Comments

1. Ashley May 29, 2014 at 6:48 pm

   I made this cake but I was afraid of the extra water from the fresh mashed strawberries so I used CK strawberry icing fruit instead and it turned out AWESOME! And I used cream cheese frosting instead of buttercream. Thanks Melissa!
2. BeBe May 29, 2014 at 9:53 pm

   Hi Ashley, thank you for making your post. It is good to know that CK strawberry icing fruit works well with the recipe.
3. Kays Cupcakes August 19, 2014 at 8:47 pm

   Do you think I could make this into a strawberry lemon cake by replacing some of the liquid with lemon juice?
4. BeBe August 19, 2014 at 10:04 pm

   Hi Kay, you will get more lemon flavor adding maybe 1/2 teaspoon lemon extract and the zest of 1 lemon……..not sure how strong you want the lemon flavor to be
5. Kays Cupcakes August 21, 2014 at 1:43 pm

   Excellent! I will do that! Thanks SO much, BeBe!
6. Kays Cupcakes August 21, 2014 at 2:19 pm

   One more question…SORRY! I just noticed this is not an extended recipe. Can I add the jello and strawberries to the WASC recipe on this site??
7. Tamara Stillwell October 19, 2014 at 10:37 am

   I would love to know if I could adapt this to my WASC as well, Thank you in advance
8. BeBe October 19, 2014 at 8:05 pm

   Hi Tamara, we have not tried adapting the recipe but I think it should work. Using the White Almond Sour Cream (Extended Recipe) use strawberry cake mix, jello, and the 3/4 cup pureed strawberries. Change the 1 cup water in the WASC recipe to 1/2 cup milk. I would use 2 teaspoons vanilla extract, and omit the almond extract. Let us know how it goes it you give it a try.
9. Tamara Stillwell October 26, 2014 at 10:32 am

   Never mind this recipe is FABULOUS! I have not had a good recipe til now. They either lacked flavor or they tasted fake. This is a wonderful recipe ( I like oil cakes myself) Thank you so much for sharing. I have a wedding in Dec and she asked for strawberry ( I almost died ) Her caterer said the bride isn’t picky… I don’t think people understand how hard this flavor is to get right. So thank you again you saved me on this one for sure.
10. BeBe October 26, 2014 at 10:45 am

    Wonderful, I am very happy you like it. Thank you for posting your thoughts on the recipe and for your nice comments!!
11. sweetccakes October 29, 2014 at 1:29 pm

    Greetings,
    I hope everyone is doing well, having a great day too :) Thinking of trying this recipe for my own birthday cake :)
    Could anyone tell me if this is a good recipe to carve, just a little bit? and is it strong enough so It would allow me to put a second smaller cake on top? (I would be using dowels for support)
    Thank you all for your replies
    Happy baking!
12. BeBe October 29, 2014 at 1:45 pm

    Hi Sweetccakes, This cake is tender and soft because of the oil in the recipe, but if it is just a very little bit of carving, I think you will be fine. You can put a smaller cake on top because the smaller cake will be on its own cake board and that will be resting on the dowels, keeping the weight off the cake below. Hope it turns out great!
13. Kate October 29, 2014 at 8:00 pm

    Is this a good recipe for cupcakes?
14. BeBe October 29, 2014 at 8:38 pm

    Hi Kate, I have not made cupcakes with this recipe but it should be fine.
15. Cheryl July 16, 2015 at 11:01 pm

    HI-
    Will this work with frozen strawberries or will it be too much liquid? If I wanted to try it, would I reduce the milk or oil?
16. BeBe July 16, 2015 at 11:22 pm

    Hi Cheryl,
    To use frozen strawberries: Thaw a 10 oz. pkg frozen strawberries, add 1/4 c. sugar…(Do not add sugar if the strawberries are in a sweetened syrup). Place strawberries in a saucepan and gradually bring to a boil over medium heat. Once it begins to boil, reduce the heat and simmer until it is reduced to approx. 1 cup. Transfer from saucepan to a blender or use an immersion blender to puree until smooth. Refrigerate until cool. (10-15 minutes)
17. Cheryl July 20, 2015 at 1:21 pm

