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Craving a moist, fruity cake that will wow your friends and family? Look no further than “The Best Strawberry Cake Ever.” This delightful dessert combines the sweet taste of fresh strawberries with a light, fluffy white cake and a rich cream cheese frosting.

Whether you’re celebrating a birthday, hosting a party, or simply indulging yourself, this strawberry cake is sure to be a crowd-pleaser. In this post, we’ll walk you through the recipe step by step, offer helpful tips and variations, and provide advice on storage and pairing. Let’s dive in!

The Best Strawberry Cake Ever Recipe

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Cooling Time: 1 hour
Total Time: ~1 hour 45 minutes
Servings: 12 generous slices

Equipment Needed:

2 x 9-inch round cake pans
Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Rubber spatula
Wire racks for cooling
Sifter (optional, for powdered sugar)

Ingredients:

For the Cake:

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

For the Strawberry Cream Cheese Frosting:

1/4 cup softened unsalted butter
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 (sifted, if lumpy)
Fresh strawberry slices for garnish (optional)

Instructions:

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line them with parchment circles for easy removal.
Mix the Batter: In a large mixing bowl, whisk together the cake mix and strawberry gelatin. Add the pureed strawberries, eggs, oil, and water. Beat with an electric mixer on medium speed for about 2–3 minutes, or until the batter is smooth and evenly colored. Scrape down the sides as needed.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until the tops are springy to the touch and a toothpick inserted into the center comes out clean.
Cool Completely: Let the cakes cool in their pans for 10 minutes, then gently turn them out onto wire racks to cool fully—this prevents the frosting from melting.
Make the Frosting: In a clean mixing bowl, beat the softened butter and cream cheese together until completely smooth and fluffy. Add 1/4 cup of the strawberry puree and the strawberry extract. Beat until combined. Gradually mix in the powdered sugar, about 1 cup at a time, until the frosting is creamy and holds its shape.
Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of frosting over the top, then place the second cake layer on top. Continue frosting the top and sides until the whole cake is covered.
Garnish (Optional): Top with fresh strawberry slices for a vibrant, juicy finish. Chill for 30 minutes before slicing for cleaner cuts.

Tips and Variations

For a healthier twist, swap the white cake mix with whole grain cake mix or use a homemade white cake recipe with whole wheat flour.
Add a few drops of strawberry extract for an even stronger strawberry flavor.
Opt for a lighter frosting like vanilla buttercream or whipped cream for a different take.
Decorate with sprinkles or edible flowers for a festive touch.
Turn this recipe into cupcakes by using lined pans and adjusting the baking time.

Storing Leftovers

If there are any leftovers (which is doubtful!), store them in an airtight container in the fridge for up to three days. Let the cake come to room temperature before serving to enhance the flavor and texture.

Food and Drink Pairings

Pair “The Best Strawberry Cake Ever” with:

A refreshing glass of iced tea or lemonade for a summer treat
A scoop of vanilla ice cream for an indulgent dessert
A cup of coffee or hot tea for a cozy afternoon snack

The Best Strawberry Cake Ever

Print Recipe

This delectable cake blends the sweet taste of strawberries with a light, airy white cake and a rich cream cheese frosting.

Total Time: 1 hour 10 mins
Yield: 6 serving 1x

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line them with parchment circles for easy removal.
Mix the Batter: In a large mixing bowl, whisk together the cake mix and strawberry gelatin. Add the pureed strawberries, eggs, oil, and water. Beat with an electric mixer on medium speed for about 2–3 minutes, or until the batter is smooth and evenly colored. Scrape down the sides as needed.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until the tops are springy to the touch and a toothpick inserted into the center comes out clean.
Cool Completely: Let the cakes cool in their pans for 10 minutes, then gently turn them out onto wire racks to cool fully—this prevents the frosting from melting.
Make the Frosting: In a clean mixing bowl, beat the softened butter and cream cheese together until completely smooth and fluffy. Add 1/4 cup of the strawberry puree and the strawberry extract. Beat until combined. Gradually mix in the powdered sugar, about 1 cup at a time, until the frosting is creamy and holds its shape.
Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of frosting over the top, then place the second cake layer on top. Continue frosting the top and sides until the whole cake is covered.
Garnish (Optional): Top with fresh strawberry slices for a vibrant, juicy finish. Chill for 30 minutes before slicing for cleaner cuts.

Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 25 minutes