Name: Double Strawberry Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 box white cake mix (14.25 ounces); 3 1/2 tablespoons all-purpose flour; 1 box strawberry Jello (3 ounces); 1/2 cup water; 3/4 cup vegetable oil; 4 eggs; 1 teaspoon vanilla extract; 1 cup strawberry puree (from fresh or frozen berries); 1 package cream cheese (8 ounces, room temperature); 1/2 cup butter (1 stick, room temperature); 1 cup strawberry puree (for frosting); 4-5 cups powdered sugar

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If there’s one cake I’ll always bake when those first gorgeous pints of strawberries pop up at the farmer’s market, it’s this one. I mean, just the thought of it puts a smile on my face – that soft, berry-pink crumb, the way it smells up the whole house, and honestly, a slice (or two) is all it takes to turn even a blah Wednesday into a little celebration. This cake always reminds me of my mom’s old recipe cards: stained, dog-eared, and just waiting for the next family get-together or kitchen-neighbor pow-wow. And isn’t there something magical about a cake that can distract you from laundry day, send you reaching for the coffee pot (or heck, a glass of wine), and give you an excuse to invite a friend over just because?

There’s zero fuss here. No fancy steps. Just comfort, nostalgia, and real strawberry love in every forkful. And let’s be honest — we all want that bakery-stunning kind of cake, but we want it to be easy enough to pull together between grocery runs and whatever happens to be playing in the background. There’s no shame in a boxed cake mix — not when you’re about to give it the full VIP strawberry treatment with a swirl of real puree, a pop of strawberry Jello for color and zing, and the dreamiest cream cheese frosting ever. (If you’re like me and wind up with just a few too many berries in your cart? Oh, you’ll be making this more than once, promise.)

Why You’ll Love It

All the real-strawberry flavor. Both the cake and the frosting get a hefty squeeze of real strawberry puree, so every bite is honestly the berry best (see what I did there?).
Cute, kid-approved pink crumb. The Jello works mini-magic for color and that retro swirl — and makes everyone’s eyes light up when you cut the first piece.
Moist, tender, craveable. Thanks to the oil and all that lovely fruit, this cake stays pillow-soft for days. (If it lasts that long.)
Box-mix easy, from-scratch flavor. No one’s guessing you started with a mix — just smile knowingly and take compliments, my friend.
Cream cheese frosting dreams. Soft, tangy, cloud-fluffy, and just a hint of berry in every bite. Swirl it, pipe it, eat it by the spoonful (oops).
Make it your own. Dress it up for birthdays or baby showers, or keep it simple for an everyday treat. More berries? A sprinkle of chips? You do you.

If you’ve ever wished for a cake that can look straight out of a bakery window (but still comes together in your cozy kitchen), grab this one for your recipe binder. It’s equal parts nostalgia, fun, and irresistible strawberry goodness.

Ingredient Notes

This is one of those happy recipes where you probably have almost everything ready to go. And honestly? It forgives a lot — swap, sub, and mix and match to your heart’s content. Here’s what you’ll need (and how to riff):

White cake mix (14.25 oz): Any basic white cake mix works here — vanilla or yellow in a pinch. If you’ve only got a gluten-free mix, go for it!
Strawberry Jello (3 oz): This not only brings the classic pink, it gives the cake a summery berry zing. Don’t do Jello? About 3 tablespoons freeze-dried strawberry powder brings gorgeous color and natural berry flavor.
Flour (3½ tablespoons): The tiny but mighty ‘secret’ — keeps the crumb sturdy, so all that juicy puree doesn’t make things too soft. (Don’t skip it!)
Vegetable oil (¾ cup): Oil equals plush cake that stays soft for days. Canola works just fine, or use coconut oil if you’re feeling fancy (it adds a cute tropical note). I’d skip melted butter — oil wins here.
Eggs (4): My best tip: let ‘em sit in a bowl of warm tap water for five minutes if they’re cold. Makes for fluffier, better-mixed batter.
Strawberry puree (2 cups): Divide between batter and frosting. Fresh or thawed, drained frozen berries — just blend until smooth. Give your berries a taste; if they’re bland, a tiny squeeze of lemon makes all the difference.
Cream cheese (8 oz, full fat): For frosting, you want full fat for better structure. Low fat works in a pinch but will be a little softer (chill the frosting well).
Powdered sugar (4–5 cups): Start with four for classic, creamy frosting, but you can add more for a thicker, pipeable texture.
Vanilla extract (1 tsp): For that cozy, home-baked scent.
Milk (1–2 tbsp, optional): If the frosting’s too thick, add a splash. Go slow — a tablespoon changes everything!

Fun extras: Try tossing in some mini chocolate chips for a strawberry-chocolate twist, or zest in a lemon for extra brightness. Want adult vibes? Add a splash of strawberry liqueur to the frosting — just label it “grown-ups only!”

Step-by-Step Directions

1. Prep your pan. Set your oven to 350°F. Grease and flour a 9×13-inch pan or line it with parchment for super-easy lifting. (Don’t skip — you’ll thank your past self at cleanup time.)

