Best Strawberry Cake Ever. That's what one of my customers said after ordering this cake a few months ago.
I used to only use this Strawberry Cake recipe. It is an adaptation of my vanilla cake except I use Strawberry Cake Mix and Jello Strawberry Pudding. I got lots of compliments on it but I was talking to my assistant Susan one day and she mentioned that she used a different Strawberry Cake recipe that actually included some real strawberries!
Since my husband and my sister and both of my sisters-in-law love strawberry cake, I thought I'd give it a try! I asked for the recipe and she graciously shared (and said I could share here)!
Let me confess... I've never really cared for strawberry cake. I love strawberry shortcake. I love chocolate dipped strawberries. I love strawberries on ice cream. But strawberry cake? Not so much. Until now.
This cake really might be the Best Strawberry Cake Ever. I baked it in (3) 8" round pans and piled on as much cream cheese frosting as I could without the frosting police coming after me 😉
One more thing before you get too far... this is not a scratch cake. There are always a few haters who get all worked when I share a recipe and then get down into it and discover that. So I'm telling you up front: it is cake mix based. It does have strawberry gelatin. It's not all from scratch. And it's still amazing!
Here are a couple of other quotes from my clients who love this cake:
Rose!!! You outdid yourself once again!!! The cake was perfectly gorgeous and oh my goodness, best tasting cake ever!!!!! Thank you again!!! ~ Betsy
That was the best cake I've ever had. Seriously. I have dreams about that cake. I WILL be getting anther one made for our anniversary! ~ Amy
Are you ready for the recipe? I always pair this cake with cream cheese buttercream and I should also note that I changed Susan's recipe a tiny bit, but not much!
Want a free printable pdf of this recipe? Enter your email below and you'll be able to immediately download a pretty printable recipe!
Here's the printable version for you:
PrintRecipe
Best Strawberry Cake Ever
- Total Time: 1 hour
- Yield: 20 servings 1x
Description
This cake is dense enough to hold up to stacking and is a delicious, perfect dessert for any occasion.
Ingredients
Strawberry Puree
- 1 cup chopped, fresh strawberries*
- ¼ cup sugar
- ¼ cup water
Cake Mixture
- (16.25 oz) white cake mix
- 1 (3 oz) strawberry gelatin (dry powder only)
- 1 cup sugar
- 1 cup all purpose flour
- 1 cup sour cream
- 3 eggs
- 1 cup of strawberry puree (the above recipe makes 1 cup)
- *You can also use frozen strawberries if you can't get fresh!
Instructions
For the Strawberry Puree
- Bring to a boil and boil for one minute. Remove from heat and cool. I like to pour the cooled mixture into my Blentec and puree it. If you don't have a blender, chop the strawberries small so that little bits of strawberry go through the cake.
For the cake
- Stir together the dry ingredients. Add the remaining ingredients (including the cooled puree) and mix on low speed until combined. Scrape down the sides of the bowl and then mix on medium-low speed for 2 minutes.
- Pour into well greased pans and bake at 325°F degrees for 35-45 minutes. You can use (2) or (3) 8" round pans. Obvioulsy if you use 3 pans, you will have thinner layers, but it sure does make for a pretty layered cake if you add lots of frosting between layers!
- Cream Cheese Frosting Recipe here.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
silbella
Can't wait to try this! If I want to do a 3 layer cake, about how much batter do I put in my 8" pan to get a thin layer? Thanks!
Rose Atwater
You know - I just tried to divide the batter evenly between the 3 pans. I think it came up to about halfway on each one? Maybe a little less?
Tiffany
How long will this cake stay. Thinking of making it early on friday four s sunday party thanks
Rose
I generally like to bake it no earlier than the day before, but I think it would be fine to do 2 days as long as you keep it wrapped tightly or go ahead and frost it to seal in the moisture.
Penelope A Holmes
Is it possible to use the frozen strawberries you get in plastic container at grocery store in freezer area..it contains sliced strawberries and sugar. I could thaw, puree then use same amount as you use in recipe?
Rose
Absolutely! That's what I do when strawberries aren't in season and really expensive (and not always pretty).
Keosha Alston
Notice there was no ingredient regards oil or butter. So i didnt add any. Will cake come out moist?
Nay
there is a cup of sour cream so i think that counts as the fat...
Megan
This cake came out dry. I use a similar recipe for another cake and they use oil (as well as sour cream) and more liquid and it always turns out superb. I will have to track down a new recipe to try.
Aisha
Wow Rose! Someone was it asking me about a strawberry cake. So this cake has no oil or butter?
Susan at RoseBakes.com
Hi Aisha! Thanks for stopping by the blog. This cake doesn't require any oil or butter. Happy baking!
jean
How much water do you use in this cake?
Susan
The liquid in this cake is the strawberry puree listed in the instructions. Hope you enjoy it!
Linda D Pospisil
If I double this would it make a Half sheet cake?
Rose
I'm not sure - I've never baked it in anything other than rounds.
Maguerita Zondagh
I noticed the ingredients said strawberry pudding, not jelly (jello), I use the instant strawberry pudding and I bake it with a 3/4 cup butter topped up with coconut oil. Seed oil is not good for you (neither is cake but I'm still going to eat it). Good cheer
karla
If i only have 2. 9 inch pans do i change the baking time? I'm sorry i don't bake alot:( but this looks great !
Rose Atwater
You may have to tweak it by a few minutes but it'll be pretty close!
Sadie
I'm confused. You said in the bio that yu used strawberry cake mix. But the ingredients say to use white cake mix?
Susan
Hi Sadie, thanks for stopping by the blog. In the into of the post she was saying that the strawberry cake recipe she used to make used strawberry cake mix, but now she uses this recipe that calls for white cake mix, strawberry gelatin, and fresh strawberries.
Anna
So it does use strawberry gelatin, not strawberry pudding.....
