How To Make A Super Easy Strawberry Cake With Cake Mix And Strawberry Gelatin

What Is A Super Easy Strawberry Cake, And Why Use Strawberry Gelatin?

A super easy strawberry cake is a simple 9 x 13 strawberry sheet cake made with cake mix and strawberry gelatin for color, flavor, and a tender, moist crumb. Strawberry gelatin dissolves into the batter and helps deliver a consistent strawberry note even when fresh strawberries are out of season.

This method works two ways: use a white cake mix plus strawberry gelatin, or use a strawberry-flavored cake mix plus strawberry gelatin for a deeper strawberry profile.

What Ingredients Do You Need For Strawberry Cake With Cake Mix?

You need a cake mix, strawberry gelatin, eggs, water, and oil. That is the reliable core, and it is designed for a 9 x 13 baking dish.

Ingredients (9 x 13 Cake)

• Cake mix, 1 box (about 15.25 oz / 432 g), either white or strawberry-flavored
• Strawberry gelatin dessert mix, 1 small box (about 3 oz / 85 g)
• Large eggs, 3
• Water, 1 cup / 240 ml
• Neutral oil (vegetable, canola, or similar), 1/2 cup / 120 ml

Optional, But Useful

• Fine salt, 1/4 teaspoon / 1 g (helps round out sweetness, especially with white cake mix)
• Red food coloring, a few drops (only if you want a stronger pink color; optional)

Optional Frosting Choices (Pick One)

Simple strawberry glaze (thin, sets quickly)

• Powdered sugar, 1 1/2 cups / 180 g
• Strawberry jam or preserves, 3 tablespoons / about 60 g
• Milk or water, 1 to 3 tablespoons / 15 to 45 ml
• Pinch of salt

Cream cheese frosting (thicker, more filling)

• Cream cheese, softened, 8 oz / 225 g
• Unsalted butter, softened, 4 tablespoons / 57 g
• Powdered sugar, 2 to 3 cups / 240 to 360 g
• Vanilla extract, 1 teaspoon / 5 ml
• Pinch of salt

If you plan to keep the cake at cool room temperature for a day, a glaze is the safer choice. A cream cheese frosting should be refrigerated.

What Equipment Do You Need For A 9 X 13 Strawberry Cake?

You need a 9 x 13-inch baking dish and a mixing bowl. A hand mixer or stand mixer makes the batter fast, but a whisk works if you mix thoroughly and avoid dry pockets.

• 9 x 13-inch (23 x 33 cm) baking dish
• Mixing bowl
• Whisk, hand mixer, or stand mixer
• Measuring cup
• Rubber spatula
• Cooling rack (helpful, but not required)

How Do You Prepare The Pan So The Cake Releases Cleanly?

Greasing the dish thoroughly prevents sticking, especially at the corners where sugar can caramelize. For the most reliable release, grease and lightly flour the dish, or grease and line with a parchment sling if your dish shape allows it.

• For a glass or ceramic dish: grease well, then dust lightly with flour and tap out the excess.
• For a metal pan: grease well, and consider parchment for easier lifting if you want neat squares.

How Do You Make Strawberry Cake Batter With Cake Mix And Gelatin?

You make the batter by mixing the dry cake mix and strawberry gelatin first, then adding eggs, water, and oil and mixing until smooth. This order helps the gelatin distribute evenly so you do not get streaks or pockets.

Step-By-Step Batter Method

1. Heat the oven to 350°F / 177°C. Position a rack in the center.
2. Grease the 9 x 13 dish generously.
3. In a large bowl, whisk together:
   • cake mix
   • strawberry gelatin
   • optional salt
4. Add the eggs, water, and oil.
5. Mix until smooth:
   • With a mixer: about 2 minutes on medium, scraping the bowl once or twice.
   • By hand: whisk firmly until the batter is uniform and glossy, then switch to a spatula and fold to ensure no dry mix remains.
6. Pour into the prepared dish and smooth the top.

