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!
We Have More Favorite Strawberry Cake Recipes to Share!
If you’re looking for more delicious Strawberry Cakes, don’t miss these recipes!
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 ( 15.25 oz) (432g)
- 1 small box ( 3 ounce) (85g) strawberry Jello
- 3 Tablespoons all purpose flour
- 4 eggs
- 3/4 cup vegetable oil ( I used canola oil)
- 1/2 cup milk
- 3/4 cup pureed ripe strawberries
Instructions
- Preheat oven to 325 degrees, grease and flour three 8 inch round pans or two 9 inch round 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 2 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!
For full online access to our entire collection of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! We would love to have you, and all skill levels of cake decorating are welcome! You can find all of the details here: Learn Cake Decorating Online with My Cake School!- Membership Information
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!
Hi Ashley, thank you for making your post. It is good to know that CK strawberry icing fruit works well with the recipe.
Do you think I could make this into a strawberry lemon cake by replacing some of the liquid with lemon juice?
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
Excellent! I will do that! Thanks SO much, BeBe!
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??
I would love to know if I could adapt this to my WASC as well, Thank you in advance
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.
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.
Wonderful, I am very happy you like it. Thank you for posting your thoughts on the recipe and for your nice comments!!
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!
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!
Is this a good recipe for cupcakes?
Hi Kate, I have not made cupcakes with this recipe but it should be fine.
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?
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)
Thanks!
How sturdy is this recipe? Could it be used in a stacked cake?
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.
Do you think I can omit the fresh strawberries and use Adam’s Brand Strawberry extract instead?
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.
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!!!
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!!!
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.
Thanks for such a quick reply! You gals rock!!! 24/7! Thanks again!!
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!!
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!
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.
http://www.cakecentral.com/recipe/4153/decorators-cream-cheese-frosting
(Also, I have never tried ganache filling–but chocolate and strawberries are a good flavor combination!) — Hope this helps!!
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!!!! :)
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!!!
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?!”)
Haha- the panache was a given, but I used ganache!
Your 7 yr. old’s comment was so funny!! So glad you like the recipe!
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????
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
Strawberry cake turned out delicious! New fave cake! Barely had enough to make cake balls because we were all eating the cake……
Hi Janet!! I’m thrilled that you loved it! xoxo Thanks for your feedback!
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
Hi Melody, I used the cake mix size just as it is for this recipe.
Will this cake hold up under fondant
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.
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!
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! :)
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
Does this cake require refrigeration because of the strawberries used in the mix?
Hi Amanda, No, you would not need to refrigerate the cake.
Could I do a peach recipe same way?
Hi Patricia, Yes, I think that would also work well, sounds good.
Can this recipe be made as a sheet cake?
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).
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.
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.
Hi Bebe. What are rose nails?
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, http://www.cakecentral.com/tutorial/20232/cake-baking-flower-nail-method-tutorial. 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.
Is this recipe good for cupcakes as well?
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.
Thank you Bebe. I may reduce the amount of oil to about 1/4 cup. I hope it works.
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!
I can’t find any strawberry extract on hand because I would have to order it online. Could I use the imitation extract instead?
Hi Brandi, I used imitation strawberry extract, it was Watkins brand, I bought it at Walmart
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?
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.
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
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.?
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.
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.
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.
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.
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!!!
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!
HI Valarie, Wonderful!! We are so happy that your family enjoyed this recipe. Thanks so much for posting your thoughts!!
Can butter be used instead of oil?
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.
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?
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.
I’m a believer!! Thank you so much for all you do for us!! ❣
Can you make it in 6 inch pans instead?
Hi Emma, Yes, it can be baked in 6 inch pans. Bake at 350 degrees for 25 to 30 minutes
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.
Will this work in a 9×13 pan?
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..
Could I use a Bundt pan for this recipe
Hi Donna, I have not baked this recipe in a bundt pan but I think it would be fine to do so. Lower your oven rack to the lower 3rd of the oven. Bake at 350 degrees for 30 minutes check with a toothpick or long skewer to test if it is done. If using a dark colored bundt pan, bake at 325 degrees and shorten the baking time a bit probably 10 minutes, just keep an eye on it.
Since cake mixes now are only 15.25 and they used to be 18.25 do I need to add 3 oz. of cake mix out of another box when making the doctored Strawberry Cake ? Thank you, Lillian Little
Hi Lillian, I add from 3 to 6 Tablespoons flour to the cake mixes. In this recipe, I add 3 Tablespoons.
