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Are you in the mood for a moist, fruity cake that’s sure to wow your friends and family? Try “The Best Strawberry Cake Ever”!

This irresistible dessert blends the sweet, juicy flavor of strawberries with a light, fluffy white cake, all topped with a rich cream cheese frosting.

Perfect for birthdays, gatherings, or simply indulging in a sweet treat, this strawberry cake is guaranteed to be a crowd-pleaser.

In this post, we’ll walk you through the recipe step by step, share helpful tips and variations, and offer storage and pairing suggestions. Let’s dive in!

Tips and Variations

For a healthier twist on this cake, swap the white cake mix for a whole grain version or use a homemade white cake recipe with whole wheat flour.

Want a stronger strawberry flavor? Add a few drops of strawberry extract to the batter. If you’re looking for a lighter option, try different frostings like classic vanilla buttercream or a fluffy whipped cream topping.

For a festive touch, decorate with sprinkles or edible flowers. You can also turn this recipe into cupcakes—just divide the batter into lined cupcake pans and adjust the baking time accordingly.

Ingredients

For the Cake:

1 box (around 18 ounces) vanilla cake mix
1 small box (about 3 ounces) strawberry-flavored instant gelatin
1 package (15 ounces) frozen strawberries in syrup, thawed and blended into a puree
4 large eggs
½ cup vegetable oil
¼ cup water

For the Strawberry Cream Cheese Frosting:

¼ cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen strawberries in syrup, thawed and pureed
½ teaspoon strawberry extract
7 cups powdered sugar
Fresh strawberry slices for decoration (optional)

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.
In a large mixing bowl, whisk together the cake mix and strawberry gelatin. Add in the strawberry puree, eggs, oil, and water. Mix on medium speed until the batter is smooth and well-blended.
Divide the batter evenly between the prepared pans. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Frosting:

In a large bowl, beat the softened butter and cream cheese until creamy and smooth.
Mix in ¼ cup of strawberry puree and the strawberry extract. Gradually add the powdered sugar, beating until the frosting reaches a smooth, spreadable consistency.

Assemble the Cake:

Once the cake layers are completely cool, spread frosting between the layers and over the top and sides of the cake.
Garnish with fresh strawberry slices if desired.

Storing Leftovers

If you happen to have leftovers (though it’s doubtful!), store them in an airtight container in the refrigerator for up to three days. Before serving, let the cake come to room temperature to bring out its best flavor and texture.

Food and Drink Pairings

“The Best Strawberry Cake Ever” pairs beautifully with a variety of drinks and accompaniments:

Enjoy it with a refreshing iced tea or lemonade for the perfect summer treat.
Serve with a scoop of vanilla ice cream for an extra-indulgent dessert.
Pair it with a cup of coffee or hot tea for a cozy afternoon snack.