    Thanks!
18. Robin Munn August 4, 2015 at 10:57 am

    How sturdy is this recipe? Could it be used in a stacked cake?
19. BeBe August 4, 2015 at 11:34 am

    Hi Robin, This recipe is somewhat soft, but I think it would be fine to stack with bubble tea straws and a cake board under the upper tier. The weight would be held by the support from the bubble tea straws, or dowels so the weight of the upper tier would not be on the tier below.
20. Loretta Watson October 20, 2015 at 12:38 pm

    Do you think I can omit the fresh strawberries and use Adam’s Brand Strawberry extract instead?
21. BeBe October 20, 2015 at 2:05 pm

    Hi Loretta, Leaving out the strawberries would also omit liquid, but I think if you increase the milk to 1 cup you will be ok. The recipe gets much of its strawberry flavor from the strawberry jello and flavored cake mix so I would add just add a small amount of strawberry extract.
22. Terri Tate November 11, 2015 at 7:06 pm

    Hi ladies, is this recipe moist? I was trying to figure out which is best, the scratch or this one…taste and moistness is biggest factor. And I also would like clarity on the puree part. You mention after the boiling begins, let it simmer to about one cup…can you tell me roughly how long that part would take approximately so I would have it as a guide? Thanks!!!
23. Terri Tate November 11, 2015 at 7:12 pm

    Hi ladies, I love this site!!! I wanted to know if this recipe is moist? I was trying to figure out which is best, the scratch or this one…taste and moistness is biggest factor. And I also would like clarity on the puree part. You mention after the boiling begins, let it simmer to about one cup…can you tell me roughly how long that part would take approximately so I would have it as a guide? Thanks!!!
24. BeBe November 11, 2015 at 8:07 pm

    Hi Terri, I like this doctored strawberry cake recipe very much because of the ease of beginning with a cake mix. It is very moist and has a nice strawberry flavor. We have 2 strawberry scratch recipes , I prefer the 3 layer scratch recipe because it has more strawberry flavor than the Strawberry Cake #1 (Milder Flavor in the title). The milder flavor version is the one that boils the strawberries to reduce, I think it will take about 20 minutes and you will still need to puree with a blender or immersion blender. Some bakers only want to bake scratch cakes so I would recommend the Strawberry Cake (scratch with three layers) or the above doctored Strawberry recipe, moist, good and reliable. Let me know if you have other questions.
25. Terri Tate November 12, 2015 at 4:05 pm

    Thanks for such a quick reply! You gals rock!!! 24/7! Thanks again!!
26. Terri Tate November 12, 2015 at 4:23 pm

    Hi again, just one more question…I plan to make the basket weave piping around the sides of the strawberry cake…would the creme cheese frosting allow me to do that, or is the vanilla buttercream your suggestion? Is that the fluffy crusting buttercream that you used? Another possibility would be for me is to use the cream cheese as a filling and then use the buttercream for piping the sides? But I’m unsure how both flavors taste together with the strawberry cake. What do you think? I really want to try to use the cream cheese frosting because you (and others) have raved about it. But I do have some basket weave to do. But I don’t want to prepare a great tasting cake, and then I mess up when it comes to picking the right frosting (s) to set it off…your professional opinion is really needed! Thanks! Thanks! Thanks!!
27. Terri Tate November 17, 2015 at 9:40 am

    Hi ladies, if possible (and only if possible) :o) , may I have an answer by tomorrow for my above request? This cake is due on friday. Thanks! Also, have you ever tried ganache as a filling with this? Just curious how that would taste. I absolutely love your ganache recipe, but it doesn’t mean it matches every cake! Thanks!
28. Melissa Diamond November 17, 2015 at 10:58 am

    Hi Terri- I’m sorry that we missed your follow up question!

    Our cream cheese frosting recipe is soft– It is great for fillings, swirls on cupcakes, or simple textured designs of frosting the cake (for instance a ridged or stucco look, or simple piping (I’ve done vertical stripes with a star tip for instance).

