Strawberry Cake Ever

The Best Strawberry Cake Ever

Indulge in the luscious sweetness of fresh strawberries with this exquisite dessert that promises to be the star of any occasion. Bursting with fruity flavor and topped with a creamy strawberry cream cheese frosting, this strawberry cake recipe is sure to become a family favorite. Whether you’re celebrating a birthday, hosting a gathering, or simply craving a slice of something special, this cake is the perfect choice. Join us as we dive into the world of decadent strawberry goodness!

Frequently Asked Questions (FAQs):

1. Can I use fresh strawberries instead of frozen for this recipe?

  • Yes, fresh strawberries can be used instead of frozen. Simply wash, hull, and puree the strawberries to achieve the same consistency as the frozen ones.

2. Can I make this cake ahead of time?

  • Yes, you can prepare the cake layers in advance and store them in an airtight container in the refrigerator for up to two days before frosting. Alternatively, you can freeze the unfrosted cake layers for up to three months.

3. Can I substitute the strawberry gelatin with another flavor?

  • While strawberry gelatin adds a distinct flavor to the cake, you can experiment with other flavors such as raspberry or cherry for a unique twist.

4. Is there a way to make this cake keto-friendly?

  • Yes, you can create a keto version of this cake by using almond flour or coconut flour instead of white cake mix, and a sugar-free sweetener in place of sugar. For the frosting, opt for a low-carb cream cheese and sweeten with a keto-friendly sweetener.

5. Can I omit the cream cheese frosting and use a different frosting instead?

  • Absolutely! Feel free to use your favorite frosting, such as vanilla buttercream or whipped cream, to top this delicious strawberry cake.


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 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)


For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, combine the white cake mix and strawberry gelatin.
  3. Add the pureed strawberries, eggs, vegetable oil, and water to the dry ingredients. Beat on medium speed until well combined and smooth.
  4. Divide the batter evenly among the prepared cake pans.
  5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Strawberry Cream Cheese Frosting:

  1. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
  2. Add the pureed strawberries and strawberry extract to the mixture, beating until well combined.
  3. Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition, until the frosting reaches your desired consistency.
  4. Once the cakes have cooled completely, spread a layer of frosting between each cake layer, stacking them on top of each other.
  5. Use the remaining frosting to frost the top and sides of the cake.
  6. Garnish with freshly sliced strawberries, if desired.

Cook’s Notes:

  • Ensure that the frozen strawberries are fully thawed before pureeing them for the cake batter and frosting.
  • For a richer strawberry flavor, add a few drops of red food coloring to the cake batter.
  • To prevent the cake from sticking to the pans, line the bottoms of the cake pans with parchment paper before greasing and flouring them.


  • For a lighter version of this cake, substitute applesauce for the vegetable oil in the cake batter.
  • Experiment with different fruit flavors by using fresh raspberries, blueberries, or blackberries in place of strawberries.
  • Add a hint of citrus flavor by incorporating lemon zest into the cake batter or frosting.

Keto Version:


  • Replace the white cake mix with 2 cups of almond flour or coconut flour.
  • Substitute the sugar with a keto-friendly sweetener, such as erythritol or stevia.
  • Use 1/2 cup of mashed strawberries instead of frozen strawberries in syrup.


  • Opt for full-fat cream cheese and butter.
  • Sweeten the frosting with powdered erythritol or stevia instead of confectioners’ sugar.
  • Adjust the amount of sweetener to taste.

With its vibrant color and irresistible flavor, this Strawberry Cake with Cream Cheese Frosting is a dessert dream come true. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to impress. With simple ingredients and easy-to-follow instructions, you can recreate this bakery-style treat in the comfort of your own kitchen. So go ahead, slice into this decadent delight and savor every bite of its heavenly goodness!

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