Strawberry Cake with Jello Recipe
This Strawberry Cake with Jello recipe is a delightful treat, combining moist strawberry layers with a burst of fruity flavor. Enhanced by Jello, it’s perfect for celebrations or casual gatherings. Topped with fluffy frosting, this cake is both visually stunning and irresistibly delicious!
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.
Notes
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.