Strawberry Cake recipe
This pink cake with mashed sweetened strawberries and strawberry jello just tastes like summertime.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes (may take longer; until a toothpick comes out clean)
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm


If you like this recipe, find even more delicious strawberry recipes.


  1. Mix all ingredients and pour into greased 9×13 pan.
  2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
  3. While the cake is baking, make the icing.
  4. Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
  5. Once the cake is cool, spread the icing on the cake.
  6. Store the cake in refrigerator; it’s best when it’s chilled for at least 2 hours.

Tips & Notes

This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.


  1. My 15 – year -old daughter made this for us and it was SOOOOOOO goooooood. We all loved it. The only thing she did different was baked a bit longer and added strawberries to the top. I would have liked it even better actually without the frosting. it was a bit too sweet, but everybody else like it with, so it’s up to you how you do it. But otherwise EXCELLENT! We will be having this again.

  2. A heavier, moist cake, but delicious. Lots of compliments after making for my Bunco Party last night. After reading the comments below I made a few substitutions – I added all wet ingredients (used 3/4 oil and 1/2 c mashed strawberries not sweetened) blended with mixer; then added dry ingredients & mixed for about another 2 minutes. Baked for 35 min. Let cool a bit then toped with icing while still warm. For icing: 1/2 stick real butter melted, 1/2 c mashed strawberries – unsweetened, 1 tbsp milk, 3 cups powder sugar – Frosting looks like picture. I think the seasonal strawberries are so sweet that they did not need to be further sweetened. Put in fridge for 24 hours before serving.

  3. Yum, this was sooo good. But when I first took it out of the oven I wasn’t so crazy about it. Definitely put in the fridge overnight after baked to really enjoy. All the flavors come together after that. This is definitely a recipe I will make again and again. It was a huge hit and so easy. Lots of flavor.

  4. Best cake ever! We don’t use the full 2 cups of sugar in the cake mix and only need around 2 cups of icing sugar.
    My young son and I are on a mission to try as many variations as we can think of. So far we’ve done strawberry, raspberry, mixed berry, lemon and blueberry and plain lemon. We substitute applesauce with lemon zest and juice of a lemon for the fruit mix!
    Next up will be orange. Cannot thank the inventor of this cake enough. It’s a great, easy fun project for a 3 year old and a mother who is running out of entertainment ideas in this heat!!!

  5. This “Strawberry Sheet Cake” calls for 2 cups sugar for the ingredients. That seems like a lot of sugar. Is the amount an error? Please inform. I would love to bake the cake for a birthday for our son. It is so pretty.

    Thank you,
    Monetta McDowell

  6. Hi Monetta,

    Yes, it is a lot of sugar, but that is the suggested recipe for this particular strawberry sheet cake. I recommend heading over to to read through the comments of our readers. This cake was rather divisive when we published it in our magazine, Tennessee Home & Farm. Many people loved the cake, but others had some problems with consistency. Unfortunately, we haven’t been able to determine the problem because it turned out great for us, but it may be related to the type of oven or type of baking dish used. I’d recommend trying it out before serving it for a party just to make sure!

    Thanks, and good luck!
    Jessy Yancey
    editor, Farm Flavor

  7. Made this cake and it was delish! It does require a longer cooking time if you use a 9 x 13 pan. I baked it for about 40-45 minutes. If you were to use a traditional sheet cake pan (ie: jelly roll pan) the cook time would be about 20 minutes since the cake would be much thinner.

  8. Has anyone tried substituting apple sauce for the oil in this recipe, if so does it turn out alright? I typically try to sub the applesauce for oil in other cakes and have good results… but this is a lot of oil to substitute.

  9. I passed this recipe along to a friend who made this today for us to try at church. It was very good. She used mashed “unsweetened” strawberries and it was just right. Delicious!

  10. I followed this recipe exactly and after cooking for 30 minutes it was still watery in the middle. I put foil around the edges to not burn and put back into oven. We’ll see what happens.

  11. Tammy, thanks for the feedback! We’ve had several notes about the cooking time — it seems to vary depending upon your oven, and the size pan used. We’d rather have people do the toothpick test and put it back in the oven instead of overcook it, though!


  12. Michelle, you do need to wait for it to cool. We’ve updated the instructions to be more specific. Thanks for the question!