    However, for a basketweave design, you will have better luck with a more stable consistency. I would use either buttercream….or if you are going to be making the cream cheese frosting to use as a filling, you could make vanilla buttercream and then add a bit of your cream cheese frosting to it for a mild cream cheese frosting flavor. —

    The third choice is one that I haven’t tried– but CakeCentral’s Decorator’s cream cheese frosting has always gotten good reviews for flavor & piping.

    link to cakecentral.com

    (Also, I have never tried ganache filling–but chocolate and strawberries are a good flavor combination!) — Hope this helps!!
29. Terri Tate December 3, 2015 at 2:25 pm

    Hi Melissa! Thanks for your suggestions! I mixed the buttercream with the cream cheese froating, and it was a huge hit!! Thanks again! One more question…I notice all of the strawberry cakes I have seen pretty much use white cake as a base, as opposed to strawberry cake. Would you know why? I was just curious what the strawberry cake mix is used for…thanks so much!! You guys have bailed me out time and time again in crunch situations!!!! :)
30. Terri Tate December 7, 2015 at 5:46 pm

    Hi ladies, just curious about the question I asked above…why is it that I always see strawberry cakes use a white cake mix? What do mostpeople use for the strawberry box cake mix? I was just really curious+ thanks again!!!
31. cakle January 20, 2016 at 10:39 pm

    This was AMAZING, and I am not a fan of doctored mixes! I was very pleased with the density – not heavy but perfectly firm. I topped cupcakes with chocolate panache and it was a hit. Thanks so much for sharing, I plan to try the scratch 2 recipe next.

    (P.S., My 7 year old bit into an unfrosted cupcake and exclaimed, “OMG! Where has this been all my life?!”)
32. cakle January 20, 2016 at 10:40 pm

    Haha- the panache was a given, but I used ganache!
33. BeBe January 20, 2016 at 11:25 pm

    Your 7 yr. old’s comment was so funny!! So glad you like the recipe!
34. Cristina January 21, 2016 at 2:58 pm
    

    Hi there, I would love to try this recipe but I’m confused about the Strawbery JELLO. The Strawbery JELLO I have in my groceries contains Gelotin, the kind that if you add water it becomes Jello. Is the the box you use????
35. BeBe January 21, 2016 at 3:34 pm

    Hi Cristina, Yes, that is what the box looks like. It is added to the mixing bowl as a dry ingredient, do not follow directions on the Jello box.
    Hope you like the recipe
36. Janet February 7, 2016 at 1:54 pm

    Strawberry cake turned out delicious! New fave cake! Barely had enough to make cake balls because we were all eating the cake……
37. Melissa Diamond February 9, 2016 at 12:54 pm

    Hi Janet!! I’m thrilled that you loved it! xoxo Thanks for your feedback!
38. melody m morton March 10, 2016 at 3:08 pm

    Does this recipe take into consideration the new cake box sizes? Will I need to buy 2 mixes to make up the missing oz? Thanks
39. BeBe March 10, 2016 at 4:59 pm

    Hi Melody, I used the cake mix size just as it is for this recipe.
40. Rosangel Palma March 15, 2016 at 12:53 pm

    Will this cake hold up under fondant
41. BeBe March 15, 2016 at 1:30 pm

    Hi Rosangel, We have not tried covering this cake in fondant. Because of all the oil in the cake, I think it might be too soft to hold up to the weight of the fondant.
42. Gloria Delgadillo March 20, 2016 at 10:55 pm

    I noticed the first ingredient under INGREDIENTS is: STRAWBERRY CAKE- Doctored Mix. Is that just the title brought down under the ingredients or do I need a strawberry cake mix as well as white without pudding? If it is the title I’m wondering why we don’t start with a strawberry cake mix instead of a white? Thanks for you help!
43. Gloria Delgadillo March 22, 2016 at 8:40 pm

    Just wanted to double check on the amount of oil. I see the recipe calls for 3/4 cup. Sounds like a lot but I’ve not made this doctored recipe before so perhaps that is correct? Just checking before I get started. Thanks! :)
44. Melissa Diamond March 22, 2016 at 9:45 pm

