This easy strawberry cake with fresh strawberries is a colorful and delicious dessert with a cool and creamy whipped icing on top.
Although it could be made year-round, it’s especially delicious when made with the sweetest berries of the year-from a local farmer’s market.
But not to worry… it could absolutely be made with frozen strawberries too.
Ingredients
- white cake mix
- strawberry Jell-O
- fresh strawberries, cut into small pieces
- water
- oil
- eggs
- powdered sugar
- unsalted butter
- vanilla pudding mix (not instant)
- whipped topping (Cool Whip or similar)
Other strawberry recipes you’ll love
Directions
In large bowl, stir together cake mix and Jell-O. Add water and oil; beat well. Beat in eggs one a time and finally, stir in the chopped strawberries.
Pour into a greased and floured 9×13-inch baking pan.
Bake for 30-35 minutes or until cake tester inserted in center comes out clean. Let cool completely.
Cream together the butter, powdered sugar, strawberries and 2 tablespoons of pudding mix until creamy and smooth. Fold in whipped cream. Spread over cake; store in the refrigerator.
Just before serving, decorate the strawberry cake with fresh strawberries on top for an extra splash of color.
FAQ for Fresh Strawberry Cake
Cut the strawberries into small pieces and toss with a little flour before adding into the recipe.
This strawberry cake recipe has a strawberry whipped cream frosting which will soften and melt if left at room temperature for too long. It should be refrigerated until serving. Cover with plastic wrap and store leftover cake in the fridge.
You bet! With a well-chilled mixing bowl and beaters, beat 1 1/2 cups of heavy whipping cream until it forms medium to stiff peaks.
Tips and Suggestions
- You can use fresh or frozen strawberries. I’m partial to fresh because sometimes the texture of frozen berries can be a bit smooshy.
- This easy recipe starts with a boxed cake mix and a box of strawberry Jell-O, then we zhuzh it up with fresh strawberries and the creamiest, most delicious frosting.
- Try making cupcakes or even a layer cake instead!
- See the FAQ when using homemade whipped cream.
- If you don’t have strawberry gelatin on hand, any red berry flavor (like raspberry) would be a fun flavor twist.
- The little bit of vanilla pudding mix added to the frosting helps to stabilize it. Make sure it’s regular, not instant pudding. It’s a great pantry staple to have on hand when making homemade whipped cream.
- Using an offset spatula makes it easy to spread the frosting evenly over the cake.
Strawberry Cake
Ingredients
Cake
- 1 15.25 oz box white cake mix
- 1 3 oz pkg strawberry Jell-O
- ½ cup fresh strawberries chopped
- ½ cup water
- 1 cup oil
- 4 eggs
Icing
- 16 oz powdered sugar
- ¼ cup unsalted butter melted
- 2 tablespoons vanilla pudding mix (not instant)
- ½ cup fresh strawberries chopped
- 8 oz whipped topping
Instructions
Cake
- Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one a time, beating well. Mix in strawberries.
- Preheat oven to 350 degrees.
- Pour batter evenly into a greased and floured 9×13-inch baking pan. Bake at 325 degrees for 25-30 minutes or until toothpick or cake tester inserted in center comes out clean. Let cool completely.
Icing
- Cream together the butter, powdered sugar, strawberries and 2 tablespoons of pudding mix until creamy and smooth. Fold in whipped cream. Spread over cake; store in the refrigerator.
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