Strawberry Cake

by

Ultimate Strawberry Cake: Moist Jello-Infused Delight with Fresh Strawberry Cream Cheese Frosting

Introduction to the Perfect Strawberry Cake

Nothing captures the essence of sweet, juicy summer quite like a homemade strawberry cake. This classic strawberry cake recipe, enhanced with strawberry Jello for vibrant color and extra moisture, delivers a tender, pink-tinted crumb bursting with real berry flavor from fresh strawberry puree. Topped with a silky strawberry cream cheese frosting and garnished with fresh strawberries, it’s a showstopper for birthdays, Valentine’s Day, Easter, Mother’s Day, picnics, or any celebration.

This isn’t your average box-mix cake—while it starts with a convenient white cake mix, the addition of strawberry Jello, fresh puree, sour cream for richness, and eggs for structure elevates it to bakery-quality. The result? An ultra-moist cake that’s fluffy yet dense enough to hold layers, with a natural strawberry taste that’s far superior to artificial versions. Paired with a tangy-sweet cream cheese frosting infused with more fresh strawberries, every bite is balanced perfection.

In this ultimate guide, we’ll explore the history of this beloved cake, break down ingredients, provide step-by-step instructions, offer tips for success, troubleshooting advice, variations, storage tips, serving ideas, and more. Whether you’re a novice baker or seasoned pro, this recipe will become your go-to for strawberry bliss.

The Nostalgic History of Strawberry Jello Cake

Strawberry cakes made with Jello have deep roots in American home baking, particularly from the 1970s and 1980s. This era embraced convenience foods like boxed cake mixes and gelatin, leading to creative “doctoring” recipes that turned simple ingredients into crowd-pleasers.

The strawberry Jello cake variation—mixing dry strawberry gelatin into white cake mix batter along with fresh or pureed strawberries—gained popularity through church cookbooks, family recipe swaps, and potluck tables. Unlike poke cakes (where prepared Jello is poured into holes post-baking, popularized in the late 1970s by Jell-O ads), this style incorporates the dry powder directly for even flavor and a pretty pink hue without food coloring.

Many trace similar recipes to the 1970s, with families passing them down for decades. The addition of fresh strawberries and sometimes sour cream or buttermilk made it moister and more flavorful than plain mixes. Today, it’s a retro classic reborn, loved for its ease and authentic taste—proving that some vintage recipes never go out of style.

Why This Strawberry Cake Recipe Stands Out

Countless strawberry cake recipes exist, but this one shines for several reasons:

  • Intense Strawberry Flavor: Combines Jello for punchy berry notes with fresh puree for real fruit taste.
  • Incredible Moisture: Oil, eggs, sour cream, and Jello keep it tender for days.
  • Beautiful Natural Pink Color: No artificial dyes needed—the Jello and puree provide a soft, rosy tint.
  • Easy Yet Impressive: Starts with a box mix but tastes homemade.
  • Versatile: Perfect as a layer cake, sheet cake, or cupcakes.
  • Crowd-Pleaser: Balanced sweetness with tangy frosting; appeals to kids and adults.
  • Make-Ahead Friendly: Improves in flavor after a day.

This recipe yields a generous two-layer 8-inch or 9-inch cake, serving 12-16 generously.

Ingredients Breakdown: What You’ll Need

For the Cake:

  • 1 box (15.25 oz) white cake mix: Provides structure; white ensures pretty pink color (avoid yellow for best hue).
  • 1 (3 oz) package strawberry Jello: Dry powder only—adds flavor, color, and moisture. Use regular, not sugar-free.
  • 1 cup fresh strawberry puree: From about 1-1.5 lbs strawberries; blend and strain if desired for smoothness.
  • ¾ cup vegetable oil: Keeps cake moist; canola works too.
  • ½ cup sour cream: Full-fat for richness and tenderness; substitutes like Greek yogurt possible.
  • 4 large eggs: Room temperature for better emulsion.
  • ½ cup milk or buttermilk: Adds tenderness; buttermilk for slight tang.
  • 1 teaspoon vanilla extract: Enhances flavors.
  • Optional: ¼ cup all-purpose flour: If your mix is reduced-size, to mimic older fuller boxes.

For the Strawberry Cream Cheese Frosting:

  • 8 oz cream cheese: Full-fat, softened.
  • ½ cup unsalted butter: Softened.
  • 4-5 cups powdered sugar: Adjust for desired sweetness/stiffness.
  • ¼-½ cup strawberry puree: For flavor and pink tint.
  • 1 teaspoon vanilla extract.
  • Pinch of salt: Balances sweetness.

For Garnish:

  • Fresh strawberries: Sliced or halved for decoration.