  13. Brooke, I believe you could – you’d just need to adjust the baking time accordingly, since it would be thicker. Although please note that is a heavy, dense cake, so I’m not sure how easy it would be in a bunt pan. But if you try it, let us know how it turns out!

    Jessy, editor @

  14. I made this yesterday!..Loved it!
    Only used 1 Cup sugar in the cake and 2 Cups in the icing (I chopped the strawberries really fine instead of mashing so less liquid therefore less sugar needed). It was still really sweet so i don’t think I could have eaten it using the sugar stated.
    I tested out substituting some yogurt for the oil by only changing 1/4 C but it seemed that the cake was a bit dense so I won’t be doing more than that next time… and there will definitely be a next time.

  15. My Mother started making this same cake as my birthday cake in 1965. It is the BEST and i have never found a cake i’ve like better! Makes adorable cupcakes too.

  16. I just pulled this cake out of the oven and it looks and smells delicious!! I also had to cook mine longer. About 47 minutes. I LOVE cake. It is my favorite sweet. It is not too sweet for me, as I cut a little sliver off for tasting purposes only. ;). It’s yummy. I also recall my mother making this cake as a child and I am beyond thrilled to have stumbled upon this recipe. Thank you so much for sharing with all of us!

  17. This was a moist wonderful tasting cake. All my friends who tasted it wanted the recipe. I did add one cup of chopped pecans to the icing which added so much to the flavor. I will make it time and time again. Thanks for the recipe. I always look forward to seeing them in the magazine and it is even better viewing them on the internet.

  18. Hi Leah,

    I would say the cook time would be slightly less for cupcakes. Definitely keep an eye on it, and it’s done when a toothpick comes out clean.


  19. Have this in the oven right now…smells heavenly! Late Valentine’s for my hubby as he was out of town on the 14th. Icing is made and tastes delicious. Can’t wait to get the whole thing together and taste..thanks for this recipe…so easy!

  20. Hi! I wondered if you could use frozen strawberries or if that would make a negative change in the cake? Thanks!

  21. Hi Jill,

    I think it would be fine to use frozen berries as long as they are well thawed before using. They tend to be a bit more watery, so you may have to adjust the amount of powdered sugar for the icing (see Tips & Notes box). Hope your cake turns out well!


  22. This is such a wonderful cake – moist and delicious and easy to make!! Everyone loved it! Definitely a keeper recipe! I did add about 20 minutes to the cook time using a 9×13 glass pan. I am looking forward to trying this recipe again using other fruit flavors – orange, mixed berry, lemon… YUMMM!!!

  23. I made this cake today and it is GREAT!! After reading the comments I increased the strawberries in the cake to 1/2 cup & only put in 3/4 cup oil. My icing is thicker than the photo above and I only used the 3 cups of powdered sugar. I did not change the icing recipe at all. It looks beautiful & tastes Delicious!! Thanks for sharing this recipe w/everyone, definitely a “KEEPER” :~)

  24. I just finished making this cake, and also changed a couple of things. Didn’t have canola oil so I used grapeseed oil. I used fresh strawberries with just a little sugar added to bring out the juice and let the strawberries sit for about an hour or so ahead of time before mashing them. I didn’t have self-rising flour so I added baking powder and salt to the all-purpose flour. It took about 50 minutes to bake in a 9×13 pan. My oven always seems to take a little longer though. I poked holes in the top of the cake after I took it out of the oven and poured the frosting over the top of the cake while still warm. Hope that wasn’t a mistake! I’m going to put it in the refrigerator and then we’ll eat it tomorrow night.

  25. Thanks for your feedback, Delane – I hope the cake turns out well! The cake definitely tastes better when refrigerated overnight (or at least a couple of hours). Enjoy your dessert tonight!

  26. I have cake in the oven…smells heavenly….although I thought I had strawberry jello to go in the cake but turned out it was strawberry cream jello pudding which I used instead….we will see how it turns out…..

  27. Cathy,

    Let us know how it turns out. We’re always looking for substitutions that work and stories about any modifications you make to the recipe that other readers might enjoy.

    Blair Thomas

  28. this cake is great. I only have one question is it suppose to fall in the center,or am i doing something wrong ?

