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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4.3 332
I used 16oz box of cake mix & 1/4 cup purée from what went in the cake. It didn't go flat & it was super moist. item not reviewed by moderator and published
Ok to make cream cheese frosting you need 2 - 8 oz  packs of cream cheese softened.. 2 sticks of unsalted butter. 1.5 cup of powdered sugar and whatever extract flavor you want but just about a teaspoon or 2.. Like vanilla.. Whatever. That has to be a typo. Because she is only using 1 pack of cream cheese. No way 7 cups of powdered sugar is needed.. At most 1 cup. item not reviewed by moderator and published
7 cups of sugar in the frosting?! This has to be a clear mistake item not reviewed by moderator and published
Tasted great. The frosting was very runny and followed directions and very SWEET!  Made this cake for my boss so we'll see what she says. item not reviewed by moderator and published
The strawberry cake was awesome, very moist and just delicious. But the frosting was very VERY sweet, like sickly sweet... and I'm a sweet tooth! I would advise tasting the frosting as you add the sugar. Cheers! item not reviewed by moderator and published
Made this cake for a co-workers birthday only difference is I used a buttercream frosting recode instead.  Received rave reviews front the entire office  on how super moist and delicious the cake was.  No more strawberry box cake mix for me!  item not reviewed by moderator and published
Where do you find cake mix in 18.25 oz I only find 15 & 16 oz HELP item not reviewed by moderator and published
Sorry Paula, this recipe was horrible.  Ridiculously dense.  What a waste of ingredients.   item not reviewed by moderator and published
I regret not reading the reviews before making this recipe.  The cake was heavy and not at all what I had expected.  I went right by the recipe, and in my oven, sitting at 8800' elevation, it took only 20 min.  Such a disappointment.  Started over and used a strawberry cake mix.   item not reviewed by moderator and published
This recipe needs revision.  The bake time is 30 to 35 minutes.  Substitute Crisco for the oil otherwise you end up with flat cake layers that sag in the middle.  I also suggest that instead of wasting a ten ounce container of frozen strawberries in order to get 1/4 cup of purée for the frosting, you just use 1/4 cup of purée from the cake.  If you want the frosting to have a strawberry flavor, you need one teaspoon of extract.  Otherwise, it is just light pink cream cheese frosting.   item not reviewed by moderator and published
Box cakes don't come in that size (18.25 ounces) so my cakes were too runny. Additionally, I followed the recipe and "lightly greased" the pans and the cakes got stuck and wouldn't come out. I had to piece them together and the cake was a mess. Tasted good but c'mon Paula, wax paper and grease are musts.  item not reviewed by moderator and published
AWESOME. My husband and his 6 man fire department loved it too. And those men would tell me the truth. Thank you<div> </div> item not reviewed by moderator and published
Awesome recipe! Made a different icing but it was similar  Left out the 1/4 cup of water from cake recipe because the berries were very juicy. I have made this before and it was a  big hit and I am making it again for the 4th of July. item not reviewed by moderator and published
I tried to make this cake.  I changed some things and the cake turned out just fine, but on the cream cheese icing, I used about 5 cups of sugar, and quit, and it was still way too sweet.  Next time I see a recipe that calls for over 7 cups of sugar, I will beware.  We like sweets, but not that sweet.  The cake is still in my refrigerator, and I'm pretty sure it's going in the garbage in the next day or so.  So, from my experience, this recipe does not really work. item not reviewed by moderator and published
<p>Used this recipe for a princess doll cake and it was very good.  The cake was moist and enjoyed by both parents and children.  I will be using this recipe to make a cake for the arrival of a newborn baby girl. </p><p><br /></p><p>Thank you Paula for a delicious cake recipe. </p> item not reviewed by moderator and published