Will this work well for cupcakes? And if so how many cupcakes will this recipe make? Thanks!
Hi Chelsea, Yes, the recipe will work well for cupcakes. You should have at least 24 standard size cupcakes. Bake at 350 degrees for 18 to 20 minutes. Check at 18 minutes.
I’m trying to make a strawberry banana cake. Do you think I could substitute the fresh strawberries with bananas? Or will it mess with the structure of the cake?
Hi Beth, I think it may work because cakes using cake mix are so forgiving when creating recipes. Since I have not tried it, I cannot be 100% sure. Let me know how it goes.
Can you make this and then freeze a couple days in advance and it will still taste good?
Hi Courtney, Yes, you can freeze the cake layers and they will taste great. Wrap the layers individually in plastic wrap and then in aluminum foil. You want them to be airtight. You can freeze for up to two months. When ready to use, remove the layers from the freezer and place on the countertop. When condensation forms on the aluminum foil unwrap and allow to thaw. You can fill and frost your cake while the layers are partially frozen, if you like. If you are planning to smooth your cake using the Viva paper towel method the layers will need to be completely thawed.
Hi! I am wondering if you have ever done this without the jello? We make our own flour and are still figuring out how to make proper cakes with it. Because of that, I went ahead and got a cake mix for this birthday party cake but my daughter desperately wants it to be strawberry. We don’t do dyes because of one of my sons, therefore can’t use Jello.
Thanks!
Hi Bekah, Keep in mind that I have not tried this but instead to adjusting this recipe, I would use a white cake mix, we usually use Duncan Hines or any mix without pudding in the mix. Follow the directions on the back of the box, but instead of adding 1 cup water use 1 cup of pureed fresh or frozen strawberries. Also, add 1 teaspoon of strawberry extract, strawberries baked into a cake lose much of their flavor. To get a more intense strawberry flavor from the strawberries, you can cook the puree reducing over heat. You will need to puree probably 1 1/2 pounds strawberries. Simmer the pureed strawberries over low heat until you have 1 cup of the reduced puree. It will need to be completely cool before adding it to the cake batter. You will still need to add some strawberry extract, in my opinion. So you can use either the pureed strawberries or reduced (cooked) strawberry puree for the cake. Since the cake mix has so many additives as well as artificial flavor you may as well use the jello and have a good cake.
I have made incredibly delicious “doctored” strawberry cakes with organic white cake mixes without additives, and no jello. It absolutely can be done!
When you say strawberry jello, do you mean pudding or gelatin? I regularly use pudding in my cakes, but have never heard of using gelatin and I can’t seem to find strawberry pudding.
Hi Mandi, I am sorry that ingredient is confusing. The brand is Jell-o and it is a powdered gelatin product. It will add color and strawberry flavor to the cake. Hope you enjoy the recipe.
I’d like to make this in an 8 inch pan, how would that transform the recipe?
Hi Denise, You want to use one 8 inch pan, is that correct? If so, you could divide the recipe in half. For the 3/4 cup vegetable oil and strawberry puree it would be 1/4 cup plus 2 Tablespoons. We used three 8 inch pans because we want extra filling with the cake, our layers we probably only 1 1/4 inches tall so you may be able to get most of the cake batter into one 8 inch pan if you divide the recipe in half.
Can this recipe be done in 9” pans and if so would it still be 3 layers or 2? I’m making a cake for my sister-in-laws baby shower and I am not a great baker. I just want it to turn out the best it can be and make sure there’s enough for the guests. Thank you!
Hi Nadalie, You can bake in two 9 inch pans. Bake at 350 degrees if using metal pans. Bake at 325 degrees in you are baking in dark colored pans. Bake for 23 to 28 minutes or until a toothpick inserted into the center of the cake comes out clean. Hope you enjoy the cake.
Do you use sugar free jello?
Hi Sue, We did not use sugar free jello, but I think it would be fine to use it.
Can you use a strawberry cake mix?
Hi Sue, We have not tried the recipe using strawberry cake mix. Our recipe gets it flavor from the strawberry jello and the 3/4 cup mashed strawberries. A strawberry cake mix has its own flavor added to it so you would not add the jello. I hope you will try our version.
Can I use frozen strawberries?
Hi Veronica, 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)
What size cake mix did you use?
Hi Zayna, Our cake mix has 15.25 ounces. I usually add 5 tablespoons of all purpose flour to the cake mix.
Can you make this into cupcakes?
Hi Laura, Yes, the recipe will work well for cupcakes. Bake at 350 degrees for 18 to 20 minutes for standard size cupcakes.