  29. Debbie,

    The self-rising flour should keep the cake from falling in the middle, but we’ve had some mixed reviews and note that it does vary depending on your oven and the type of pan used. Glad it at least tasted great!

    Jessy Yancey
    Editor, Farm Flavor

  30. My Mom has made this for years. She uses frozen berries and not as much sugar. She even makes for out of state family and mails to them. It really is better if 2-3 days old, just wrap with aluminum foil and try not to get into it. She now has converted to gluten free so she can eat it again.

  31. I will be making this recipe when the strawberries are a little more fresher in the stores. It looks really good.

  32. Good recipe for a strawberry cake and it appears to be easy to make. Thanks, I will try it.

  33. Wouldn’t make this again. The cake come out brown, not pink. There is too much sugar in the recipe. The frosting looks curtled from the unmelted butter. I wouldn’t serve this to anyone. It took 45 minutes to get done also.

  34. I try to do the same thing, but the first try I usually do about 1/2 and 1/2 and see how that goes. I do the same with the sugar. One 1/2 sugar substitute (I like Splenda)and half sugar. Of course eggs are egg substitute. I rarely can tell a difference and if there is, it isn’t worth the extra clogged arteries and high blood sugar.

  35. I made this but different, i used a white cakemix, made it like the box says, added a box of strawberry jello, them some crushed strawberries, came out wonderful, then for the icing i used half of a stick of butter, about 2 cups of crushed strawberries and 3 to 4 cups powdered sugar, used the mixer and it came out smooth, so i modified it to my liking and made it easier for me, and it came out great! Thanks

  36. I made this tonight. Added 1 tsp baking soda because it seemed odd that there was no leaven in the cake. I substituted strawberry freezer jam for the fresh berries (because I have a mountain of it on hand) and it worked just fine. I like that it was moist and a little more dense than some cakes. We found it to be quite refreshing.

  37. oh…and I added the juice of one lemon in the frosting to balance out the sweetness. That was my favorite part!

  38. Anyone try this with cream cheese frosting instead? Seems like the origionak is too sweet for this cake

  39. I think cream cheese frosting would be delicious with this recipe – something a little less sweet since there’s plenty of sweetness to go around in the cake itself.

    Jessy Yancey

  40. I forgot to add she always used frozen st.berrys the ones that use to come in cartons in the freezer section, I don’t care for the cream cheese icing, seems like it is on every thing these days!

  41. This is actually really good! Mine was a little lighter in color and after reading some comments I used less oil and sugar. I used 2/3 c oil instead of 1 c and 1 1/2 c sugar instead of two. Also mashed my own strawberries. Baked for 19 mins in a sheet cake pan not 9×13 as the recipes says.

  42. Hi Kathy,

    Thank you for pointing out the printing error. We are working on that right now and I will let you know as soon as it is fixed. So sorry for the inconvenience!

    Jessy Yancey
    editor, Farm Flavor

  43. I grew up on a similar cake. We baked a regular white cake. In a separate bowl made the jello. While cake was still hot, you poke holes in it and pour the unset jello over. Refrigerate to set jello and use cool whip for frosting. So yummy.

  44. Does this cake come out of the pan nicely? I am thinking about making this for Valentines day for my family, but I was going to make it in a round pan and a square pan and then, after baking, split the round one in half and add it to the square piece to make a heart shape….but I don’t want it to all fall apart in the process. Any input is much appreciated! Thank you.

  45. Hi Kara,

    If you’re an experienced baker and know how to adjust cooking times to make it work, then I’d say go for it. However, this cake has a lot of oil and eggs, which means it’s a very dense, heavy cake – just be aware of that going forward. Good luck!


  46. Soooo I didn’t have self rising flower so I put baking soda and baking powder n sifted them together…. Worst idea ever 🙁 the whole thing over flowed (both tries). 🙁 but the frosting and the (half baked cake) tasted delicious .. Tomorrow I’m getting actual self rising flour …. Wish me luck tomorrow… Oh question so can I use my 10 x15 jelly roll pan?

  47. My Grandma makes this cake for us all the time and we all LOVE it!! She uses a store bought yellow cake mix though and then adds the strawberries and the strawberry jello… it is always amazing!

  48. Baked it in a sheetcake pan. Taste is wonderful. Way too much oil in this it turns out heavy and oily. Ill try again,but only use Bout less than 1/4 cup of oil.