<p>I made this cake this past weekend but I tweaked the recipe after looking at the ingredients and realizing the consistency would probably not be right as written.  I am glad I did.  I added about 3 or 4 tbsp of flour since my cake mix was 16.25 oz (as others had suggested). I used a generous cup of pureed strawberries instead of 15 oz. Also, I knew 1/2 cup oil would be too much so I reduced it to 1/4 cup and 1/2 cup water (opposite of what recipe calls for).  It came out delicious and with a nice texture.  For the icing, I made my own standard buttercream (no cream cheese) and substituted pureed strawberries for the normal whipping cream; substituted strawberry extract for the normal vanilla extract. Delicious. This is a good recipe, but in my opinion the recipe is confusing regarding the amount of pureed strawberries needed. Came out great with the above modifications.  As with any cake the key is to NOT overbake the cake (with either time or temperature) or use dark/coated pans. (You do NOT need more than 15 oz. pureed strawberries TOTAL for both cake and icing.) Hope this helps those wanting to try this delicious cake.</p><p><br /></p> item not reviewed by moderator and published
I followed this recipe and took one of the reviewer's suggestions of adding 4 Tbsp of flour to make up for the difference of my cake mix only being 16.25 oz. I did not have any issues. I also think it would be helpful to mention that before pureeing the strawberries, I strained the liquid out. If I hadn't done that, it would have probably been too much liquid. My other recommendation would be to line the cake pans with parchment paper. item not reviewed by moderator and published
I think both the cake and frosting recipe are great. I've baked this cake several times, and used the frosting recipe, with absolutely no issues. Doesn't anyone read a recipe all the way through before starting? The recipe states, "20 minutes, OR UNTIL A WOODEN PICK INSERTED IN THE CENTER COMES OUT CLEAN." Also, if you don't like pureeing a 10 oz. bag only to use 1/4 cup, then don't. Only purée a portion of the bag. I can only assume the people who had "runny frosting" used the entire bag of strawberries. item not reviewed by moderator and published
I have made this cake several times with NO issues. It has a great flavor and is very moist. My daughter always asks for this for her birthday cake. The only thing that I change is the icing as I don't like to use the artificial strawberry flavoring. I just use the blended strawberries and mix it with powdered sugar, vanilla and crisco. item not reviewed by moderator and published
This review is for the cake, not the frosting. It turned out great! It is very moist and dense with an awesome strawberry flavor. I followed the recipe exactly as stated, the only difference was cook time. I baked it for 35 minutes instead of 20. This will be my go-to strawberry cake recipe. item not reviewed by moderator and published
The cake turned out great, best strawberry cake I've ever had. Don't use this icing recipe. I made a 9x13 and topped it with homemade whipped cream with the strawberry extract, turned out perfect. Decorate with some fresh strawberries. I found my strawberries in syrup at target. item not reviewed by moderator and published
After cooling the cakes in the pan I I placed on the wire racks and they were so heavy they almost slid through the racks. : - ( I had planned to make this a beautiful layered cake and decorate for my Mom's birthday. Now I have to start over. item not reviewed by moderator and published
I use my grandmothers homemade recipe which is very very similar to this. However, on the frosting, I stick to my grandmother's recipe which is not near as runny and it is not cream cheese either for those who aren't a fan of cream cheese. Her frosting is one stick of butter, 3/4 cup of stawberries, and one box of the confectioner's sugar and that's it. item not reviewed by moderator and published
I LOVE this recipe!! I keep the frozen strawberries in syrup whole, not pureed and save a little juice for the frosting. I also cook it an extra 10 minutes in a 9x13 pan....browning on the cake doesnt matter if youre frosting it! Also for the frosting I just make a standard cream cheese frosting, one stick of real salted butter softened, one 8 oz cream cheese, 3.5 cups powdered sugar, teaspooon of vanilla and a splash of the strawberry syrup juice for color and flavor....its not too runny as long as you dont put much liquid in it...literally like 2 tablespoons is enough. item not reviewed by moderator and published
What a disaster! The cake was good but the frosting was super runny and the cake slid and the frosting and the strawberries on top were in a pool around the platter.. So sad. It was for my sons 13th birthday. item not reviewed by moderator and published
