Strawberry Cake (Like Box Mix But Better)

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This sweet and tender Strawberry Cake is a fresher, yummier version of your favorite box mix! The rose-colored cake is beautiful, and itโ€™s full of natural strawberry flavor. Itโ€™s modeled after the flavor of a box mix and layered with a simple cream cheese frosting, making it the cake of my childhood dreams!

Easy Homemade Strawberry Cake

This strawberry cake is made to emulate a box cake mix, but itโ€™s SO MUCH better! Itโ€™s also a simple recipe, so you wonโ€™t miss the boxed version at all. Plus, you get the benefit of a homemade cake with fresh strawberries, which really changes the game!

Thereโ€™s something so satisfying about a sweet strawberry cake paired with tangy cream cheese frosting. This one not only tastes amazing, but it uses pink food coloring so it looks the part, too. When you see the color of this cake, you think strawberry โ€“ and boy does it deliver!

Why Create a Homemade Version of a Box Mix?

Strawberry box cake was one of my favorites growing up. I didnโ€™t bake from scratch as a kid. Even though I now love baking from scratch, I still love the nostalgia of that box mix. This cake mixes both things โ€“ homemade and box mix. In this strawberry cake from scratch, you can have the best of both worlds with fresh strawberries that have been reduced AND some strawberry extract. The combination makes for amazing strawberry flavor thatโ€™s reminiscent of a box mix, but truly fit for the strawberry lover. You canโ€™t beat a fresh homemade cake, and this one blows the box mix out of the water!

A Strawberry Layer Cake Garnished With Fresh Strawberry Slices

Whatโ€™s the Difference Between this Strawberry Cake and My Others?

I made this cake for those that want a strawberry cake, but recognize that a cake only flavored with fresh strawberries can sometimes lack the flavor that youโ€™re looking for. For a cake to be flavored with only fresh strawberries, you need REALLY good strawberries. Plus, they donโ€™t actually make a cake with super pretty pink color. So if youโ€™re looking for the best strawberry flavor, regardless of having the perfect strawberries and a pretty pink color, this is for you.

Not all of my cakes use strawberry extract, but I wanted this one to have that strong, strawberry like-a-box-mix flavor. It still uses the strawberry reduction, but itโ€™s not 100% natural like my original Strawberry Cake, which is great when strawberries are in season. But when theyโ€™re not, a cake that uses both natural and artificial strawberry flavors is the way to go. You still get that natural flavor, but itโ€™s enhanced by the extract.

Another naturally and artificially flavored cake that I love is this Strawberry Crunchy Layer Cake. It was inspired by the Good Humor Strawberry Ice Cream Bars, and itโ€™s layered with a classic vanilla cake. Compared to the two other strawberry cakes, this one has a similar flavor and texture to the strawberry crunchy cake but as a fully strawberry cake.

A Slice of Strawberry Cake on a White Dessert Plate

Recipe Ingredients

This cake keeps it simple when it comes to the ingredients. Hereโ€™s what youโ€™ll need to make the cake and the frosting:

For the Strawberry Cake Layers

  • Strawberries: Be sure to get ones with nice flavor. You should be able to smell them right in the container.
  • All-Purpose Flour
  • Baking Powder: To help the cake rise.
  • Salt: For flavor. Often overlooked, but super important.
  • Unsalted Butter: Bring your butter to room temperature.
  • Sugar
  • Vegetable Oil: For extra moisture.
  • Strawberry Extract: Youโ€™ll need 4 teaspoons.
  • Vanilla Extract
  • Eggs: Large eggs.
  • Milk: For a moist and fluffy cake.
  • Pink Food Coloring: Youโ€™ll need about 8-10 drops, depending on what shade youโ€™re going for.

For the Cream Cheese Frosting

  • Cream Cheese: Bring to room temperature.
  • Butter: Room temperature.
  • Powdered Sugar: For volume and consistency.
  • Vanilla Extract

A Strawberry Cake with Cream Cheese Frosting on a White Cake Stand

How to Make this Strawberry Box Mix Cake

This 3-layer cake is easy to make and assemble. Itโ€™s stacked up with layers of frosting in between, then topped with more frosting and fresh strawberries!

Make the Cakes

  1. Make Strawberry Puree: To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.
  2. Reduce Puree Over Heat: Add the puree to a medium-sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If itโ€™s more than 1/2 a cup, add it back to the pan and continue cooking. When the puree has thickened and reduced, pour it into a measuring cup or bowl and allow it to cool to at least room temperature.
  3. Prepare Oven: Preheat the oven to 350ยฐF and prepare three 8-inch cake pans with parchment paper in the bottom and baking spray on the sides.
  4. Combine Dry Ingredients: Combine the flour, baking powder and salt in a medium-sized bowl and set it aside.
  5. Combine Wet Ingredients: Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  6. Add Eggs: Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Mix In Half of Dry Ingredients: Add half of the dry ingredients to the batter and mix until mostly combined.
  8. Add Milk, Strawberry Reduction & Food Coloring: Slowly add the milk, strawberry reduction and 8 drops of food coloring and mix until well combined.
  9. Finish Adding Dry Ingredients: Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix the batter.
  10. Add More Food Coloring: Gently fold in additional food coloring until you have your desired shade of pink.
  11. Bake: Divide the batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  12. Let Cool: Remove the cakes from the oven and allow them to cool for about 2-3 minutes, then transfer them to cooling racks to cool completely.

