Soft, Sweet, and Southern to the Core: The Strawberry Sheet Cake That Stirs Up Memories
There’s something about a homemade strawberry cake that wraps you in nostalgia. Maybe it’s the scent of fresh strawberries blooming through the kitchen or the sight of pink-speckled batter getting poured into a pan that takes you back to Sunday suppers, birthday gatherings, or summer potlucks. This Strawberry Cake with Fresh Strawberry Frosting by Carlena Davis (@spilling_the_sweet_tea) is everything a Southern-style dessert should be—tender, fruity, buttery, and just the right amount of sweet.
Carlena’s version doubles down on real strawberry flavor by using fresh strawberries both in the batter and in the buttercream, making it vibrant, juicy, and undeniably homemade. It’s the kind of cake that begs for seconds—and maybe a cold glass of sweet tea on the side.
Ingredients
For the Cake:
- 1 box Duncan Hines White cake mix
- 1 package strawberry Jell-O
- ½ cup water
- 1 cup fresh strawberries, finely diced
- ½ cup oil
- 1 stick butter
- 4 eggs
For the Frosting:
- 1 box powdered sugar
- ½ cup fresh strawberries, mashed (include juice)
- ½ stick butter, softened
Step-by-Step Instructions
1. Prep the Strawberries
- Rinse, hull, and finely dice 1 cup of fresh strawberries for the batter.
- Blend ½ cup of strawberries for the frosting, reserving the juices.
2. Make the Cake Batter
- In a large bowl, mix together the cake mix, water, and oil.
- Beat for 2 minutes until well blended.
- Add eggs one at a time, mixing after each.
- Stir in the Strawberry Jell-O and diced strawberries.
- Beat again for another 1–2 minutes until the batter turns a rich, berry pink.
3. Divide & Bake
- Preheat oven to 350°F (175°C).
- Grease and flour three 8-inch or 9-inch round cake pans.
- Evenly divide the batter between the pans.
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the Fresh Strawberry Frosting
- In a mixing bowl, beat softened butter until light and fluffy.
- Gradually add the powdered sugar and beat until creamy.
- Mix in the mashed strawberries and juice until the frosting is smooth and spreadable.
- If the frosting is too soft, add a little more powdered sugar. If it’s too thick, a splash of milk or more strawberry juice will loosen it up.
5. Assemble the Layers
- Place one cake layer on a cake stand or plate. Spread a generous layer of frosting on top.
- Repeat with the second and third layers, frosting between each.
- Finish by frosting the top and sides of the cake.
- Garnish with fresh sliced strawberries, if desired.
Pro Tips and Serving Suggestions
- For max flavor, use ripe, in-season strawberries—they’re sweeter and juicier.
- Want extra flair? Add a splash of vanilla or lemon extract to the frosting.
- Chill the cake for 1 hour before slicing for a cleaner cut.
- Store leftovers covered in the fridge for up to 3 days—it stays moist and delicious.
- This cake is perfect for cookouts, baby showers, church events, or just a good ol’ soul food Sunday.
About the Creator
This delicious recipe is from Carlena Davis, the Southern dessert queen behind @spilling_the_sweet_tea. Known for creating comfort desserts with a story and a whole lot of flavor, Carlena brings tradition, personality, and joy to every dish. Her feed is filled with soul-warming sweets, nostalgic bites, and plenty of Southern charm.
? Follow Carlena on Instagram: @spilling_the_sweet_tea.
Carlena Davis | @spilling_the_sweet_tea