I made this as a birthday cake, and everyone agreed it tasted like it had come from a bakery! I'm giving the recipe 4 stars because of the tweaking required. TIPS: I suggest using one tablespoon of cake flour to make up for every .5 oz of cake mix. For example, I bought a 16.25 oz box of cake mix, so I added in 4 tbsp of cake flour. Also, I stuck a toothpick in the cake at 20 mins and it was still raw batter; I suggest cooking for 30-35 mins. (Mine was perfect at 32.) As far as the frosting goes, based on the negative reviews and the fact that it called for 7 cups of confectioner's sugar, I decided to go with a completely different recipe. I used a whipped strawberry frosting; it used just heavy cream, powdered sugar, and pureed strawberries. I'm not really a big frosting fan to begin with, but this was light and DELICIOUS! SIDE NOTE: I used sugar-free gelatin (0.3 oz), regular frozen strawberries (no syrup), a cake mix with pudding in the mix, and two 8-inch cake pans. item not reviewed by moderator and published
This is my absolute favorite strawberry cake ever!!! I want to clear some things up in this recipe so people don't make the same mistake I did the first time I made it. (I poured too much strawberry puree into the batter.) You don't need two different packages of frozen strawberries in syrup, you only need one. (I have only ever found 20-25 oz packages at Walmart, and DO NOT use all of it. If you do then your cake/frosting will turn out runny.) After the strawberries in syrup is thawed, you blend it and measure out 15 oz to use in the cake batter and you measure out 1/4 cup for the frosting. Also, I substitute apple sauce for the vegetable oil. It's much healthier and there's no difference in the taste. Just a suggestion for those of you who don't want to use the vegetable oil. I hope this helps! :) item not reviewed by moderator and published
This cake is delicious, but the recipe requires significant modifications. The first one I made was dense and oily, and collapsed after I took it out of the oven (after much longer than 20 minutes). The second time, I reduced to 1/4 cup oil and 10 oz strawberries. I also cooked it for 26 minutes before checking. It worked much better. There is way too much liquid in this recipe for the standard 16.25 (or smaller) cake mix. The box I bought, Duncan Hynes, called for 1 cup water and 1/4 cup oil. I figured the 1/4 cup water and 10 oz strawberries were roughly equivalent in liquid, and reduced the oil to the amount on the cake box. Seemed to work. The cake was still moist, but it was fluffier and not sunken in the center. Tip: If you buy a 14 oz bag of strawberries, you will have enough for the cake and the frosting and not need to buy two. item not reviewed by moderator and published
Don't use this recipe. I have been making this cake for years because it is my son's favorite. Oven temperature is tested and accurate. I tried Paula Dean's recipe after I lost my original one in a move. This recipe was a disaster. First of all, it takes much more than 20 minutes to bake. Followed instructions, cake looked done. Was uncooked in the center in spite of a clean toothpick (this is an oily cake). This cake needs about 40 minutes to cook and to be covered lightly with foil to avoid too much browning on the top. Second, it is ridiculous to puree an entire bag of frozen strawberries, only to read further and find out you only need 1/2 cup. I also agree with the last post that portions are not quite accurate. You do have to work with the icing recipe. There are many, many really good recipes out there for this same cake, and even ones that are not from scratch. Would not recommend this one at all. Looks to me like the network did not test this recipe. item not reviewed by moderator and published
The reciepe wasnt really accurat. Following Paulas portions wont work I had to follow the portions on the cake box. I had to motify the amount of frozen strawberry added to the cake and icing. It did take longerto bake it looked as if teh top was going to burn so I had to watch it carefully. The icing was way off I figured that if you add more cream cheese the consistency would be that of icing. The first attempt of icing was a delicious liquidy mess. In conclusion I was better off witha box of strawberry cake mix. I will make the icing again with the portions modified item not reviewed by moderator and published
