This Strawberry Layer Cake is a delightful celebration of color, flavor, and texture. With its soft pink hue, fruity strawberry flavor from real purée, and rich cream cheese frosting, it’s a beautiful and crowd-pleasing dessert for any occasion. Whether you’re baking for a birthday, spring celebration, or afternoon tea, this cake promises to impress with every slice.

Why You’ll Love This Recipe

This cake is everything you want in a strawberry dessert: moist, tender layers infused with real strawberry purée and enhanced with strawberry-flavored gelatin for added color and intensity. The luscious cream cheese frosting is both tangy and sweet, offering a smooth complement to the fruity sponge. Best of all, it’s simple to prepare thanks to a box cake base, yet tastes entirely homemade and looks stunning when topped with fresh sliced strawberries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 box white cake mix (18.25 ounces)
1 box strawberry-flavored gelatin (3 ounces)
1 cup frozen strawberries in syrup, puréed
4 large eggs
½ cup vegetable oil
¼ cup water

For the Frosting:

8 ounces cream cheese, softened
¼ cup unsalted butter, softened
¼ cup strawberry purée
½ teaspoon strawberry extract
7 cups powdered sugar
(Optional) 2–3 drops red food coloring

For Garnish:

Fresh strawberry slices (optional)

Directions

Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
In a large mixing bowl, combine the white cake mix and strawberry gelatin.
Add the puréed strawberries, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed until the batter is smooth and well blended.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely.
For the frosting, beat the cream cheese and butter together in a large bowl until light and creamy.
Add the strawberry purée and strawberry extract. Mix well.
Gradually add the powdered sugar, beating on low speed at first and then increasing to medium-high until the frosting is smooth and fluffy. If using, add food coloring for a deeper pink color.
Once cakes are completely cooled, spread a generous layer of frosting on one cake layer, top with the second layer, and frost the top and sides.
Garnish with fresh strawberry slices just before serving, if desired.

Servings and timing

Yield: 12 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Calories: Approximately 485 kcal per slice

Variations

Three-layer cake: Divide batter into three 8-inch pans and reduce baking time slightly.
Cupcake version: Pour into cupcake liners and bake for 15–18 minutes for strawberry cupcakes.
Fresh strawberries inside: Fold ½ cup finely chopped fresh strawberries into the batter before baking.
Lemon twist: Add 1 teaspoon of lemon zest to the batter or frosting for a citrusy edge.
Chocolate pairing: Add a layer of chocolate ganache between the cake layers for contrast.

Storage/Reheating

Storage: Keep the cake covered and refrigerated for up to 3 days. Bring to room temperature before serving.
Freezing: You can freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before assembling.
Reheating: Not recommended. Serve the cake chilled or at room temperature for best texture and flavor.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, but frozen strawberries in syrup offer a stronger flavor and added moisture. If using fresh, macerate them with a little sugar before puréeing.

Why is gelatin added to the cake?

Strawberry-flavored gelatin intensifies the strawberry flavor and enhances the cake’s pink color while also improving texture.

Can I make this cake ahead of time?

Yes. The cake layers and frosting can be made a day in advance. Assemble and garnish just before serving for best results.

What’s the best way to purée strawberries?

Blend thawed strawberries in a food processor or blender until smooth. You may strain the purée if a smoother texture is desired for the frosting.

Can I use reduced-fat cream cheese?

It’s best to use full-fat cream cheese for a stable and creamy frosting. Reduced-fat versions may result in a thinner consistency.

Is the food coloring necessary?

No, it’s optional. The gelatin and strawberry purée give a natural pink hue, but food coloring can enhance the vibrancy if preferred.

How do I prevent the cake from becoming soggy?

Ensure the purée is well blended and not overly watery. Avoid overmixing and do not frost the cake until layers are fully cooled.

Can I make this cake without a mixer?

Yes, you can mix the batter and frosting by hand, but a mixer makes it quicker and ensures a smoother consistency.

What can I substitute for strawberry extract?

If unavailable, use vanilla extract. It will slightly change the flavor but still complement the strawberry purée.

Can I use a different frosting?

Absolutely. Vanilla buttercream, whipped cream, or a strawberry whipped frosting are all excellent alternatives.

Conclusion

This Strawberry Layer Cake is a show-stopping dessert that’s as beautiful as it is flavorful. With tender, fruity cake layers and a creamy strawberry frosting, it’s perfect for birthdays, spring celebrations, or anytime you want to enjoy the sweet taste of strawberries. Whether topped with fresh fruit or left simple, each slice is a crowd-pleaser that’s sure to become a go-to favorite.

Strawberry Layer Cake

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A sweet, fruity, and vibrant strawberry layer cake made with real strawberry purée and strawberry gelatin. Frosted with luscious strawberry cream cheese frosting and topped with fresh strawberry slices, it’s a show-stopping dessert perfect for spring or celebrations.

Author: Mari
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine cake mix, strawberry gelatin, puréed strawberries, eggs, oil, and water. Beat on medium speed until smooth.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
To make the frosting, beat softened cream cheese and butter together until creamy and smooth.
Add the ¼ cup strawberry purée and strawberry extract. Mix until combined.
Gradually add powdered sugar, beating until smooth and fluffy. Add red food coloring if desired for a deeper pink hue.
Place one cake layer on a serving plate, spread a layer of frosting over the top, and repeat with the second layer.
Frost the top and sides of the cake, then garnish with sliced fresh strawberries.

Notes

Make sure the cake is fully cooled before frosting to prevent melting.
For best results, use strawberries in syrup for a sweeter, more concentrated flavor.
Refrigerate the cake for easier slicing and longer shelf life.
Optional: Add extra strawberry slices between the layers for more texture.

Nutrition

Serving Size: 1 slice
Calories: 485
Sugar: 52g
Sodium: 380mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg