This double strawberry cake uses one cup of puree and strawberry gelatin in the batter, then another 1/4 cup of puree in its cream cheese frosting. Bake it in a 9×13-inch pan for 35 to 40 minutes and cool it completely before frosting.
A white cake mix provides the base. Strawberry gelatin adds color and flavor, while the puree supplies real fruit to both the cake and frosting. Allow about 20 minutes to prepare, 40 minutes to bake and at least 60 minutes for the cake to cool. Try our Ooey Gooey Bars next.
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?).
- Pink strawberry crumb. Strawberry gelatin gives the cake its color and reinforces the berry flavor.
- 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): If you like this, you'll love our 4-Ingredient Lemon Cream Cheese Dump Cake.
- 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 (1¼ cups): Use 1 cup in the batter and ¼ cup in the 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!”
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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!). For another easy option, see our Caramel Brownie Cheesecake.
5. Make the frosting. Beat the softened cream cheese and butter until fluffy. Mix in the remaining ¼ cup strawberry puree. 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.
- For a gelatin-free version, use a separately tested cake formula; freeze-dried strawberry powder is not a one-for-one structural substitute for the gelatin in this recipe.
- 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.
If you enjoy strawberry cake, try Strawberry Shortcake Crunch Cake with Cream Cheese Frosting for cream cheese frosting and baked Golden Oreo strawberry crunch.
If you love strawberry cake, Strawberry Cake with Strawberry Buttercream uses chopped fresh strawberries in the batter and powdered freeze-dried strawberries in the buttercream.
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). Because the frosting contains cream cheese, cover the cake and refrigerate it within two hours. Use it within 3 to 4 days. For a softer texture, let a slice stand at room temperature for 10 to 15 minutes before serving.
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. You might also like our Cream Cheese Squares.
Can I replace the strawberry gelatin with powder? Not one for one. Gelatin, sugar and freeze-dried strawberry powder behave differently, so use a recipe tested for that substitution.
Can I make this vegan or gluten-free? This formula has not been tested with egg replacements or a gluten-free cake mix. Those changes can alter the structure, so use a cake formula developed and tested for the dietary requirement.
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.) Try our French Silk Pie Brownies next.
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. If you like this, you'll love our Pecan Cheesecake Bars.
Double Strawberry Cake
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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
- 1/4 cup strawberry puree for frosting
- 4-5 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) to ensure the cake bakes evenly.
- Grease and flour a 9×13-inch baking dish. In a large bowl, mix the white cake mix, flour, and strawberry Jello powder. Add water, oil, eggs, vanilla extract, and strawberry puree. Mix until smooth.
- Pour the batter into the baking dish. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely for at least 60 minutes before frosting.
- Beat the cream cheese and butter until smooth. Mix in 1/4 cup strawberry puree, then gradually add powdered sugar until the frosting reaches a spreadable consistency. Chill briefly if needed.
- Spread the chilled strawberry cream cheese frosting evenly over the cooled cake.
- Slice the cake and serve with optional garnishes, such as fresh strawberries, a sprinkle of Jello powder, or white chocolate shavings.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
