Go Back
Easy strawberry cake recipe inside a cake pan. This cake recipe uses a cake mix and jello mix.

Easy Strawberry Cake

Easy Strawberry Cake starts with a white cake mix, strawberry jello, and fresh strawberry puree. This strawberry cake is topped with a creamy and fluffy fresh strawberry frosting and makes for the best quick and easy dessert recipe.
Course Dessert
Cuisine American
Keyword easy strawberry cake, stawberry cake with a cake mix
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 slices
Calories 347kcal
Author Jessica - Together as Family


Strawberry Cake

  • 1 box (15.25 oz) white cake mix
  • 3 large eggs
  • ¾ cup canola or vegetable oil
  • 1 box (3 oz) strawberry Jello
  • 1 cup pureed strawberries *see notes

Fluffy Strawberry Frosting

  • 1 bar (8 oz) cream cheese softened
  • 1 carton (8 oz) Cool Whip thawed
  • ½ cup powdered sugar
  • cup pureed strawberries


  • Heat oven to 350°. Prepare a 9x13 baking dish by spraying it well with cooking spray. Set aside.
  • Using a mixing bowl and handheld mixer, or use stand mixer, add all the cake ingredients into the mixing bowl and blend on low speed until it's well combined. Increase speed as needed.
  • Pour the cake batter into the prepared pan.
  • Cook for 30-35 minutes or until a toothpick inserted in the middle comes out clean with no wet batter on it.
  • Let the cake cool completely in the baking pan.
    * The cake may sink slightly in the middle while cooling which normal.
  • Once cake is completely cooled you can frost it.
    FROSTING : In a mixing bowl, beat the cream cheese until it's creamy. Add the remaining ingredients and beat on low speed until everything is well combined. Frost the cake.
  • The cake can be served right away after frosting or you can store it in the fridge for several hours, or overnight, before serving. I prefer the cake cold so I always make the cake the day before and then let it refrigerate overnight until I need it the next day.
    Store leftovers, covered, in the fridge for up to 5 days.


Pureed Strawberries : There are several ways you can do this. Place the washed strawberries into a blender, food processor, or a food chopper and puree. You can also use a potato masher to mash them by hand if wanted. I use a mini food chopper and just puree the strawberries for about 30 seconds. A one pound package of strawberries will make enough puree for the cake and frosting. 
To replace Cool Whip : Beat 1 cup heavy whipping cream + ¼ cup powdered sugar until stiff peaks form. This takes about 4-5 minutes. Use all of this in place of the Cool Whip in the frosting. 
Frosting : If you prefer a thinner layer of frosting then half the frosting recipe. I highly recommend making the frosting recipe as is because the creamy, fluffy frosting with the moist cake is really a delicious combo. 


Calories: 347kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 338mg | Potassium: 166mg | Fiber: 1g | Sugar: 23g | Vitamin A: 286IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 2mg