Batter thickness can vary slightly by cake mix formula. If it looks unusually thick, add 1 to 2 tablespoons (15 to 30 ml) water and mix briefly. If it looks thin, bake as written and rely on doneness cues rather than the clock.

How Long Do You Bake A 9 X 13 Strawberry Cake, And How Do You Know It’s Done?

Most 9 x 13 cakes bake in 28 to 38 minutes at 350°F / 177°C, depending on your pan material and your oven. The cake is done when the center springs back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs.

Doneness Cues That Matter

• The top is set and lightly browned at the edges.
• The cake pulls slightly from the sides of the dish.
• A toothpick near the center shows no wet batter.
• The center does not wobble when you gently shake the dish.

If the edges brown early but the center needs time, tent loosely with foil and keep baking in 3 to 5 minute checks.

Should You Cool Strawberry Cake Before Frosting?

Yes. Let the cake cool completely before glazing or frosting so the topping sets and does not melt or slide.

Cooling Steps

1. Cool the cake in the dish on a rack for at least 45 to 60 minutes.
2. For frosting that stays neat, cool until the cake is fully room temperature, often 90 minutes in a typical kitchen.
3. If your kitchen is warm, give it more time. Warm cake can feel cool on the surface and still be hot inside.

How Do You Make A Simple Strawberry Glaze That Tastes Like Strawberry?

A simple strawberry glaze is made by whisking powdered sugar with jam and a small amount of liquid until it is pourable. Jam adds real fruit flavor without extra steps, and it helps the glaze set.

Strawberry Glaze Method

1. In a bowl, whisk 1 1/2 cups (180 g) powdered sugar with a pinch of salt.
2. Whisk in 3 tablespoons (about 60 g) strawberry jam.
3. Add 1 tablespoon (15 ml) milk or water, then adjust with more liquid as needed.
   • Aim for a slow ribbon that settles into a smooth surface in about 10 seconds.
4. Pour over the cooled cake and spread gently.

Let the glaze set for 15 to 30 minutes before slicing.

How Do You Make Cream Cheese Frosting For Strawberry Sheet Cake?

Cream cheese frosting is made by beating softened cream cheese and butter smooth, then adding powdered sugar to taste and texture. It gives a thicker finish that holds up well for clean slices when chilled.

Cream Cheese Frosting Method

1. Beat 8 oz (225 g) softened cream cheese and 4 tablespoons (57 g) softened butter until smooth.
2. Beat in 1 teaspoon (5 ml) vanilla and a pinch of salt.
3. Add 2 cups (240 g) powdered sugar and beat.
4. Add more powdered sugar, up to 3 cups (360 g) total, until it is spreadable and holds soft peaks.

Spread over a fully cooled cake. Refrigerate the frosted cake to keep the frosting safe and stable.

Can You Add Strawberries To This Cake Without Making It Soggy?

Yes, but add them in ways that control moisture. Fresh berries release water as they bake, so the safest approach is to use small amounts, cut small, and avoid piling fruit in one area.

Practical Options

• On top, after baking: add sliced fresh strawberries right before serving.
• In the frosting: fold chopped strawberries into a frosting only if you plan to serve promptly; moisture will loosen it over time.
• In the batter: fold in 1 cup (150 g) finely diced strawberries, patted dry. Expect slightly longer bake time and a softer crumb.

If you want a consistent result with no guesswork, keep the batter plain and add strawberries as a topping.

What Are The Best Variations If You Only Have Different Ingredients?

Most variations work as long as the total liquid and fat stay close to the original formula. When in doubt, keep changes small.

If You Only Have A Different Pan Size

A 9 x 13 dish is the target. If you use a different size, the bake time changes.

• Two 8-inch or 9-inch round pans: start checking around 22 to 28 minutes.
• A 10 x 15 sheet pan (jelly-roll style): the cake will be thinner; start checking around 18 to 24 minutes.
• A Bundt-style pan: batter volume may be too much or too little depending on the pan; do not assume it will fit.

