Strawberry Cake

Skip the cake mix and make this pretty-in-pink strawberry cake with the help of some strawberry jello powder. While you could certainly make a layer cake, we know it’s potluck season and one pan is much more portable!

Why this recipe works

Sure you could use a cake mix, but why when I have a fool-proof white cake recipe that makes the perfect base for this beauty?

While this cake is most popular in the summer, the peak of strawberry season, it can be made any time of year. That means strawberry lovers don’t have to wait for summer!

Because we make our strawberry cake in a 13×9 pan, it’s perfect for bringing along to a backyard barbecue.

Ingredients you will need

You’ll be mixing in some fresh strawberries when you make this cake. So if you have a strawberry farm near you, this is a great way to use some of your recent harvest.

Ingredients for the cake

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for the frosting

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

How to Make Strawberry Cake from Scratch

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

To Make the Cake

1. Preheat oven to 350 F. Butter the bottom and sides of a 13″x9″ baking pan. Place baking pan onto a large baking sheet, like a jelly roll pan. Set aside.
2. Whisk together the cake flour, baking powder and salt. Set aside.

3. Whisk together buttermilk, eggs, and vanilla in a medium bowl or measuring cup.

4. In mixer with paddle attachment, or with a hand mixer, beat butter until creamy.

5. Add sugar and gelatin powder and beat at medium speed for a full three minutes.

6. Reduce speed to low and gradually add half of the dry ingredients and half of the wet ingredients. When combined, add remaining wet and dry ingredients. Beat until combined, then scrape down the sides of the bowl. Beat one minute more on medium speed to aerate the batter.

7. Fold in the finely chopped strawberries.

8. Pour batter into prepared 13×9 baking pan. Bake for 30-35 minutes, or until the center is set and spongy to the touch.

9. Transfer cake to a cooling rack and allow to cool completely.

To Make the Frosting

1. To crush the strawberries, press the tines of a fork into strawberries that have been chopped. Set aside.
2. Beat the softened cream cheese until creamy. Turn the mixer down to the lowest speed and slowly add the powdered sugar. Add the vanilla and mix to combine; set aside.

3. If using a stand mixer, transfer the cream cheese mixture to another bowl and wash out the mixer bowl. Beat the heavy cream with the whisk attachment at medium-high until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture.

5. Fold in the crushed strawberries (including any juice from the strawberries) using a rubber spatula until everything is completely combined. Frosting will be a pale pink.

6. When cake is completely cool, spread frosting across the top of the cake.

Expert Tips & FAQs

• For a fancier serving, add a slice or fanned strawberry to the top of each piece of cake.
• Do not follow the directions on the Jello box. You only need the gelatin powder.
• While this cake can certainly sit out during a party, if you have leftovers be sure to store it in the fridge because of the cream cheese frosting.
• To make a fanned strawberry, leave the stem in tact and slice the strawberry from the bottom up to the stem without cutting all the way through. Fan out the slices.

This strawberry cake is positively delicious, and it’s beautiful too! The cream cheese frosting is my favorite and always a hit.

More Summer Cakes

• Pink Lemonade Cake
• Cherry Cake with Cherry Frosting
• Boston Cream Poke Cake
• Strawberry Shortcake
• Watermelon Poke Cupcakes
• S’mores Cupcakes
• Marshmallow Flower Cupcakes
• Hummingbird Cake

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Strawberry Cake

Perfect for potlucks and great for strawberry season, this amazing strawberry cake is beautiful AND portable!

5 from 3 votes

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Course: Desserts

Cuisine: American

Course: Desserts

Cuisine: American

Servings: 24 pieces

55 mins

Calories: 221

Author: Amanda Formaro

Ingredients

For the Cake

• ▢ 2 1/4 cups cake flour
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 1/4 cups buttermilk
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup granulated sugar
• ▢ 3 ounce box strawberry gelatin powder UNPREPARED, just the dry mix
• ▢ 1/2 cup unsalted butter softened
• ▢ 1 cup finely chopped strawberries

Strawberry Cream Cheese Frosting

• ▢ 8 oz cream cheese softened
• ▢ 3/4 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup heavy whipping cream
• ▢ 1/2 cup crushed strawberries do not drain

Things You'll Need

• ▢
  13x9 baking pan
• ▢
  Jelly roll pan
• ▢
  Whisk
• ▢
  Hand mixer
• ▢
  Mixing bowls
• ▢
  Wire cooling racks
• ▢
  Rubber spatula

Instructions

• Preheat oven to 350 F. Butter the bottom and sides of a 13"x9" baking pan. Place baking pan onto a large baking sheet, like a jelly roll pan. Set aside.

Cake

• Whisk together the cake flour, baking powder and salt. Set aside.
  
• Whisk together buttermilk, eggs, and vanilla in a medium bowl or measuring cup.
  
• In mixer with paddle attachment, or with a hand mixer, beat butter until creamy. Add sugar and gelatin powder and beat at medium speed for a full three minutes.
  
• Reduce speed to low and gradually add half of the dry ingredients and half of the wet ingredients. When combined, add remaining wet and dry ingredients. Beat until combined, then scrape down the sides of the bowl. Beat one minute more on medium speed to aerate the batter. Fold in the finely chopped strawberries.
  
• Pour batter into prepared 13x9 baking pan. Bake for 30-35 minutes, or until the center is set and spongy to the touch.
  
• Transfer cake to a cooling rack and allow to cool completely.

Frosting

• To crush the strawberries, press the tines of a fork into strawberries that have been chopped. Set aside.
• Beat the softened cream cheese until creamy. Turn the mixer down to the lowest speed and slowly add the powdered sugar. Add the vanilla and mix to combine; set aside.
  
• If using a stand mixer, transfer the cream cheese mixture to another bowl and wash out the mixer bowl. Beat the heavy cream with the whisk attachment at medium-high until stiff peaks form.
  
• Gently fold the whipped cream into the cream cheese mixture. Fold in the crushed strawberries (including any juice from the strawberries) using a rubber spatula until everything is completely combined. Frosting will be a pale pink.
  
• When cake is completely cool, spread frosting across the top of the cake.
  
• For a fancier serving, add a slice or fanned strawberry to the top of each piece of cake.

Expert Tips & FAQs

• For a fancier serving, add a slice or fanned strawberry to the top of each piece of cake.
• Do not follow the directions on the Jello box. You only need the gelatin powder.
• While this cake can certainly sit out during a party, if you have leftovers be sure to store it in the fridge because of the cream cheese frosting.
• To make a fanned strawberry, leave the stem in tact and slice the strawberry from the bottom up to the stem without cutting all the way through. Fan out the slices.

Nutrition

Serving: 1slice | Calories: 221cal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 120mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 434IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

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