The Only Strawberry Cake Recipe I’ll Ever Need (And That Glaze!)

If there’s one dessert I find myself baking on repeat, it’s this strawberry cake with a thick, creamy strawberry glaze. It’s nostalgic, foolproof, and ridiculously good. I first made it on a whim for a family gathering, and now it’s become my signature spring-and-summer dessert. Every bite is packed with real strawberry flavor—no fake, overly sweet taste here—and the glaze is so luscious, it doubles as a craving crusher. Whether you’re baking for a party, a picnic, or just because you have a bag of frozen strawberries hanging out in your freezer, this cake delivers every single time.

Why This Strawberry Cake Works So Well

I’ve made countless fruit-forward cakes, but this one checks all the boxes:

• Moist, not soggy: Thanks to the strawberry purée and a box of gelatin, the cake stays tender without becoming heavy or wet.
• Easy enough for beginners: We’re using a box mix as a base, but trust me, the end result doesn’t taste like it.
• The glaze is next-level: Cream cheese and butter make it rich, while puréed strawberries bring a tangy, fruity brightness that keeps it from being too sweet.
• Crowd-pleasing without fail: There hasn’t been a single time I brought this somewhere and came home with leftovers.

Ingredients You’ll Need

(Serves 12 | Prep Time: 15 minutes | Bake Time: 25-30 minutes | Total Time: About 1 hour including cooling)

For the Cake:

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries, thawed and puréed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water

For the Frosting:

• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries, thawed and puréed
• 7 cups confectioners’ sugar (yes, really!)

How I Make This Cake (Step-by-Step)

1. Prep and Preheat

I start by preheating my oven to 350°F and lightly greasing a 13×9-inch cake pan. You can use baking spray, butter, or line it with parchment if you want a super clean release.

2. Mix the Batter

In a large bowl, I combine the white cake mix and strawberry gelatin powder. Then I stir in the puréed strawberries, eggs, oil, and water. Using a hand or stand mixer, I beat everything together on medium speed until the batter is smooth and well-blended. It turns the most beautiful blush pink color and smells amazing even before it bakes.

3. Bake Until Just Done

I pour the batter into the prepared pan and bake for 25 to 30 minutes. I always check around the 25-minute mark with a toothpick—if it comes out clean from the center, it’s good to go. The cake will have a slight spring to it when gently pressed.

Let the cake cool completely in the pan before frosting. This is non-negotiable if you want your glaze to stay thick and luscious instead of melting right off.

4. Make That Dreamy Strawberry Glaze

While the cake cools, I get started on the frosting. I beat the softened butter and cream cheese together until smooth and fluffy. Then I mix in the puréed strawberries. The mixture will look a little loose at first, but don’t panic.

Next comes the confectioners’ sugar. I add it gradually, about a cup at a time, beating well after each addition. You’ll notice the frosting start to thicken and take on that dreamy, spreadable consistency. Depending on how thick you like your glaze, you can stop at six cups or go all the way to seven.

Pro tip: If your strawberries were extra juicy, you can add a tablespoon or two of extra sugar to stiffen things up.

5. Frost and Chill

Once the cake is fully cool, I spread that thick glaze generously over the top. The texture is more like a cross between frosting and glaze—it’s thick enough to hold its shape but soft enough to sink into every bite.

I refrigerate the finished cake for at least an hour before serving. Not only does this help the glaze set, but the cold enhances the strawberry flavor. Plus, it slices beautifully when chilled.

Tips for a Perfect Strawberry Cake Every Time

• Use frozen strawberries: They’re picked at peak ripeness, so you get better flavor than with out-of-season fresh ones.
• Let it cool completely: If the cake is even slightly warm, the frosting will slide right off.
• Want to make it a layer cake? You can bake the batter in two 8-inch round pans and stack them with frosting in between. Just adjust baking time to 20-25 minutes.
• Make it ahead: This cake tastes even better the next day after chilling overnight. Just keep it tightly covered in the fridge.

What I Serve With It

This cake is a star on its own, but if I’m putting together a full spread, here’s what I like to serve alongside it:

• Fresh berries: Especially if strawberries are in season, a little bowl of sliced berries with mint makes a nice complement.
• Whipped cream: For those who want even more richness.
• Iced tea or sparkling lemonade: Something tart and refreshing helps balance the sweetness.

FAQs From My Kitchen to Yours

Q: Can I use fresh strawberries instead of frozen?
A: Yes, just make sure they’re ripe and juicy. You’ll need to purée and measure out the same amounts.

Q: Is this cake overly sweet?
A: The frosting is sweet, but the tang from the strawberries and cream cheese keeps it balanced. If you’re sensitive to sweetness, start with 5 cups of sugar and taste as you go.

Q: Can I freeze this cake?
A: Absolutely. I wrap slices in plastic wrap and store them in an airtight container. Thaw in the fridge overnight before serving.

Q: Can I use a different cake mix?
A: You can try yellow or vanilla cake mix, but white cake gives the cleanest strawberry flavor.

Why This Cake Always Has a Spot in My Recipe Box

This strawberry cake isn’t fancy, but it never fails to wow. The bright berry flavor, the moist crumb, and that thick, creamy glaze all come together in the most satisfying way. It’s a recipe that feels nostalgic and homemade, yet polished enough for a birthday or special celebration. Every time I serve it, someone asks for the recipe—and now, it’s yours too.

Give it a try and let me know how it goes. I have a feeling it’ll earn a permanent place in your rotation, just like it did in mine.

The Only Strawberry Cake Recipe I’ll Ever Need (And That Glaze!)

A moist and flavorful strawberry cake topped with a delicious glaze, perfect for any occasion.

By Jason GriffithPublished on March 31, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings12 servings

Category: Dessert

Cuisine: American

Ingredients

• 2 cups vegetable oil
• 4 cups all-purpose flour
• 4 cups granulated sugar
• 4 large eggs
• 2 cups fresh strawberries, pureed
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together the vegetable oil, sugar, and eggs until well combined.
3. Add the strawberry puree and vanilla extract, and mix until smooth.
4. In another bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
10. Once the cakes are cooled, place one layer on a serving plate, spread a layer of glaze on top, then add the second layer and drizzle the remaining glaze over the top.

Nutrition Information

@type: NutritionInformation

Calories: 450 calories

Protein Content: 5g

Carbohydrate Content: 60g

Fat Content: 20g

Tags: strawberry cake, dessert, cake recipe, American dessert

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