The recipe calls for 3 T flour. Did u use 5 T.?
Hi Sue, In this recipe I used 3 Tablespoons flour.
Hi what frosting did you use on this cake?
Hi Lindsay, We did not keep notes on that but it looks like a cream cheese or vanilla buttercream frosting. In Melissa’s notes in the above write-up, under the heading What Fillings and Frostings Taste Great with a Strawberry Layer Cake, she list possible choices. My personal favorites are Strawberry Buttercream or Strawberry Cream Cheese. You can click on the choices she lists for the recipes. Hope you enjoy the cake.
I made the doctored strawberry cake with a regular cream cheese frosting
for a baby shower. It was a big hit and now it’s my daughters favorite cake. I will have to make it again in October!
Thank you!
Hi Cindy, Put the strawberries in a food processor or blender and puree. Hope you enjoy the recipe.
Does this cake freeze well?
Hi Bambi, Do you mean the cake layers? We almost always freeze our cake layers while they are still very warm even if it is only for a few hours. We find it makes the cake layers more moist. We almost never freeze a cake that is fully decorated, though it can be done. For successful freezing, the cake must be kept air tight. Layers are wrapped individually in plastic wrap then in aluminum foil. A decorated cake could be boxed then wrapped in plastic wrap and foil.
Thank you! That’s exactly what I do with my cakes, just wasn’t sure about this one in particular since it’s a “doctored” cake. :) Love your site!
I used the doctored box mix strawberry recipe for a wedding cake and got rave reviews from all who ate it. Even those non cake eaters couldn’t stop eating it. I tried 6 recipes some scratch and some altered box, and this was by far the best!!!
Hi D, I am thrilled the strawberry cake was a hit!! Thank you so much for posting your nice review of the recipe!!
Hello,Can i use Sour Cream instead of milk with this recipe??
Hi Katrina, I’m sorry but I have never tried sour cream with this recipe so I am not sure of the outcome. I think you could use 1/2 cup buttermilk instead of milk.
Hi there. So does it mean it’s ok to ignore the instructions on the cake mix and use your recipe. For instance mine says 250ml of milk and 150ml oil , so do I ignore that and stick to your above recipe?
Hi Fadzai, You will ignore the directions written on the box and use the above recipe. Hope you will enjoy the cake.
I am making a grooms cake in a couple of weeks. Is this recipe dense or stable enough to be tiered? I know cakes like carrot cake aren’t really ideal for tiered cakes. Just wondering if you have any insight about this particular recipe.
Hi, We have had no problem with stacking softer cakes like this one as long as the supports are in place to handle the weight of the upper tier. Will it be a fondant covered cake? If so, I would use ganache under the fondant to create a firm shell for the fondant.
Okay, thanks so much!! No these will be covered in chocolate buttercream. Can’t wait to test out this recipe!!
I have this cake in the oven and I accidentally used sugar free jello. Do you think it will be fine?
Hi Jessica, Your cake should be just fine. The sugar free jello is sweetened with an artificial sweetener so it should work well also. Hope you will enjoy the recipe.
I made this for a groom’s cake and it was delicious and held up beautifully! Thanks so much for the recipe! This was the doctored strawberry with chocolate buttercream and ganache accents
Hi Meghan, your cake is gorgeous!! I’m so glad that you were happy with the recipe. Thanks so much for your feedback!
Can this recipe be used to make cupcakes?
Hi Cristal. Yes, the recipe will be fine for cupcakes. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Hi, should i combine pudding and flour in my box cake or just pudding?
So I accidentally bought strawberry cake mix will that be too much? Or will it be fine?
Hi Nicholas, There is no pudding in this recipe. The recipe uses a boxed cake mix that does not contain pudding . Some box mixes will state on the front of the box ….pudding in the mix. We often use Betty Crocker Super Moist boxes mixes.
Hi Rebecca, I am just not sure how intense the strawberry cake mix is.
Hi! I’m really excited to try this recipe but I’m wondering what you mean by prepare the pans? Grease them?
Hi Sianna, Yes, grease and flour the pans or use a non stick spray
I made this today using cupcake liners. They came out pretty but shrunk. What happened? I didn’t over mix.
Hi Cassandra, I am very sorry that happened. Over mixing can be a cause so we will rule that out as you were careful about that. Too much liquid can cause shrinkage, opening the oven door too often, using non-stick spray on the cupcake liners.
Hi, I forgot the strawberries to purée, can I just use the strawberry jello?