  49. Is the 1/4 cup strawberries measured before or after mashing. It wouldn’t take many strawberries for 1/4 cup so I’m going to assume you measure after mashing. It sounds good and I’m ready to try it.

  50. I made the strawberry sheet cake, but it was very, very dense. I’m thinking I did something wrong. Double checked the ingredients and I did that part right. Maybe it beat it too long. The icing was very good, but the cake was to dense and rubbery.
    Would gladly invite comments.

  51. Hi Karen,

    I’m sorry to hear the cake didn’t turn out well! As you can see from the comments, this is an odd recipe seems to turn out differently for everyone. I think it really depends on your oven and baking dish. I do wonder if beating it too long might have something to do with it – that’s something we didn’t think of before.

    Jessy Yancey

  52. I only had all purpose flour. I added 1¼tsp of baking powder and ¼tsp salt per cup of all purpose and mine turned out perfect! Hope this helps!

  53. Made this to get out of the winter doldrums. VERY easy and supremely tasty! My co-workers and husband raved. Definitely needed to be refrigerated for best taste. Thanks for the great idea!

  54. I have been making a strawberry cake quite similar to this recipe for about 35 years or more. A couple of my ingredients are larger amounts and the frosting/icing has a little more strawberries and I use shortening rather than margarine or butter. The cakes look similar also.

  55. Just love your recipes they are the way i like to read them the way i think when i bake and all and your like me when it comes to adding if you have baked long enough you can tell whether that is enough…. delicious can’t wait to make this strawberry sheet cake , thanks to a friend of mine who receives your magazine she has blessed me with your recipes … if you get more please send to my e-mail thank you Tootie King from a small hometown of McMinnville Tenn.. thanks again

  56. Since this recipe was published I have made it so many times it’s not funny. It’s by far my favorite cake of all time. It has won over my 5 year old grandchild to my 77 year old sibling and everyone in between. Now if there is a family function or a neighbor get together I am EXPECTED to make “MY” strawberry cake. Thank you for sharing it with all of us. Can’t wait until you come up with something else. Say…blackberry or raspberry?

  57. Will this cake come out of the pan easily,so I can dress it up? I was thinking of putting chocolate covered strawberries all around it for a birthday

  58. I made this and didn’t change a thing…it was wonderful!! I’m gonna make one today using orange jello and crushed mandarin oranges…think it will be good..we’ll see…thanks for the recipe!!

  59. That sounds like a great variation! Thanks for sharing!

    Jessy Yancey

  60. So after reading most of the comments I admit I was a little hesitant about even trying this recipe. But since I had half a flat of strawberries I decided to give it a go. So I opted for the 9 x 13 glass pan, and since I didnt have SRF I used Cake Flour and in doing so added 2 Tbsp flour per cup as noted on box & added 1 1/4 Tsp baking powder and 1/4 tsp salt as a tester suggested as there is no levening components in cake flour. Also went with 1/2 cup mashed strawberries in both batter & icing. So my cake had a slight mound & browned in the middle so maybe I could have checked it at 35 min instead of 40 and adjusted the baking powder a liitle. I am a novice at baking so not exactly sure, I did let it cool a bit then iced it & refrigerated overnight. It is very moist & dense, for me a bit sweet even when I used the 3 cups sugar in icing instead of 4 & added a squeeze of lemon juice and my strawberries were not very sweet at all. With a few more tweaks it could be a nice solid recipe for me. It reminds me of the good old fashioned cakes my mom used to make.

  61. Kami,

    Thanks so much for sharing your tips! We really appreciate them, since this recipe seems to turn out differently for almost everyone. It sounds like you’ve got a good start and we’re happy that you find this recipe as nostalgic as we do!

    Thanks again,
    Jessy Yancey
    Farm Flavor

  62. Hi Melissa,

    You should be able to substitute vegetable oil for canola oil in this recipe. Canola oil is actually a specific type of vegetable oil and the substitution shouldn’t affect the outcome of your cake. Hope this helps!

    Rachel Bertone
    Farm Flavor

  63. Made this tonight and it was very Good! I followed the recipe almost exactly…I did not sweeten the strawberries that I put in the cake just the ones in the icing, and I cooked it for 40 minutes instead of 30 based on the comments. The icing is the best I’ve ever tasted, my cake came out super moist and delicious. Thanks for sharing.

