Strawberry Cake II

Strawberry Cake II

223 Reviews 36 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Judalee

“A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 3 layer 9 inch cake



  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.
  3. Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Cool cakes in the pans on wire racks.
  4. To Make Frosting: Cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners' sugar if needed for a spreadable consistency. Spread the frosting between layers and over the top and sides of cake.

Share It

Reviews (223)

Rate This Recipe


This cake was so great it deserves 6 stars! Judging from what other reviewers said, I drained well and pureed the (unsweetened) strawberries. I added 1/2 cup of the puree to the cake batter and ONLY 2 TBSP of the puree to the icing, which comes out to a PERFECT spreading consistency. I made this in a 9x13 baking dish and the icing was the perfect amount to cover the top nicely. This is an absolutely great recipe, with the above modifications!



I didn't think I would be a fan of a fruit-flavored cake, but I was wrong! This cake is truly wonderful. I've made it twice now--once for an informal wedding shower and once for family, and everyone raved about it both times. Based on others suggestions, I modified the recipe. I pureed the package of strawberries, and for the cake I made for my family, I put the puree through a mesh strainer to remove the seeds for my picky husband. After tasting the cake with and without seeds, without is really better and worth the effort. I baked the cake in a 13x9 pan for 35 minutes and it came out perfect. I determined that due to the "runny" nature of the icing, a 3-layer cake might be tricky. The icing was a little sweet for my taste, so I put in 8oz. of cream cheese, and 1 tsp. mexican vanilla to tone down the sweet and enhance the flavor. However, to thicken it up a bit, I did end up adding another cup of powdered sugar. Also, I only used 1/3c. of the strawberry puree in the icing, and put the other 2/3c. in the cake batter. Because of the fruit, cream cheese, and butter in this cake, I store it in the refrigerator. It stays nice and moist for as many days as you can keep it around--which isn't long at my house. This recipe is a keeper!



I've made this recipe twice and both times used fresh strawberries. The first time I made it, I used the icing recipe listed. It was horrible and required a lot of modifications (should have listened to the other reviewers). This time I used the cream cheese icing from this site and it worked perfectly. I made three 9" layers; pureed the strawberries and strained it to remove the seeds and added it to the batter. I added a bit of the puree to a small portion of the cream cheese icing to test, but decided I preferred the icing without it. I added sliced strawberries with the icing in between the layers and I garnished with chocolate covered whole strawberries. Stunning presentation and amazing taste to boot. This recipe is a keeper!

More Reviews

Similar Recipes

Strawberry Dream Cake I

Strawberry Dream Cake I

Strawberry Cake and Frosting I

Strawberry Cake and Frosting I

Strawberry Cake I

Strawberry Cake I

Strawberry Dream Cake II

Strawberry Dream Cake II

Strawberry Cake and Frosting II

Strawberry Cake and Frosting II

Strawberry Cake IV

Strawberry Cake IV


Amount Per Serving (12 total)

  • Calories
  • 549 cal
  • 27%
  • Fat
  • 30.6 g
  • 47%
  • Carbs
  • 65.8 g
  • 21%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 373 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Strawberry Cake and Frosting I


next recipe:

Strawberry Dream Cake I