This was my first attempt at making a strawberry cake, and despite the difficulty some had, I decided to give it a shot. I took it to work today for our monthly birthday celebration. It was a HIT!! Everyone raved about how great it tasted! I was delighted in how simple the recipe was, however, it states to bake the layers for 20 minutes, but mine were nowhere near done by that time. I continued baking 10 – 13 minutes checking often for doneness with a toothpick so that the cakes didn’t come out dry. Another issue was with the ingredient list for the frosting. The recipe calls for a 10-oz bag of frozen strawberries in syrup, however, you don’t find out until you’re preparing the frosting that you only actually use 1/4 cup of the pureed strawberries. I saw several complaints about runny frosting, leading me to wonder if some had used the whole 10-oz bag. A tweak in the frosting ingredient list specifying the use of only 1/4 cup might help that situation. All in all, GREAT cake!! item not reviewed by moderator and published
Had the cake at a friends and loved it! Decided to make it to take to a cookout, it fell apart wasn't done completely. Icing ran all over the counter. Want be making this aging any time soon. item not reviewed by moderator and published
I have made this cake before to rave reviews. But today I seem to have a bit of trouble with it so I checked the reviews on this recipe and see that others are having the same issues. I'm wondering if the problem is stemming from the cake mix itself. Cake mixes used to be 18.25 oz which is what the recipe calls for. But now cake mixes are only 16.5 oz. so that may be why the cake batter seems wetter and requires more baking time. item not reviewed by moderator and published
i have made this cake recipe 3 times thinking I did something wrong and each time it came out horrible. The cake just doesn't look cooked...even when the toothpick came out clean! I also cooked it for waaay longer than the recipe called for and it still never seemed cooked all the way through. I thought it was just me but after 3 times of following the recipe I know it isn't me afterall. I will just stick with the Duncan Hines recipe which is similar, yet seems to come out perfect each time. Sorry Paula but this recipe as it is written is a fail! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Best Strawberry cake recipe I've ever found. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Best cake ever! My mother absolutely favorite cake, I make it for her birthday every year. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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... item not reviewed by moderator and published
the best tastin' and easy to make ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
The best and easiest strawberry cake! Love it! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made this and did not care for it at all. I was going to make a scratch cake but for times sake decided on this recipe. Even with the extra addition of the strawberries and jello, it tasted like a box cake with jello. The icing was way too runny and the strawberry taste was overwhelming. I think just a regular buttercream frosting would have been much better. I would not make this cake again. item not reviewed by moderator and published
This cake can be difficult to work with if you are doing layers. I just had it completely fall apart. The taste is soooo good. Save yourself the headache and just make it in a 9x13 pan. item not reviewed by moderator and published
AWESOME!!!! item not reviewed by moderator and published
Strawberry cake? nah, don't think so... come one try it! Whoa - Awesome moist melt in your mouth delicious! So glad I tried this - Super easy to bake - didn't change a thing, except I didn't have the strawberry extract so I left that out - didn't miss it that I know of - I've made this cake 3 times this month! Wonderful to take to pot lucks, parties - anywhere. Thanks Paula!! item not reviewed by moderator and published
Did use suggestions made by others. Purchased a cake mix with no pudding. Also used as much strawberry juice as I could and then added water to finish out the cup of water in the recipe. I did change to a completely different frosting. It was a Cool Whip frosting, so the cake does have to be refrigerated. In my blender I added 1 cup of thawed sweetened strawberries, 1 tsp vanilla, 8 ounces of room temperature cream cheese, 3 tbsp of powdered sugar. I did not drain the strawberries. I poured that into a bowl and folded in 12 ounces of Cool Whip. Frosted my already cold cake with this topping. Yummy! Make sure everything is cold. Cool Whip will collapse your cake is warm. item not reviewed by moderator and published
I LOVE how it tastes! I ate so much of the frosting before I iced the cake that I felt sick, LOL I had two problems with it, though. The frosting wouldn't get thick and I had enough left over after I iced the cake to ice a whole other cake. I'm not sure how that happened. The other thing was the cake layers were not completely baked, even though I did the clean toothpick test and I even baked them for an extra five minutes...... but other than this, it tastes HEAVENLY!!! Thank you, Paula, for another awesome, delicious recipe! item not reviewed by moderator and published
