Strawberry Jello Cake is a soft, moist sheet cake made with white cake mix, strawberry gelatin, and fresh strawberries, topped with a fluffy strawberry cream cheese frosting. It's bright, nostalgic, and full of real strawberry flavor.
A Pretty Pink Cake with Classic Strawberry Flavor
This cake is one of those desserts that feels familiar the second you see it. That soft pink color, the sweet strawberry aroma, the creamy frosting on top. It looks like something you'd find on a church potluck table or at a spring family gathering.
The strawberry gelatin is baked right into the batter, giving it that classic flavor and beautiful color, while fresh strawberries add texture and natural sweetness. Finished with a light, whipped strawberry cream cheese frosting, this cake is simple, nostalgic, and always a crowd-pleaser.
FAQs
No. Even though it uses strawberry gelatin, the gelatin is mixed into the batter before baking. Nothing is poured over the top.
It will likely work, but thaw them completely and drain off excess liquid first so the cake doesn't become too wet.
It's best served chilled. The frosting sets up beautifully in the refrigerator and slices more cleanly once cold.
Yes. You can bake the cake a day ahead, refrigerate it, and frost it the next day.
Store tightly covered in the refrigerator for up to 4 days.
Make sure your heavy cream is very cold. If needed, continue mixing until stiff peaks form.
Ingredients
Cake
- White cake mix - A 15.25-ounce box creates a light, tender base.
- Strawberry gelatin - Adds bold strawberry flavor and that classic pink color.
- Vegetable oil - Keeps the cake moist, especially since it must be refrigerated but you can also use a different oil if you prefer.
- Eggs - Room-temperature eggs mix more evenly and create a fluffier texture.
- Milk - Replaces the usual water for extra richness and moisture.
- Fresh strawberries - Chopped and folded in for real strawberry flavor and texture.
- Vanilla extract - Enhances and rounds out the strawberry flavor.
Frosting
- Cream cheese - Creates a rich, slightly tangy base.
- Powdered sugar - Sweetens and helps stabilize the frosting.
- Heavy whipping cream - Whips into a fluffy, spreadable topping.
- Fresh strawberries - Blended into the cream cheese for natural strawberry flavor.
- Vanilla extract - Adds warmth and depth.
- Salt - Balances the sweetness.
Instructions
- Preheat the oven to 350°F and spray a 9 x 13-inch baking pan with non-stick spray.
- In a large mixing bowl, whisk together the white cake mix and strawberry gelatin.
- Add the oil, eggs, milk, and vanilla. Mix until smooth and fully combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and allow the cake to cool completely before frosting.
Frosting
- In a stand mixer fitted with a whisk attachment, beat the softened cream cheese and chopped strawberries on high speed until the strawberries are broken down and the mixture is lightly pink.
- Add the powdered sugar and salt and mix until smooth.
- With the mixer on medium-low, gradually add the cold heavy cream and vanilla.
- Increase speed to high and beat until stiff peaks form.
- Spread evenly over the cooled cake.
- Cover and chill for at least 2 hours before serving.
Tips
- Use fully softened cream cheese to prevent lumps.
- Make sure the heavy whipping cream is very cold before whipping.
- Fold the strawberries gently so they don't break down too much.
- Oil keeps the cake softer than butter when refrigerated.
- Chill before slicing for the cleanest cuts.
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Recipe
Strawberry Jello Cake
Video
Ingredients
- 15.25 ounces box white cake mix I used Duncan Hines
- 3 ounces box strawberry gelatin I used Jell-O
- ½ cup vegetable oil
- 3 large eggs room temperature
- 1 cup milk
- ¾ cup chopped fresh strawberries
- 2 teaspoons pure vanilla extract
Frosting
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 2 cups cold heavy whipping cream
- ¼ cup chopped strawberries
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch cake pan with non-stick spray.
- In a large mixing bowl, whisk together the white cake mix and strawberry gelatin.
- Add the vegetable oil, eggs, milk, and vanilla extract. Mix until smooth and well combined.
- Fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely before frosting.
Frosting
- Add the softened cream cheese and chopped strawberries to the bowl of a stand mixer with a whisk attachment. Beat at a high speed until the strawberries are fully incorporated and broken down. The mixture should be lightly pink.
- Add the powdered sugar and salt, mix until smooth.
- With the mixer on medium-low speed, gradually add the heavy whipping cream and vanilla extract.
- Increase the mixer to high speed and beat for about 1½ minutes*, or until stiff peaks form.
- Spread the frosting evenly over the cooled cake.
- Cover the cake and chill for 2 hours before serving.
Notes
- Use fully softened cream cheese to prevent lumps.
- Make sure the heavy whipping cream is very cold before whipping.
- Fold the strawberries gently so they don't break down too much.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jan says
The video shows a Betty Crocker cake mix but the recipe says Duncan Hines, I’m looking for clarity on which brand.
Jessica says
Hi Jan! Any brand of cake mix will work!
Judy Michelle Smith says
I’m making this! Strawberry cake is my all time favorite. Thank you for sharing.
Jessica says
Awww, I’m so glad, Judy! Thank you so much!