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slice of strawberry layer cake on a plate with a fork taking a bite out of it

Strawberry Layer Cake with Strawberry Cream Cheese Frosting

Strawberry layer cake with strawberry frosting is a delicious cake for summer or any time of year!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Cooling time 3 hours
Total Time 3 hours 55 minutes
Servings 10
Author Kelsie


Strawberry cake layers:

  • 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

Strawberry cream cheese frosting:

  • 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


Cake layers:

  1. 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.
  2. Place berries in a large zip-top plastic bag and use a rolling pin to mash them. Set aside.
  3. 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.
  4. 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.


  1. 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.
  2. 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.)

  3. 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.

  4. 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

Recipe Notes

  • 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.