The most DELICIOUS AND MOIST cake I have ever made! Made it once for a birthday party and everyone was asking for the recipe! item not reviewed by moderator and published
This cake is the best strawberry cake I've tasted. I found out about it when a coworker brought it to work and I practically scraped the pan clean! I used a cake mix that had 15.25 oz and added 1/2 cup of cake flour to make up the difference. I bought a 20 oz tub of frozen strawberries in sugar and used about 1 3/4 cup for the cake. I used jello, just not the "instant" kind. I did the two dark-coated 9 inch rounds and ended up baking them for about 40 minutes at 325 degrees. I ran into problems with the frosting's consistency, though. It tasted heavenly, but had the thickness of yogurt. As someone else said, it was "soupy." I didn't mind, I kind of scooped it over separate slices of cake. I'd bet if I had given it time to refrigerate, it would stiffen, but I wish I knew what my coworker did to make her frosting perfect. Oh, and I used about 2 1/2 cups of sugar instead of the 7 cups called for, and I omitted the strawberry extract. All in all, definitely worth a try! item not reviewed by moderator and published
I have NEVER tasted a better strawberry cake. I used this recipe to make cupcakes for a baby shower, I hosted this month and every cupcake was eaten. The icing was DELICIOUS!!! This is a must try! item not reviewed by moderator and published
AWESOME tasting Strawberry Cake; takes me back to childhood when my mom would bake one. I made a few changes during the cake baking process. 1st - decreased baking temp to 325 deg (using dark-coated pans. 2nd - used two 8" cake pans (lightly greased &amp; floured and lined w/wax paper. 3rd - used 16.25 oz box white cake mix, adding approx 1/2 cup A/P flour. 4th - baked approx 27-30 mins. 5th - cooled layers in pan for about 30 minutes (until edges pull away from pan, then turn onto cooling racks to cool completely - recommending placement of wax paper over racks due to cake moistness. I prepared frosting exactly as recipe calls (using strawberry extract frosting is SUPER rich, but soooo good. Finally, I refrigerated cake over night to ensure it set up properly. This is one of my family's favorite cakes, especially my father-in-law's. I've made twice without any problems; will make again and again. item not reviewed by moderator and published
I made this cake for a princess themed birthday party. The cake mix I bought was a couple ounces short of the required 18.25 oz needed for the recipe. I just added regular cake flour to make up for the difference. Then I used frozen strawberries not in syrup. The end result was a very moist and delicious cake! I also took a couple suggestions from other reviewers. I skipped the ultra-sweet frosting in favor of a regular buttercream. Then I added a layer of chocolate cake in between the strawberry layers. Simply divine. I have no way of posting photos of the cake, if you go to my flickr stream at cindybee23 you can see them. item not reviewed by moderator and published
STOP!!! You need look no further for a "go to" strawberry cake recipe! I have done the leg work for you. This recipe is too easy not to make. The cake is: beautiful in color, fragrant in strawberry aroma, and has a delicious and palate pleasing texture. I have had many compliments on it. I have paired it with chocolate and vanilla cake to make a neapolitan cake. It is yummy with chocolate/vanilla/strawberry buttercream. Perfect, delicious and easy..One more thing..I pureed fresh strawberries because I had them. Sometime I will have to try frozen. item not reviewed by moderator and published
I followed the recipe exactly and got rave reviews from my dinner guests. Days later they are still talking about it. The trick to keep the frosting from getting too runny is to strain the juice off of the frozen strawberries and just puree in a food processor. I didn't use strawberry extract or any other extract and it was still wonderful. It's a crowd pleasing cake!!! item not reviewed by moderator and published
The cake itself is absolutely amazing. I, too, had to adjust the cooking time to 30 minutes for 2 9" pans. The icing tastes delicious, however it was just too soupy - kind of like thick strawberry yogurt. I decreased the sugar from 7 cups to 5 cups. 4 cups would have been ideal, but I was hoping the extra cup I used would thicken it a little more. I also used only frozen strawberries rather than the ones in syrup. I can't imagine how soupy the frosting would have been if I had used any extra liquid! But I'm guessing the recipe calls for the 7 cups to get the frosting to thicken. I think next time, I'll use a whole stick of butter instead of 1/2. It might help it set up better. I just had to keep the cake cold until near serve-time or the frosting would have started sliding off the cake. Otherwise, this cake is 5 stars. item not reviewed by moderator and published
