Oh how we love a big slice of strawberry cake, and today’s moist & delicious strawberry cake all starts with a simple cake mix!
We have an amazing scratch strawberry cake recipe that we love, but sometimes you need a tried and true doctored cake mix recipe that you can whip up in a flash & that is guaranteed to please a crowd. THIS is that recipe!
Cake Mix Recipes Vs. Scratch Baked…
Have you ever stumbled into the message boards section of a cake decorating site only to find a heated discussion between cake mix bakers and scratch bakers about whether or not cake mix cakes count as homemade?
It can be pretty entertaining, and did I mention heated? Well, I happen to love both scratch recipes and doctored cake mix recipes. If the cake tastes amazing, just bring me a fork, I’m not complaining!
We have tons of favorite scratch cake recipes in our Recipes section, and we have tons of fantastic doctored cake mix recipes too.
The plus of doctored cake mix recipes like today’s strawberry cake is that they can be whipped up in no time, and the addition of extra ingredients and flavorings really takes the cake texture and flavor to another level.
How to make a Strawberry Doctored Cake Mix Recipe
Although you can easily find strawberry cake mixes at most grocery stores, we prefer to use white cake mix and then add a nice flavor boost from both pureed strawberries as well as strawberry jello.
This cake has received rave reviews over the years and we hope that you enjoy it too!
To make this recipe, prepare three 8 inch round pans.
Next, add all of the ingredients including the white cake mix, strawberry jello, flour, eggs, vegetable oil, milk, and mashed strawberries. (By the way, I love that this recipe calls for real strawberries rather than just the jello. It really does make a difference in the strawberry flavor)!
Then, it’s just a matter of dividing the batter between the pans and baking!
How to make your cake extra moist
Once my cake layers have baked, whether I’m working with cake mix or scratch cake layers, I remove them from the oven, allow to cool (in the pans) on cooling racks for about 10 minutes, and then flip them out, wrap with plastic wrap, and then with foil.
Next, off to the freezer they go! Freezing the layers while they are still warm adds a noticeable boost in moisture. It’s a myth that freezing cake layers somehow results in a less flavorful or moist cake. We’ve been doing this for 15 years now! It really does make such a difference. We’ve frozen cake layers for up to 2-3 months and they still taste as fresh as the day they were made. I’ve even popped freshly baked, wrapped layers in the freezer for just a few hours when I’m in a time crunch!
When the cake layers are ready to thaw, simply place the layers, still wrapped, on the countertop and allow them to come to room temperature (or at least partially thawed if you prefer to assemble while the layers are firm). Keeping the layers wrapped will ensure that the condensation forms on the foil rather than the cake itself.
What Frostings & Fillings Taste Great with A Strawberry Layer Cake?
Well, this is a trick question, because there are so many options! I love strawberry cake with:
Cream Cheese Frosting (our Classic and Pipeable Cream Cheese Recipes are perfect)
Strawberry Whipped Cream Cheese Filling
We hope that you enjoy this wonderful recipe! We especially love strawberry cakes in spring and summer months, although I would never turn down a slice in the middle of winter ;0) It’s safe to say that strawberry cake is always a good idea, is sure to please any crowd!
Save this Doctored Strawberry Cake Mix Recipe for Later! Click Here!
Strawberry Cake- Doctored Cake Mix Recipe
This easy Strawberry Cake all starts with a simple cake mix! So flavorful!
Ingredients
- 1 box white cake mix (without pudding in the mix)
- 1 small box ( 3 ounce) strawberry Jello
- 3 Tablespoons all purpose flour
- 4 eggs
- 3/4 cup vegetable oil ( I used canola)
- 1/2 cup milk
- 3/4 cup mashed ripe strawberries
Instructions
- Preheat oven to 350 degrees and prepare three 8 inch pans
- Put all ingredients into your mixing bowl and mix on low speed until the ingredients are blended. Then increase speed to medium and mix for approximately 3 minutes, scraping down sides of bowl mid way through.
- The mashed strawberries should be well blended into the batter.
- Bake for 30 min. or until tooth pick comes out clean.
In addition to this doctored cake mix Strawberry Cake Recipe, we also have a scratch Strawberry Cake Recipe that we know you’ll love! Make sure to hop over and print or save a copy here!: Strawberry Cake from Scratch!
