Strawberry Cake (Doctored Cake Mix Recipe)

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Oh how we love a big slice of strawberry cake, and today's moist & delicious easy strawberry cake from a mix is sure to become a new favorite.

Moist and Delicious Strawberry Doctored Cake Mix Recipe

We have a couple of fabulous scratch strawberry cake recipes 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!

Why we Love It!

There are many reasons to love this Strawberry Cake Mix recipe! It has been one of our most popular doctored cake mix recipes over the years. Here are just a few reasons why:

  • Great strawberry flavor from strawberry jello as well as strawberry puree!
  • Easy to Make, and consistently delicious thanks to the cake mix.
  • Tastes amazing with so many fillings and frostings (from sliced strawberries and whipped cream, to cooked strawberry filling, strawberry buttercream, and more!)
  • Works well for sheet cakes and cupcakes 
  • Perfect strawberry dessert to celebrate birthdays, baby showers, picnics, potlucks, and more!

Benefits of a Strawberry Cake Mix Recipe

We have tons of favorite scratch cake recipes in our Recipes section (homemade strawberry cake, strawberry pound cake, strawberry shortcake cake, etc.) and we have tons of fantastic doctored cake mix recipes too!

The plus of doctored cake mix recipes like today's easy strawberry cake is convenience and consistency- no matter how many cakes you've baked before.

Even with the added ingredients, this strawberry cake can be put together quickly.

The addition of extra ingredients to the white cake mix, like strawberry jello and especially real strawberries (whether frozen or fresh) give it the edge over a box of strawberry cake mix. It has the flavor and texture of a from-scratch recipe.

Slice of three layer strawberry cake from cake mix on a plate, next to two fresh strawberries.

How to make an Easy Strawberry Cake

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 by greasing, flouring, (and we also like to add circles of parchment to the bottom of each pan). 
  • Next, add all of the ingredients including the white cake mix, strawberry jello, flour, eggs, vegetable oil, milk, and mashed strawberries/strawberry puree. (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)!
  • Now, it's just a matter of dividing the batter between the pans and baking! 


Once my strawberry 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 a cooling rack for about 10 minutes, and then flip them out, wrap with plastic wrap, and then with foil

Next, into 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 20 years now! It really does make such a difference. We've frozen cake layers for up to three months and they still taste as fresh as the day they were made, as long as they are properly wrapped. 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.

There are so many options when it comes to pairing fillings and frostings with strawberry cake. Here are just a few of our favorites:

Cream Cheese Frosting  

Strawberry Buttercream

Vanilla Buttercream

Lemon Cream Cheese Frosting

Strawberry Whipped Cream Cheese Filling

This easy strawberry cake only needs to be refrigerated if you are using a perishable filling or frosting (For instance cream cheese frosting, sliced strawberries, and homemade whipped cream, strawberry puree, strawberry preserves, etc.)

If you do need to refrigerate the cake because of the fillings or frostings, we recommend removing it from the refrigerator two hours before serving so that the the cake has time to warm and soften for best flavor and texture.

It's safe to say that this easy strawberry cake is always a good idea, and is sure to please any crowd! Make sure to check out our other Cakes with Fruit as well as favorite birthday cake designs!

More Strawberry Cakes

If you're looking for more delicious Strawberry Cakes, don't miss these recipes! Also, keep in mind that this versatile strawberry box mix recipe works well for strawberry cupcakes(cake mix) too! 

Enjoy the Recipe

Keep this moist strawberry cake mix recipe in mind the next time you are looking for birthday cake recipes, a baby shower cake, bridal shower cake, or just in the mood for a strawberry dessert!

Yield: 15-20 servings

Strawberry Cake- Doctored Cake Mix Recipe

The BEST Strawberry Cake (doctored cake mix) Recipe by!

This easy Strawberry Cake from cake mix is fluffy, tender, and delicious. It uses real strawberries and strawberry jello for a delicious boost of flavor.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 45 minutes
Total Time 1 hour 35 minutes


  • 1 box white cake mix ( 15.25 oz) (432g)
  • 1 small box ( 3 ounce) (85g) strawberry Jello
  • 3 Tablespoons all purpose flour
  • 4 eggs
  • ¾ cup vegetable oil ( I used canola oil)
  • ½ cup milk
  • ¾ cup pureed ripe strawberries (You can substitute with frozen strawberries)


  1. Preheat oven to 325 degrees, grease and flour three 8 inch round pans or two 9 inch round pans
  2. 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.
  3. The pureed strawberries should be well blended into the batter.
  4. Bake for 30 min. or until tooth pick comes out clean.


This recipe works for easy strawberry cupcakes also!

Freezing: The strawberry cake mix layers can be baked in advance and frozen for up to three months. Individually wrap each layer in plastic wrap followed by foil. When thawing, keep wrapped for 30-45 minutes at room temperature before unwrapping and thawing to desired amount for assembling and decorating.

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  1. 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?

  2. Hello,
    Can I use two 9 inch round pans instead of three 8 inch? If so, would anything need to be adjusted?
    Thank you!

  3. 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

    1. Hi Alyssa, I am sorry your questions was overlooked. Yes, you can use 2 (9x2) 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

  4. Hi Alyssa.. Quick question again...for a wedding cake.. How would this be adjusted for the ten inch base layer... Cooking time and temp

    1. 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

  5. Thanks so much..i have a family event i wanted to make this for.. Plus I'm adding some chocolate dipped strawberries for decor..

  6. 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.)

  7. 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.

  8. 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.

    1. 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.

    2. I followed your instructions and it turned out great. It was light and fluffy. I filled it with Strawberry filling. Thanks alot

  9. I followed your instructions and it turned out great. It was light and fluffy. I filled it with Strawberry filling. Thanks alot

  10. I make this all the time and it's awesome. My customers love it. I wanted to ask if you or anyone has subbed raspberry jello and pureed raspberries to make a raspberry cake? Seems like it would work as it's the same ingredients/consistency?

  11. hi there
    can I use a box strawberry cake mix instead?
    also question about the strawberry puree.
    if I don't add it you mentioned increasing milk to 1 cup?

    1. Hi April, you can try it- it becomes a very different recipe with these changes and so I can't say what the flavor/texture would be. Back when we wrote this recipe, we didn't care for the flavor of strawberry cake mix but it has been years, and it may have improved. I couldn't find the comment you were referring to re: the milk but generally you would keep the total amount of liquid the same when making a substitution- The puree really helps to give it more of a scratch flavor. Good luck with your experimenting!