    Hi Gloria, yes that is correct! To answer your earlier question, we haven’t experimented with substituting Strawberry Cake mix- I would try the recipe as is first and see what you think! I hope that you like it, it’s been a popular one! ;0) xo
45. Amanda Flores April 6, 2016 at 3:44 pm

    Does this cake require refrigeration because of the strawberries used in the mix?
46. BeBe April 6, 2016 at 6:16 pm

    Hi Amanda, No, you would not need to refrigerate the cake.
47. Patricia Frankovich April 27, 2016 at 7:31 pm

    Could I do a peach recipe same way?
48. BeBe April 27, 2016 at 7:49 pm

    Hi Patricia, Yes, I think that would also work well, sounds good.
49. Jill July 1, 2016 at 12:36 am

    Can this recipe be made as a sheet cake?
50. BeBe July 1, 2016 at 9:44 pm

    Hi Jill, Yes, this recipe can be made as a sheet cake. Bake at 350 degrees for 25 to 30 minutes, if it begins to get too brown you can cover loosely with aluminum foil. Do you have rose nails? If so, you can grease and flour one or two and add to the pan to help with even baking (it is optional).
51. michelle July 2, 2016 at 7:59 am

    Has anyone tried to double this recipe? I want to make two cakes at the same time and want to save time at the mixer if possible.
52. BeBe July 2, 2016 at 9:17 am

    Hi Michelle, I have not doubled the recipe but typically a recipe that begins with a boxed cake mix can be doubled with no problem.
53. Jill July 2, 2016 at 10:12 am

    Hi Bebe. What are rose nails?
54. BeBe July 2, 2016 at 10:51 am

    Hi Jill, Rose (or flower) nails are usually used when piping roses, this is just another use for it. Here is a link to a Cake Central tutorial on using it when baking, link to cakecentral.com. In the 2nd picture you can see what it looks like. Wilton sells them. I usually place my rose nail into the baking pan before adding the batter, but if you forget it can be placed after the batter is in the pan. Once the cake is baked and turned out of the pan, the rose nail can easily be pulled out of the cake, with only a tiny hole remaining.
55. Rosa August 13, 2016 at 12:27 pm

    Is this recipe good for cupcakes as well?
56. BeBe August 13, 2016 at 6:07 pm

    Hi Rosa, I have not made cupcakes with this recipe. I think you could do so, my only worry would be because of the 3/4 cup oil in the recipe the cupcake liners might pull away because of the moisture in the recipe. I’m sorry I don’t have a definite answer. If you give it a try, don’t store the cupcakes in an airtight container….leave a bit of an opening so some air can get in. Storing in airtight containers contributes to the cupcake liners pulling away.
57. Rosa August 13, 2016 at 6:27 pm

    Thank you Bebe. I may reduce the amount of oil to about 1/4 cup. I hope it works.
58. Helen October 5, 2016 at 11:50 am

    Rosa, I was wondering how your cupcakes turned out? I’d like to make cupcakes with this recipe, but don’t know if I should reduce the oil like you did. Thanks!
59. Brandi Farr December 16, 2016 at 2:51 pm

    I can’t find any strawberry extract on hand because I would have to order it online. Could I use the imitation extract instead?
60. BeBe December 16, 2016 at 8:39 pm

    Hi Brandi, I used imitation strawberry extract, it was Watkins brand, I bought it at Walmart
61. Lisa February 6, 2017 at 11:15 pm

    Hello I just found you and I like the recipes I’ve seen so far. My question is will this recipe work with Strawberry cake mix?
62. BeBe February 7, 2017 at 10:50 pm

    Hi Lisa, I have only made this using a white cake mix, I think the flavor would be a bit different because the strawberry cake mix has its own distinct flavor.
63. Kim February 16, 2017 at 6:17 am
    

    This cake was very easy to make . I made it for my daughter I don’t like strawberry cake . When I tasted the cake it was delicious
64. Heidi Osburn February 16, 2017 at 6:36 pm

    Hi, I’m wondering if you could use a free dried strawberry instead of fresh to keep it from being soggy and make it more sturdy to stack.?
65. BeBe February 16, 2017 at 10:43 pm

    Hi Kim, Wonderful, I so happy you like the recipe!!