Make the Frosting

  1. Beat Butter & Cream Cheese: Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  2. Add Half of Powdered Sugar: Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add Vanilla: Add the vanilla extract and mix until well combined.
  4. Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

Assemble Your Cake

  1. Flatten Cakes: Use a large serrated knife to remove the domes from the top of the cakes so that theyโ€™re flat, if needed.
  2. Layer Cake & Frosting: Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake. Add the second layer of cake, another cup of frosting, then the final cake layer.
  3. Frost: Frost the top and outside of the cake.
  4. Decorate: To make the line pattern in the side of the cake, run a 9-inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top. Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.

A Piece of Strawberry Layer Cake on a Plate with One Bite on a Fork

Tips for the Best Strawberry Cake

To ensure the success of your strawberry layer cake, check out my tips and tricks for this recipe.

  • Use Fresh Berries: Fresh, ripe strawberries will give you a lot more flavor than their frozen counterparts. It helps if the strawberries are in-season, but if theyโ€™re not, donโ€™t worry. The extract will pick up the slack!
  • Reduce Puree to Half a Cup: If you donโ€™t fully reduce your strawberry puree, the mixture will be too thin and watery. Keep cooking and stirring it until you have half a cup.
  • Use Gel Food Coloring: Gel food coloring is generally more pigmented than liquid food coloring, so if you only have the liquid kind, use red instead of pink. Add coloring until youโ€™re satisfied with the shade of your batter.
  • Make Strawberry Reduction in Advance: This strawberry reduction can be made a day ahead of time and stored in the fridge.
  • Tips for Frosting the Cake: Not confident working with frosting? This tutorial for Frosting a Smooth Cake will teach you everything you need to know!

A Cake Stand Holding a Frosted Strawberry Layer Cake

Serving Suggestions

You can change up how you serve this cake based on the occasion, or just to have fun with it! Here are some ideas:

  • Frost with Chocolate Buttercream: If youโ€™re not a fan of cream cheese frosting or simply want to add a chocolatey twist, try layering and frosting your strawberry cake with Chocolate Buttercream instead!
  • Top with Mixed Berries: Any fresh fruit would taste amazing on top of this cake. Feel free to add raspberries, blueberries or whatever else you like!
  • Frost with Strawberry Frosting: If youโ€™re making a strawberry dessert, why not go all out? My Homemade Strawberry Frosting also tastes incredible with this cake.

How to Store Homemade Cake

This cake should be stored in an airtight container in the fridge. It should last for 3-4 days, but keep in mind the fresh strawberries on top may not keep as well.

Can I Freeze This Cake?

I donโ€™t typically recommend freezing a full cake. The individual layers can be wrapped up and frozen prior to frosting. You can also wrap individual slices of the full cake in plastic wrap before storing them in an airtight container. Frozen strawberry cake will last for up to 2 months; let it thaw out in the fridge before enjoying.

Print
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A Slice of Strawberry Cake on a White Dessert Plate
Recipe

Strawberry Cake (Like Box Mix But Better)

  • Author: Lindsay
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This sweet and tender Strawberry Cake is a fresher, yummier version of your favorite box mix! The rose-colored cake is beautiful, and itโ€™s full of natural strawberry flavor. Layered with a simple cream cheese frosting, this is the cake of my childhood dreams!


Ingredients

For the Strawberry Cake Layers

  • 2 1/2 cups (330g) quartered strawberries
  • 2 1/2 cups (325g) all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3 tbsp vegetable oil
  • 4 tsp strawberry extract
  • 1 tsp vanilla extract
  • 4 large eggs
  • 3/4 cup (180ml) milk
  • 8โ€“10 drops pink food color

For the Cream Cheese Frosting

  • 16 oz (452g) cream cheese, room temperature
  • 1 1/4 cups (280g) butter, room temperature
  • 12 cups (1380g) powdered sugar
  • 2 1/4 tsp vanilla extract

Instructions

  1. To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.
  2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If itโ€™s more than 1/2 cup, add it back to the pan and continue cooking.
  3. When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
  4. To make the cake layers, preheat oven to 350ยฐF (176ยฐC) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
  5. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  6. Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  7. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  8. Add half of the dry ingredients to the batter and mix until mostly combined.
  9. Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.
  10. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  11. Gently fold in additional food color until you have your desired shade of pink.
  12. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  13. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  14. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  15. Add about half of the powdered sugar and mix until well combined and smooth.
  16. Add the vanilla extract and mix until well combined.
  17. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
  18. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that theyโ€™re flat, if needed.
  19. Place the first cake on a serving plate or a cardboard cake round.
  20. Spread about 1 cup of frosting evenly on top of the cake,
  21. Add the second layer of cake and another cup of frosting.
  22. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.
  23. Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.

Notes

Makes 12-14 slices.

