My Strawberry Cake with Jello recipe is a soft, moist layer cake packed with real strawberries, infused with strawberry Jello for extra flavor, and topped with creamy, vibrant strawberry buttercream.
I love how the Jello brings a bold, nostalgic flavor that reminds me of summer desserts, while the fresh strawberries keep it light and juicy.
This Strawberry Cake with Jello recipe suits beginners and busy bakers because the base uses cake mix, saving time without sacrificing taste.
The frosting uses a mix of salted and unsalted butter for balance, with a pop of neon pink for fun. Each bite melts tenderly, bursting with fruity sweetness.
Basic Information Of Strawberry Cake with Jello Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Calories: 320
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls (large & medium)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Cake pans (2 round 9-inch or 1 rectangular 9×13-inch)
- Cooling rack
- Offset spatula (for frosting)
- Sifter (for powdered sugar)
- Small bowl (for dissolving gelatin)
- Toothpick (to test doneness)
Ingredients
For the Strawberry Jello Cake:
- 2 boxes (15.25 oz each) white cake mix (with pudding, for added moisture)
- 2 packets (3 oz each) strawberry-flavored gelatin (Jello)
- 8 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup whole milk
- 2 cups fresh strawberries, finely chopped
- 2 teaspoons strawberry extract
- 2 teaspoons vanilla extract
- 2 tablespoons white vinegar
For the Strawberry Jello Buttercream:
- 4 oz salted butter, softened (½ cup)
- 12 oz unsalted butter, softened (1½ cups)
- 1 tablespoon strawberry gelatin powder
- 2 fl oz hot water (¼ cup)
- 1 teaspoon strawberry emulsion or extract
- 32 oz powdered sugar, sifted (about 8 cups)
- 8 drops neon pink gel food coloring (optional, for color intensity)
How to Make Strawberry Cake with Jello Recipe
Make the Strawberry Jello Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. In a small bowl, combine the strawberry Jello packets with the chopped fresh strawberries. Set aside to allow flavors to meld.
2. In a large mixing bowl, whisk together the eggs, vegetable oil, milk, water, vinegar, vanilla extract, and strawberry extract until smooth.
3. Add both boxes of white cake mix to the wet ingredients. Mix using an electric mixer on medium speed for 2–3 minutes until fully combined and smooth.
4. Gently fold in the strawberry Jello and chopped strawberry mixture using a spatula until evenly distributed.
5. Pour the batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let cakes cool in pans for 10 minutes. Then transfer to wire racks to cool completely.
Make the Strawberry Jello Buttercream:
7. In a small bowl, dissolve 1 tablespoon of strawberry Jello mix in 2 fl oz hot water. Stir until fully dissolved and let cool to room temperature.
8. In a stand mixer, beat both salted and unsalted butters together until light and fluffy (3–5 minutes). Add the strawberry emulsion and cooled gelatin mixture.
9. Gradually add the sifted powdered sugar, mixing on low to prevent sugar clouds. Increase to medium-high and beat until smooth and creamy. Add neon pink gel color to achieve desired shade.
10. Decorate as desired with extra strawberries or decorations. Refrigerate the cake for 30 minutes before serving to set the frosting.
Special Note
For those looking for a lighter dessert, you can substitute part of the oil with unsweetened applesauce. This cuts down on fat without sacrificing the cake’s moisture.
Serving Suggestions
1. Topped with Fresh Berries and Whipped Cream
Add a handful of fresh strawberries, raspberries, or blueberries on top and a dollop of homemade whipped cream for a bright, refreshing finish.
2. Paired with Vanilla Ice Cream
Serve chilled slices alongside a scoop of vanilla or strawberry ice cream. The creamy cold contrast pairs beautifully with the cake’s tender texture.
3. Drizzled with Strawberry Sauce
Warm strawberry sauce or compote over each slice adds extra flavor and a glossy, eye-catching presentation.
4. Layered into a Trifle
Cube the cake and layer it in a trifle dish with whipped cream, fresh berries, and strawberry pudding for a crowd-pleasing twist.
5. Served as Mini Cake Squares at Parties
Cut into small squares, decorate each with a swirl of strawberry buttercream, and serve on a platter for an easy, shareable dessert at gatherings.
Tips For The Perfect Strawberry Cake
1. Use Fresh Ingredients: Opt for the freshest strawberries you can find. Look for ripe, fragrant berries, as they will enhance both the flavor and texture of your cake. Fresh ingredients make a noticeable difference!
2. Don’t Overmix the Batter: When combining the cake ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake. A few lumps are perfectly fine!
3. Let the Cake Cool Completely: Allow your cake layers to cool completely before assembling. This prevents the Jello from melting and ensures a clean, beautiful presentation.
4. Chill the Jello: For a firmer topping, let the Jello mixture cool slightly before pouring it over the cake. If it’s too warm, it may soak into the cake rather than sit nicely on top.