I made this cake in a 13x9 pan and cooked it for about 45 minutes. It came out very moist, tasty and pink! The frosting was delicious with the added puree. Also, I could not find strawberry extract so used raspberry extract, instead. item not reviewed by moderator and published
delicious and moist; paired w/ buttercream. Was confused since recipe calls for 18 oz cake mix and none of the brands at my 2 stores had that size. Didn't seem to matter since cake was delish. item not reviewed by moderator and published
I love this cake! But definitely bake longer. I used 9 inch pans and at 20 minutes they were still jiggly. 30 minutes is about right. Thank goodness I read the reviews first. Thanks everyone! item not reviewed by moderator and published
I loved this cake. The reason I gave the recipe 4 stars is that the bakking time is not correct. I made it twice in one week, once as the single recipe and once as a double recipe sheet cake. It took about 30 minutes to bake the single recipe and 45 to bake the sheet cake. I did find the 18.25 oz cake mixes at Kroger. The Kroger brand cake mix is also 18.25 oz. I used frozen strawberries in the cake but fresh strawberries in the frosting. I only pulsed a bit in blender to preserve the taste of fresh strawberries. Everybody loved it at both parties and talked about how original it was. I made them for my one year old's parties and it just happens to be strawberry season in Michigan so it was just perfect. I would suggest that the Food Network repost this recipe with the correct baking times. item not reviewed by moderator and published
I read a great deal of reviews before I made this cake. I agree with the majority it is a Yummy cake. I trippled the recipe b/c I was making a big 2 tier 4 layer cake for a 50th birthday party. I mixed 2 packets of jello with 3/4 cups water into 45 ozs of pureed strawberries. The cakes came out perfect but they did have to be baked longer. i filled the layers with strawberry mousse, made a Martha Stewart strawberry buttercream frosting and drizzled chocolate ganache over the entire cake. It came out awesome. Everyone is asking me to make it for their birthday. item not reviewed by moderator and published
I made this cake following the directions. I poured batter in two 8" round pans. The cake was extremely heavy and dense!. I expected a lighter cake. My whole family complained about the heaviness of the cake. I am not sure if this came out like the recipe intended.. I would not bake again. item not reviewed by moderator and published
AMAZING!! I used one small basket of fresh strawberries and pulsed with the 1/4 cup of water and strawberry jello before adding to cake mix. I added 1/4 cup flour as others suggested since the cake mix was only a 16 ounce box. It needed 10 more minutes baking time. I added a few pulsed fresh strawberries to the frosting and 5 cups powdered sugar. It was a huge hit. With an abundance of fresh strawberries on the Central Coast this will be my go to dessert!! item not reviewed by moderator and published
This cake turned out great! I needed a large cake (2-12" pans, so I doubled the recipe and it worked well. I used Wilton's Cake Release on the pans, and also a layer of parchment paper in the bottom and I had no issues with the cake releasing from the pans. I used the cream cheese frosting as the filling and made buttercream for the frosting. I highly recommend a 3-day process for making the cake. Day 1 - bake the cakes. Let cool, then wrap well. Day 2 - make the filling, fill the cake, wrap and freeze to set. Day 3 - pull the cake from the freezer and let set out for an hour and then ice the cake. item not reviewed by moderator and published
"It tastes like a fresh strawberry shake"....yumm,yumm! I must say I was so nervous reading all the different reviews i was quit apprehensive in making it since this was going to be the first time I ever made a cake from scratch (accept for the white cake mix part. I was able to make it per the instructions as written. I took it upon myself to use fresh strawberries which I pureed myself in my food processor and added sugar to taste. I did take the advise of one reviewer and added a 1/4 c.of flour but I think it would have been fine without it. I cooked my cakes for 35 minutes (starting at the 20 minute cook time. All I can say is i will be making this cake again very soon i have a feeling! Thanks Paula! item not reviewed by moderator and published
