Creamy, juicy, and impossibly simple, The Easiest Strawberry Cake is the kind of dessert that brightens any table with minimal fuss. If you love fresh strawberries and a tender, cloud-like crumb, this cake delivers that summer flavor in under an hour. Fun fact: fresh strawberries release natural sweetness and moisture as they bake, creating pockets of juicy fruit that taste like a little celebration in every bite.
This recipe is special because it uses a shortcut cake mix base combined with fresh fruit for a homemade taste without the complicated technique. It’s quick to prepare, family-friendly, and perfect for busy weeknights, picnics, or last-minute guests. If you enjoy simple cakes on this blog, you might also like our The Easiest Strawberry Cake recipe page for more tips and variations. Get ready to bake something everyone will ask for seconds of!
What is The Easiest Strawberry Cake?
Is it the easiest because it uses a box mix? Is it the easiest because even your busiest weeknight can handle it? Maybe both. This cake earned its name because it combines pantry shortcuts with a fresh, fruity twist that looks and tastes like you put in twice the effort. Ever caught someone smiling with crumbs on their face and thought, “well, that did the trick”? That’s the kind of quiet magic this cake brings. And remember the old line: “the way to a man’s heart is through his stomach.” So why not charm someone with a warm slice? Go on — give it a try and see why it’s called The Easiest Strawberry Cake.
Why You’ll Love This
This cake is irresistible for three big reasons. First, the main highlight is the burst of fresh strawberries scattered through a tender white cake, giving both sweet and slightly tangy moments in each bite. Second, making it at home is cost-effective — fresh strawberries and a box mix cost far less than specialty bakery slices, and you can control the sweetness and toppings. Third, the simple yet flavorful topping options — whipped cream, extra sliced berries, or a dusting of powdered sugar — make it endlessly customizable and show-stopping without extra work.
If you enjoy light, fruit-forward desserts, this is a great companion to our other favorites and pairs well with recipes like the southern-style variations for a fuller menu. Try it at home and enjoy a cake that feels both comforting and a little indulgent.
How to Make
Quick Overview
This cake is easy to whip together: toss a few wet ingredients into a boxed white cake mix, fold in chopped fresh strawberries, and bake until golden and springy. The result is a moist cake with soft crumb and juicy strawberry pockets. Total time is about 40 to 50 minutes including prep and baking.
Preparation and cooking time
- Prep time: 10 minutes
- Bake time: 25 to 30 minutes
- Cooling time: 10–20 minutes
Ingredients
1 box white cake mix (regular size)
1 cup chopped fresh strawberries (hulled and roughly chopped)
1 cup water (room temperature)
1/3 cup vegetable oil
3 large eggs (room temperature)
Directions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan or line it with parchment for easier removal.
- In a large mixing bowl, add the cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Using an electric mixer on medium speed, beat the mixture until smooth and well combined, about 2 minutes. Scrape down the sides of the bowl once to ensure even mixing.
- Gently fold in 1 cup chopped fresh strawberries with a spatula. Fold just until the strawberries are evenly distributed; overmixing can make the cake dense or bruise the fruit.
- Pour the batter into the prepared 9×13 pan and smooth the top with a spatula so it bakes evenly.
- Bake in the preheated 350°F oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Remove from the oven and let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges if needed, then transfer the cake to a wire rack to cool completely.
- Optionally, top with freshly whipped cream and more sliced strawberries before serving for a pretty, fresh finish.
What to Serve With
- Fresh whipped cream and extra sliced strawberries for a classic pairing that keeps the dessert light.
- A scoop of vanilla ice cream for a richer, crowd-pleasing option.
- A simple green salad with lemon vinaigrette to balance the sweetness if serving as part of a meal.
- Sparkling water with a splash of lemon or a chilled rosé for an adult gathering.
- For brunch, serve alongside scrambled eggs and a fruit salad to turn this cake into a sweet centerpiece.
Top Tips for Perfecting
- Use ripe, fragrant strawberries for the best flavor; underripe berries won’t give as much sweetness.
- Chop the strawberries into uniform pieces so they distribute and bake evenly.
- Room-temperature eggs help the batter come together more smoothly and give a lighter texture.
- If the strawberries release too much juice while folding, blot them lightly with a paper towel first.
- Avoid overmixing once the fruit is added — gentle folding keeps the cake tender.
- Substitute vegetable oil with melted coconut oil for a subtle tropical note, or use canola oil if preferred.
- If you prefer an extra-moist cake, add 2 tablespoons of sour cream to the batter before baking.
Storing and Reheating Tips
- Refrigeration: Store leftover cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days. If topped with whipped cream, consume within 2 days for best texture.
- Freezing: To freeze, wrap cooled cake slices individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: For a freshly-baked feel, warm slices in a microwave for 10–15 seconds or in a preheated 300°F oven for 5–7 minutes. Add fresh berries and whipped cream after reheating.
FAQs
What kind of cake mix works best for this recipe?
Use a regular white cake mix (not angel food or pudding-included). White cake gives a neutral base that lets the strawberry flavor shine.
Can I use frozen strawberries instead of fresh?
You can, but thaw and drain frozen strawberries well and pat dry to reduce extra moisture. Fresh is preferred for texture and flavor.
How can I make this cake more strawberry-forward?
Fold in a few teaspoons of strawberry jam or puree about 1/4 cup of strawberries and swirl gently into the batter for concentrated flavor.
Is it possible to make this cake gluten-free?
Yes, substitute a gluten-free white cake mix labeled for one-to-one replacement. Texture may vary slightly based on the mix used.
Can I turn this into cupcakes?
Yes. Fill lined muffin tins two-thirds full and bake at 350°F for 16–20 minutes, checking for doneness with a toothpick.
Conclusion
This cake proves that simple ingredients and a little fresh fruit can create a dessert everyone loves. It’s quick to prepare, gentle on the wallet, and full of bright strawberry flavor — perfect for family gatherings, potlucks, or a cozy night in. If you want to explore another easy variation for inspiration, check out EASY STRAWBERRY CAKE on Call Me PMc for extra ideas. Bake with joy and share a slice with someone who appreciates the comfort of homemade treats.
The Easiest Strawberry Cake
Equipment
- Mixing Bowl
- Electric Mixer
- 9x13-inch baking pan
Ingredients
Ingredients
- 1 box White Cake Mix Regular size, not angel food or pudding-included.
- 1 cup Chopped Fresh Strawberries Hulled and roughly chopped.
- 1 cup Water Room temperature.
- 1/3 cup Vegetable Oil
- 3 large Eggs Room temperature.
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan or line it with parchment for easier removal.
- In a large mixing bowl, add the cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Using an electric mixer on medium speed, beat the mixture until smooth and well combined, about 2 minutes. Scrape down the sides of the bowl once to ensure even mixing.
- Gently fold in 1 cup chopped fresh strawberries with a spatula. Fold just until the strawberries are evenly distributed; overmixing can make the cake dense or bruise the fruit.
- Pour the batter into the prepared 9×13 pan and smooth the top with a spatula so it bakes evenly.
- Bake in the preheated 350°F oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Remove from the oven and let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges if needed, then transfer the cake to a wire rack to cool completely.
- Optionally, top with freshly whipped cream and more sliced strawberries before serving for a pretty, fresh finish.