These pantry-friendly ingredients make it budget-conscious yet indulgent.

Equipment Needed

  • Two 8-inch or 9-inch round cake pans (or 9×13 for sheet cake).
  • Mixing bowls and electric mixer (stand or hand).
  • Blender or food processor for puree.
  • Parchment paper and cooking spray.
  • Offset spatula for frosting.
  • Cake stand or platter.

Step-by-Step Instructions

Step 1: Prepare the Strawberry Puree

Wash and hull 1.5-2 lbs fresh strawberries. Blend until smooth (about 1.5-2 cups puree). For cake, use 1 cup; reserve ¼-½ cup for frosting. If using frozen, thaw first. No need to reduce unless very watery.

Step 2: Preheat and Prep Pans

Preheat oven to 350°F (175°C). Grease and flour pans, or line bottoms with parchment.

Step 3: Mix the Dry Ingredients

In a large bowl, combine cake mix and dry strawberry Jello (and flour if using).

Step 4: Add Wet Ingredients

Add oil, sour cream, eggs, milk/buttermilk, vanilla, and 1 cup strawberry puree. Beat on low to combine, then medium for 2 minutes until smooth. Batter will be thick and pink.

Step 5: Bake

Divide batter evenly between pans. Bake 25-35 minutes (longer for 9-inch), or until toothpick comes out clean. Don’t overbake—moisture is key.

Cool in pans 10 minutes, then turn onto wire racks to cool completely (2-3 hours).

Step 6: Make the Frosting

Beat softened cream cheese and butter until creamy. Add vanilla, salt, and reserved puree. Gradually add powdered sugar until fluffy. If too thin, add more sugar; too thick, a splash of milk.

Step 7: Assemble

Level cakes if domed. Place one layer on platter, spread frosting, top with second layer. Frost sides and top. Garnish with fresh strawberries.

Step 8: Chill and Serve

Refrigerate 30 minutes for clean slices. Serve at room temp for best flavor.

Pro Tips for Bakery-Perfect Results

  • Room Temperature Ingredients: Eggs, sour cream, etc., for smooth batter.
  • Fresh vs. Frozen Strawberries: Fresh for best flavor; frozen in off-season.
  • Don’t Overmix: Prevents tough texture.
  • Test Doneness Early: Ovens vary.
  • Frosting Consistency: Chill if too soft for piping.
  • Enhance Color/Flavor: Add pink gel if desired, or strawberry extract.
  • Layer Cake Hack: Bake in three pans for taller cake.
  • Humidity Adjustments: Add extra flour if batter too thin.

Troubleshooting Common Issues

  • Cake Too Dense? Overmixed or overbaked.
  • Not Pink Enough? Use more Jello or gel color.
  • Frosting Runny? Less puree or more sugar; chill.
  • Sinking Middle? Underbaked or oven door opened too soon.
  • Dry Cake? Measure accurately; don’t skip oil/sour cream.

Delicious Variations

  • Cupcakes: Bake 18-22 minutes; yields 24.
  • Sheet Cake: 9×13 pan, 35-45 minutes.
  • Poke Version: Poke holes, pour diluted Jello.
  • Chocolate Strawberry: Chocolate cake mix.
  • Lemon Strawberry: Lemon Jello and zest.
  • Vegan: Egg substitutes, vegan sour cream.
  • Gluten-Free: GF cake mix.

Storage and Make-Ahead Tips

Store frosted cake in fridge up to 5 days (cream cheese frosting). Cover tightly. Room temp 1-2 days if unfrosted.

Freeze unfrosted layers up to 3 months; thaw overnight. Frosting freezes well separately.

Make cake day ahead—flavor intensifies.

Serving Suggestions and Pairings

Slice and serve with whipped cream, ice cream, or coffee/tea. Pairs with champagne for celebrations or milk for kids.

Ideal for brunches, showers, or barbecues.

Nutritional Notes (Per Slice, Approx.)

Based on 16 servings: 400-500 calories, mostly from sugars/fats. Enjoy in moderation!

Frequently Asked Questions

Can I use strawberry cake mix? Yes, for triple berry flavor.

Sugar-free Jello? Not recommended—alters texture.

From scratch version? Possible, but this hybrid is easier.

Best strawberries? Peak-season ripe ones.

Allergies? Check mix for nuts; dairy-free adaptations available.

Final Thoughts: Bake This Strawberry Dream Today

This strawberry cake with Jello and fresh puree, crowned in cream cheese frosting, is pure joy on a plate. Easy enough for weeknights yet elegant for special occasions, it’s a recipe you’ll return to again and again. Gather your ingredients, preheat the oven, and treat yourself to a slice of nostalgic heaven. Happy baking!

Leave a Comment