This Strawberry Cake Recipe With Jello is a delightful twist on classic strawberry cake. The secret is using strawberry gelatin to infuse every bite with bright, fruity flavor and a beautiful pink hue.
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With a tender crumb and luscious cream cheese frosting, this cake is sure to become a family favorite. It's simple enough for a weeknight treat yet special enough for birthdays and parties.
As you bake, let the sweet aroma fill your kitchen. Take a deep breath and enjoy the simple joy of creating something delicious.
Why You'll Love This Recipe
About the Ingredients
1 box (15.25 oz / 432g) white cake mix
Use a good quality white cake mix. You can substitute with a from-scratch white cake recipe if preferred.
1 package (3 oz / 85g) strawberry Jello
This is the star ingredient. You can use sugar-free Jello to reduce sugar, but the texture may vary slightly.
4 large eggs
Room temperature eggs blend better and create a smoother batter. If in a hurry, place eggs in warm water for 5 minutes.
1/2 cup (120ml) vegetable oil
Oil keeps the cake moist. You can substitute with melted coconut oil or unsweetened applesauce for a lighter version.
1 cup (240ml) buttermilk
Buttermilk adds tenderness and tang. To make a quick substitute, add 1 tablespoon lemon juice to 1 cup milk and let sit 5 minutes.
1/2 cup (120g) strawberry puree (from about 6 fresh strawberries)
Puree fresh or frozen strawberries for extra flavor. If using frozen, thaw and drain excess liquid.
1 teaspoon vanilla extract
Pure vanilla extract enhances the strawberry flavor. You can use strawberry extract for a stronger taste.
For the frosting: 8 oz (226g) cream cheese, softened
Full-fat cream cheese gives the best texture. Low-fat will work but may be less creamy.
1/2 cup (113g) unsalted butter, softened
Use unsalted butter to control salt. If using salted, omit the pinch of salt in the frosting.
4 cups (480g) powdered sugar
Sift to avoid lumps. You can reduce to 3 cups for a less sweet frosting.
1 teaspoon vanilla extract (for frosting)
Adds warmth to the frosting. You can use 1/2 teaspoon almond extract for a different flavor.
Fresh strawberries for garnish (optional)
Choose ripe, fragrant berries for the best appearance and taste.
Tips & Tricks
- Ensure all cold ingredients (eggs, buttermilk) are at room temperature to prevent the batter from curdling.
- Do not overmix the batter; mix until just combined to keep the cake tender.
- Use a kitchen scale for accurate measuring of flour and sugar, especially for the frosting.
- To prevent the cake from sticking, grease the pan thoroughly with butter and flour or use parchment paper.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare Pans
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour, or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the cake mix and strawberry Jello powder until well combined.
3. Add Wet Ingredients
Add eggs, oil, buttermilk, strawberry puree, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth and creamy.
4. Pour Batter into Pans
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
5. Bake the Cakes
Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the pan. The top should be golden brown and spring back when touched.
6. Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. Make the Frosting
In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.
8. Assemble and Frost
Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake. Garnish with fresh strawberries.
Delicious Variations
- Add a layer of strawberry jam between the cake layers for extra fruity goodness.
- Top with fresh whipped cream instead of cream cheese frosting for a lighter option.
- Make it a sheet cake by baking in a 9×13-inch pan for 35-40 minutes.
How to Store Strawberry Cake Recipe With Jello
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
Freezer
Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Reheating
This cake is best served at room temperature. If you prefer a warm slice, microwave for 10-15 seconds.
Frequently Asked Questions
Q: Can I use a different flavor of Jello?
Yes, you can substitute any flavor of Jello that pairs well with the cake mix, but the cake will have that flavor instead of strawberry. For a strawberry cake, stick with strawberry Jello for the best results.
Q: Can I make this cake without eggs?
Yes, you can use a commercial egg replacer or substitute each egg with 1/4 cup unsweetened applesauce. The texture may be slightly denser, but it will still be delicious.
Q: How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean, and the top should spring back when lightly touched. The internal temperature should be around 210°F (99°C).
Q: Can I use frozen strawberries for the puree?
Yes, thaw them first and drain any excess liquid to avoid adding too much moisture to the batter.
I hope you enjoy making this Strawberry Jello Cake as much as I do. Share your creations with me in the comments below, and don't forget to breathe in the sweet aroma while you bake. Breathe in, breathe out.
Strawberry Cake Recipe With Jello
Moist, fluffy strawberry cake made with Jello for intense flavor, topped with creamy frosting. Perfect for any celebration.
🧂 Ingredients
- 1 box (15.25 oz / 432g) white cake mix
- 1 package (3 oz / 85g) strawberry Jello
- 4 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 1/2 cup (120g) strawberry puree (from about 6 fresh strawberries)
- 1 teaspoon vanilla extract
- For the frosting: 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Fresh strawberries for garnish (optional)
📋 Instructions
- 1Preheat and Prepare Pans — Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour, or line with parchment paper.
- 2Mix Dry Ingredients — In a large bowl, whisk together the cake mix and strawberry Jello powder until well combined.
- 3Add Wet Ingredients — Add eggs, oil, buttermilk, strawberry puree, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth and creamy.
- 4Pour Batter into Pans — Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- 5Bake the Cakes — Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the pan. The top should be golden brown and spring back when touched.
- 6Cool the Cakes — Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- 7Make the Frosting — In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.
- 8Assemble and Frost — Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake. Garnish with fresh strawberries.
Priya writes about mindfulness and mental well-being, offering simple daily practices that fit into busy lives. She draws on personal routines and cultural traditions, making meditation accessible.
