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This moist and fluffy Strawberry Cake is bursting with real strawberries, strawberry Jello, and creamy strawberry frosting. Perfect for any celebration!
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Pin ItThe Best Strawberry Cake Recipe with Jello
If you’re looking for a fun and flavorful dessert, this Strawberry Cake recipe delivers a moist, tender crumb and a bold berry flavor. Made with strawberry Jello and real strawberries, it’s a classic Jello Strawberry Cake that’s perfect for spring, birthdays, or whenever you’re craving something pink and sweet. Whether you’re new to baking or just want an easy Strawberry Cake recipe, this one is a crowd-pleaser.
⭐ Why You’ll Love This Recipe
- Bright strawberry flavor from Jello and fresh berries
- Soft, fluffy texture from cake flour and buttermilk
- A pretty pink color without food dye (optional to add more)
- Great for birthdays, showers, or casual get-togethers
🛒 Ingredients & Substitutions
Strawberry Cake
- cake flour – All-purpose flour can be used if you don’t have cake flour, but the texture will be slightly denser
- baking powder
- baking soda
- butter
- granulated sugar
- strawberry flavored Jello
- eggs
- buttermilk – Use plain Greek yogurt or sour cream in place of buttermilk
- vanilla extract
- strawberry purée (fresh or frozen sweetened strawberries)
Frosting
- butter
- powdered sugar
- strawberries
- milk
- red food coloring (optional)
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✨ Variations
- Add chopped strawberries to the batter for extra texture
- Use strawberry cream cheese frosting instead of buttercream
- Bake into cupcakes or a 9×13 cake for a casual option
🔥 Tips
- Sift your cake flour before measuring for the most accurate texture
- Use room temperature ingredients for better mixing
- If your frosting is too soft, add more powdered sugar or chill it before using
- For even layers, weigh the batter as you divide it between pans
❓ FAQs
Yes, but the flavor and color may be lighter.
It keeps well in the fridge for up to 4 days. Store covered.
Yes. Freeze the layers (unfrosted) for up to 2 months. Thaw before frosting.
Absolutely. Bake in a greased 9×13 pan and increase bake time slightly.
It adds intense strawberry flavor and helps with color and texture. That’s what makes this a true strawberry cake with Jello.
Yes. If you’re new to making strawberry cake, this recipe is easy to follow and great for practicing frosting skills.
🍽️ Other Recipes You May Enjoy
Strawberry Cake
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Equipment
Ingredients
For the Cake:
- 2 ¾ cups sifted cake flour, sift before measuring
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups granulated sugar
- 1 cup butter, room temperature
- 1 package strawberry flavored Jell-O, 3 oz
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup strawberry purée, see note below
- 1 tablespoon vanilla extract
For the Frosting:
- 1 cup unsalted butter, room temperature
- 6 cups powdered sugar
- 1 cup finely chopped strawberries
- 6 oz fresh strawberries, for garnish
- red food coloring, optional
- milk, as needed
Instructions
- Prep the Pans: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix the Dry Ingredients: Sift cake flour, then measure out 2 ¾ cups. Add baking powder and baking soda, then sift again into a bowl.
- Cream the Base: In a large bowl, beat sugar, butter, and dry Jello until light and fluffy (about 2 minutes). Add eggs one at a time, beating well and scraping down the bowl after each.
- Combine the Batter: Alternate adding the flour mixture and buttermilk to the butter mixture, mixing gently. Stir in the strawberry purée and vanilla until combined.
- Bake: Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Frosting: Beat butter until fluffy. Add powdered sugar one cup at a time, beating until smooth. Stir in chopped strawberries. Adjust texture with more sugar (if too runny) or a splash of milk (if too thick). Add food coloring if desired.
- Assemble the Cake: Spread frosting on the first cake layer. Add the second layer and frost the top and sides. Garnish with sliced fresh strawberries.
- Chill & Serve: Refrigerate the cake for at least 1 hour before slicing.
Notes
- Make sure to use sifted cake flour for accurate measuring.
- Let the cakes cool completely before frosting.
- Garnish just before serving to keep the strawberries fresh.
- This cake keeps well in the fridge for up to 4 days. Store covered.
Strawberry Purée
To make the strawberry purée for your cake, here’s a super simple method:What You’ll Need
- About 1 cup of fresh or thawed frozen sweetened strawberries
- A blender or food processor
Steps
- Wash and hull the strawberries if using fresh.
- Place the strawberries in a blender or food processor.
- Blend until smooth.
- Measure out ½ cup of the purée.
- If using frozen sweetened strawberries, let them thaw first and then purée. You don’t need to add sugar since the cake already includes plenty.
- If you want a smoother purée with no seeds, you can strain it through a fine mesh sieve, but it’s not required for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
