Pin it
This indulgent strawberry cake transforms a simple box mix into a show-stopping dessert that tastes completely homemade. The vibrant pink color and rich strawberry flavor come from real berries and strawberry gelatin, creating a moist, flavorful cake that's perfect for birthdays, holidays, or anytime you need a special treat.
I first made this cake for my daughter's birthday party when I was short on time but wanted something special. The guests were shocked when I told them it started with a box mix. Now it's requested at every family gathering.
Ingredients
- White cake mix: Provides the perfect neutral base to showcase the strawberry flavor
- Strawberry gelatin: Adds vibrant color and concentrated strawberry taste
- Frozen strawberries in syrup: Bring real fruit flavor and moisture to the cake
- Eggs: Provide structure and richness to complement the fruity flavors
- Vegetable oil: Creates a tender crumb that stays moist for days
- Cream cheese: In the frosting balances the sweetness with a subtle tanginess
- Powdered sugar: Whips into a fluffy frosting that spreads beautifully
- Fresh strawberries: For garnish add visual appeal and fresh flavor contrast
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to exactly 350°F and thoroughly grease your cake pans with butter or non-stick spray, making sure to get into all the corners and up the sides to prevent sticking.
- Mix The Dry Ingredients:
- Whisk the cake mix and strawberry gelatin together in a large bowl until completely combined with no streaks of either ingredient visible, which ensures even color and flavor distribution.
- Create The Batter:
- Beat in the strawberry puree, eggs, oil, and water with an electric mixer for a full 1-2 minutes at medium speed until the batter is completely smooth and uniform in color, stopping to scrape down the sides of the bowl halfway through.
- Bake To Perfection:
- Pour the batter evenly between two prepared pans, giving the pans a gentle tap on the counter to release air bubbles, then bake for exactly 20 minutes or until a toothpick inserted in the center comes out clean with no wet batter clinging to it.
- Cool Properly:
- Allow the cakes to rest in their pans for precisely 10 minutes before turning them out onto a wire rack, as this initial cooling period helps the cakes set enough to handle without breaking but prevents them from steaming in the pans.
- Make The Frosting:
- Beat the softened butter and cream cheese for a full 3 minutes until extremely light and fluffy, then incorporate the strawberry puree and extract, followed by gradually adding powdered sugar with the mixer on low speed to avoid a sugar cloud.
- Assemble Your Masterpiece:
- Place the first cake layer on a serving plate, spread exactly 1/3 of the frosting evenly to the edges, top with the second layer, then use the remaining frosting to cover the top and sides completely, finishing with decorative swirls if desired.
Pin it
The strawberry gelatin is truly the secret weapon in this recipe. When I first tried making strawberry cake with just strawberries, the flavor wasn't pronounced enough. The gelatin amplifies the berry taste while creating that gorgeous pink color that makes everyone smile when they see it.
Make-Ahead Options
This cake actually tastes even better the day after baking. The flavors have time to meld, and the strawberry notes become more pronounced. You can bake the layers up to two days ahead and store them tightly wrapped at room temperature. The assembled cake keeps beautifully in the refrigerator for up to four days, though the fresh strawberry garnish should be added just before serving.
Perfect Substitutions
If you can't find frozen strawberries in syrup, you can use fresh strawberries processed with 2 tablespoons of sugar as a substitute. For a fun variation, try using raspberry gelatin and raspberries instead of strawberries. You can also make this cake gluten-free by using a gluten-free white cake mix while keeping all other ingredients the same.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a beautiful presentation at parties, place the cake on a cake stand surrounded by fresh whole strawberries. Serve chilled but remove from the refrigerator about 20 minutes before serving to allow the frosting to soften slightly for the best texture.
The History Behind The Recipe
Paula Deen popularized this cake, but versions of strawberry sheet cake have deep roots in Southern cooking. Similar recipes appeared in community cookbooks throughout the 1960s and 70s when convenience products like boxed cake mixes and flavored gelatins became household staples. The addition of cream cheese frosting rather than a traditional buttercream is a modern touch that elevates the original concept.
Pin it
Frequently Asked Questions
- → Can I substitute fresh strawberries for frozen ones?
Yes, you can use fresh strawberries. Puree and mix them with sugar to replicate the syrupy texture of the frozen strawberries.
- → What type of cake pans work best for this recipe?
Two 9-inch round cake pans are ideal. Ensure they are greased properly for easy cake release.
- → How do I store the cake?
Keep the cake in the refrigerator for up to 3 days. Cover it to prevent the frosting from drying out.
- → Can I make the cake mix from scratch?
Yes, you can substitute the boxed cake mix with a homemade vanilla or white cake mix. Adjust for sweetness and volume as needed.
- → What can I use instead of strawberry gelatin?
If strawberry gelatin is unavailable, use unflavored gelatin with strawberry extract or puree to maintain the flavor.