5. Decorate Thoughtfully: Finish your cake with a light dusting of powdered sugar or a dollop of whipped cream. Adding fresh strawberries or mint leaves can elevate the visual appeal and add a touch of freshness.
Storage Suggestions
To keep your Strawberry Cake with Jello Recipe fresh, store it in an airtight container in the refrigerator for up to 4 days.
If you have leftover Strawberry Cake with Jello recipe, it’s best to slice it and layer parchment paper between the pieces to prevent sticking. You can freeze the cake for up to 2 months.
Personal Touch or Story
When I first made this Strawberry Cake with Jello recipe, it was for a family birthday gathering. I wanted something that captured the fresh sweetness of summer strawberries but was easy enough to bake after a busy day.
Watching everyone’s faces light up as they tasted the moist Strawberry Cake with Jello recipe layered with creamy strawberry buttercream reminded me why I love baking—it’s about sharing joy and creating memories.
The vibrant pink color and the juicy bursts of real strawberries made it feel special without any fuss. This Strawberry Cake with Jello recipe quickly became my go-to recipe for celebrations and simple moments alike.
FAQs
Can I use fresh strawberries instead of Jello?
Yes, you can substitute fresh strawberries for the Jello, but the flavor and moisture might differ. If you do, consider adding a bit of strawberry puree to the batter for enhanced flavor.
How do I prevent the cake from sticking to the pans?
To prevent sticking, make sure to grease and flour your cake pans thoroughly. You can also use parchment paper at the bottom of the pans for extra insurance.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it closer to the time you plan to serve for the best freshness.
Is it possible to freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving.
Final Thoughts
My easy and delicious Strawberry Cake with Jello recipe turned out to be a sweet success, full of bold strawberry flavor and soft, tender texture in every bite.
Strawberry Cake with Jello recipe balance of fresh fruit and creamy frosting made it extra special. I enjoyed creating something that feels both nostalgic and fresh.
This Strawberry Cake with Jello recipe brought smiles and satisfaction, and I hope it inspires others to bake with joy and confidence.
Sharing this Strawberry Cake with Jello recipe feels like sharing a little happiness from my kitchen.
More Delicious Strawberry Cake Recipes
Strawberry Float Cake Recipe – Taste of Summer
Mamaw’s Strawberry Cake Recipe – Simply Divine
Strawberry Oreo Crunch Pound Cake Recipe – Delicious
Strawberry Spoon Cake Recipe – Easy Make
A Luscious – Strawberry Tres Leches Cake Recipe
Strawberry Cake with Jello Recipe
Equipment
- Mixing bowls (large & medium)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Cake pans (2 round 9-inch or 1 rectangular 9×13-inch)
- Cooling rack
- Offset spatula (for frosting)
- Sifter (for powdered sugar)
- Small bowl (for dissolving gelatin)
- Toothpick (to test doneness)
Ingredients
For the Strawberry Jello Cake:
- 2 boxes 15.25 oz each white cake mix (with pudding, for added moisture)
- 2 packets 3 oz each strawberry-flavored gelatin (Jello)
- 8 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup whole milk
- 2 cups fresh strawberries finely chopped
- 2 teaspoons strawberry extract
- 2 teaspoons vanilla extract
- 2 tablespoons white vinegar
For the Strawberry Jello Buttercream:
- 4 oz salted butter softened (½ cup)
- 12 oz unsalted butter softened (1½ cups)
- 1 tablespoon strawberry gelatin powder
- 2 fl oz hot water ¼ cup
- 1 teaspoon strawberry emulsion or extract
- 32 oz powdered sugar sifted (about 8 cups)
- 8 drops neon pink gel food coloring optional, for color intensity
Instructions
Make the Strawberry Jello Cake:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. In a small bowl, combine the strawberry Jello packets with the chopped fresh strawberries. Set aside to allow flavors to meld.
- In a large mixing bowl, whisk together the eggs, vegetable oil, milk, water, vinegar, vanilla extract, and strawberry extract until smooth.
- Add both boxes of white cake mix to the wet ingredients. Mix using an electric mixer on medium speed for 2–3 minutes until fully combined and smooth.
- Gently fold in the strawberry Jello and chopped strawberry mixture using a spatula until evenly distributed.
- Pour the batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cakes cool in pans for 10 minutes. Then transfer to wire racks to cool completely.
Make the Strawberry Jello Buttercream:
- In a small bowl, dissolve 1 tablespoon of strawberry Jello mix in 2 fl oz hot water. Stir until fully dissolved and let cool to room temperature.
- In a stand mixer, beat both salted and unsalted butters together until light and fluffy (3–5 minutes). Add the strawberry emulsion and cooled gelatin mixture.
- Gradually add the sifted powdered sugar, mixing on low to prevent sugar clouds. Increase to medium-high and beat until smooth and creamy. Add neon pink gel color to achieve desired shade.
- Decorate as desired with extra strawberries or decorations. Refrigerate the cake for 30 minutes before serving to set the frosting.