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White plate with a slice of strawberry cake. A fork rests on the edge of the plate and a bite has been taken from the cake.
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Easy Strawberry Cake

Made with a doctored up cake mix, this easy strawberry cake is a great make-ahead dessert for summer! Bursting with strawberries and topped with cream cheese frosting, this pretty pink cake is sweet, tangy, and totally delicious.
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings 12 servings

Ingredients

For the Cake

  • 1 15.25- ounce box white cake mix I used Pillsbury
  • 1 3- ounce box strawberry jello mix
  • ½ cup unsalted butter softened to room temperature and cut into cubes
  • ½ cup milk
  • ½ cup vegetable oil
  • 4 eggs
  • 1 pound fresh strawberries washed, stemmed and cut into small pieces

For the Cream Cheese Frosting

For Topping

Instructions

  • Preheat oven to 350°F. Spray a 9x13 inch baking pan with nonstick cooking spray.
  • In a large bowl, whisk together the cake and jello mixes. Add in the cubed butter and use a hand mixer or stand mixer to work the butter into the dry mixes. Pour in milk and oil and mix on low speed until fully incorporated. Add in eggs one at a time, mixing well after each addition. Fold in the chopped strawberries.
  • Pour the batter into the prepared pan. Bake in preheated oven for 38-40 minutes. Place cake on a wire rack and allow it to cool completely before frosting.
  • Once the cake has cooled to room temperature, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
  • With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
  • Frost cake and place the cake in the refrigerator for at least 4 hours. If desired, top with fresh strawberries just before serving.

Notes

This cake is served cold - it’s not nearly as good at room temperature. This cake is best made the day before it is served.