Strawberry Cake - VeryVera

Strawberry Cake

  • Prep Time: 45m
  • Cook Time: 30m
  • Total Time: 1h 15m


  • Floured baking spray
  • 1 pkg frozen sliced strawberries with sugar added, thawed (8 oz)
  • 4 c Betty Crocker white cake mix (will require 2 boxes to be purchased)
  • 3 oz strawberry Jell-O mix
  • 4 large eggs, at room temperature
  • 1/2 c vegetable oil
  • 1/2 c whole milk, at room temperature
  • 1/3 c all-purpose flour


  • 1 stick unsalted butter, at room temperature
  • 16 oz cream cheese, at room temperature
  • 1/2 tsp. strawberry extract
  • 2 lbs confectioners' sugar
  • 6 drops red food coloring


  1. Preheat the oven to 325 degrees F. Grease and flour three 9-inch pans lined with parchment paper.
  2. Place the thawed strawberries in a food processor and pulse to puree. Measure 1/2 cup to use for this recipe and freeze the rest for the next time you make this cake.
  3. Combine the cake mix and Jell-O mix with a spatula.
  4. Add the 1/2 cup of strawberry puree, eggs, and oil and mix until will blended.
  5. Add the milk to the Jell-O mixture and beat vigorously for 2 minutes.
  6. Add the flour and mix, just until the batter is smooth.
  7. Divide the batter evenly between the three prepared pans. Tap the pans on the counter to ensure there are no air bubbles.
  8. Bake for 28-30 minutes. Test doneness by touching a cake top. If it springs back, it is done. If the indentation stays, it needs 2-3 minutes longer. If needed, use a wooden skewer.
  9. Cool the cakes for at least 10 minutes on a cooling rack before removing from the pans.


  1. Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. Scrape the bowl extremely well.
  2. Add the strawberry extract and beat for 1-2 minutes.
  3. Slowly add the confectioners\' sugar, beating on low to ensure the sugar does not fly out of the mixing bowl.
  4. After each addition, scrape the bottom of the bowl.
  5. Once all sugar is incorporated, add the red food coloring and beat on low for 3 minutes.
  6. Spread icing between the cake layers and then on top and sides of stacked layers.