Hi Alicia, I am sorry but I’m not sure of the outcome with extra strawberry jello.
Hi there can I use this recipe for one 9×13 pan? Or only one 8×8 square pan?
Hi can I use Strawberry purée vs mashed strawberries ?
Hi Sara, The average cake mix will give you 5 cups batter and you will need 7 cups for a 9×13 pan. You could double the recipe, having some leftover batter for cupcakes. You will need 4 cups batter for your 8×8 in pan.
Hi Jasmine, Yes, you can puree the strawberries. Hope you will enjoy the recipe.
Thanks so much for the fast reply. I’ve made the Doctored red velvet and the WASC but I used vanilla extract, but cakes were delicious.
Do I use the pipeable cream cheese icing recipe for this cake?
Hi Amanda, The Classic Cream Cheese or Pipeable Cream Cheese would be good with this recipe. If you scroll up, just above the picture of the slice of cake, Melissa suggest several frosting recipes. You can click on the Frosting and you will be taken to the recipe.
I only have 9×9 round pans. Will that be ok or should I double the recipe to ensure the layers aren’t too thin? If you recommend doubling, how much should I increase cooking time to make sure they’re cooked through? Thank you.
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.
I am sad to see all the pop up ads on a site I pay for. They are very distracting and make it more difficult to find what I am looking for!
Hi Susan, There should be no ads for members of the site. Are you signed in? Check on that and let us know.
Which cake mix do you like? I’m having a hard time finding one without pudding! Thanks :)
Hi Lindsey, Our preference changes from time to time, but right now we are using Betty Crocker Super Moist cake mix most often.
Hello,
I plan on making this cake for my mom’s birthday, but want to use the ganache, fresh strawberries, and the strawberry buttercream from the chocolate covered strawberry cake recipe. Will that turn out okay?
Also, for the strawberry buttercream, my mom isn’t a fan of the too-sweet buttercreams, is there a way to make the icing less sweet? Maybe reduce the powdered sugar to 3 cups instead of 6? Or will that affect the consistency of the buttercream too much? If so, is there another frosting that you recommend would go well with the ganache and strawberries?
Hi Ned, Yes, you can use this cake recipe with sliced strawberries on the buttercream filling between the layers and add the ganache drip. It is easier to control the drip if you chill the frosted cake for a short while before. You could probably reduce the sugar in the strawberry buttercream by 2 cups. It will become softer, just see how it goes. Let us know if you have other questions. Hope all goes well.
Why size cake mix box is used?
Hi Ashley, We used a 15.25 box of cake mix.
Is this recipe asking for the Jell-O brand pudding or actual jello
Hi Breona, The ingredient is Jell-O brand jello. Follow the directions in our recipe Not directions on the Jell-O box. I hope you will enjoy the recipe.
Instead of milk could I substitute it with buttermilk? Wouldn’t that make it more moist?
Hi Cyndi, I haven’t tried it with buttermilk but I find it moist as written.
Has anyone used this recipe using a strawberry cake mix?
Hi Tammie, Strawberry cake mix used to have an artificial taste, that is why we use a white cake mix. The flavor may have been improved, we have not try it in years. 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.
How does this cake hold up as a tiered cake? I’m doing a 3 tier, with strawberry in the middle tier.
I’m afraid it will be too heavy with the mashed strawberries.
Hi Robyn, You should not have any problem with this being the middle tier. The strawberries are mashed or pureed and added to the batter. The strawberry tier in on its own cake board and dowels or bubble tea straws in the bottom tier will hold up the weight of the strawberry cake tier.
I used as a middle tier on a 7 tier cake. Cake board, straws, everything to keep it stable. I decorated with fondant swags, just as I had done before on other non-strawberry cakes….about an hour after setting it up at reception the weight of the swags pulled away from the cake and it started to collapse. It was a disaster…just my experience. Have replayed it a gazillion times and nothing I would change. Made worse by the fact it was my sons wedding😢
Thank you, Melody! This is what I was actually afraid of — not necessarily it sinking into itself since it would have dowel support.
I tested this recipe last night and instead of mashed strawberries, I did a strawberry reduction and just used the liquid from that. Only did a 1/4 cup of that though, but still had a nice, real strawberry flavor.
Perhaps I will do a test run with this before I try setting up on the actual date.
If I were to do this for cupcakes, would there be any changes?
Hi Lauren, The only change needed if making standard size cupcakes is to bake at 350 degrees for 18 to 20 minutes.
