This is a our family’s favorite strawberry cake recipe and it is super easy to make. I get lots of customer requests for it too.

Strawberry Cake


  • 1 box (18.25 oz.) Duncan Hines Classic White Cake mix
  • 1 box (3oz.) Strawberry gelatin
  • 3/4 c. vegetable oil
  • 1/2 c. water
  • 4 eggs
  • 1/2 pt. frozen whole strawberries, thawed


    Preheat oven to 350. Combine cake mix and gelatin together until mixed well. Add oil, water, and eggs and mix on low for low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. While mixture is beating, puree thawed strawberries in a blender (if you don’t have a blender just mash them really well). Combine strawberries and cake batter on low speed until strawberries are incorporated. Pour into greased/floured cake pans. Turn oven down to 325. Bake for 25-30 minutes or until done.

  1. NOTES:
  2. ~Frost with Strawberry Icing (posted by Steady2Hands) or Buttercream Icing.
  3. ~For a super moist cake, when cake is done let it set in pan for 10 minutes. Immediately remove cake from pan and wrap in Saran Wrap until cooled and you’re ready frost it.
  4. ~Double this recipe for 2 (6″) rounds & 2 (8″) rounds


bensmama18 Says... 25 Oct 2009 , 10:14am

Would this work for a 10" pan? and why do you preheat it to 350 and then turn it down right before you put mix in oven?

Beginner1848 Says... 18 Nov 2009 , 8:47am

Would fresh strawberries be okay, or do you have to use frozen?

Do you recommend any particular vegetable oil (corn, safflower, etc.) for this cake?


LoriMc Says... 28 Dec 2009 , 11:53am

I love this recipe, but I find that I need to do 1 1/2 recipe for a good size 9x13 or 2" layers for an 8" cake. Very yummy!

Mellie25 Says... 22 Mar 2010 , 9:55am

I love this recipe and so does everyone I have ever made it for! In the Spring, I pick and make it with fresh strawberries.

fairestoneofall Says... 29 Apr 2010 , 10:14am

I'm making this recipe now. I doubled it for 2 8" rounds and 2 6" rounds. The batter seemed a bit too runny, but we'll see how it turns out. I cooked the 8" rounds about 35 minutes for them to be done. I do have a convection oven so a bit longer is normal for me.

divinecc Says... 22 Jun 2010 , 9:24am

Would this recipe work well for stacked cakes or is it not dense enough?

fairestoneofall Says... 15 Jul 2010 , 7:47am

@divinecc-I stacked mine (two tiers) for the Spiderman cake in my photos.

potatocakes Says... 1 Oct 2010 , 11:30am

I have been using this recipe for a few years now and it is always a hit! Love it!

Sunshine_barbie Says... 1 Nov 2010 , 12:26pm

This recipes sounds perfect! But unfortunately I (and several family members) do not eat gelatin. Any suggestions for omitting? Perhaps start with a strawberry cake mix…or reduce the water & add some strawberry extract??? Any advise would be swell! Thanks

TLCDesserts Says... 17 Feb 2011 , 6:28am

How does this bake as cupcakes?? It sounds so yummy and delicious.

divinecc Says... 9 Mar 2011 , 2:12pm

@MamaChapman- I made this recipe swirled with the WASC and they turned out great! @fairstoneofall-Thanks!

anxietyattack Says... 27 Mar 2011 , 10:21am

does the gelatin change the texture of the cake?

rvercher23 Says... 30 Mar 2011 , 7:07am

I make this all the time, but instead of using regular gelatin, I use sugar free, it doesnt change the flavor, but it does make the cake alittle more stable. When I use the regular, it is just too moist. :)

cakegirl000 Says... 17 May 2011 , 9:00pm

Can this cake be made larger, like a 14"? Would it hold together for a wedding tiered cake?

SugarMama1975 Says... 13 Nov 2011 , 7:15am

I made this cake and it was great! I usually make a strawberry cake from scratch but did not have much time or all of the ingredients and I ran across this recipe and it was super easy. My customers seem to like this one better I guess due to the explosive strawberry flavor! I use DH french vanilla mix instead of the classic white and it was still good! This my new go-to strawberry cake recipe.

jeartist Says... 3 Feb 2012 , 5:00pm

Made cuppies with it last night. Delish but very dilicate/tender. Wondering too about using them for stacked cake. Maybe save for topper if you're doing different flavors.

vgereis Says... 3 Mar 2012 , 11:05am

Can I just ask... when you say to use Strawberry Gelatin... do you mean the granules/powder to make Strawberry jello? Sorry... just wasn't sure and am based in Paris so don't always have access to all the same ingredients as in the US! Thanks!

ClancyJane Says... 3 May 2012 , 2:05pm

Love the flavor of this cake, but it's seems so very soft! Any recommendations on how to firm it up? Thanks!

Steady2Hands Says... 27 Jun 2015 , 5:35pm

I am so sorry. I stopped making cakes toward the end of 2010 and have seldom been on this website since then.  I'll try to answer all the above questions in this post.  Hopefully this will help those with the same questions in the future.

This recipe is one my family has been using ever since I can remember (and that's a long, long time - lol).

The batter will be runny but the cake, once baked, is firm enough to stack.  I made two large cakes with this recipe and both cakes held up very well and with no problems. Pictures of both cakes are on Cake Central.  One is titled "M & M Candy Cake".  It's a large 3-D cake.  The other is titled "White Chocolate Roses/Drapes/Covering" and is a 3-tiered wedding cake covered in white chocolate modeling clay which is quite heavy.

I'm not sure why the temperature is to be turned down from 350 to 325.

I use vegetable oil. 

I've never tried using  fresh strawberries with this recipe. I prefer to use frozen strawberries thawed and pureed in a blender.  The batter is less runny that way.

For the strawberry gelatin, I use Jell-O.  I'm sorry but I do not have any suggestions for gelatin substitutions.

The recipe works great for cupcakes too :).

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