{Strawberry Cake}

There’s a little bit of history behind this recipe, that a part of me wants to tell you about and a part of me doesn’t – but in the interest of explaining just how good this dessert is, I’ll share! When my mom and I lived in Florida, we got close with one of the ladies she worked with. Her name was Diane and beside her sweet personality, I loved two things about her: her dog, and her strawberry cake. She would often surprise me with an entire strawberry cake just for me and for no reason at all. I loved her for it, but I ate more of those cakes all to myself than I care to admit.

Years later I actually tracked her down on facebook to ask her for her secret, delicious recipe so I could relive those cake glutton days all over again.  When she sent it to me, I couldn’t believe how simple it actually was. I’ve made it a few times since then, and my mom made it for Lyric’s first birthday cake as well. It is GOOD no matter how you make it, but I’ve tweaked it a little bit and finally found the no-fail version that I resort to every time. I always always always double or triple recipes and this one doubles just fine. {note this post lists the single recipe ingredients}

Davin got me a kitchen aid mixer for Christmas, and Lyric and I are breaking it in with no complaints! We offered to bring a dessert to my girlfriend’s birthday party so we chose these knowing there would be cake and other sweets there as well, but I could be sure that these would be different – another reason why I love this recipe.

The cake itself is incredibly moist and the perfect sweetness, so I usually skip making a ton of sweet icing and piling it on top. I’ll share this frosting below, but you can use basically any of your favorite recipes. I’ve also made it with a classic vanilla buttercream which is also really yummy. Enjoyyyyyyyy!!

{Strawberry Cake}

I prefer the cupcake version of this recipe as they come out super moist, but light and fluffy as well. The cake version is even more moist and very dense, which Davin likes, so take into account your personal preference when deciding which to make.


  • Cake
  • 1 box white cake mix
  • 1 package strawberry jello mix
  • 1/2 cup of 2% milk
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 cup fresh strawberry puree
  • Strawberry Frosting
  • 1-1/2 cups butter softened
  • 6 cups icing sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy cream
  • 1/2 cup strawberry jam


  1. Preheat the oven to 325 degrees
  2. Combine the cake mix, jello mix, milk, oil, eggs & strawberry puree
  3. Mix on low until mixed through, then again on medium speed for 2 minutes
  4. Line muffin tin with cupcake liners OR grease and flour two 9" round cake pans
  5. Pour in the batter & bake at 325 degrees for 20 minutes if doing cupcakes OR 30-40 minutes if doing the cake version, making sure a toothpick comes out clean
  6. Let the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
  7. Icing
  8. In a mixer cream the softened butter for 1-2 minutes until it appears white
  9. Add 2 cups of icing sugar & the vanilla extract, mix on low for 1 minute & scrape down the sides of the bowl.
  10. Mix in the heavy cream & another 2 cups of icing sugar. Beat on low for 1 minute & scrape down the sides of the bowl.
  11. Add the last 2 cups of icing sugar & the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.
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