmother's frosting, but I really enjoyed the cream cheese frosting on this recipe!
    This was a very good frosting. Since our family doesn't like a SWEET frosting, I used only 4 cups of powdered sugar which frosted the whole 9 X 13 cake with enough left over to frost another one later. I think I might have an answer as to why some people ended up with it being too thin. The recipe calls for only 1/4 cup of the 10 oz. package of strawberries pureed. If all of the package was used in the frosting, it would be way too thin. Hope this helps.
    This cake is wonderful..Had it today at my Easter dinner...Everyone LOVED it. I only used 6 cups of sugar. I just couldnt make myself put the last one in. I did have to refrigerate the frosting to thicken it up before putting it on the cake. The frosting is sweet but when paired with the cake it is DELISH
    The cake was very tasty but I found the frosting to be too sweet for my tastes. I was able to find a cake mix of the right size - Duncan Hines French Vanilla cake mix, but that took checking multiple stores. I set the extra puree out in a bowl with a spoon for drizzling - that was a nice extra for the dessert. I will make this cake again, but I will look to do a frosting that is more whipped cream base with less sugar, which will help the yummy strawberry cake be the star of the dessert.
    This is the best strawberry cake! My husband requested a strawberry cake for his birthday and it's now my go to birthday cake.Everyone loves it. It' so easy as well. I've never seen a 18.25 box cake, so I add 1/4 c. cake flour. I usually have to cook it an additional 15-20 minutes.I've never made the strawberry frosting, it's a lot of strawberry so I just do a plain cream cheese frosting. Must try! it's great! 
    The best and easiest strawberry cake! Love it!
    OMG this is a great cake! I made it for my sisters 1yr anniversary cake and they loved it. I made a pre-tester and my mom demanded I make another one for Easter. Needless to say it has become a family favorite! though I didn't use the icing recipe listed the cake it self is great even with out the icing. I used my bosses cream cheese icing recipe and it was amazing! Tip- if your icing is kinda loose/runny- add a little more confectioners' sugar(powdered sugar
    Made this for my husbands birthday a couple years ago when he requested a strawberry cake. It instantly became a hit with the family and extended family. It has even become the go-to cake in our family.  
    The icing has never come out right even with several attempts at tweaking it. I wish someone from this website would come on here and address the issues we have all had with the icing.
    I thought the cake itself was very good and moist. But the icing had some problems. First of all the proportions must be wrong, SEVEN cups of confectioners was way too much and the taste was bland and overly sweet. SO I went to the cake doctor's book and looked at their recipe for strawberry cake and adapted this recipe to be more in line with theirs. They had twice the amount of butter and half the amount od powdered sugar. I doubled the amount of strawberry puree as well. Eventually I made it work. So thumbs up for the cake, and Yuck foe the icing.
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