This post was originally published in June of 2018. I’ve updated it to include step-by-step photos but the recipe remains the same.
Did you know that Americans consume about 3 1/2 pounds of strawberries per person per year? Guys, I think I bring up that average all by myself.
Because I cannot get enough strawberries—or any berry, really. And I love that good strawberries are available pretty much all year (at least in Phoenix).
So you know I needed to give strawberries their very own cake. And trust me when I tell you that this strawberry layer cake is DELICIOUS! Also trust me when I tell you you need to make yourself one very soon.
Sweet and packing a very strawberry-y punch, you’ll fall hard for this cake at bite one. (And you’ll want to eat the strawberry cream cheese frosting with a spoon. It’s that good.)
Why you’ll love this strawberry layer cake:
- It’s super easy because it starts with a cake mix
- You don’t need a stand mixer to make it!
- It freezes really well (on the off chance you have leftovers. . .)
How to make strawberry layer cake
The cake layers are super sweet and made with fresh berries baked right in. BAKED RIGHT IN!
Start by crushing some fresh berries with a rolling pin; put them in a zip-top bag and just take out your frustrations on that fruit!
You don’t need to puree them, just mush them up a bit so they look like the pic above.
- Combine cake mix and a few other ingredients in a large bowl
- Beat to combine
- Add egg whites and vanilla and beat
- Then add the crushed berries, juices and all
- Beat until the berries are incorporated
- Divide batter between 8-inch cake pans and bake about 30 minutes
Remember that your cake layers need to cool completely before you frost them! If you try to frost them while they’re hot your frosting will melt.
How to make strawberry cream cheese frosting
Because of the strawberry layer cake’s sweetness, the frosting is a cream cheese frosting. The added tang from the cream cheese helps balance the sweet nicely.
- Puree strawberries in a food processor and transfer them to a small pan
- Cook the berries until they’ve reduced by about half, then stir in lemon juice
Because cooking berries can take away from their fresh flavor, I like to add lemon juice to brighten the flavors back up; I don’t recommend leaving it out.
Cool your puree to room temperature before proceeding with the frosting (or your frosting will melt!).
- Combine room temperature butter and cream cheese in a bowl and beat until smooth
- Beat in powdered sugar, milk, and salt
- Add the cooled puree and beat to combine
Then it’s just a matter of frosting your cooled cake layers, slicing the cake, and devouring!
How to store strawberry layer cake
Should you happen to have uneaten cake you can store it, covered, in the fridge for about 2 days. (Unlike some cakes, this one must be stored in the refrigerator because of the cream cheese in the frosting.)
If you can’t eat all the leftovers in two days, this cake freezes well.
Slice the cake, set the slices on a baking sheet, then pop the baking sheet in the freezer for about half an hour to set the frosting. Once the frosting has hardened, tightly wrap each slice individually with a few layers of plastic wrap and/or freezer paper. You can store it this way for a couple of months.
Can I use frozen strawberries in this cake?
Unfortunately no—I don’t recommend using frozen berries in the cake layers. You can use frozen berries in the frosting though. Obviously frozen berries will take a little longer to reduce so keep that in mind.
You really can’t go wrong with a fresh strawberry layer cake can you? Let’s all make one this weekend and bring that 3 1/2-pound average up to 4!
More strawberry recipes (in case you’re hungry)
Strawberry Shortcake Layer Cake
Mini Strawberry Cheesecakes
Strawberry Lemonade Cake
Strawberry Rhubarb Cheesecake
Strawberry Shortcake Cupcakes
If you make this strawberry layer cake be sure to let me know what you think by leaving a comment and rating below. And post a pic on Insta too—tag @theitsybitsykitchen so I can see your beautiful creations!
- 3/4 cup chopped fresh strawberries
- 1 15.25-ounce box white cake mix*
- 3/4 cup vegetable oil
- 3/4 cup whole milk
- 1 3-ounce box strawberry gelatin
- 4 large egg whites
- 1/2 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
- 1 teaspoon fresh lemon juice
- 8 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 4 to 5 cups powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Spray 2 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
- Place berries in a large zip-top plastic bag and use a rolling pin to mash them. Set aside.
- Combine the cake mix, vegetable oil, milk, and gelatin in a mixing bowl and beat with an electric mixer until smooth. Beat in the egg whites 1 at a time, then beat in the vanilla. Beat in the strawberries and their juices until combined.
- Divide batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Set pans on a wire rack to cool completely before filling and frosting.
- Puree the berries in a blender or food processor. Pour into a small saucepan and add the lemon juice. Place pan over medium heat and bring mixture to a boil, stirring frequently. Turn heat to low and simmer, stirring often, until puree reduces by about half (8 to 10 minutes). You'll have about 1/3 cup of puree. Remove from heat and cool to room temperature.
Once puree is cool, place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer and a large mixing bowl.)
Beat until very smooth, then add 4 cups powdered sugar, 1 tablespoon milk, and salt and mix to combine. Beat in the puree until combined. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until very smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
Set one cooled cake layer on a cake stand or cardboard cake circle. Spread or pipe a layer of frosting on top. Top with a second cake layer, then frost and decorate the cake as desired. Slice and serve.
Recipe Video
- Be sure to let your strawberry puree cool to room temperature before using it in the frosting. If you use it while it's still hot your frosting will melt.
- Uneaten cake can be stored, covered, in the fridge for up to 2 days or in the freezer (tightly wrapped) for up to 2 months.
Adapted from Big Taste of Little Rock
Shashi at SavorySpin says
Forget bite one – I’m falling hard for this cake at site one! I am loving how packed with strawberries this is – such a perfect summer cake!
We have strawberries here all year like in Phoenix, but here, off season, they tend to be a bit “lackluster” – but they ar everywhere now and I need to bring home a bunch and make THIS!
