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 (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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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😢
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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