Okay, so usually I am a diehard from scratch baker, but this is an exception. Great! A few things though... I could not find strawberry extract in the grocery store, so I mistakenly added a bit more strawberry puree to the frosting to make up for the lack of strawberry extract. Bad idea. The frosting did not set up correctly because too much puree. Several hours later after I assembled the cake, half the frosting was falling off it! I had to throw out the frosting and make a new batch, this time I used vanilla extract instead of extra strawberry puree and it turned out just fine. Also, there's no.way. that you'll need seven cups of sugar in the frosting. I used almost all of one box of powdered sugar and that was more than enough. item not reviewed by moderator and published
BIG TIP! most boxed cake mixes sold now are NOT 18.25 oz. as this recipe calls for! manufacturers have downsized to 16.5 oz. (though they have not downsized the price of course! i used the cheapest store brand cake mix - still 18.25 oz., and the cake was WONDERFUL! checked at 20 min. and the cakes were still soupy - baked for an additional 10 minutes and they came out perfectly. DO grease AND flour your pans for easy release. i baked my cakes and made the frosting the night before, wrapped and refrigerated, and then assembled the day of. my final tip! about 2/3 C. of frozen, whole strawberries is all that is needed for the icing. i used frozen strawberries WITHOUT syrup, but added a little sugar and water to them, then defrosted in the microwave before blending. (this goes for both the strawberries in the cake and those in the frosting. Everyone loved the cake! OH! and the frosting tastes like fresh, homemade strawberry ice cream! YUM! item not reviewed by moderator and published
I love the taste of this cake but I think the Bake time needs to be longer for such a moist cake. I made two 6" layers and a few cupcakes out of this batter and I baked the 6" for about 22 minutes. When I took them out of the oven, the centers fell. They stuck to the bottom of my pan eventhough I had sprayed them with cooking spray. I will reserve my total judgement until they cool and are frosted. I ate a cupcake warm without icing and it was delicious. So much better than a plain box mix. item not reviewed by moderator and published
Loved this cake. I didn't make the frosting because I thought 7 cups of confectioners sugar was too much instead I made a whip cream strawberry frosting which was delish!! I will make this cake again.. item not reviewed by moderator and published
This is an awesome recipe. It is very rich despite being a fruit based cake, the chocolate lovers will be impressed! I always use cream cheese icing for this and its delicious! item not reviewed by moderator and published
my dad came back home to California from his bussiness meeting in Mississippi after 5 weeks yesterday so my children and I made him the cake and he just loved it! he doesnt have much of a sweet tooth so i used less sugar... perhaps just 2 1/2 cups of it, and it turned out magnificent! thank u for the recipe, im sure ill use it again item not reviewed by moderator and published
Five stars for simplicity, taste and versatility. I baked my 2 layers for 30 minutes. A co-worker gave me this recipe saying this was the best strawberry cake she ever had. I wanted to use what I had on hand so I used my last year's frozen wild raspberries, added sugar to them for the puree and I didn't thaw the berries. Just ran them through my food processor. Since it was still frozen it didn't puree but didn't effect the quality of the cake. I had cherry jello so I used that. I also didn't measure out the powdered sugar for the frosting, just used 1 lb. Very delicious, but I do recommend using seedless raspberries or blackberries if you are wanting to try something other than strawberries. I can't wait until my strawberries are ready as I will make this cake again! item not reviewed by moderator and published
I've made this cake about a dozen times, mainly for Potlucks at work or family gatherings. I make it exactly as the recipe is written. I get tons of compliments every single time and folks begging me to share the recipe. The only thing I would point out (and it might just depend on altitudes but it takes at least 27-30 minutes to bake. Usually, after the 20 minute mark, I'll do a toothpick test every 2-3 minutes until it comes out clean. Also, don't skimp on the inner layer of icing. I've done this a couple of times because I was worried I'd run out of icing. Always have some left over, so be sure to add a hearty layer of icing between the 2 cakes. Enjoy! item not reviewed by moderator and published
