Strawberry Layer Cake with Strawberry Frosting

Strawberry cake is one of my very favorites. It’s summertime perfection. This soft, tender, moist cake is loaded with so much strawberry flavor, both in the cake and in the frosting. It’s an easy recipe that starts with cake mix which gets doctored up with strawberry gelatin and fresh strawberries. I baked the cake in two 9-inch rounds but you can make it as a 9×13-inch cake if you prefer. I frosted the cake with very sweet strawberry frosting that’s made with strawberry preserves. Use a thick jam with strawberry chunks and not thin and runny jelly.



one 15-ounce box white cake mix
one 3-ounce box of strawberry gelatin
4 large eggs
1 cup canola or vegetable oil
1 cup finely diced fresh strawberries (from about 1 pint)
1/4 cup cream or half-and-half (milk or water may be substituted)


1 cup unsalted butter (2 sticks), softened
heaping 1/2 cup strawberry preserves (thick jam with strawberry chunks, not runny jelly)
1 teaspoon almond or vanilla extract
4 cups confectioners’ sugar
1 to 4 tablespoons cream or half-and-half, as needed for consistency
red food coloring, optional and as necessary
fresh strawberries, optional for garnishing




Stay Fancy! ;)

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