Thanks for stopping by! Make sure to check out our Recipes section for more of our favorite Cakes, Frostings, and Fillings! If you are interested in learning more about cake decorating, you should stop by our Free Cake Tutorials Section, which includes a Free Cake Video Tutorials Section!
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Hi Cynthia, I did not measure the cups of batter for this recipe, but it is probably 6 cups, maybe a bit more. For two or three 9 inch round pans you would need to double the recipe. Just for your reference, we used three 8 inch round pans. Batter Charts suggest using 3 cups per each 8 inch round pan. We did not double the recipe but were fine with having layers that were only 1 1/4 inches tall. So, doubling the recipe will give you enough batter for two 9″ pans or layers that are not as tall if you want to use three 9″ rounds. I suggest using a measuring cup for filling your cake pans so you will know how much batter you are using. Below is a link to a Batter Amount Chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Is this recipe a good one for cupcakes or would the scratch recipe be better?
Hi dbrown, Both recipes will work well for cupcakes, but this doctored recipe is easier and quicker. Bake standard size cupcakes at 350 degrees for 18 to 20 minutes.
I’m so happy to find this! I have a Pillsbury strawberry cake mix. Should I Follow the recipe without the jello mix?
Hi Samantha, We have not used a strawberry cake mix in a very long time. It used to have an artificial taste, that is why we use a white cake mix. The flavor may have been improved. I think you can leave out the jello if you are using a strawberry mix. The fresh strawberries in the recipe also help to give the cake a better flavor. Hope all goes well.
Hello, can I wrap the cupcakes up as well?
Hi Latacia, I am not sure of your question. Do you want to freeze the cupcakes? If so, You can place them on cake boards or a cookie sheet, whatever will fit into your freezer. Then cover in plastic wrap and then wrap in aluminum foil. It is important to keep them air tight. If you are baking cupcakes to use the next day, you can put into a bakery box or under a cake cover. Frosted cupcakes do not need to be kept completely airtight ( unless frozen) because with some recipes the cupcake liners can pull away from the cupcake. The frosting on the cupcakes helps to keep them fresh.
Any adjustments where the cake mixes are 15 and some oz. instead of the 18 on the past?
Hi Dorene, For this recipe I added 3 Tablespoons flour. I have varied the amount of flour added, sometimes it is 5 Tablespoons (34g) and the recipe still turns out fine. Hope you enjoy the cake.
Can I substitute sour cream for the oil
Hi Lori, I haven’t tried that, so I cannot be sure of the outcome. Let us know if you give it a try.
What kind of frosting?
Hi Dona, Scroll up and in the written text there is a heading entitled Frostings for Strawberry Cake. There you will find many choices, you can click on them to look at the recipe. I hope you will enjoy the cake
now that the boxed cake mixes are smaller do I add more flour to make the fresh strawberry cake?
The cake will be perfect just as the recipe is written. Hope you will love it!
Hey Bebe! Can I use buttermilk instead of milk?
Hi Diane, I have not tried the recipe using buttermilk. Recipes using a cake mix are very forgiving so it will probably be fine to use buttermilk.
Just made these in cupcake form for my daughters birthday to hand out to the neighborhood kids since she can’t have a party. We’re pairing with lemon buttercream and calling them strawberry lemonade cupcakes. 15 minutes in the oven and they were perfect! Such a delicious recipe, thanks for sharing!!
Hi Aimee, Good idea, lemon buttercream is a great flavor pairing for the strawberry cupcakes!! I’m happy you like the cupcakes and thank you for posting how you used the recipe.
Hey Bebe, I decided to just go with your instructions and it was a HIT! I may tinker with the buttermilk next time just for giggles! Thanks for the incredible recipe! :)
Hi Diane, Wonderful!! I’m happy all went well and every enjoyed the cake!
Which cake mixes don’t have pudding in the mix these days? Duncan?
Hi Amanda, We use Betty Crocker Super Moist Cake Mix and it does not have pudding in the mix.
Can I use a Bundt pan for this recipe?
Hi Keana, Yes, this can be baked in a bundt pan. Lower the oven rack to next to lowest position. If your bundt pan is shiny metal or light colored non stick, bake at 350 degrees for 38 to 43 minutes. If using a dark colored pan bake at 325 degrees. Keep an eye on your cake, it is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Hope you will enjoy the recipe.