Dessert

Strawberry Glazed Strawberry Cake Recipe

ByRita Bennet November 20, 2025November 20, 2025

Introduction

This Strawberry Glazed Strawberry Cake is a moist, fruity delight bursting with fresh strawberry flavor. Perfect for any occasion, it combines a tender strawberry cake with a sweet, glossy strawberry glaze for an irresistible treat.

The image shows a single square piece of red velvet cake with a rich, moist texture. The cake has one layer that is covered in a thick, glossy, red strawberry sauce that drips down the sides. On top of the cake sits a whole fresh strawberry with green leaves, adding a pop of bright red and green color. The cake is placed on a plain white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box strawberry cake mix
1 box (3 oz) strawberry gelatin

4 large eggs
1 cup vegetable oil

½ cup milk
½ cup mashed strawberries (fresh or frozen, thawed)

1 tsp vanilla extract
1 cup powdered sugar (for the glaze)
2–3 tbsp strawberry puree (for the glaze)

½ tsp vanilla extract (for the glaze)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or prepare cupcake tins as desired.
Step 2: In a large bowl, combine the strawberry cake mix and strawberry gelatin.

Step 3: Add the eggs, vegetable oil, milk, mashed strawberries, and vanilla extract. Beat the mixture until smooth and well combined.
Step 4: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Allow the cake to cool completely before applying the glaze.

Step 6: For the glaze, mix the powdered sugar, strawberry puree, and vanilla extract until smooth and pourable.
Step 7: Drizzle the glaze evenly over the cooled cake. Garnish with fresh strawberries if desired, and serve.

Tips & Variations

Use fresh, ripe strawberries for the puree and mashed strawberries to enhance natural sweetness and flavor.

For a lighter glaze, add more strawberry puree a little at a time until you reach desired consistency.
Swap vegetable oil for melted butter to add a richer taste.
Try baking cupcakes instead of a cake for easier portion control and faster baking time.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for best flavor. The glaze may firm up when chilled; let it soften slightly before eating.

How to Serve

A close-up image of a single square slice of red velvet cake placed on a white plate, set on a white marbled surface. The cake has two visible layers with a dark red crumb texture, and between the layers and on top is a thick, smooth pink glaze that drips over the sides. On top of the cake sits a whole, ripe strawberry, and a sliced strawberry is placed near the base, slightly to the right side. The lighting highlights the moist texture of the cake and the glossy shine of the glaze. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Yes, thaw frozen strawberries before mashing or pureeing to remove excess moisture. This helps keep the cake texture balanced and prevents it from becoming too wet.

Is it necessary to use both strawberry cake mix and gelatin?

The strawberry gelatin intensifies the strawberry flavor and adds a subtle texture difference. It’s recommended for the best flavor, but you can omit it if unavailable and still have a delicious cake.