Our strawberry cake with jello is an old family favorite. It’s made with a white cake mix, strawberry jello, and fresh strawberries. Our unique method yields the absolute best strawberry jello cake, which is always moist, fresh, EASY, and delicious!
If you’re looking for that 1970s church cookbook strawberry cake that was always on the table at the potluck, this is it. We’ve made a few minor tweaks that we think make this the best version.
This old-fashioned strawberry jello cake has been around forever. While I’m partial to my fresh strawberry layer cake and my fresh strawberry sheet cake, those from scratch cakes take a lot more time and effort. When I need a quick and easy dessert that I know everyone will love, this is the one I pick.
I suggest baking this cake in a shallow dish or pan, similar in depth to a regular layer cake pan. I use a 9×13 glass dish that is not a deep dish.
Not only does this cake take you back to carefree childhood days, but it also gives you an opportunity to create those memories with your kids.
What I love about this cake
IT’S EASY – You start with a boxed cake mix, add strawberry Jell-O powder and just a handful of other ingredients, and in less than an hour, you have a gorgeous and delicious cake.
PRESENTATION – How can anyone not love a pretty pink cake filled with strawberries? You can use this cake for a bridal shower, baby shower, or any special occasion because it’s just as beautiful as it is tasty.
MAKE-AHEAD – This cake keeps for several days, so you can easily make it ahead. You can even freeze it and add the frosting when ready.
SERVING SUGGESTIONS – Serve this strawberry cake with anything! It goes with just about any meal you can come up with. We especially love it with a simple Southern meal of pork chops, butter beans, and mashed potatoes. Strawberry cake for dessert is perfect!
Testing results for strawberry cake with jello
- I’ve tested this cake with frozen strawberries and fresh strawberries, and I much prefer fresh. Frozen strawberries have too much water.
- We prefer making this cake in a 9×13-inch dish rather than cake pans. If you decide to make a layer cake, you’ll probably need to double frosting.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
For best results, make sure all your ingredients are room temperature, including the milk that goes in the frosting.
White cake mix (15.25 ounces) – any brand is fine
All-purpose flour: Cake mixes used to weigh 18.25 ounces, and I guess the cake manufacturers thought we wouldn’t notice when they reduced the weight. So now we add a little flour to make up the difference.
Strawberry jello: The small box is all you need. Don’t get the sugar-free kind, just regular.
Unsalted butter: You didn’t really think we were going to make a cake without butter, did you?
Buttermilk: Adds more flavor and helps produce a tender crumb.
Strawberries: About one cup of sliced fresh strawberries macerated in sugar.
How to make strawberry cake with Jell-o
- Macerate the strawberries for 30 minutes.
- Mix a white cake mix with strawberry Jell-o and a little flour.
- Mix in butter, oil, buttermilk, eggs, and vanilla extract until smooth.
- Gently stir in the macerated strawberries. Bake for 30 minutes.
- While cake is baking, make the frosting by beating butter until smooth, then adding powdered sugar, milk, and strawberries.
- Cool the cake completely and then frost it.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Ingredients
- ¼ cup granulated sugar
- ½ cup sliced strawberries, undrained
- 1 15.25 ounces white cake mix
- 1 3-ounce package strawberry gelatin (not sugar-free or fat-free)
- ¼ cup all-purpose flour
- ¼ cup butter, softened and diced
- ¾ cup vegetable oil
- ½ cup buttermilk, room temperature
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Frosting:
- 1 cup butter, softened
- 3 ¾ cups powdered sugar
- 3 tablespoons milk, room temperature
- pinch of salt
- ½ cup sliced strawberries, drained
Instructions
Cake
- Preheat oven to 350 degrees F.
- Add 1/4 cup granulated sugar to ½ cup sliced strawberries, undrained and allow to macerate for 30 minutes or longer.
- Mix 1 15.25 ounces white cake mix, 1 3-ounce package strawberry gelatin (not sugar-free or fat-free), and ¼ cup all-purpose flour. Add ¼ cup butter, softened and diced and mix until blended. Pour in ¾ cup vegetable oil. Add ½ cup buttermilk, room temperature and mix until well combined. Add 4 large eggs, room temperature, one at a time, beating after each addition. Add 1 teaspoon vanilla extract and mix.
- Stir in strawberries and any accumulated juice.
- Bake in shallow 9×13 dish for about 30 minutes.
Frosting
- Beat 1 cup butter, softened until light and creamy. Gradually add 3 ¾ cups powdered sugar. Add 3 tablespoons milk, room temperature and a pinch of salt. Gently stir in ½ cup sliced strawberries, drained until well-mixed.
Nutrition
Questions and tips
Storage
Store the strawberry cake covered in the refrigerator. This frosting gets rather soft from the strawberries, so it holds its texture better in the refrigerator.
You can freeze the unfrosted cake by wrapping it tightly in plastic wrap and then foil and placing in the freezer. I don’t recommend freezing the cake after it’s frosted.
This recipe is perfect for cupcakes. You can expect to get about 24 cupcakes.
Absolutely! You can make this strawberry cake 2-3 days in advance of when you want to serve it. The cake keeps for days. If I’m making this cake for a dinner party, I prefer to make the frosting that day.
You can use frozen strawberries but they will release more moisture. Be sure you squeeze and drain before adding them to the cake and the frosting. It’s good to add some juice to the cake, but you don’t want any added to the frosting.
Unless you have an excess amount of juice, the strawberries should not make the cake soggy. I usually dice them up pretty small or even mash them a bit.
Can the frosting be prepared in advance also, like the cake? If so how do you store/preserve it? I am traveling a day ahead of the party date and want to put the cake together on the party day. The cake will be ready. Thank you
I haven’t tried this but if you do it, I would store the frosting in an airtight container in the refrigerator. It might get a little watery from the strawberries, but you should be able to give it a good stir before frosting.
If the boxed cake mix is only 14.25oz, do I need to make any adjustments?
You’ll need to add extra flour. I’m not sure exactly how much because we haven’t tested it with that size cake mix.
I made your cake for a weekend family gathering – and everyone loved it! There wasn’t even one piece left for me to eat for breakfast the next morning! I guess I’ll just have to make it again. 😉 Thank you for sharing this amazing recipe with us!
This recipe is so close to what I remember my mother making, and I can’t wait to try it! Thank you so much for this recipe!
I need clarity on one thing, though. For the frosting, do I understand correctly that the strawberries are just sliced/chopped, and not macerated?
Correct!
Such a pretty color! This is the perfect summer dessert. ❤️