Fresh Strawberry Cake

(from kylerhea’s recipe box)

Source: The Country Cook

Categories: Dessert, June2013, Pinterest, Spring, cakes, strawberries


  • 1 box vanilla, white, or yellow cake mix
  • 1 3oz box strawberry gelatin mix (Jell-O)
  • 4 eggs
  • 1 cup vegetable oil
  • 1/4 cup water
  • 1 pint fresh strawberries (or 1 cup fresh crushed strawberries)
  • 1/2 block (4 oz) cream cheese, softened
  • 1/3 (5 1/3 Tbs) cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbs milk


  1. Preheat oven to 350 degrees F.

  2. Spray 9×13 baking dish with nonstick cooking spray.

  3. Give your strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice them.

  4. Stick them in a plastic Ziploc bag and start crushing them up. I’m using the flat side of my meat tenderizer but you can use any heavy object or rolling pin. This will probably take you a minute or two.

  5. In a bowl combine cake mix with strawberry jello. Mix until combined. Then stir in your eggs, oil, and water.

  6. Once that is combined, stir in your 1 cup crushed strawberries. Stir gently by hand. Then pour bater into baking dish.

  7. Bake for about 30-33 minutes. Check for doneness with a toothpick to the center.

  8. Allow cake to cool completely before frosting.

  9. To make the frosting, mix together softened butter and cream cheese (easy with a mixer). Mix until smooth and creamy and lump-free. Then mix in powdered sugar, vanilla extract, and milk. Mix until smooth and creamy. (If you have any leftover strawberries you can mix them into the frosting).

  10. Slather frosting on the cake. If there are leftovers, cover with wrap and refrigerate.

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