Can I use a different flavor of cake mix as the base?

Absolutely! While white cake mix creates the prettiest pink color, yellow cake mix works wonderfully too. Chocolate cake mix creates an interesting chocolate-covered strawberry vibe that many people love.

What can I substitute for buttermilk if I don't have any?

You can make your own buttermilk substitute by adding 1½ teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. Alternatively, thinned plain yogurt works well too.

Why did my cake sink in the middle?

This usually happens when the cake is underbaked or when the oven door is opened during the first half of baking. Make sure your oven is fully preheated and resist peeking until at least 25 minutes have passed.

Can this recipe be made into cupcakes instead?

Definitely! This batter makes about 24 cupcakes. Reduce the baking time to approximately 18-22 minutes and check for doneness with a toothpick.

Strawberry Jello Cake Recipe

Description

This Strawberry Jello Cake is a moist and flavorful dessert made with real strawberries, strawberry gelatin, and a rich buttercream strawberry frosting. It’s an easy, crowd-pleasing cake that showcases fresh strawberry flavor with a tender crumb and luscious topping—perfect for spring and summer gatherings.

Ingredients

Units Scale

Main Cake

1/2 cup sliced strawberries, undrained
1/4 cup granulated sugar
1 (15.25-ounce) box white cake mix
1/4 cup all-purpose flour
1 (3-ounce) package strawberry gelatin (not sugar-free or fat-free)
1/4 cup butter, softened and diced
3/4 cup vegetable oil
1/2 cup buttermilk, room temperature
4 large eggs, room temperature
1 teaspoon vanilla extract

Frosting

1 cup butter, softened
3 3/4 cups powdered sugar
3 tablespoons milk, room temperature
Pinch salt
1/2 cup sliced strawberries, drained

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Instructions

Prepare Strawberries – In a small bowl, combine ½ cup sliced strawberries (undrained) with ¼ cup granulated sugar. Allow the mixture to macerate for at least 30 minutes, so the strawberries release their juices and sweetness intensifies.
Make Cake Batter – In a large mixing bowl, mix together white cake mix, strawberry gelatin, and all-purpose flour. Add the diced, softened butter and blend until the mixture is crumbly. Pour in the vegetable oil and buttermilk, mixing until well combined. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract. Finally, gently fold in the macerated strawberries and any accumulated juice from the bowl.
Bake the Cake – Preheat the oven to 350°F (175°C). Spread the cake batter evenly into a greased 9×13-inch baking dish. Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Prepare Frosting – In a mixing bowl, beat 1 cup softened butter until light and creamy. Gradually add in powdered sugar. Mix in the milk and a pinch of salt until smooth. Gently stir in the drained, sliced strawberries until evenly distributed.
Frost and Serve – Spread the strawberry buttercream frosting evenly over the cooled cake. Slice and serve.

Notes

Ensure the cake cools completely before frosting to prevent melting.
You can use fresh or thawed frozen strawberries for the recipe.
Drain strawberries for the frosting well to prevent excess moisture in the icing.
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 47g
Sodium: 280mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 0.5g
Protein: 3g
Cholesterol: 65mg