Fresh Strawberry Cake With Cream Cheese Icing


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I’ve had strawberries on the brain lately. This time of year, the prices have gone down and they are so inexpensive that you can purchase whatever you need for cooking and an extra carton just to nibble. I  eat them all on the way home, then throw the container in the trash on my way in the house. The trick is always to hide the evidence! My dad is a retired criminal investigator so I’m privy to all these little tips and tricks ~wink wink~.

There are so many strawberry dishes that I love. My personal favorite is my Mama’s strawberry pie, Ricky’s favorite is Strawberry punchbowl cake, and Bradybug favors good old fashioned strawberry shortcake. Katy does not eat strawberries at this moment in her life because she still has a preference for orange foods over red: Cantaloupe, cheese cubes, carrots, etc. ~sighs and shakes her head~

The fresh strawberry cake I’m bringing you today is my mother’s favorite and a guaranteed showstopper. I’ve served this at baby showers, bridal showers, spring brunches, and sent it to school as a special treat for the teachers. My favorite place to serve it, though, is at my own dinner table.

You’ll need: White cake mix, strawberry gelatin mix, cooking oil, milk, fresh strawberries, and Three Eggs.

The eggs were camera shy so you’ll have to imagine they are there. I hate to force the little fellas to pose when they get bashful like that.

Wash your strawberries and cut the tops off, slice them up a bit.

and put them in a big old plastic bag.

and crush ‘em!

*The amount of strawberries needs to be one cup after they are crushed, not before.

You can use any method of crushing that you like but I find a plastic bag and a can of somethin‘ works just great.

You know, they have all of these gadgets for the kitchen nowadays but it just seems like most of them are more of an inconvenience to keep up with and clean after wards than just using what you have on hand.  

Personally, I’m so unorganized that if I did have half of the gadgets they made I’d never know where I put the things anyway.

Place your oil and milk in a large mixing bowl,

add your gelatin

and your eggs and cake mix.


Mix that up really well til you have a smooth, creamy, pink batter.

Have y’all read Pinkalicious yet? If you have a little girl in your life my Katy’s age you probably have. It’s a precious little book that will have you making pink cupcakes soon as you finish it! This cake will give you a glorious case of Pinkitis!

Add in your crushed strawberries, juice and all.

Mix that up again.

Now grease and flour two round cake pans.

What I do is just dip a paper towel or paper napkin into vegetable shortening and then smear it around with that.

Sprinkle a little flour in and pat it all around to coat.

And just pat your pan over the trash can to get rid of any excess.

Divide your batter evenly among the cake pans

(I really prefer to make sheet cakes and skip all of this dividing batter nonsense but I’m doing this for y’all coz I love ya so much ~kisses your cheek and hugs your neck~)

If you want to have more even cake layers, you need to hit the pans a bit after you pour your batter in like this…

This removes a lot of the air bubbles and helps them bake without so much of a mound in the center.

Here we go, all done.

Let them sit in the pans for about ten minutes.

And then turn out to cool completely



Depending on how badly your kids want to eat this cake. Mine want to eat it pretty badly so we’re gonna pretend we let our layers cool completely

(but you really should)

Now lets make us some cream cheese icing.

We’re gonna need cream cheese, margarine, and powdered sugar.

Your cream cheese and margarine really really really need to be room temperature so set them out earlier in the day before starting this.

That pattern on this plate is called “Memphis” by the way. It’s some of my good ol’ Corelle. I chose it because you always remember the plates you ate on growing up and I wanted my kids to remember bright happy colors. :)

Place your margarine and cream cheese in a bowl.

Mix ‘em up til they’re nice and creamy smooth.

Add in your powdered sugar.

Now any recipe is gonna tell you to add this gradually but I don’t do anything gradually so if something’s gonna get baked in my kitchen it’s gonna have to buck up. Recipes say gradually but at Bountiful, we dump all at once. Live on the edge with me. :)

See? All nice and creamy and I didn’t have to fuss over doing anything gradually. ~winks~

Now Ice your layers and cut it quick! They youngun’s are a waitin’!

Okay seriously, wait for everything to cool completely and then ice it.

Must be stored in the refrigerator and I prefer it served cold but thats up to you.

Fresh Strawberry Cake With Cream Cheese Icing
  • 1 Package Plain White Cake Mix
  • 1 Cup Chopped strawberries, with juice
  • ¾ Cup Milk
  • 1 Package Strawberry Gelatin (3 ounce)
  • ¾ Cup Vegetable Oil
  • 3 Eggs
  • 8 ounce Cream Cheese, room temp (icing)
  • 4 Tablespoons margarine, room temp (icing)
  • 3 Cups confectioner's sugar (icing)
  1. Grease and flour two 8 inch round baking pans or one 9x13 inch pan. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9x13 pan, simply allow to cool in pan.
  2. Combine all icing ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
  3. Store cake in refrigerator.
  4. *Some people add ½ C crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor! Just mix them in after your icing is smooth and creamy and all other ingredients have been added.

