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Strawberry cake

Strawberry season is here! So, we're all about taking advantage of our favorite berry from local farms! From salads to desserts, we love incorporating fresh strawberries into our dishes. This easy strawberry cake is no exception. Trust us, when we say this recipe is "BERRY" good. We typically serve this during Easter -- it's become a family tradition -- but with Mother's Day weekend here, it would be a great addition to brunch and/or dinner. Because moms take the cake ... #amIright?!

Your family and friends will think this came from a bakery; it tastes like it's from scratch. (Who needs to know?!) But this recipe comes together quickly, and the flavors are just delicious. The cake is light, subtly sweet & super moist. The cream cheese + strawberry frosting is also a fantastic combo. If springtime was a cake, it would be this!

Wishing everyone a lovely Mother's Day weekend -- from moms and moms-to-be to mom-figures and dog-moms, we celebrate you every day! We can't let this weekend go by without recognizing this also can be a difficult day for so many; please know we celebrate you & are keeping you close in our thoughts & prayers.


Natalie & Ashley



  • 15.25 oz box white cake mix

  • 3 oz box strawberry jello

  • 1 cup strawberries fresh or frozen, mashed or finely chopped (measured after your chop/mash them)

  • 3/4 cup vegetable oil

  • 1/2 cup whole or 2% milk

  • 4 large eggs at room temperature


  • 8 oz cream cream at room temperature

  • 1/2 cup butter at room temperature

  • 5 to 6 cups confectioners' sugar sifted, then more if needed

  • 2 tablespoons heavy whipping cream, more if needed

  • 1/4 cup strawberries fresh or frozen, mashed or finely chopped & drained



  1. Preheat oven to 350 degrees. Lightly spray pan(s) with nonstick spray.

  2. Add cake mix, eggs, milk, vegetable oil to a mixing bowl. Use mixer to mix well. Mix in the 1 cup of mashed strawberries and the dry strawberry gelatin powder.

  3. Mix 3 minutes, stopping to scrape the sides of the bowl.

  4. Divide the batter evenly among layer pans or pour into a 9 x 13 inch baking pan. Bake.

  5. Cool the cake for 10 minutes in the pan before removing to a wire rack. Wait until the cake is completely cool before frosting.


  1. Beat the cream cheese and butter until smooth. Sift sugar and add one cup at a time to the cream cheese mixture. Add heavy whipping cream and strawberries. Incorporate completely.

  2. Place one layer of cake on a serving platter. Spread about 1 cup of frosting on top in an even layer. Repeat with the next layer of cake and frosting. Top the cake with the final layer or cake, if you have 3 layers.

  3. Frost the outside.

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