I made the recipe above, using the gelatin as instructed....it makes a “sturdier cake” - flavor is good, but not quite the crumb I was looking for....almost like a pound cake in texture, actually.
Kathy
I love this cake, but it's a little rich, so wondering if it can be made without the jello?
Susan
We also really like this one that uses a pudding mix instead of a gelatin mix: https://rosebakes.com/chocolate-buttercream-strawberry-grooms-cake-hunter-hunting-turkey-strawberry-cake-recipe/
donna anderson
rose, would this cake do well as a 3 tiered wedding cake with buttercream frosting? it sounds so good!!
Rose Atwater
I think it would work great!! I use it for tiered cakes often!
donna
Hello, I could not find my question here, so I apologize if I am being repetitive. I was wondering if this cake recipe would be good for a 3 tiered wedding cake. It sounds delicious and every recipe I have used from your site works great!
Rose Atwater
I think it would work great!! I use it for tiered cakes often!
donna
thank you so much, your recipes just seem to "work" for me. They are so much better than some others I have tried.
Susan at RoseBakes.com
Hi Donna, so glad to hear. I hope you enjoyed this one - it's my favorite strawberry cake!
Carmen Donato
Hi Rose! I'm getting ready to bake this for my birthday! I was wondering about oil or butter, it doesn't show any on the recipe. Please let me know as soon as possible as I have my ingredients out already. Thanks!! Carmen
Susan at RoseBakes.com
Hi Carmen! Thanks for stopping by the blog. This strawberry cake recipe doesn't require any oil or butter. I hope you enjoyed it. Happy birthday!
Crystal
That cake looks so yummy! I can't wait to try the recipe.
Teresa
My son loves anything with strawberries, so I definitely need to try this!
If you have time, I would love for you come and to share this post over at the Really Crafty link party that is live right now! (http://keepingitrreal.blogspot.com.es/2016/02/the-really-crafty-link-party-4-is-live.html).
Teresa
Thank you for linking up! Pinned!
Rose Atwater
Thanks so much!
Teresa
Hi, just a quick note to let you know that I’ve featured this post today on The Really Crafty Link Party Features. Come and grab an “I was featured” button and browse around for the other features here: http://keepingitrreal.blogspot.com.es/2016/02/the-really-crafty-link-party-4-featured.html
Rose Atwater
Thanks so much!!
Stephanie R
This looks incredible, Im totally going to be craving cake for the rest of the day now!
Rose Atwater
🙂 Thank you! Maybe you can make it soon!
donna
well, of course i want this cake to be perfect.....i have made the strawberry puree and it is very thin even after it has cooled.....is that ok?
Susan at RoseBakes.com
Hi donna, yes, the puree is supposed to be thin. I made the puree to be the liquid in the recipe. Hope you enjoy the cake!
Kim~madeinaday
Looks fabulous Rose! Thanks for linking up to Merry Monday! Pinned & Sharing on my Fb page! Have a great week!
Kim
Rose Atwater
Thanks so much Kim!
Betty Leamer
I made this cake for a family birthday get together. It was beautiful and delicious! A big hit. Rose, that ICING!! Heavenly
Rose
So happy to hear it 🙂
Janice
It looks perfect and im sure it taste good too, i cant wait to make it thank you. Im a new follower just found you this evening Happy Wednesday/Thursday with love Janice
Rose Atwater
Thanks so much Janice!
jANET
This cake looks delicious! Just checking - you use just the dry cake mix, then also 1 cup sugar & 1 cup flour? I thought that was already in the cake mix? ThaNK YOU!
Rose Atwater
Yes! Add the flour and sugar to the cake mix 🙂
movin
hi rose!
i have many friends who are vegetarian , can i make this beautiful cake without eggs? what can i substitute it with ? more sour cream?
also can i increase the volume of other cakes with addition of more sugar and four?
thanks in advance, waiting anxiously .
movin.
Rose Atwater
I'm sorry but I have no experience at baking without eggs. For most cake mix recipes, you can increase the volume in this way. I don't think it would work for scratch cakes though.
Mrs. Mason
If i use frozen strawberries for puree. Do i just blend them good then pour in batter?
Rose
If I use frozen strawberries, I still make the puree using the recipe listed.
Maya Pealer
Vegetarians eat eggs 🙂 if Vegan they wouldn't do sour cream/ dairy either. Lots of subs for both though, would change the taste a little bit. If not vegan recipe is perfect.
Natasha
I know this is really late but I figured I'd add for anyone looking. Some vegetarians do still eat eggs, but if they dont or you are cooking for a vegan, you can make a flax egg to substitute for an egg. Its 1 tablespoon of ground flax seed mixed with 3 tablespoons of water and that equals one egg. If you are ever cooking for a vegetarian or vegan, always ask about eggs, dairy and honey because for example I have run into vegetarians that arent full vegans but do avoid milk but still eat honey and such.
Emily
This recipe looks amazing! I was wondering if it tastes better right after being baked or after being cooled for a night?
Rose Atwater
Mmmm. - I like best fresh but it's still great a day or two later!
Jacqueline
Have you tried this recipe with raspberries?
Rose Atwater
I haven't - if you do, let me know how it turns out!
Jacqueline
Will do!
Ann
Hi Rose,
Do you know if the pink sprinkles might bleed into the frosting? I want to try this cake with a cream cheese frosting. Thanks.
Rose Atwater
It really depends on the sprinkles - there are so many different kinds/brands. I'm sorry I can't be more help!
Kina
Should I make the strawberry jello mix or just pour the powder in ?
Rose
Just the powder 🙂
Amanda
Does this cake need to be refrigerated?
Rose Atwater
In the short term, no.
Greer
Can I make cupcakes with this recipe?
Rose Atwater
Yes - bake for 18 minutes!
Sheng
Do we bake at 325 for 19 minutes for cupcakes? I baked mine at 325 for 19 minutes and it sunk in.
