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Strawberry Cake

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

Ingredients

  • 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

Instructions

  1. 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.
  2. NOTES:
  3. ~Frost with Strawberry Icing (posted by Steady2Hands) or Buttercream Icing.
  4. ~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.
  5. ~Double this recipe for 2 (6") rounds & 2 (8") rounds

Comments (20)

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?
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? Thanks!
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!
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.
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.
Would this recipe work well for stacked cakes or is it not dense enough?
@divinecc-I stacked mine (two tiers) for the Spiderman cake in my photos.
I have been using this recipe for a few years now and it is always a hit! Love it!
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
How does this bake as cupcakes?? It sounds so yummy and delicious.
@MamaChapman- I made this recipe swirled with the WASC and they turned out great! @fairstoneofall-Thanks!
does the gelatin change the texture of the cake?
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. :)
Can this cake be made larger, like a 14"? Would it hold together for a wedding tiered cake?
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.
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.
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!
Love the flavor of this cake, but it's seems so very soft! Any recommendations on how to firm it up? Thanks!
please help, if i use fresh strawberries how many? how do you measure a 1/2 pint? if frozen bagged ones, how many is half pint?
I also use sugar free gelatin and the cake is much firmer and still tastes awesome. In place of a pint of strawberries, I use 2 cups of frozen.
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