2. Mix the dry stuff. Grab a roomy bowl and whisk together the cake mix, Jello, and flour. Make sure the Jello isn’t hiding in pinky clumps.

3. Batter up. In go the eggs, oil, water, vanilla, and 1 cup of that glorious strawberry puree. Beat with a hand mixer for about 2 minutes. It should turn a dreamy shade of pink. If it looks thick, don’t worry — the strawberries work magic in the oven.

4. Bake. Scrape the batter into your prepared pan, smooth the top, and bake for 35–40 minutes. If your oven has hot spots, rotate halfway through. It’s ready when a tester comes out clean or with a crumb or two attached. Cool completely — because if you try to frost too soon, you’ll end up with a pink frosting river (ask me how I know!).

5. Make the frosting. Beat the softened cream cheese and butter until fluffy. Sloooowly drizzle in the second cup of strawberry puree, mixing after each addition. Add powdered sugar a cup at a time (mixer on low, or you’ll be dusting your kitchen for days). Once it’s thick and glossy, crank the mixer up for a few seconds to fluff it up. If it gets runny, stash it in the fridge for a half hour — it’ll come together, promise.

6. Frost & decorate. Slather the cooled cake with a thick cloud of frosting. Swoops and swirls are encouraged. Got extra berries? Scatter them on top. Try not to “even out” one side before guests arrive, but hey — I won’t tell.

Variations and Twists

Swirl in some raspberry or blueberry puree for a triple-berry moment — your “wow” cake, guaranteed.
Bake in two 8-inch rounds and sandwich with a little strawberry jam for old-school birthday party looks.
Want a chocolate-strawberry dream? Fold ¼ cup cocoa powder into the dry mix and add a handful of chocolate chips. Trust me.
Go all-natural pink by using 3 Tbsp freeze-dried strawberry powder instead of Jello. You’ll get a bright, jammy color and flavor.
Add a glug of strawberry liqueur to the frosting for a fancy, grown-up bash (but save this version for the adults, obviously).

Seriously, this is a cake you can “make your own.” Whatever’s in your fridge or pantry, there’s room to play.

Storage & Reheating Tips

This cake just gets cozier as the days go by — the flavor deepens, and that crumb stays soft (if anything, it gets a little more perfect). Just cover the pan tightly and pop it in the fridge. When you’re ready to sneak a slice, let it sit at room temp for 10-15 minutes, or if you’re impatient like me, zap it in the microwave for 10-12 seconds — works wonders.

Freezing? Wrap slices tightly in plastic wrap, pop them in a freezer bag, and tuck away for up to two months. Thaw overnight in the fridge, then let them warm up a bit before eating.

Toting it to a potluck? Snuggle your cake into a locking carrier, or even a cardboard box with a towel in the bottom. Keeps both cake and frosting looking party-ready, no smears or heartbreak on the way.

FAQs

Can I use another cake mix? Absolutely — vanilla, yellow, or even a gluten-free mix. The puree and Jello do the heavy lifting, flavor-wise.

Why add the extra flour? It keeps your cake sliceable and plush, not soggy. So you get neat, happy squares instead of strawberry avalanche.

Fresh or frozen berries? Totally up to you. Thaw frozen berries and drain off the excess juice first so your batter’s not too thin.

Can I go natural instead of Jello? 100%! Freeze-dried strawberry powder brings a beautiful blush and pure flavor — just swap in 3 tablespoons for the Jello in batter, and 1-2 in the frosting if you want an all-natural pink.

How do I make this vegan or gluten-free? Vegan: Grab a plant-based cake mix, use flax “eggs” or applesauce for the eggs, and use vegan butter and cream cheese for frosting. Gluten-free friends, just use a GF cake mix and swap in 1:1 gluten-free flour for the extra flour.

Not a cream cheese lover? Try stabilized whipped cream or go classic with a dreamy Swiss meringue buttercream. Both keep things light and fluffy.

How do I get that perfect, pipeable frosting? Chill your bowl, beaters, and ingredients ahead of time. Keep adding powdered sugar, little by little, until your frosting sits tall and proud. Throw in a spoonful of cornstarch if your kitchen is extra warm — helps it set beautifully.

So, What’s Next?

If you’re still reading, I hope you’re just as excited about that pink, frosted slice as I am. There’s something so sweet about combining fresh strawberries, a flash of nostalgia, and a swirl of creamy pink frosting — it’s like baking happiness right into your day. Whether you make this for a special birthday, a potluck, or just for the fun of it, let me know how it turns out! Did you try a fun twist, come up with a new favorite add-in, or end up with a kitchen covered in a little extra pink? (You’re not alone, trust me.)

I love swapping stories and kitchen goofs down in the comments! So go grab those berries, turn up your favorite playlist, and bake up the kind of cake you’ll dream about all week. And if you end up with a little frosting on your elbow or an “accidental” missing corner? Well, that’s just the price of baking with love.