Easy Strawberry Cake With Cream Cheese Frosting

Strawberry cake and cream cheese frosting
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
621 Calories
24g Fat
93g Carbs
11g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 621
% Daily Value*
Total Fat 24g 30%
Saturated Fat 9g 44%
Cholesterol 94mg 31%
Sodium 454mg 20%
Total Carbohydrate 93g 34%
Dietary Fiber 1g 3%
Total Sugars 74g
Protein 11g
Vitamin C 9mg 43%
Calcium 128mg 10%
Iron 1mg 8%
Potassium 95mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy strawberry cake (or cupcakes) starts with a white cake mix and a box of strawberry gelatin. Fresh strawberries help to flavor the cake and the creamy frosting. Use fresh or frozen thawed strawberries in this recipe.

The gussied-up cake mix makes a beautiful cake or cupcakes, and it is perfect for a spring party or weekend dessert. 


  • Unsalted butter, for the pan

  • All-purpose flour, for the pan

  • 1 package white or yellow cake mix

  • 1 (3-ounce) package strawberry-flavored gelatin

  • 1/2 cup vegetable oil

  • 4 large eggs, lightly beaten

  • 1/4 cup water

  • 3/4 cup strawberries, mashed

For the Strawberry Cream Cheese Frosting:

  • 1/4 cup unsalted butter, room temperature

  • 8 ounces cream cheese, softened

  • 1/4 cup pureed fresh strawberries

  • 5 to 6 cups confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease and flour 2 (8- or 9-inch) round cake pans or 2 (12-cup) muffin pans with cupcake liners.

  3. Combine white or yellow cake mix and strawberry-flavored gelatin powder in a large bowl.

  4. Beat in vegetable oil, eggs, water, and 3/4 cup of mashed strawberries.

  5. Divide batter between 2 prepared cake pans or among lined muffin pans.

  6. Bake for 30 minutes for cake or about 18 to 20 minutes for cupcakes, or until a toothpick inserted in center comes out clean. ​

  7. Cool cake or cupcakes in pan on racks for about 10 minutes. Remove from pans onto racks to cool completely.

  8. For frosting, beat butter and cream cheese in a mixing bowl with an electric mixer until smooth.

  9. Add 4 tablespoons mashed or pureed strawberries and about 5 cups of confectioners' sugar. Beat until smooth and creamy. Add more confectioners' sugar to thicken, if needed.

  10. Spread frosting between cake layers and then frost top and sides of cake. Or spread or pipe frosting onto cupcakes.


  • If you have extra strawberry puree, brush a little over the layers before frosting the cake.
  • To make the frosting with less sugar, cut back on the mashed or pureed strawberries.

Recipe Variations

  • If you don't have enough fresh strawberry puree for the frosting, add 3 to 4 tablespoons of strawberry preserves to the frosting.
  • Replace the homemade cream cheese frosting with a tub (or two) of store-bought cream cheese frosting. Add 4 tablespoons of mashed strawberries or strawberry preserves to the frosting for color and flavor.

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