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This strawberry cake uses fresh strawberries and flavored gelatin for a super flavorful strawberry sheet cake that will feed a crowd. It's really easy, and incredibly moist too!
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5 from 1 vote

Favorite Strawberry Cake

Servings 12 servings


For the Cake:

  • 1 pint fresh strawberries (1 cup crushed/pureed - instructions below)
  • 1 box white cake mix (can use vanilla or yellow cake mix too)
  • 1 (3oz) small box of strawberry gelatin (dry) --> reserve 1 tsp for frosting, optional
  • 4 large eggs
  • 1 cup vegetable/canola oil
  • 1/4 cup water

For the Frosting (Makes about 1 2/3 cups):

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup natural strawberry preserves
  • 2 cups powdered sugar


  • Preheat oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Rinse strawberries and dry with a paper towel. Remove stems. Place strawberries in a blender or food processor. Pulse until crushed or blended smooth (desired consistency). Reserve 1 cup. Set aside.
  • In a large bowl, whisk the cake mix with strawberry gelatin powder (reserving 1 tsp of the strawberry gelatin powder for the frosting, if desired).
  • Add the eggs, oil, water, and 1 cup of crushed/pureed strawberries. Mix well.
  • Pour batter into the prepared baking dish. Bake at 350 degrees Fahrenheit for 30 to 33 minutes or until toothpick comes out clean when placed in the center of the cake. Allow cake to cool completely.
  • MAKE THE FROSTING: In a large bowl with an electric hand mixer, beat the butter until smooth and creamy. Add the strawberry preserves and 1 cup of powdered sugar. Blend well. Add 1 more cup of powdered sugar and the reserved teaspoon of strawberry gelatin (optional). Blend well. Spread over cooled cake. Serve with additional sliced fresh strawberries if desired.


TIP: Add 1 tsp of milk to the frosting, if needed, for a more spreadable consistency.
- HIGH ALTITUDES add 3 Tbsp all-purpose flour to the cake mix.
- You may use FROZEN strawberries for this cake if you let them thaw, and then drain as much of the juice as possible.
*Recipe altered from The Country Cook and Carmela Pop
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