Sheng
I'm sorry. Not 19 min but 18
Rose
You may have a different size cupcake pan than me or your oven may be a little off but 19 minutes works for me. Test them with a toothpick and if it doesn't come out clean, add another minute or two.
Pratishtha
Hi Rose,
I really liked this cake, truly tempting! Being a vegetarian what can I use instead of eggs?
I really want to make this cake.
Rose Atwater
I never cook with substitutions like that so I'm not really sure.
Melissa Ronan
You can replace eggs a few ways. But if they're Vegan they won't want the sour cream either.
To replace eggs you can use Aquafaba (bean water) from a can of chick peas (bear with me) it works really well as a binder. About 3 tablespoon per egg to replace. You can also use apple sauce, or "Flax eggs".
I'm not sure on the cream cheese replacement. I think it would be soaked cashews whipped into a cream (it's delicious) I've made my own cream cheeses from cashews a couple times.
Kim
I've baked cakes and flax has never failed me when replacing eggs. I grind the fax seeds (I use a coffee grinder) and then boil in water. For each egg, I use 1 T ground flax in 3 T water. I boiled in my smallest sauce pan and when it comes to a boil, it will foam up, and I turn it off quickly. Let it cool and add it to my mix. I just Googled using flax and I guess some people instead of boiling will whisk until gelatinous and then set in fridge for 15 min.
Kim
Not that flax is sure fire and will work with every recipe. Trial and error. Errors can be delicious! 🙂
Patty
Yummy! Thank you so much for sharing!
Linda
If I use frozen strawberries do I still need to add the sugar and water?
Rose Atwater
Yes!
Jean Hicks
Or you can use the frozen strawberries in syrup. I thaw and puree them. I use a cup in the cake and also use the puree as the liquid in my buttercream for a beautiful pale pink strawberry buttercream. Real butter, powdered sugar and strawberry puree make the most delicious frosting for this cake.
By the way, this recipe is basically the strawberry version of the White Almond Sour Cream cake recipe.
Clarissa
Hi Rose,
Can I bake this cake and freeze it ahead of icing and decorating it?
Rose Atwater
I haven't ever tried with this particular recipe but if you wrap it up really good, I suspect it would be fine.
Debbie
Do you use Strawberry Pudding or Strawberry Gelatin ?
Rose Atwater
Gelatin for this recipe!
Michelle
Is it just the gelatin mix that you use or do you make the gelatin?
Rose
Just the mix!
Laurie
Hello!
I am curious as to how many cupcakes this recipe will make and how much you fill them?
Thanks!
Rose Atwater
Probably around 30-35. I use a 2 oz cookie scoop to fill my cupcake pans!
Keosha Alston
No oil or butter used in recipe?
Shannon Pino
Can you make a double layer sheet cake with this recipe?
Rose Atwater
Yes!
JC
Hello Rose,
I made you tasty strawberry cake recipe over the weekend. The flavor was so rich in strawberry flavor. I allowed the puree to cook down more than you suggested, which made the strawberry flavor stronger, and the color was perfect. I had only one issue, which I am hoping you can give me some good advice for future use. I live at 5,600 ft. altitude, so what should I do to keep the cake from lowering in the center? I leveled the crowns and made it work for stacking and icing the layers, however I would love to see it rise normally. Any advice is greatly appreciated. Thank you!
p.s. My guests said it was the best strawberry cake they had ever tasted!
Rose Atwater
Awww, I'm so glad you enjoyed it. Sadly, I know nothing about baking in high altitude. I'm sorry! If I were you, I'd just google it and do some research on how to adjust cake recipes when baking. :-/
bianca
hi i only use organic so i can only get a box mix that is 15.25 oz would that be okay or would it make a difference
Susan
Hi Bianca, thanks for stopping by the blog. Yes, that size cake mix will work just fine, too.
Jessica
Usually I LOVE your recipes, but this wasn't one of them. 🙁 The batter was super thick, my first cakes fell in the middle. I checked them after 35 minutes and just watched them fall when I opened the oven. I made two more cakes with the left over batter and the flavor and texture just wasn't good. I ended up throwing them away. 🙁 It could be just me.
Rose
Awww, I'm sorry to hear that. I've replaced my other Strawberry cake with this one and my clients absolutely love it! But we all have different tastes - and that's a good thing! 🙂
Misty
If I wanted to make a half sheet cake with this recipe, would this amount of ingredients be good or how would you adapt it if not?
Jamie
Is this white cake mix? And also is it strawberry jello or pudding mix?
Susan
Hi Jamie, the recipe calls for 16.25 oz white cake mix and a 3oz box of strawberry gelatin.
Lee Smith
Just discovered your site! My mom made a fabulous strawberry cake. I can't find her recipe and may try yours'. One question - what if I sub yellow cake mix for white? Just curious.
Susan
Hi Lee, thanks for stopping by the blog! I think if you sub yellow cake mix for the white, the taste would be very similar, but the color may be a different shade of pink since you'd be mixing yellow and pink together. Hope you enjoy the cake!
Ellen Collins
I'm making this cake today for a lady at my husband's office.I'm making a a multi layer so actually making 4 separate cakes. The first 2 layers i just pulled out of the oven and the centers seem to have fallen. I don't know what i could have done to make this happen. I used 8 inch pans, at 325 and baked the full 45 mins. Now I am worried about baking the the other layers. It smells so wonderful in my house right now!! I bet I will be able to make them work and hopefully the next set wont fall.....
Rose
Ovens vary so you may need to bake them longer in your oven or not fill the pans as full. I would bake them until you can insert a toothpick into the center and it comes out clean.
Sandy Lee
Rose, this cake looks awesome. I am baking it for a ladies get-together this evening. Can you bake this in a bundt pan? If so, how would you tweek the cook time?