    Hi Heidi, I am sorry but I don’t have experience with using freeze dried strawberries in this recipe. We did not have a problem with the cake being soggy when using fresh strawberries. If you use freeze dried, I would love to know if that works.
66. neketa m. March 12, 2017 at 3:15 pm

    Hello, I see many of the cakes back on your site are three layered…are you using two inch deep cake pans or One inch? Every time I read your recipes which I love..I see three layers and In ever have enough cake mix..lol so I was just wondering.
67. BeBe March 13, 2017 at 3:15 pm

    Hi Neketa, We use 8 inch pans that are 2 inches deep. We just wanted to have 3 layers so less batter than usual was put into the cake pans. Sometimes we just want more frosting, so 3 layers.
68. neketa m. March 15, 2017 at 9:25 am

    Thank you so much..I was way puzzled..about how much do you put into each pan ?..with the average cake mix is like 5 cups..the pictures do not appear to be very thin.
69. cakengifts.in Faridabad June 1, 2017 at 8:35 am

    We love this idea for baking an awesome cake by this recipe. My kids also love it very much. I bake this cake on every Sunday for my kids. Thanks alot!!!
70. Valarie V June 13, 2017 at 2:41 pm

    My step son requested a strawberry cake for his birthday. I wanted to make one from scratch, but all of the recipes that I found seemed complicated and the pictures looked like the cake was dry to me. I saw your recipe and it looked great and very moist from the picture and I decided to try it. It turned out fabulous! I used a whipped cream cheese frosting instead of regular cream cheese frosting. My step son loved it! My husband and I love it as well! It is sooooo moist and has so much flavor!!!! This recipe is a keeper! I can’t wait to try cupcakes using this recipe! Thank you!
71. BeBe June 13, 2017 at 7:03 pm

    HI Valarie, Wonderful!! We are so happy that your family enjoyed this recipe. Thanks so much for posting your thoughts!!
72. Tam July 7, 2017 at 4:46 am

    Can butter be used instead of oil?
73. BeBe July 7, 2017 at 10:01 pm

    Hi Tam, We have not tried this but I have read that some bakers us butter instead of oil so I assume that it would be fine.
74. GuppyLove September 18, 2017 at 11:15 am

    Melissa & BeBe, just wanted to let you know this cake is super amazing!! Not only is it super easy to make i have gotten nothing but rave reviews!! Thank you so much!!
    I do have a question about canola oil (which i used) vs veg. oil. Do you always use canola or just for this recipe? I don’t know what the difference is but with all the rave reviews I’m wondering if this is a secret?
75. BeBe September 18, 2017 at 11:34 am

    Hi GuppyLove, We are thrilled that you and your customers like this recipe! We always use Canola oil. Canola is a type of vegetable oil made with rapeseed, from the mustard/cabbage family. Vegetable oil is made from a variety of plants. Vegetable oil and Canola oil can be used interchangeably but we just stick with Canola.
76. GuppyLove September 19, 2017 at 9:05 am

    I’m a believer!! Thank you so much for all you do for us!! ❣
77. Emma September 25, 2017 at 10:45 pm

    Can you make it in 6 inch pans instead?
78. BeBe September 26, 2017 at 7:10 am

    Hi Emma, Yes, it can be baked in 6 inch pans. Bake at 350 degrees for 25 to 30 minutes
79. Cynthia November 23, 2017 at 9:31 pm

    Unfortunately the manufacturer that makes cake mixes no longer make the 18.25; now they make 15.25. SO is there a proper recipe to make such a cake, like this strawberry cake, to equal to 18.25? What ingredients would I need to ad, like flour, and how much? If not that’s ok, just wondering. Thank you.
80. Mer April 17, 2018 at 3:47 am

    Will this work in a 9×13 pan?
81. BeBe April 17, 2018 at 9:57 pm

    Hi Mer, You will need 7 to 10 cups of cake batter for a 9×13 pan. I think this recipe makes about 5 cups batter, so you will need to double the recipe..