Are there any adjustments I need to make if I sub thawed frozen diced strawberries (with sugar) for fresh? Also, adjustment for baking in a 9×13 nonstick pan?
Hi Charlotte, The recipe will stay the same if you are using frozen strawberries. Mash them or puree in a blender. If using a dark colored pan, reduce the baking temperature by 25 degrees to 325. Also, check for doneness a bit sooner. A toothpick in the center should come out clean or with just a few crumbs attached.
Thank you so much! It turned out delicious!
Great! Thanks for the follow-up
I only have 9 inch pans will I still be able to get three layers??
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Hello. Was wondering if this cake is sturdy enough for a two layered 8×3 inch pans and two layered 6 inch pans?
And what filling would you suggest? Highly doubt cream cheese frosting will hold with fondant.
Made this cake and it was so good. I was worried it would’ve been too moist for fondant but it held up perfectly. I used vanilla ganache to crumb coat, made a stiff buttercream filling with just the right amount of strawberry champagne jam in between.
Hi, I’m planning on attempting to make this recipe this weekend. Strawberries aren’t really in season. Do I still puree as stated. Any needed sugar? Or just blend and add to mixture?
Also this recipe fills 3-8″ pans? Layers won’t be too thin?
This turned out very dense and thick for me. Afterwards I realized I forgot to add the flour to the cake mix. Was that the problem?
Hi Fiona, I am sorry you had a problem. Leaving out the 3 Tablespoons flour was not the problem. Are you sure you used a cake mix that did not have pudding in the mix? It sounds as though you may have left out one of the wet ingredients.
Hi Aisha, Excellent work on your cake! It looks fabulous, thanks so much for posting. I am glad you noted that you used ganache. It is a good crumb coat when using fondant, it gives a nice firm shell before applying the fondant.
What are your thoughts on buttermilk instead of regular milk? On melted butter instead of oil?
Thanks
Hi Joyce, We have recipes that use both buttermilk and milk. The acid in buttermilk can give you a tender and moist cake. If changing a recipe from milk to buttermilk be sure replace some of the baking soda with baking powder. A cake baked with all oil will be a bit more dense but will stay moist longer. I think butter will give a more flavorful cake plus producing a lighter cake than when using oil. Softened butter when mixed with sugar until fluffy – this takes 3 to 5 minutes of mixing will add air and volume to your cake layers. This won’t happen if the butter is too soft. Butter should be softened slightly. When you can press it lightly with your finger and make an indentation it is ready. You shouldn’t have to press hard and your finger shouldn’t sink too far down. When we use oil in a recipe we use Canola Oil because it has a neutral flavor that will not interfere with other flavors in the recipe. Often we replace 2 Tablespoons of butter with 2 Tablespoons of oil to add a bit more moisture. Sometimes it is just personal preference from baker to baker.
What happens if you use a cake mix with pudding in it… that’s all I have. Should I go back to the store or can I make it with? Thank you!
Hi Annette, It will be fine to use the cake mix you have with pudding in it. The cake will have a slightly tighter crumb but some bakers prefer it that way.
Have you made cupcakes out of this recipe? If so, how many does it make and approximately how long and what temp to bake them?
Hi Caye, You should be able to get 24 standard size cupcakes, maybe a few more. Bake at 350 degrees for approximately 18 minutes.
Can the doctored strawberry cake be used to make cupcakes.
Hi Cass, Yes, you can use the recipe for cupcakes. For standard size cupcakes, bake at 350 degrees for approximately 18 minutes.
I have a Duncan’s Hines perfectly moist strawberry supreme naturally favored cake made with juice from strawberries and other natural flavors I was wondering if I can use this box instead of a plain white box cake
Hi LnA, We have not used Strawberry Cake Mix in a long time because we thought it had an artificial taste. The mixes could be better now, I’m just not sure.
Can you make a Bundt/pound cake using this recipe and a glazed icing?
Hi Pat, Yes, it would be fine to bake this in a bundt cake pan. Bake at 350 degrees for 30 to 35 minutes. Check for doneness with a toothpick into the center. It is done when the toothpick comes out clean or with just a few crumbs attached.
Can this be done with frozen strawberries?
Hi Katie, Yes, I often use frozen strawberries. Let them thaw a bit then slice so they will be easier to puree in a blender or food processor.
Can you leave out the milk
Hi Bonita, You could replace the milk with water. We like the extra fat that milk has but the cake should still be good using water.
Just made this cake. It didn’t rise very much at all. Is that normal?