Rose
I honestly have never tried it, so I'm just not sure how it would turn out. Sorry!
Rachel Aday
Hello, thank you for the recipe, will this recipe easily double well? About to make this, i guess im going to try anyway, unless i get a quick response 🙂 thank you, ill let you know how it turns out!!!
Rose
It does double easily and still works great 🙂
T Hartwig
How did it turn out? Mine is in the oven right now. I'm nervous about it. I followed the recipe exactly. The batter seemed awfully thick and that's my worry. I'll let you know how mine does! It's for a birthday so it matters...
Aly
Hello Rose! Did you try to bake one whole cake and cut it in layers? Can I do that or the cake will brake? I know some cake mix is just impossibl to cut it on layers, how about that? I don't have three tins I only have one thank you Aly x
Rose
No, I baked separate layers... sorry!
Aly
thanks Rose! is it a moist cake?
Rose
Yes 🙂
Sharzaud Karimi
I just made this cake and it ended up being really runny probably due to the jell-o (I even added less than the recipe called for!). I'm trying to understand why this happened; do you have any idea?
Sharzaud Karimi
if it's any consolation, I used greek yogurt instead of sour cream
Rose
Did you make the Jello? You were only supposed to add the dry powder!
Rachael
Received rave reviews!
Made this cake for my daughter's 3rd birthday. Doubled the recipe, and as stated somewhere in the comments, it did double without a problem. I made three 9" rounds; no batter was left over.
The cake is perfectly dense (just like I like it to be!), super moist, nice strawberry flavor - not exactly fresh berry, but definitely not artificial, and a lovely dark pink shade that leans more toward a natural berry color.
An all around great strawberry cake recipe. I am one of those "not from a box" snobs. That said, I would offer this cake as an option to my customers, especially as a children's cake.
Thank's for a keeper recipe, Rose! You never disappoint!
Dasha
I actually just asked about using 9 inch instead of 8 inch pans. You doubled the recipe and made three layers with 9 inch pans... with the doubles recipe? I want to make this recipe this week.
Kelly
I have a French vanilla cake mix. Could I use this as a substitute for the white cake mix? Thanks.
Rose
I think that would work just fine!
Jean
Can this cake be covered with fondant?
Rose
Yes!
Jamie
I just tried making this for a 2 tiered three layer cake but the center keeps deflating.... I don't know what to do!
Rose
It sounds like it's not cooking long enough. You need to probably use a heating core in the center, and cook it at a lower temp for a longer time.
Barbata
I made this cake twice the first two layers came out lovely the next two layers fell apart and wouldn't come out of the cake pans.Fell all apart gotta are cake pops now. But I was able to taste it the cake itself.
Taste really good a little sweet. I think the next time I would use less sugar
Dasha
Would it hurt to make this in 9 inch pans or do you think the layers will be too thin? That's just the size I already have at home.
Ashley Jones
Hi Rose!
I notice a lot of your recipes require to bake a 325 degrees. Are you using a convection oven? When do you make the judgement call on reducing the baking temp to 325 if you're using a standard oven? I'm attempting this for a customer since my last strawberry cake was a flop! I also use doctored up cake mix recipes quite often and they have always come out awesome!
Rose
I don't have a convection oven - mine is standard and I always bake at 325°F. I often have to increase my baking time, but generally speaking, my cakes bake more evenly and come out better if I bake lower/slower.
Ashley Jones
I am going to try this across the board on my cakes and see if that helps! I use baking strips, I don't open the oven for at least 20 minutes and then it's only briefly to move the pans around, all of the above and even still... sometimes... they fail! It's trial and error I suppose! I have them in the oven now and made dozen cupcakes to try this out. I'll keep you posted! Thanks for the quick reply!
Ashley Jones
Totally in love with this recipe! Cupcakes were delish! Since I decreased the temp to 325 and baked them a little longer 3 of the 4 cakes were perfect, sprung bake when touched at the center, flats as a pancake, wonderful... tried to remove one a cake pan a bit too early and it sunk in the middle. Just need to be careful to not pull them too early with the adjusted temp.... thanks for sharing this! Amazing!
Rose
I'm so happy to hear it Ashley!!
Kim O
This cake turned out amazing. Super moist and no left overs!
Susan
So glad you enjoyed it! Thanks for your review!
Rachael Benson
I have a question I need an answer for kinda quick - as in within 12 hours. Hoping you check in here often! I am making cake pops, in a variety of flavors, and I had this recipe bookmarked and wanted to give it a go. Do you think it would be good for pops? Is it a moist cake? I find the more moist, the better the pop. Thank you in advance for your response! -- Rachael
Rose
Hi Rachael - I'm so sorry! I was on vacation this past week with very limited internet. I haven't tried this recipe for cake pops so I'm not sure. My guess would be that they would have an unusual texture but I'm not 100% sure.
Rachael
Hi Rose --
When I left my comment, I forgot I had left another comment in the past raving about this cake. I am for sure a box cake snob baker lol, but I make an exception for this cake. I love it!
So the cake pops - they came out great!! I pared them with a cream cheese frosting. They were delicious and held up perfectly well to all a pop goes through to be made. I don't use any refrigeration with mine either. It is all room temp.
So for anyone who wants to make cake pops with this cake, they are good to go!
Thanks for your response, Rose! You're the best! 🙂
Donna
I have made this a few times and it has sank in the middle once and again today. After I noticed your mix was 16.5, I checked mine. It was only 15.9 so I added an extra ounce of flour. They turned out perfect! Thank you for the recipe Rose 🙂
Nancy
First time making this cake. It looks delicious. Can I use 2 9" round cake pans for this recipe? Making this today, please respond as soon as you can. Thanks
Rose
Hi Nancy - I'm sorry I've been on vacation and didn't get this sooner. I'm afraid there wouldn't be enough batter to properly fill 9" pans.
