Strawberry Cake with Fresh Strawberry Frosting

Recipe Information

Author: Recipes by deesviral
Cuisine: American
Category: Dessert
Preparation Time: 15 Minutes
Baking Time: 30 Minutes
Total Time: 45 Minutes
Yield: 12 Servings

Ingredients

For the Cake

• 1 white cake mix
• 1 (3-ounce) package strawberry gelatin
• 4 large eggs
• 1 cup vegetable oil
• ¼ cup water
• 1 (10-ounce) package frozen strawberries, thawed and divided

For the Strawberry Frosting

• 1 (1-pound) package powdered sugar
• ⅓ cup unsalted butter, softened
• Remaining thawed strawberries

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×12-inch baking pan.
2. In a large mixing bowl, combine the white cake mix, strawberry gelatin, and eggs.
3. Add the vegetable oil, water, and half of the thawed strawberries.
4. Beat on medium speed for about 2 minutes until the batter becomes smooth and well combined.
5. Pour the batter evenly into the prepared baking pan.
6. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before frosting.
8. To prepare the frosting, beat together the powdered sugar, softened butter, and the remaining strawberries until smooth and creamy.
9. Spread the frosting evenly over the cooled cake.
10. Slice, serve, and enjoy this soft strawberry dessert with fresh strawberries if desired.

Expert Tips

• Use room-temperature eggs for a lighter cake texture.
• Drain excess liquid from the thawed strawberries if they’re very watery.
• Don’t overmix the batter after everything is combined.
• Cool the cake completely before adding the frosting.
• Refrigerate for one hour before serving for cleaner slices.

Recipe Variations

• Decorate with fresh sliced strawberries.
• Add white chocolate chips to the batter.
• Use cream cheese instead of butter for a tangy frosting.
• Turn the batter into cupcakes by baking for 18–22 minutes.
• Top with whipped cream for an extra light finish.

Storage

Store the cake covered in the refrigerator for up to 5 days. Allow slices to sit at room temperature for about 20 minutes before serving. The unfrosted cake can also be frozen for up to 3 months.

Estimated Nutrition (Per Serving)

• Calories: 430
• Protein: 4g
• Carbohydrates: 58g
• Fat: 21g
• Saturated Fat: 5g
• Sugar: 41g
• Sodium: 310mg

Frequently Asked Questions

Can I use fresh strawberries instead of frozen?

Yes. Chop fresh strawberries finely and use the same quantity.

Can I make this cake ahead of time?

Absolutely. Bake it a day ahead and frost before serving.

Can I freeze the finished cake?

Yes. Wrap individual slices tightly and freeze for up to 3 months.

Can I make this recipe as cupcakes?

Yes. Bake at 350°F for about 18–22 minutes.

Why is my frosting too thin?

If the strawberries release too much juice, simply add more powdered sugar until the frosting reaches your desired consistency.

Conclusion

Soft, moist, colorful, and packed with real strawberry flavor, this Strawberry Cake with Fresh Strawberry Frosting is one of those classic desserts everyone loves. It’s simple enough for everyday baking yet beautiful enough for birthdays and celebrations. One bite of this tender cake with its creamy strawberry frosting, and you’ll understand why it’s always a family favorite.