Strawberry Cake With Strawberry Cream Cheese Frosti

Name: Strawberry Cake With Strawberry Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; vegetable shortening, for greasing the pans; flour, for dusting the pans; 1 (18 1/4 ounce) package plain white cake mix; 1 (3 ounce) package strawberry gelatin; 1 cup mashed fresh strawberries, with juice (1 1/2 cups whole berries); 1 cup vegetable oil; 1/2 cup whole milk; 4 large eggs; 1 cup frozen grated unsweetened coconut, thawed; 1/2 cup chopped pecans; STRAWBERRY CREAM CHEESE FROSTING; 1 (8 ounce) package cream cheese, at room temperature; 8 tablespoons butter, at room temperature; 3 1/2 cups confectioners' sugar, sifted; 3/4 cup fresh ripe strawberry, rinsed, capped and mashed to make 1/2 cup, then drained well; 1/2 cup frozen grated unsweetened coconut, thawed; 1/2 cup chopped pecans

Bake this irresistible Strawberry Cake With Strawberry Cream Cheese Frosting at home. Made with CAKE, vegetable shortening, flour and white cake. Easy s…

This Strawberry Cake With Strawberry Cream Cheese Frosting relies on simple, everyday ingredients such as cake, flour, for dusting the pans, vegetable oil and whole milk. It comes together quickly and makes 4 servings, at about 1878 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Strawberry Cake With Strawberry Cream Cheese Frosting delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

CAKE
vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package plain white cake mix
1 (3 ounce) package strawberry gelatin
1 cup mashed fresh strawberries, with juice (1 1/2 cups whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans
STRAWBERRY CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
3/4 cup fresh ripe strawberry, rinsed, capped and mashed to make 1/2 cup, then drained well
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans

1
Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2
Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
3
Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4
Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
5
To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
6
Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

1878

kcal

Calories

122

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKE, vegetable shortening, for greasing the pans, flour, for dusting the pans, 1 (18 1/4 ounce) package plain white cake mix, and more.

Yes, Strawberry Cake With Strawberry Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1878 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Jiffy Peach Cobbler
Apple Crisp
Corn Flake Candy
Potato Chip Cookies