  64. I made cupcakes with this recipe for my little sister who turned 16 May 3. They went over with everyone! I followed the recipe exactly and her cupcakes turned out wonderful! This is a keeper, best strawberry cake recipe ever! I will make it from now on. Thank you so much & God Bless You All!

  65. Love this cake. Made it according to the directions with no problems. It has become a family favorite. By far the best strawberry cake I’ve ever made.

  66. I have read some of the posts/comments and I could guess that the cake is sweet because the ingredients calls for quite a lot of sugar.

  67. “Vegetable” idea for strawberry sheet cake! A summertime favorite for us is a sweet squash dish made with bite-size, cooked, and drained squash. The idea of a squash cake with this recipe came to mind. Using two cups of this dish in place of strawberries became a big hit!

    Also, for a quick variation, I use a large can of crushed pineapple and cut-up cherries. Skipping the frosting makes an easier recipe.

    Both are favorites!

  68. By far the best I’ve made! After several times making I decided to try it in a layered cake. Perfect! My kids finely chop fresh strawberries and sweetened them, we used these as a filing between the layers. I have 8 children and this is our most favorite thing to do after picking our berries!
    Thank You!!

  69. I have made this cake several times but for some reason the butter is always lumpy.What am I doing wrong..

  70. I have made this cake several times but for some reason the butter in the icing is always lumpy.What am I doing wrong..

  71. Hi Paula,

    Sorry to hear about the icing issues! Do you soften the butter before mixing it in? That step is listed in the ingredients, not the instructions, so it might be causing the confusion. Hope this helps!

    Jessy Yancey
    Farm Flavor

  72. Making this cake for a family cookout. As of now, it’s been in the oven over an hour. I put foil over it so as not to burn. I really hope it turns out well! It’s in a glass 9x13pan.

  73. Hi, I’m planning on making this cake. I do have one question. Is the cake able to be made ahead of time and frozen. Then the day of the event I’d thaw thaw it and add the icing? This way I’m not baking the day of the event.

  74. Hi Nancy,

    I’ve never tried to freeze this cake before, but I’m not sure if it would work since it’s a very dense cake. Plus, the strawberries contain a lot of moisture, which might alter the consistency.

    However, you might try a cake that you’ve successfully frozen before, and then just use the icing portion of the recipe. Alternately, you might test it out in advance. Let us know if you do and if it works – good luck!

    Jessy Yancey
    Farm Flavor

  75. I take a dessert to my son’s workplace every Wednesday and too this yesterday. My son texted “This is the best thing I’ve had in a loooong time! Delicious!” Thank you for getting me a good review! I pre-cut the cake and put a strawberry slice on each piece.

  76. My son made this for Easter to celebrate with his younger sister. The cake was served without the frosting and it was still delicious. It was quick and easy to do and it was fun enjoying see my son cook and check periodically on the cake to see if it was done.:)

  77. The cake was perfect, but since i had only AP flour i made it self rising with the King Aurther recipe first. Did 2 cups sugarand cake was great. Icing is sweet. I’d put more butter less sugar there. I bked it in a full jelly roll sheet and it was just right.

  78. If you use frozen berries, they should be room temperature; all cake ingredients should be room temperature before going into the oven

  79. My mother made this with chopped pecans in both cake and icing. We love it. Was glad to see variations on here as it was always a little sweet for me. Thanks.

  80. I just made this cake and it was perfect. I used only 1 cup of sugar. It was just the right amount of sweetness. I used 3/4 of the batter to make the cake and and the remaining batter I used to make mini cupcakes. Both came out perfect.

  81. Made this cake today. Only used 1 cup sugar in cake batter. Increased strawberries to a whole cup. No icing. Delicious. Might mix some strawberries and sugar and use that for the icing on the next piece I eat.

  82. Don’t make my mistake and use All-Purpose flour! I didn’t notice that the recipe called for self rising flour and it was an interesting dense texture, but the icing is delicious!

  83. Many thanks for the exciting blog posting! Simply put your blog post to my favorite blog list and will look forward for additional updates. Thanks all for sharing your tips and tricks.


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