Easy Strawberry Cake With Cream Cheese Frosting Recipe

Strawberry Cake and Cream Cheese Frosting
Strawberry Cake and Cream Cheese Frosting. Diana Rattray
    40 mins
Ratings (16)

This easy strawberry cake (or cupcakes) starts with a white cake mix and a box of strawberry gelatin. Fresh strawberries help to flavor the cake and the creamy frosting. Use fresh or frozen thawed strawberries in this recipe.

The gussied-up cake mix makes a beautiful cake or cupcakes, and it is perfect for a spring party or weekend dessert. 

What You'll Need

  • 1 package white cake mix (I used a yellow mix)
  • 1 package (3 ounces) strawberry-flavored gelatin powder
  • 1/2 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1/4 cup water
  • 3/4 cup mashed strawberries
  • Strawberry Cream Cheese Frosting:
  • 1/4 cup butter, room temperature
  • 8 ounces cream cheese, softened
  • 4 tablespoons mashed or pureed strawberries
  • 5 to 6 cups confectioners' sugar

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).
  2. Grease and flour two 8- or 9-inch round cake pans or two 12-cup muffin pans with cupcake liners.
  3. Combine the cake mix and gelatin powder in a large bowl.
  4. Beat in the vegetable oil, eggs, water, and 3/4 cup of strawberries.
  5. Divide the batter between the two prepared cake pans or among the lined muffin pans.
  6. Bake in the preheated oven for 30 minutes for cake or about 18 to 20 minutes for cupcakes, or until a toothpick inserted in center comes out clean. ​
  1. Cool the cake or cupcakes in the pan on racks for about 10 minutes. Remove from the pans to the racks to cool completely.
  2. For the frosting, beat the butter and cream cheese in a mixing bowl with an electric mixer until smooth.
  3. Add the 1/4 cup of mashed or pureed strawberries and about 5 cups of confectioners' sugar. Beat until smooth and creamy.  Add more confectioners' sugar, if needed to thicken.
  4. Spread the frosting between cake layers and then frost the top and sides of the cake. Or spread or pipe the frosting onto the cupcakes.

Note: The original recipe called for 1 cup of oil. I had some very good feedback on that recipe and a few who thought it was too oily or too moist. I made the recipe pictured with 1/2 cup of oil and used a cream cheese icing with some of the pureed strawberries for color and flavor.

Tips and Variations

  • If you have extra strawberry puree, brush a little over the layers before frosting the cake.
  • To make the frosting with less sugar, cut back on the mashed or pureed strawberries.

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