“The distance between who I am and who I want to be is separated by my actions.”

~Brian Solis

Submit your quote here.

Just wanted to say “Hidy!” to ya, so I made the video below.

Please note: This video was made in 2010, just before my first book came out. My second book debuts fall of 2013.


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  1. Casey says

    Goodmorning Christy! I am pregnant with my third child, and we find out in two weeks what we are having:) If we find out it’s a girl, I am going to make this cake to cut “via skype” to show our family what we are having!

    My issue is… our stores are starting to sell strawberries, but they are not very good yet:( Should I still use them, or do you have a different idea for when they aren’t really in season? Thank you!

      • Casey says

        Ok thank you so much!! Strawberry cake is one of my very favorites so I don’t think I can bring myself to try a different berry…. I wasn’t thinking about the fact that the strawberries will get sweet with the cake:)

  2. Ellen Ballard says

    Great recipe! I found it’s easier, though, to just chop the strawberries with a food chopper as I didn’t have good results with the rolling can method! Oh, & putting strawberries in the frosting was fabulous. Thanks!

  3. Taylor Hockaday says

    Christy, I make this same cake but I make a few changes. I make the batter the same way, just leave out the strawberries. Then I make that same cream cheese icing and add in the crushed strawberries- it is AMAZING. I could eat the icing with a fork. Next time you make this cake, try it and see!

  4. Sara says

    My son’s favorite cake has always been strawberry and this year I used your recipe for a “fresh” method and it will be our go-to from now own. We all absolutely loved it. Anytime you can take something simple and make it spectacular this easily, I’m for it and it made number 27 fantastic for my baby boy! Love your page and check it daily. Keep it real and “fresh” – God bless you and your family ;0

  5. Evelyne says

    Last Friday I found myself with 5 pounds of strawberries that needed to be used immediately. I googled for recipes and decided on this one. I saw that someone had added additional strawberries to the batter. I added a half cup more strawberries. It took approximately one hour to bake before the toothpick came out clean. I frosted it the next day. As I suspected the cake itself was extremely moist almost wet, gooey. Unfortunately I discovered this while presenting it at a party. I had my niece try it to determine if I should remove it from the dessert table. Although it was……gouppy,for lack of a better word, she said it tasted good. Later I had to hide the last piece to be able to take it to my husband!
    I will make this again. I will use less gelatin as that made it pretty sweet. I had also only used 2 cups of powdered sugar in the frosting instead of three and that worked out well. I had baked the cake on the bottom shelf which I won’t do next time.

  6. Joan says

    Christy I really like your website and all the recipes you share. One thing you are doing now bothers me a bit. The imprint on the pic takes away from your great photography. I’m sure you have to protect your work but it just detracts a bit. Again thank you so much for the wonderful recipes and thoughts you share here.

  7. Amanda says

    I want to decorate this cake a bit by placing a few strawberries around the bottom of the cake, if I do this I would need to refrigerate the cake, would it still taste alright refrigerated?

  8. Pamela Dalton says

    Hi Christy! Just want to say that I love your blog and am a devoted follower. My daughter and I have a Mother’s Day tradition of picking strawberries and I was looking through your blog to find recipes to use up some berries and came across this cake. I had the ingredients on hand so I decided to make this to bring to my office.
    Never in my life have I had such a PHENOMENAL strawberry cake! It was so moist, so rich, so pretty. My coworkers are in heaven as am I! This was a true winner!
    On a side note, I have to admit it was a near disaster. I decided to add some very well drained crushed berries to the cream cheese icing. The icing became very very very runny so I added another couple cups of powdered sugar. Nope, still runny. I iced the bottom layer and placed the other layer on top. It oozed out and slid down onto my cake platter. I acted quickly, removed the top layer and using a spatula, scraped the mess off the bottom layer. I made another batch of cream cheese icing and it turned out perfect :)
    Thank you for all you do! You always make my kitchen happy!

    • Amy says

      I realize this original post is years old however…
      I’m very new to baking but I have been reading a good bit of info on frostings etc. I read (and sorry can’t rememener from who) but she said not to use actual fruit in the icing bc it could make it runny and spoil faster (I think that’s correct). She said to use preserves instead. I wonder if that would fix the problem of the frosting being so runny yet would still add that yummy fruit flavor to the frosting?

  9. Debbie says

    I saw this cake recipe that you posted on Facebook yesterday and just had to make it. I don’t make many cakes, but this one really caught my attention. The two layers had just come out of the oven when my husband came home from work. As soon as he walked in the door the wonderful aroma hit him. Needless to say, it was a big hit for both of us. He could barely wait for it to cool so I could frost it. It will be one of my regular, go to recipes. Thank you!

  10. Susan Clark Murphy says

    I made 2 of these cakes yesterday for the first time! I am a from scratch person. This cake is wonderful! My husband loved it and me too! Thank you! This saves so much time and effort and taste great!


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