Moriah
Hi Rose,
I want to make this cake for my mom's birthday but I need 2 9-inch round cakes. Would I be able to do this with this recipe and if so would I have to change the baking time or temperature? Thanks
Rose
I don't think it would fill the pans enough for 9" cakes.
Moriah
I ended up making it with 2 9-inch pans and it worked out great. Very delicious cake!
Dianne Rabkin
My cakes are in the oven batter was thick and used 2 9" glass rounds.
Fingers crossed.
Wondering if cakes will need more than 45 minutes baking time and after they come out of the oven if they cool completely before taking out of the pans.
Rose
I've never baked in glass pass so I'm not sure. You could check with a toothpick for doneness. I always flip out of metal pans after 10 mins or so.
Dianne Rabkin
Cakes came out of oven at 45 minutes baking time.
Flavor was good but they were very dense. The strawberries and whipped cream were a plus Between Layers. Came out of the pans perfectly.
Going to make a trifle with the rest of the cake. It was not moist at all.
Overbaked maybe?
Still a nice recipe. I used 3\4 cup sugar in the cake. Not too sweet.
Dianne Rabkin
Hello
Cakes came out of glass 9 inch pans after 10 minutes.
Flavor was very good. Batter Was Thick before baking. Maybe less jello?
Cake was dense and not moist. Maybe less baking time of 45 minutes.
Used Strawberry Puree And Whipped Cream Instead Of Frosting to serve. Also 1/4 less sugar In The Cake Batter.
Great Dessert Though. Going to use remainder of cake for triffle.
Priti
This sounds so yummy! Thanks for sharing. Can't wait to try it. Do you happen to have a gluten free version or this recipe?
Susan
Thanks for stopping by the blog! Sorry, no, we don't have a gluten free version.
Dominque Reed
I made this cake Sunday and it was DELICIOUS!! Although, I screwed up the frosting by making it in advance and leaving it in the fridge before decorating my cake, the frosting was still good. My family and friends still enjoyed it. I'm actually about to make this again (4 days later) but in cupcakes. Thanks so much!!
Rose
Yeah, if you make the frosting ahead, you either need to leave it at room temp or let it warm back up.
Geraldine ford
I am surprise no oil is in this strawberry cake
Veridiana Orozco
Hello Rose, have you make a 13" double layer? If so what amounts did you use 3x the recipe maybe or???
Thank you in advance
Rose
Gosh - no I've never made a cake that big with this recipe.
Kim
This was so amazing! I had rave reviews. I baked it 2 nights ago, leveled and froze them, frosted last night and served it today. I used two 8" pans as I wanted it taller rather than thinner, and put a little bit into a cute 4" pan that I frosted on it's own for someone else. I didn't change a thing, used fresh strawberries from a stand in town and used the cream cheese buttercream. I was told this buttercream is better than the one I used last so it will be my new go-to! I can't wait to have another reason to make this... though maybe I won't wait for a reason. 🙂
Kim
I should say something... the tops of the cakes were very "crunchy" which was new to me, and when I leveled them the whole top that I cut came off easily and we ate them with some of the puree, like a strawberry quesadilla... they were amazing on their own!
Super moist cake, had no problems. Yum, and thank you for this recipe!
Rose
I love, love LOVE the crunchy top on this cake!! My white almond sour cream recipe is the same way and we fight over them 😉
Rose
Thank you so much for your kind words!! xx
Mrs. Mason
I know most box cakes require oil. Why are we not adding the oil in this recipe? What will happen if add oil as directed on white cake box directions?
Rose
Myh friend Susan developed this recipe and it works without oil. I'm not sure what would happen if you added it.
Keosha Alston
Trying it without oil hope turn out good
Jorja
Rose
What's the pro's and con's of using 2 9in pans?
Thank you, I cant wait to make it!
Amy Barnwell
The cake was awesome! The only problem I had was the cake not being pink... does the purée cool down time affect the color? If not, what could it be? We followed the directions exactly...
Rose
Hmmm... what color was it?
Amy
It was a white-brownish color with a slight pink tinge.
Rose
The stawberry gelatin should've really amped up the pink color. I'm not sure what might've happened.
Lisa gasper
Hello Rose,
I gave your cake a try this morning but it came out very flat and gummy. I live in high altitude (6000 ft). Would there be any changes to make the cake work better for me?
Rose
I'm sorry Lisa but I don't know anything about high altitude baking. 🙁
JESS
I live in Colorado at about 5,000ft and made a cake very similar to this one using boxed cake mix. I made the appropriate adjustments based off of what the back of the cake box indicated. It worked pretty well. It was still flat (no dome) but I didn't mind it at all since I didn't have to cut any of it off to level the cake!
Rose
Happy to hear it Jess!
Delia
I head never tried using a cake mix plus flour to make a cake. After reading your blog and the recipe I decided to try it out. To say it was the best cake ever would be and understatement. This was the best cake ever. I had several people comedy inn it and wanting the recipes. Thank you so much for sharing this awesome recipe.
Delia
Sorry for the typos. I give this cake 5 stars.
Rose
I'm so happy to hear it!
Carmen
Hi Rise,
This recipe looks amazing and I can't wait to try it. One thing though, I don't like icing that is too sweet. This recipe calls for 3 lbs of powdered sugar! Will it change the textire of the icing if I cut it down in half? Thank you.
Carmen
Hi Rose,
This recipe looks amazing and I can’t wait to try it. One thing though, I don’t like icing that is too sweet. This recipe calls for 3 lbs of powdered sugar! Will it change the texture of the icing if I cut it down in half?
Thank you.
Rose
Yes, it would make the icing super soft if you don't add as much powdered sugar.
Kerry
Hello,
Would I be able to make this the day before and then refrigerate it to serve the next day? Day-of birthday cake baking is usually too much pressure for me!
Rose
Yes!
Teresa
Do you just make the puree and add it to the dry mixture and bake ?