Hi Valerie, I am sorry your cake did not rise as it should have. It is unusual to have a problem when using a cake mix. Did you double check to see if you added all the ingredients? The strawberry jello is just the dry powder. It is not prepared.
Can I use self rising flour instead of all purpose flour?
Hi Debbie, It is usually not a good idea to substitute self rising for all purpose in cake recipes. However this is a doctored cake recipe and cake mixes are very forgiving and the amount of flour is small. I would reduce the flour to 2 Tablespoons and I think you will be fine.
All I could find at the store was the pre-sliced frozen strawberries which are in a lot of liquid. Can I use that liquid instead of milk?
Hi Traci, It will not ruin the cake to do that but the milk adds fat and this helps with flavor and texture of a cake mix cake. Since the recipe has 3/4 cup pureed strawberry I think I would not substitute the liquid for the milk. When you are ready to assemble the cooled cake. You could brush some of the extra liquid of the frozen strawberries lightly onto the top of the layers. Be careful not to add to much or the cake could become soggy. I hope you enjoy the cake.
Hello
I tried this recipe and followed everything but my cake didn’t turn out fluffy. It’s dense.i really wanted to make this work but it’s not as fluffy as the photo you have. Is 3 mins really enough beating time to make this cake fluffy? I think it’s the jello that makes it dense. How would I trouble shoot my issue? I used trader joes frozen straw. Had it defrosted and used the blender to puree. All ingredients are at room temp.
Hope you can help me out. Just thought of trying 1 recipe before I subscribe.
Thanks
Jenn
Made the cake as directed but all 3 turned out very thin. It does not look like your cake. Did I do something wrong or is this suppose to happen?
Hi,
Is it possible to make this in 2, 9 inch round pans instead of 3, 8 inch? If so, would I need to adjust anything?
Thanks!
I’m wondering the same thing!! And if so what is the bake time difference?
Hello,
Can I use two 9 inch round pans instead of three 8 inch? If so, would anything need to be adjusted?
Thank you!
Hi… I’m going to ask the same question.. Can i make this in 2 nine inch pans.. How would the baking time be adjusted.. Also can i make cupcakes out of these? How would the time be adjusted
Hi Alyssa, I am sorry your questions was overlooked. Yes, you can use 2 (9×2) inch round pans. Bake at 350 for 23 to 28 minutes. Keep an eye on it. It will be done when a toothpick comes out clean or with just a few crumbs attached. You can use the recipe for cupcakes. Bake at 350 degrees for 18 to 20 minutes
Hi Alyssa.. Quick question again…for a wedding cake.. How would this be adjusted for the ten inch base layer… Cooking time and temp
I think the recipe makes 5 to 5 1/2 cups batter. One 10 inch round pan can hold 6 cups. Double the recipe for two 10 inch rounds. Bake At 350 degrees for 35 to 40 minutes
Thanks so much..i have a family event i wanted to make this for.. Plus I’m adding some chocolate dipped strawberries for decor..
I’m making this cake for my granddaughter’s birthday. She wants a whipped cream filling with strawberries. Would the chantilly cream work with this cake with cut fresh strawberries? I want to use the chantilly for the frosting too. (She doesn’t like cream cheese in frosting.)
Hi Inez, yes you could do this cake with Chantilly cream and fresh strawberries in the filling! We did something similar in our Berry Chantilly Cake. It will be great!
https://www.mycakeschool.com/recipes/berry-chantilly-cake/
I am making your doctored Strawberry cake tomorrow and I pureed the strawberries but messed it by adding a bit of water to it when I put in to simmer. Can I use 1 cup of the Strawberry puree and omit the milk or use the 3/4 cup puree and 1/4 cup milk. What should I do. I am baking this cake tomorrow so I need your help.
Hi Nadine, the recipe calls for 3/4 pureed or mashed strawberries and 1/2 cup milk. I am not sure why you would reduce the milk to 1/4 cup. Do you feel your strawberries are to watery? You could simmer and reduce further if you want. I would use 3/4 cup puree and 1/2 cup milk. Doctored cake mix cakes are very forgiving, your cake should turn out just fine. I hope you enjoy it.
Thanks for the response. Yes I thought it was too watery but after I blended it came together more, not like the what I was expecting but way better so I will be following the recipe exactly as stated. Thanks because I was panicking for a moment there.
I followed your instructions and it turned out great. It was light and fluffy. I filled it with Strawberry filling. Thanks alot
I followed your instructions and it turned out great. It was light and fluffy. I filled it with Strawberry filling. Thanks alot