If You Want A Stronger Strawberry Flavor

• Use strawberry cake mix plus strawberry gelatin.
• Add 1/2 teaspoon (2 ml) strawberry extract if you have it. If you do not, skip it rather than forcing substitutes that can taste artificial.

If You Want Less Sweetness

This style of cake is sweet by design. The most straightforward way to reduce perceived sweetness is to use a pinch of salt in the batter and choose a less sweet topping, such as a thin glaze rather than a thick frosting.

What Are Common Mistakes With Strawberry Cake Mix Cakes, And How Do You Fix Them?

Most issues come from mixing, oven temperature, or frosting timing. The fixes are simple and repeatable.

• Dry cake: usually overbaked or measured with a toothpick too close to the edge. Check in the center, and pull the cake when crumbs are moist, not wet.
• Dense streaks: dry mix not fully incorporated. Whisk dry ingredients first and scrape the bowl well.
• Gummy center: underbaked, or pan was crowded in the oven. Bake until the center springs back.
• Frosting melts: cake was not fully cool. Give it more time, especially in the center.

Ovens vary. If you suspect yours runs hot or cool, an oven thermometer helps, but you can also learn your timing by watching the doneness cues above.

How Do You Store Strawberry Cake Safely, And How Long Does It Last?

Store strawberry cake covered to prevent drying. Storage time depends on the topping and room temperature.

Storage Guidelines

• Unfrosted or glazed cake: cover tightly and store at cool room temperature for up to 2 days. If your kitchen is warm, refrigerate.
• Cream cheese frosted cake: refrigerate within 2 hours of frosting and keep refrigerated. For best quality, eat within 3 to 4 days.
• With fresh strawberries on top: refrigerate and use within 1 to 2 days for best texture.

Food safety depends on temperature and time. When in doubt, refrigerate.

Freezing

You can freeze this cake for longer storage, and it holds up well.

• Freeze unfrosted or glazed cake, tightly wrapped, for up to 2 months for best quality.
• Thaw overnight in the refrigerator or for several hours at room temperature, still wrapped to prevent condensation from making the surface sticky.
• If using cream cheese frosting, freezing is possible but the texture can loosen after thawing. If that matters to you, freeze the cake unfrosted and frost after thawing.

Super Easy Strawberry Cake Recipe (9 X 13)

Yield

One 9 x 13-inch (23 x 33 cm) cake, about 12 to 15 servings

Time

• Prep: 10 minutes
• Bake: 28 to 38 minutes
• Cool: 60 to 90 minutes

Ingredients

• Cake mix, 1 box (about 15.25 oz / 432 g), white or strawberry-flavored
• Strawberry gelatin dessert mix, 3 oz / 85 g
• Large eggs, 3
• Water, 1 cup / 240 ml
• Neutral oil, 1/2 cup / 120 ml
• Fine salt, 1/4 teaspoon / 1 g (optional)

Instructions

1. Heat the oven to 350°F / 177°C. Grease a 9 x 13-inch baking dish well.
2. In a large bowl, whisk the cake mix, strawberry gelatin, and optional salt until evenly combined.
3. Add the eggs, water, and oil. Mix until smooth, about 2 minutes with a mixer, scraping the bowl as needed.
4. Pour the batter into the prepared dish and smooth the top.
5. Bake until the center springs back lightly and a toothpick near the center comes out clean or with a few moist crumbs, 28 to 38 minutes.
6. Cool in the dish until fully room temperature before glazing or frosting.

Optional Strawberry Glaze

1. Whisk 1 1/2 cups (180 g) powdered sugar, a pinch of salt, and 3 tablespoons (about 60 g) strawberry jam.
2. Add 1 to 3 tablespoons (15 to 45 ml) milk or water until pourable.
3. Spread over the cooled cake and let set for 15 to 30 minutes.

Serving

Slice with a thin knife. If the glaze sticks, wipe the blade between cuts.