Rose
Yes, along with the other ingredients.
Tonya
Hi everyone!
I just made this recipe and wanted to share some notes that might help those that had sunken problems and other issues. I made cupcakes and they came out perfect. It made about 32 cupcakes and my house smells incredible!
1. Cake mixes come in different sizes. Not all are 16.25 oz. like mine which was 15.25, so I just added 1oz of additional flour.
2. The strawberry jello. Just add the powder don't actually make it. Also check the weight! 1 box of the brand I had (Royal) is 1.5 oz, so I needed 2 boxes to hit the 3 this recipe calls for.
3. Make sure you measure the strawberry purée after 'pureeing' to make sure you get 1 cup! I measured mine and only had 1/2 so puréed more. This could be because my chopping skills arent tuned up and I had bigger slices of strawberry or I left it boil longer and some of the liquid evaporated. No problem to fix!
4. I use a cookie scooper with cupcakes. 2 scoops. Perfect!
5. 16 minutes and they were done. I live in PA if that helps.
Great recipe! My niece will love them 🙂
Rose
Awesome tips Tonya!
Alexa
Hello, At what point do I add the puree into the mixture? I feel like maybe im reading this wrong 🙁 Thank you!!
Rose
In the part where it says, "For the cake", you mix together the dry ingredients, then the puree and all other ingredients. 🙂
Sarah
Hi, thank you for the recipe. I made this cake last Friday. I was concerned at first because the tops came out kinda dry, but once I cut the tops to level it out it was more moist underneath. I had a question. Recipe says to put all wet ingredients at once; eggs, purée and sour cream. Would it come out better mixing the eggs first, then purée, then the sour cream.? Cake was pretty good, but I thought parts may have been chewy. Wondering if mixing eggs alone would help. Thank you.
Michelle Donders
I made 4 x 6” round cakes filled about half full and baked them 2 at a time. I tested rhe first 2 after 30 minutes and returned them to the oven because they were still soft in the center. The cakes fell in the oven. The next 2 were left in the oven undisturbed for 35 minutes before they also fell. With all the rave reviews, I can only assume I did something wrong. I used Duncan Hines signature French vanilla mix. I will try again with a different mix. I’m looking forward to the same cake everyone else is praising.
Barbara
Hi! I can't wait to try this! A friend of mine actually requested a layer of sliced fresh strawberries in the middle, do you think that would work with this cake?
Jenn
Barbara, that sounds like a great idea! Interested in seeing the response!
Rose
I think it would be great!
Jenn
This cake sounds amazing! I am going to make this for my daughters birthday party next week (except using a white chocolate cream cheese frosting....yumm). I just want to make sure it's gelatin and not pudding that you are using!?
Rose
Yes gelatin (Strawberry Jello).
CakenGifts.in
I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.
Gail Singer
By 3 oz of strawberry gelatin, I'm assuming you mean the package of (Jello) strawberry gelatin, and not just pure gelatin. Could you confirm pls. THANKS
Gail Singer
Rose
Yes!! That's exactly what I mean 🙂
Joanna
Hi Im making this for my daughters second birthday (she is strawberry mad!) In the UK you do not readily find powdered strawberry gelatin. If i have a pack of strawberry jelly (equivalent to your jell-o packs) can I use this (and how?), or am I best substituting with something else? Thanks!!!
Joanna
I managed to dissolve jelly cubes into the hot strawberry puree. Phew! So it worked that way. Lovely recipe but a bit too sweet for me esp. With the icing. I'll make again but maybe with fresh cream instead
Janice
Does anybody know how many cups of batter The Best Strawberry Cake ever yields? My guess may be 8 to 10 cups. But, I'd prefer more accurate gauge, if possible.
I need to use different size and shape pans. The Wilton Cake Baking & Seving guide recommends how many cups per size and shape of pan. Can't wait to try it for a 3 year old's birthday. The recipe looks awesome. Thanks.
Jenn
Hi! Making this today for my daughters birthday tomorrow. The cake didn't rise much-didn't done but kinda sank in the middle...did I do something wrong?
Rose
It usually doesn't rise much but shouldn't have fallen in the center unless it didn't quite cook long enough. 🙁
Lillie
Splitting the recipe between two 8 in pans how many inches thick do the cakes bake to?
Rose
Hmmm... maybe 1.5" per layer - so 3"+ if you have filling.
lauren
hey I have tried a recipe with the gelatin before and the cake did not rise will this one rise and not have that gelatin taste to it? Thank you!!!
Chantal
What exactly is white cake mix? Readymade cake mix? How would I make this part from scratch?
Rose
Hi Chantal - it is premade mix available in the US. I'm sorry I don't have a recipe for how to make it from scratch.
Shery
Have you tried mini cupcakes or a 9 x 13 pan? Need this for school party so tracked rounds won't work. I wasn't sure on baking time.
Karmen
I substituted the sour cream with greek yogurt and used sugar free jello. This cake is FABULOUS!! Awesome recipe!
Sarah
I made this as a three tier wedding cake this past weekend. It turned out perfect! It was my first time to make a wedding cake. Thank you so much for the recipe. I have already been asked to make another one for a wedding in February.
Rose
Thanks so much for coming back to let me know - I'm SO happy it worked out for you and congrats on another order 🙂 Happy Thanksgiving!!
Amy
Thank you so much for giving a "lower carb " recipe! So many strawberry layered cakes call for so much powdered sugar plus whatever is used for the frosting it's ridiculous.❤️
Maria
Yes,I love cake from scratch but I love to "Dr" a good cake mix to,and I learn not to feel ashamed by that from you so thank you ! Do you ever tried it just using SC mix instead of the WC mix? This one looks and sounds delicious ty
Rose
I have not, but it would probably work well!