Nutrition

  • Serving Size:
  • Calories: 973
  • Sugar: 125.5 g
  • Sodium: 218.8 mg
  • Fat: 42.1 g
  • Carbohydrates: 146.7 g
  • Protein: 7 g
  • Cholesterol: 155.9 mg

Filed Under:

An Image of a Slice of Strawberry Cake Over an Image of the Whole Cake

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51 Comments
  1. Taryn

    Hello! Iโ€™ve made your previous strawberry cupcake recipe and itโ€™s delicious, that one uses sour cream. With this โ€œnew and improvedโ€ recipe I see that itโ€™s not in there. Is this one still just as moist? What would you say is flavor difference between the two? Also could I make and freeze them? I need to make about 70 cupcakes for a baby shower and would love to get some done ahead of time and decorate the day of. Thank you!

    1. Lindsay

      So that original strawberry cupcake recipe uses sour cream and egg whites. After having that recipe, and others that were similar, I got a lot of feedback that using sour cream wasnโ€™t something that everyone really likes and I got a lot of questions about replacing it with yogurt or not having it available. I also wanted to switch to using whole eggs so that yolks arenโ€™t being wasted. This recipe reflects those things. Itโ€™s been a long time since Iโ€™ve made those original ones, so itโ€™s a little hard for me to say if the flavor is super different. Just looking at the ingredients, they actually have a pretty similar amount of strawberry flavor added through extract and purรฉe. This one does cook down the strawberry purรฉe so in theory should have a stronger strawberry flavor. As far as moisture goes, they are both very moist. The other ones may be slightly more dense because I think they do have a little bit more โ€œliquidโ€ ingredients in it. But the vanilla cupcakes that those strawberry cupcakes are based on our still one of my favorites. So I really donโ€™t think you can go wrong with either as far as texture and moisture. Itโ€™s more about what type of ingredients you want to use. You could also try making those with a Strawberry reduction.

  2. Eszter

    Hi! I used this recipe for a cake and it was delicious. My question is, would it be suitable to use it for cupcakes ?

    1. Lindsay

      Iโ€™m glad you enjoyed it! Yes, it should work well as cupcakes. Iโ€™d bake them for about 15-18 minutes. The full recipe should give you about 24 cupcakes.

    1. Lindsay

      You need a half a cup of strawberry reduction. The strawberries are purรฉed and strained, which gives you about 1 cup of purรฉe prior to reducing it.

  3. Pat Sager

    This recipe sounds so good and cream cheese frosting is always awesome. I do have a suggestion for a different frosting. I have made Swiss Meringue frosting and it sounds so complicated but it isnโ€™t and itโ€™s so fluffy and awesomeโ€ฆmake strawberry flavor. Where most people mess up SM is when itโ€™s being beaten, when i curdles, donโ€™t stop; continue to beat and it will come together. Havenโ€™t made this recipe yet but sure intend to so Iโ€™ll give you five stars.

  4. Lynne kelley

    I made this cake and I have been searching for a moist made from.scratch strawberry cake, i.peraonally love it, most people that tried it loved it. Some said it was a.little dry, but Iade sure I didnโ€™t over stir or over bake, I think itโ€™s just the difference between a from scratch cake vs a box mix, what do you think? It is more dense that box, but I loved it

    1. Lindsay

      Iโ€™m glad you enjoyed it! As for being dry, that isnโ€™t my experience with this cake, but people are always going to have lots of opinions. It sounds like most of your feedback was positive, so thatโ€™s good. There certainly are differences between box and homemade that people may notice. But itโ€™s hard for me to say, because so much of it is based on preference. If you were happy with it, thatโ€™s most important.

      1. Lynne kelley

        I appreciate you getting back so fast. I.meant to ask you does your cake layers come out a bit denser than a box mix? Mine poured into the pans very thin mixture, but I pulled them out a little early to make sure they would not be dry. But they are a bit more dense. But wow full of flavor! Yum

      2. Lindsay

        Yes, Iโ€™d say itโ€™s probably a bit denser, just because box mixes are super impossible to recreate completely. I donโ€™t know what they put in those things to make them that way, LOL.

  5. fanny

    Hi Lindsay
    I have a question with ๐Ÿ“ strawberry cake recipe. Wish one do you recommend for a wedding cake? I see, you have different recipes.
    I will appreciate your advice.
    thanks so much for your wonderful recipes.

  6. Megan

    Hello,
    Should I halve the recipe for a dozen cupcakes? Thank you! By the way, I bake all of your cheesecake recipes and my family loves them.

  7. Dalilah

    Hi Lindsay
    I would love to try this for my daughterโ€™s bridal party. Can i double or triple the recipe?
    thank you

  8. Maria Earls

    I love your cake/cupcake recipes and am going through your list and baking for my family and friends. Will it work in a pinch to use strawberry spread as a substitute for the yummy fresh puree?

    1. Lindsay

      Awesome! I hope youโ€™re enjoying them! I personally wouldnโ€™t recommend strawberry spread. I donโ€™t think it gives the same texture or flavor to the cake.

Lindsay
About Lindsay

Iโ€™m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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