This strawberry cake combines fresh strawberries with flavored gelatin for a wonderfully fruity sheet cake that feeds a crowd. It’s simple to make and stays incredibly moist.
If you enjoy using cake mix as a base, these strawberry cookies are another fun variation.
When I was a child my family called this the “Valentine’s Day Cake” because my mom often baked it in heart-shaped pans for that holiday. It became a cherished tradition, and now I enjoy making it for my own children. This is our go-to strawberry cake recipe.
I adjusted the frosting from the original because it was too runny. Achieving a stable fresh-strawberry buttercream can be tricky, so I use natural strawberry preserves to add flavor and help the frosting hold its shape. The preserves’ pectin gives structure much like unflavored gelatin stabilizes whipped cream.
For the cake itself I prefer fresh strawberries instead of the canned frozen fruit in syrup that some versions call for. Fresh berries give bright flavor without adding excess sugary syrup, and the cake remains sweet and tender.
Many people love this style of strawberry cake, and you’ll find similar recipes online. This is my adapted version—simple, reliable, and perfect for a special occasion or a family tradition.
Below is the full recipe, updated to keep the instructions clear and tidy so you can make this cake with confidence.
Favorite Strawberry Cake
Ingredients
For the Cake:
- 1 pint (348 g) fresh strawberries (about 1 cup crushed/pureed)
- 15.25 oz (432 g) box white cake mix (vanilla or yellow works too)
- 3 oz (85 g) small box strawberry gelatin (dry) — reserve 1 tsp for frosting (optional)
- 4 large eggs
- 1 cup (237 ml) vegetable or canola oil
- 1/4 cup (59 ml) water
For the Frosting: (Makes about 1 2/3 cups)
- 1/2 cup (113 g) butter, room temperature (1 stick)
- 1/2 cup (152 g) natural strawberry preserves
- 2 cups (240 g) powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
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Rinse and dry the strawberries, remove stems, and place berries in a blender or food processor. Pulse until crushed or smooth, depending on your preference. Reserve 1 cup of the crushed/pureed strawberries and set aside.
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In a large bowl, whisk the cake mix with the strawberry gelatin powder, keeping 1 teaspoon of the gelatin aside for the frosting if you plan to use it.
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Add the eggs, oil, water, and 1 cup of the crushed or pureed strawberries to the dry mix. Stir until well combined.
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Pour the batter into the prepared pan and bake at 350°F for 30–33 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
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To make the frosting: Beat the butter in a large bowl with an electric mixer until smooth. Add the strawberry preserves and 1 cup powdered sugar and blend. Add the remaining cup of powdered sugar and the reserved teaspoon of strawberry gelatin (optional) and mix until the frosting reaches a spreadable consistency. If needed, add 1 teaspoon of milk to loosen the frosting. Spread the frosting over the cooled cake and garnish with additional sliced strawberries if desired.
Notes
– For high altitudes, add 3 Tbsp all-purpose flour to the cake mix.
– You may use frozen strawberries if thawed and drained of excess juice.
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