Deb
This cake is named perfectly...It is the Best Strawberry Cake Ever! Thank you for this amazingly easy and amazingly delicious recipe - You are wonderful! I 'cheated' and purchased whipped cream frosting from my local Giant Eagle grocery store and it worked well with the cake. Just as a side note, I used a 9X13 pan and will likely heed your good advice and use the layers the next time. Terrific! Thank you!
Gail
I don’t know what I did wrong. I just took this out of the oven and it has formed a tough crust on the top of both layers. I can’t imagine it tasting moist. I’m probably going to have to throw it out. It was supposed to be a birthday cake !
Rose
I'd try trimming the crust off before tossing it.
Amanda
This cake is fantastic! I made it for my daughter’s birthday party and the guests raved about it. Thank you for a great recipe!!
Rose
Awesome - I'm so glad to hear it!!
Crystal Koontz
OMG Thank you for blessing my bakery game with this recipe. It is absolutely DELICIOUS! I've been on the hunt for a moist strawberry cake and thanks to you I've found it. I did add some strawberry flavoring oil just to enhance the strawberry flavor. It stacks well I use 2 7in pans and baked for almost an HR. I can't stop eating the extras. Thank you again.
Jeanette P
Made this cake the weekend and LOVED it. So delicious and moist, will deff be my new go to strawberry recipe. Thank you for sharing!
Steph
I was wondering if you have ever made the strawberry cake or your vanilla cake ahead of time and froze the layers. I was thinking of baking the cake for my sons birthday a week in advance and then taking it out of the freezer and decorating it the day of.
Heather
Not to answer for the owner of this recipe- but I froze the layers of this cake without frosting and it worked great. I always make my layers for cake ahead of time, that way all I have to do is frost when I’m ready. Wrap individually in Saran Wrap and then foil then freeze.
Drew
Can I use lemon cake mix instead of white for this recipe?
Rose
I haven't done it, but you could certainly try 🙂 I imagine it would be delicious!
nina
can this be used for cupcakes?
Rose
It can, but it's not my favorite.
Pamela
You know, don't get all worked up about box cake mixes. A very dear friend of our family, now passed away, who made every special cake for our family from my parent's wedding cake, every special shaped birthday cake when we got one, you know how it is, after a certain point you just get a regular cake made by mom. Anyway, she came out of retirement to do my college graduation cake and I think its because I graduated from her alma mater. I tried so hard to get her to do it again when my brother and his wife we expecting their first child. I had the baby shower. She just wouldn't do it. The cake we got from some other person was as dry as the Sahara Desert. I was ashamed I served it. But you don't know until its cut, that's the problem. Anyway, this woman graduated from an elite all women's college in the 1950s. That was a BIG DEAL in those days. Very FEW women pursued a college education at that time in this country and then to have it from a women's college with an outstanding reputation was quite a good start in life. The male college (not all male by the time I got there, just 98%) with whom we had mixers was the Naval Academy in Annapolis. (I used to call it planned in-breeding) Virginia had a degree in Home Economics. In our area she ran numerous projects, worked for the Board of Education and DEFINITELY knew what she was doing. One day, when at their house ordering a cake for an event we were talking and she said most of her cakes she began with a cake mix. My mom and I were shocked. Definitely changed our opinion on box mixes. She said they are such high quality compared to what they used to be she's glad to use them. Now that was from a woman with a degree in the art. I figure if its good enough for Virginia Harshman, whom I couldn't have anymore respect for in this world if I could buy it, if its good enough for her, they're good enough for ANYONE. Now sure, I prefer making cakes from scratch, its a sense of pride. But there are times its not practical. For one is on a Sunday morning when I need to have 4 or 5 freshly baked items into the church kitchen by 9:45 AM for coffee social time and the bulk of the people are kids who don't know scratch from a box anyway. The adults appreciate the homemade and the WARM coffee cake. But I don't get in a hissy about a box recipe.
But I LOVE strawberries and I can't wait to try this one, especially as in a few weeks we're (FINALLY) going to be moving into strawberry season. Spring sure is taking its good old time arriving this year in my area. I'll give people a hint to make a box cake taste like scratch. When making that box cake, just add a teaspoon of GOOD vanilla, or even scrape a vanilla bean. People will SWEAR its from scratch. It's only flavor, if you get rid of that "box" flavor by adding something, no one knows.
Sarah
Thanks for the recipe! My daughter wanted strawberry cake for her birthday so when I saw this it sounded so good. I also made buttercream icing and everyone loved it!
Jenny
I love strawberry cake and I've always read about making a box cake mix better, but I have never tried it. I'm looking forward to making this.
Thank you for sharing at #HomeMattersParty
Debbie
I’m making this cake for a co-workers birthday. Which box of white cake mix is best? I don’t want to mess this up. Thanks!
Rose
I like Pillsbury best 🙂
MEB
Hi! Pillsbury makes a strawberry cake mix - do you think this might be a good substitute for white cake mix for even more strawberry flavor? Thanks!
April Milford
I made this cake yesterday for my Mom for Mother's Day and it was a huge hit. So Delicious! I will definitely be making it again.
Melissa
I’m making this for a wedding cake with 2 13x9 pans and one 8x8 pan. Does anyone know if I should change the oven temperature or baking time?
Heather
Thank you for this recipe!! I was looking for a strawberry cake that would make three layers and icing that would hold up in the southern heat! This worked beautifully and the frosting wasn’t goopy like several other strawberry cakes I’ve made. I wish I knew how to insert a picture here because it was lovely!
Kim
I just made 3+ dozen of the prettiest, yummiest strawberry cupcakes ever. S. E. R. I. O. U. S. L. Y. The flavor and consistency are perfection. I got so excited! Now I have a go-to strawberry recipe!!
Rose
That's SO awesome! It makes my day that you love our recipe 🙂
Stephanie Lang
Hi,
I was just about to make this in cupcake form. Why is it not your favorite? I have made the past two years in the triple layer cake form and LOVE it. Can you think of any adjustments? Thank you!