I made this cake a few years ago. It was a huge hit at a family gathering. It has been requested for Easter dinner this year. The only comments I have are the recipe makes a lot more frosting than the cake requires. The recipe lists strawberry extract under ingredients for the frosting. However, the frosting instructions say to add the Strawberry puree and vanilla extract. There is no vanilla extract in this recipe it should say to add strawberry puree and strawberry extract. Must be a test to see if we are reading the instructions. This cake is delish! item not reviewed by moderator and published
This is an excellent recipe, however the cake will have to bake for 40-50 minutes and it is best if you grease and flour the pan(s. It also makes a great 1/4 sheet cake; great for a child's birthday cake. item not reviewed by moderator and published
I made cupcakes with this recipe and they turned out delicious!! item not reviewed by moderator and published
Wow.....really delicious and moist, but watch out - it's rich! item not reviewed by moderator and published
This came out really excellent but I admit I didn't follow the recipe 100%. I skipped the Strawberry jello because while researching online I found lots and lots of reviews that said jello adds a significant artificial taste. Instead, I added a couple of tablespoons of flour and some extract (I used raspberry because I didn't have strawberry and it worked just fine. I made them into cupcakes and frosted with chocolate frosting instead of Paula's frosting recipe. They were divine! The strawberry flavor was good and strong and the cupcakes were the perfect moist consistency. I will definitely use this recipe again with my modifications. item not reviewed by moderator and published
I can't find that size anymore either.  I buy the 16.5-oz. cake mix and add 1 tablespoon all-purpose flour. item not reviewed by moderator and published
I hope that was confectioner's sugar. Remember, if all fails read the instructions. item not reviewed by moderator and published
Yes the normal recipe for this frosting is 3 cups of sugar item not reviewed by moderator and published
hello by Generous cup do you  mean 1 cup of purred strawberrys?  item not reviewed by moderator and published
Yes, I was wondering if using just pureed strawberries would be better than in the sweetened strawberries. item not reviewed by moderator and published
So you used 7 cups of powdered sugar?  item not reviewed by moderator and published
Does this mean you don't use any water at all? item not reviewed by moderator and published
I cannot find the 18.25-oz. cake mix that the recipes calls for. It appears all brands have reduced their size to 16.25 oz. Did you use the smaller size and keep all other ingredient amounts the same? item not reviewed by moderator and published
I was reading in the reviews, and one lady said to use 4 tablespoons of flour to make up for the loss... Worked great!! item not reviewed by moderator and published
How is that the recipes fault? Did't you check the doneness before you took it out of the oven? item not reviewed by moderator and published
alot of people complianed about doness. I made the cake how ever mine did come out done but I had to keep close watch because it does take longer to bake and if I hadnt watched it carefully it would of burned. There are a lot of inconsistency with the reciepe you have to tweek it alot as you go for it to come out right item not reviewed by moderator and published
I made this cake last night, and I followed the recipe. However, the measurements are off. You have to change the amounts in here. Before I put it in the oven, I noticed the batter was very thin. Someone wrote this out for her, but they did NOT test it first. item not reviewed by moderator and published
I am getting ready to make this cake, and am wondering about the size of the box of cake mix, too. Wondering if I should reduce the number of eggs or perhaps the amount of strawberries??? item not reviewed by moderator and published
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. item not reviewed by moderator and published
This cake was a disaster. Something is wrong with the recipe. The cake and recipe went in the trash! Even the icing was bad. i used 4 pounds of powdered sugar and it was still runny. I went exactly by the recipe and baked it 5 minutes longer and it fell flat. item not reviewed by moderator and published

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