Creamy, sweet, and packed with juicy strawberry bites, this is a cake you can throw together on a weeknight and still impress everyone at the table. It’s light, moist, and refreshingly fruity — the kind of dessert that feels both comforting and celebratory. Fun fact: strawberries were once considered a luxury in many parts of the world, and sharing a simple strawberry dessert was a symbol of hospitality and warmth.

What makes this recipe extra friendly is how effortless it is: minimal ingredients, one bowl, and a quick bake time. If you love simple classics, you’ll also enjoy exploring other easy favorites on the blog — check out the full write-up on the The Easiest Strawberry Cake recipe page for inspiration and variations. With a few fresh strawberries and a boxed cake mix, you’ll have dessert on the table without fuss. Ready to get baking? Let’s make something delicious.

What is The Easiest Strawberry Cake?

Why is it called The Easiest Strawberry Cake? Maybe because it practically makes itself. Or maybe it’s because the most impressive things sometimes come from the simplest recipes — who doesn’t love a shortcut that actually tastes homemade? Imagine asking, could a cake be both humble and showy? This one is. And if you’re wondering about romance and food, remember the old saying: “the way to a man’s heart is through his stomach.” Whether you bake it for family, friends, or a special someone, this cake is designed to be forgiving and crowd-pleasing. Give it a try and see why the name sticks.

Why You’ll Love This:

• Ridiculously easy to make: toss a few ingredients into a bowl, fold in fresh strawberries, and bake. No complicated steps, no special equipment.
• Budget-friendly and smart: using a boxed cake mix keeps costs low and reduces time in the kitchen while still delivering a dessert that tastes fresh and satisfying.
• Bright strawberry flavor and tender texture: chopped fresh strawberries add bursts of fruity juice that contrast beautifully with a soft, pillowy cake. Top with whipped cream or a drizzle to elevate the experience.

Compared to some of the fancier layered cakes on the blog, this recipe proves that simplicity wins when you want flavor fast. If you enjoy fruit-forward cakes, you might also like the playful twist in our Southern Strawberry Pineapple Punch Bowl Cake. Now roll up your sleeves — this cake is begging to be baked.

How to Make:

Quick Overview

This recipe is straightforward: a boxed white cake mix forms a light base that becomes extra special once you fold in fresh strawberries. The result is moist, subtly sweet, and studded with tender fruit. Preparation is about 10 minutes and baking around 25 to 30 minutes, so you’ll have dessert ready in under an hour.

Prep and cook time: about 40–50 minutes total (10 minutes prep, 25–30 minutes bake, plus cooling).

Ingredients

1 box white cake mix — use your favorite brand, no substitutions needed
1 cup chopped fresh strawberries — about 6–8 medium strawberries, hulled and chopped into small pieces
1 cup water — room temperature
1/3 cup vegetable oil — or canola oil, measured accurately for texture
3 large eggs — room temperature for best rise and texture

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Make sure the pan is evenly greased so the cake releases cleanly after baking.
2. In a large bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed until well mixed. This should take about 1 to 2 minutes with an electric mixer; if mixing by hand, whisk briskly until no dry streaks remain. Gently fold in the chopped strawberries with a spatula so they distribute evenly without breaking up too much.
3. Pour the batter into the prepared pan. Smooth the top with a spatula so it bakes evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 25 minutes to avoid overbaking.
4. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Optionally, top with whipped cream and more fresh strawberries before serving for a fresh, light finish.

What to Serve With:

• A dollop of lightly sweetened whipped cream or mascarpone for creaminess.
• Fresh strawberry slices tossed with a teaspoon of sugar and a splash of lemon juice to macerate and enhance brightness.
• Vanilla ice cream or frozen yogurt for a contrast of temperatures and a classic pairing.
• A simple green salad with a citrus vinaigrette if serving as part of a brunch or light meal.
• Iced tea, sparkling water with lemon, or a light Prosecco for a celebratory pairing.

Top Tips for Perfecting:

• Use room-temperature eggs and water to help the batter blend smoothly and to improve rise.
• Chop strawberries into small, uniform pieces so they distribute evenly and prevent large pockets of moisture.
• For extra strawberry flavor, reserve a few slices to press gently into the batter’s surface before baking.
• Avoid overmixing once the strawberries are added; folding gently preserves texture.
• If your strawberries are very juicy, pat them dry on paper towels first to prevent the batter from getting too wet.
• Common mistake: baking too long. Pull the cake out as soon as a toothpick shows a few moist crumbs for the best moist crumb.

Storing and Reheating Tips:

• To refrigerate: cover the cooled cake tightly with plastic wrap or store in an airtight container. Keeps well for 3 to 4 days.
• To freeze: wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. Freeze up to 2 months. Thaw in the refrigerator overnight.
• To reheat: warm individual slices in the microwave for 10–15 seconds, or in a 300°F oven for 5–8 minutes. Add fresh whipped cream after reheating for best texture.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well, then pat dry before folding into the batter to avoid extra moisture.

Can I substitute oil with melted butter?
You can substitute melted butter for oil for a richer flavor. Use the same volume, but ensure it’s not too hot when added to the eggs.

Can I make this in a round cake pan or cupcakes?
Yes. Adjust baking time: cupcakes will take 15–20 minutes and a round 9-inch pan may need 30–35 minutes. Check with a toothpick.

How do I keep the strawberries from sinking?
Coat the chopped strawberries lightly in a spoonful of flour from the mix before folding them in — this helps suspend them in the batter.

Is this recipe freezer-friendly once frosted?
It’s best to freeze unfrosted cake. If frozen after frosting, the texture of whipped toppings can change; wrap tightly and thaw in the refrigerator.

Conclusion

This recipe proves that delightful desserts don’t need to be complicated. The Easiest Strawberry Cake blends simplicity, speed, and bright strawberry flavor into a dessert that’s perfect for weeknights, potlucks, and casual celebrations. It’s forgiving for beginners and flexible for home bakers who like easy swaps and fresh toppings. If you want to explore another take on strawberry desserts, check out this helpful write-up for a similar inspiration: EASY STRAWBERRY CAKE on Call Me PMc. Enjoy baking, share a slice with someone you love, and let the kitchen smiles begin.