Rose
It doesn't rise as much as other recipes and the cupcakes are a little dense. I think it's just the nature of the cake and I'm not sure how it could be improved.
Anita Kotze
I made the mistake of using a white mud cake box mix - made it too "muddy". Will try with other box mix.
Q: do you cut the crusty tops off before layering? If the top is even, just leave it?
Thank you
Rose
I do usually trim the top off to level them.
Monique Cox
I've gotten several compliments on this cake. It tastes wonderful. My only issue is that when I trim off the top and level the cake (completely cooled) the cake sticks to my knife and pulls more cake off than I want creating a huge hole/gap. This makes it no longer level and I'm cutting more cake and making the layers smaller. To not have this problem I'm only able to cut a little bit at a time and then scrape off my knife and then do it again. I was wondering if you had this issue as well and what could be the reason and what I could do to fix it.
Rose
You probably just need a sharper knife. My favorite is this watermelon knife. OR using an Agbay.
Jacqueline Lau Gustafsson
If the oven is too small to fit all three pans, can you leave the other cake batter out at the counter and wait for 35-45 mins while the first batch bakes? p/s: I live in a hot tropical country.
Rose
If I can't bake all of my cakes at once, I refrigerate the batter in the meantime.
Renee
Planning to make this for my mother in law's 82nd birthday. Can a bit of the strawberry juice be added to the cream cheese buttercream? Wondering if it will break down the frosting?
Rachana Joshi
How can i make a white cake mix? And do i not need butter in this receipe ?
Samk
I’m sorry but I made this cake for my wife’s birthday. No one was thrilled with it. I have to admit that I did cut the sugar by 25-30% but it was way too too sweet and also it tasted like it was geared for children. No adult in our party enjoyed it compared to my other past cakes. This cake tasted like it was bought off the shelf at Walmart. I had to toss it and drive over to nothing bundt cakes to replace. Sorry rose.
Monique Cox
This cake is so delicious. My only problem is that when I trim off the top the cake gets stuck on my knife and then pulls parts of the cake with it making holes/gaps. I let both cakes cool completely. Have you ever had this problem? If so what are some suggestions to fix it? If not what am I doing wrong. I followed your directions exactly.
Rose
You probably just need a sharper knife. My favorite is this watermelon knife. OR using an Agbay.
Marnie
Is it possible to freeze this cake (for travel) and allow it to thaw once I arrive at destination? Will it be good?
Laura
HOW important is the gelatin? I forgot to get some and have everything less. THX!
Rose
Oh goodness - I'd say it's pretty important for this recipe!
Cheryl
How should I adjust for 15.25 cake mix vs. 16.25? Just a bit more flour?
Rose
I add extra all-purpose flour to make up the difference.
Sue
Made best strawberry cake ever everyone loved this cake. I also made little extra of the strawberry puree and put some in the cream cheese butter cream frosting.
Roche Mulwitsky
I am so excited to try this recipe! I am from South Africa and, looking at the quantities needed for the cake, I need some help. Your recipe calls for a 16.25 oz cake mix (South African 460.69 grams). The Pillsbury French Vanilla Cake mix is a 520gr cake mix = 18.34 oz. Do I cut the extra +-80 grams and only use the required amount?
Rose
I'm sorry - I have no idea Roche. I'm not familiar at all with any South Africa products and I have no idea how they'd work with my recipes.
Roche Mulwitsky
But your opinion... Should I reduce the cake mix to the oz required by your recipe? Also, the strawberry gelatin powder... Is it okay if I use the sugar free ones or would you recommend using with sugar instead?
Larenda
I want to make this cake today but all i have is frozen strawberries will they work
Rose
Yes 🙂
Larenda
Thanks for replying especially when it CLEARLY says it in the recipe i apologize
Rose
No worries!
Jamie
How long would you suggest baking this for 2 8-inch rounds, the same time frame? Also, if I make this cake the night before and use the cream cheese frosting, should I leave it at room temp al night or refrigerate? Making this tomorrow for my daughter’s 4th birthday!
Rose
It would be okay at room temp but I prefer refrigeration.
Donna
I was looking for a good cake recipe for several people but I did not want chocolate something elegant and not the usual. I made this cake and it was SUPERB!!! I had so many compliments and it was the only dessert that was gone. Thank you for sharing the recipe that I will make again.
Rose
That's so great to hear Donna! Thank you!
Faye
I have made this cake and it is DELICIOUS!!
Pam
May I use butter recipe yellow cake mix?
Rose
You could but it will likely make your batter have an orange hue and it will alter the flavor some.
Joyce
look so delicious,can't wait to go to the mall and buy some ingredients thank u so much
Kailyn
How many people does this recipe serve?
Rose
20-24
Nancy
Cake mix used:Betty Crocker Super Moist white cake mix, white,16.25 ounces.
For strawberry puree: a 1-pound container of fresh strawberries*
How I did cake: mix dry with wish, combine wet in separate bowl, then add to dry
Addition to batter: 1-2 drops of red food coloring...must be gel
Pans used: 3-8" round pans
Baking info: 325 degrees for about 40 minutes, cake is dense and delicious
Tip: I had to put 3 pans on same oven shelf, switched pans around at 18-20 minutes, layers did not collapse
Frosting: the recommended cream cheese frosting
Tweaking frosting: added Trader Joe bag of freeze dried strawberries, pulverized in food processor
More info: I like a "crust" on my frosting, and I tried the Wilton recipe with butter and Crisco...I prefer using meringue powder as a "stiffener"
Note: I find frosting consistency is much better with maybe 1/3 of cream cheese called for...frosting needs a couple of minutes at speed 4 in stand mixer, you will be rewarded with a wonderful frosting...freeze and let come to room temp for the future.
Thanks for this wonderful recipe!