PENNY BARRY says
This was a delicious cake. I liked that it started with a cake mix. Love the strawberry jello added. I used a different frosting recipe that used freeze dried strawberries that I have used over and over again over the years that works wonderfully with this cake. I did reduce a pound of strawberries on the stove and used it in the cake, until it was thick because I was afraid the strawberries may be too wet. Thank you for a great recipe. I will be making this again in a week for my son’s birthday. He will be turning 36…ok …so I may be actually making this again because I want it!!! But this is what he is getting. Thank you!
Kelsie says
I’m so glad you liked it, Penny! And I love the sound of the frosting you used, too. Happy birthday to your son; I’m sure he’ll love his cake 🙂
Linda says
Delicious and beautiful! And really easy to make too! Will be making this again.
Kelsie says
Thank you Linda!
grace says
super pretty color! i also love strawberries and i think this is the perfect summer cake.
Kelsie says
Thank you!
Thao @ In Good Flavor says
So it looks like I’ve already met almost 50% of my strawberry consumption for the year because I ate about 1 1/2 pounds of strawberries recently after a strawberry picking expedition. Woot woot!! I’ve got to have some more in the form it this cake! It’s beautiful and I want to eat the ENTIRE cake!!
Kelsie says
You’re doing well! Thank you, Thao!
Ashika | Gardening Foodie says
I love this cake…just so pretty in pink and full of delicious strawberry flavour. The perfect summertime dessert 🙂
Kelsie says
Thank you so much, Ashika!
Carlee says
I really want to come live in your kitchen. I’ll stay out of the way and help you eat your creations!
Kelsie says
Haha! I need the help! Thanks, Carlee!
Kim | The Baking ChocolaTess says
Love the strawberry love! Looks so amazing, fluffy and yummy!! Pinning!
Kelsie says
Thank you, Kim!
Maria Doss says
I totally agree with you. I see berries year round over in California as well. More the reason to enjoy this beauty, such a pretty pink cake. Perfect for a girl’s birthday party or bridal showers. Have a great weekend Kelsie:)
Kelsie says
Thank you, Maria!
Kelly @ Kelly Lynns Sweets and Treats says
I loooooooove strawberries too so I definitely think I bring up that average hehehehe. You strawberry cake looks so fluffy and full of strawberry deliciousness!!
Kelsie says
Haha! Thanks, Kelly!
Marissa (@pinchandswirl) says
That cake is summer on a platter, Kelsie! Absolutely stunning…I look forward to berry season every year and I definitely bring up that national average too. Can’t get enough!
Kelsie says
Thank you, Marissa!
Abbe odenwalder says
What a pretty cake! And pink! And I like anything pink. Perfect choice for using strawberries. Can’t wait to have this sitting on my counter. You are bringing it over, right?
Kelsie says
Thank you, Abbe! I like all things pink, too!
Melissa Torres says
Does that 3.5 lbs limit the area of the US that they are eaten in? We have such a short season here in MN that they are fresh and amazing, then you might as well just get them frozen.
This cake is beautiful and looks divine!
Kelsie says
Thank you, Melissa!
Leanne | Crumb Top Baking says
This is such a pretty and cheery colour Kelsie! And I’m with you. I eat a lot of strawberries and berries in general. But this time of year I tend to add berries to all my meals….and desserts, of course! 😉 Happy almost weekend!
Kelsie says
Thanks, Leanne! You too!
Cheyanne @ No Spoon Necessary says
LOL! 3 1/2 pounds a year?! More like 3 1/2 pounds a day, right?! I’m thrilled we share the strawberries up in ALL the things obsession, girlfriend! You already KNOW I am SO down to devour this ENTIRE cake all by myself in one sitting! Such a gorgeous color AND flavor! Cheers, sweets! Happy almost weekend! <3
Kelsie says
Exactly! There are lots of people out there who just don’t eat enough berries :). Thanks, Chey!
Milena Perrine says
Strawberries are so exciting and this cake does them justice in several ways. Love the color too, beautiful. You are definitely lucky to have good ones year round. Come winter the ones we get here taste like carboard, lol. Pinning this gorgeous cake!
Kelsie says
Thank you, Milena! Happy almost-Friday!
Miriam @londonkitchendiaries says
Summer is definitely berry season in my household too. We must eat tons of them & I love the colour of your cake, so so pretty! Have a wonderful weekend ahead!
Miriam xx
Kelsie says
Thank you, Miriam! You too!
Dawn @ Girl Heart Food says
I think we can easily make it to 4 lbs!! I loves me some berries too, Kelsie! And they’re always tastiest this time of year. Love that you gave strawberries their very own cake and that colour is absolutely beautiful! Right up my alley! I’ll start on my 4 lbs of strawberries with a couple pieces of this beauty, ok?? Happy (almost) Friday 🙂
Kelsie says
YES! Have a great weekend, Dawn!
David @ Spiced says
Wait, only 3.5 pounds a year? That just seems really low! I mean I can polish off one of those 16oz. containers in no time flat. So fresh strawberries are available year-round in Phoenix? That’s it. I’m coming over! Me and my sunscreen. And fan. And bucket of ice to sit in. This cake looks amazing, Kelsie, and I bet eating all of it will help increase that 3.5 pound average, right? Good…cuz that’s my plan!
Kelsie says
That’s what I was thinking! I could eat 3.5 pounds in a day–a pound of berries is pretty much breakfast at my house :). Thanks, David!
Mary Ann @ thebeachhousekitchen says
I love berry season too Kelsie! So many beautiful berries, so many delicious things to whip up, so little time! This cake is an absolute beauty! That frosting sounds sublime! Save me a slice!
Kelsie says
It’s one of my favorite seasons of all :). Thanks, Mary Ann!